Spaghetti and Meatballs

[hotwine]

Welcome to the board, JT. That's a very nicely phrased question.

On the theory that acid should be paired with acid, I would normally choose a Chianti Classico for that meal; the Sangiovese grape of the Chianti can handle the combination of ground beef in the meat sauce with tomatoes and garlic. Be sure to look for the "Classico" on the label; a plain ol' Chianti is typically very coarse and not very food-friendly (except perhaps with a very greasy pizza). Expect to pay $8-$12 per bottle.