italian

[dozer]

and on a different note, what do people like with meatball sandwiches?

[Bucko]

An appetite? [img]http://wines.com/ubb/biggrin.gif[/img]

Any acidic red works for me -- Barbera is a fave.

[Innkeeper]

Or a simple Chianti.

[oostexan]

Chianti, Sangiovese. Unti makes the best one I have come across in the states.

[Thomas]

Not only cocksure answers, but simple rote results [img]http://wines.com/ubb/wink.gif[/img]

Try Salice Salentino, Brindisi, Primitivo, Lacrima Christi, and on and on...

[Innkeeper]

It all depends on whether you want to wine to complement the food or contrast with it. Most people go the former route while others including Foodie go the other route.

Meatball sandwiches are almost always made with tomato sauce. The sauce dominates the sandwich and is very acidic. Barbera and Sangiovese based wines are also very acidic.

The wines Foodie recommends are low in acid and will contrast with the sandwiches.

Take your pick.

[Thomas]

So, you taste contrast as a negative--I taste same-same as boring.

In any event, certainty is easy--exploration is fun and interesting, not to mention that a meatball sandwich's tomato acid is cut immeasurably by the texture of both the meat and the thick bread (plus, the proper meatball recipe calls for bread crumbs, which creates another layer of textural buffer).

[This message has been edited by foodie (edited 07-18-2007).]

[Innkeeper]

I tried my very best to not be negative and to present all sides of the story. Sorry I failed.

[dananne]

I go back and forth on this all the time. With red sauce Italian dishes, sometimes I'll pull a high acid wine, sometimes go the other route. I'm not sure which I prefer. I can see, though, how people would have their own preference. Sometimes the decision is made easier when considering sides. I just think it's fun exploring all the suggestions given, and I don't mind when folks have differing opinions. No real right or wrong answers, as in the end, it always depends on the taste of the individual. One of Anne's good friends would pair white zin with meatball sandwiches, and be quite happy doing it, but I'd rather just skip dinner altogether than do that [img]http://wines.com/ubb/smile.gif[/img]

[Thomas]

This topic has come up a thousand times. I've generally pulled out of responding to it for that reason, but every so often I get the urge to tell people that there isn't just one answer to the question. And even if there were one answer, it wouldn't necessarily have to be just Sangiovese from Tuscany or Barbera from Piedmont...some Spanish wines can do well with tomato acidity just as sure as some American wines (Zinfandel--which of course is Primitivo).

The overarching point really is, however, that whatever we or anyone else recommends is in fact our opinion, not the law. Along with my reasoning, I like to provide a short list of options, but I do not think I have the answer--I have MY answer.

Besides, where's your sense of irony and humor, Carl??? You must know me by now...or maybe not. Don't tell me I need to use those smiley faces every time...please no! [img]http://wines.com/ubb/wink.gif[/img]

[This message has been edited by foodie (edited 07-18-2007).]

[wineguruchgo]

Milk - hehehehe!

[Bucko]

Acidic food, acidic wine -- that is my credo.

[winoweenie]

RED! WW

[mrdutton]

So, what's new at the wine board?

Har.... har.... har.....

[VouvrayHead]

Well, the answer to this question is obvious.

Prilosec taken with Mylanta liquid.