tomato sauce

[dozer]

what would make a good pairing for a sauce full of roasted garlic and onion?

[hotwine]

If it's an Italian dish, I'd prefer a Chianti Classico. If the sauce is to be used on bbq'd brisket, then a Grenache works very well (had three tonight in hosting a church group for bbq'd brisket... perfecto.}

[Jackie]

Without knowing what the tomato sauce is going with, I'm thinking Sangiovese or Zinfandel or Barbera.

I use the protein to dictate how big a wine I want, especially when it comes to big reds.

Jackie

[Thomas]

It's the onions that ruin it for me. My Neapolitan mother would cringe at the thought of adding onions to her tomato sauce, and I have followed her lead.

In any event, in Southern Italy, where rich tomato sauce got its reputation, the wines to pair with it include Salice Salentino, Primitivo di Manduria (Zinfandel), Brindisi, and a few Sicilian offerings, too. As I've said before, it's the balance between acidity (tomato) and lushness (the wine).

In Northern Italy, tomato sauce, when it is not mimicking the southern version, is less rich and lighter; it calls for the more delicate wines.

[Kcwhippet]

Kudos to you, Foodie. Leave the onions out of the sauce (or gravy, as my ex-mother-in-law called it)!!! Also, the Salice Salentino and the Primitivo are great choices.