sauces

[dozer]

what might pair well with a meal that features both a garlic sauce (on meatballs) and a butter sauce (on veggies).
would each sauce make people think of different pairings?

[hotwine]

I'd probably choose a young Barbaresco... light enough to handle the buttery veggies but stout enough for the meatballs. The Marcarini comes to mind (see http://wines.com/ubb/Forum13/HTML/000702.html)