pasta shells, ground beef, tomato sauce

[Thomas]

hades, et al,

If you like any wine and food pairing that is your pregrogative BUT since you ask for advice:

I think there are two ways to approach the phenomenon:

1. same or like textures: acidic wine with acidic food and low acid wine with fatty food

2. contrasting textures: concentrated fruit or low acid wine with acidic food and high acid wine with fatty food.

I prefer the contrasting textures for the sheer joy of their complexity.

To me, discussion (and information) is not argument, unless one side of the discussion refuses to accept the other side's position...