pasta shells, ground beef, tomato sauce

[wondersofwine]

I'm with IK on the acidic wine with tomato sauce (I usually go for a Chianti) but there are instances when I go with Foodie's view such as an acidic white (maybe Sauvignon Blanc) to cut through the fat in a richly sauced fish. With lobster tail with drawn butter I may pull a reverse again and go for like-to-like, a rich buttery Chardonnay (but not too oaky--maybe a Meursault).