Not a clue

[Innkeeper]

Hi Leex, and welcome to the Wine Board. We hate to assume things, but it is important here. That assumption is that you will have tomato sauce on the spaghetti. In that case you want a red wine with high acidity (to cut through the tomatoes). Since it is an Italian dish, it would be wise to serve it with an Italian wine. Keeping your budget in mind, your best bet would be a Salice Salentino if you can find one. Next best would be a Barbera d'Asti. In the case of Italian Barbera, the lightest versions are also the least expensive. Another fine choice would be a Chianti. For value, you want what we would call a plain ole Chianti. If the words Classico or Riserva are included on the label the price will go up.

If you are putting a white sauce on your pasta, come back for more advice, although the reds would work in a pinch.



[This message has been edited by Innkeeper (edited 10-09-2001).]