Classic Bolognese
A classic pairing with this is a Sangiovese-based wine such as Chianti Classico. Feel free to pop open that Brunello you have been saving as well!
A classic pairing with this is a Sangiovese-based wine such as Chianti Classico. Feel free to pop open that Brunello you have been saving as well!
What to Pair with? Well, since this is kind of a pizza and has a German fingerprint, I would be turning to the remaining German Fest beers in my fridge. Otherwise, a pilsner or kolsch would be a great choice.
Turning to wines, the region of Alsace offers some perfect pairings. I love Pinot Blanc for this recipe and is generally a white wine I turn to this time of year because it has a rich body that pairs well with roasted vegetables, chicken and creamy soups.
Other Alsace wines include Riesling, Gewürztraminer and Pinot Gris. They are typically dryer than the German styles but have more body. These are wines worth trying if you haven’t yet, and are a great addition to the Thanksgiving table as well.
What to Pair with? As with most dishes of this type (spicy noodles), I like full bodied, high acid whites. I like two wines in particular from Italy. Hailing from the island of Sardinia, Vermentino has a lush body, paired with citrus notes and a pleasant bitter finish that expresses some salinity.
From the southern region of Campania, the Falanghina grape has an floral, citrus nose and tastes of peach and tropical fruits with minerality. Like Vermentino, the wine has some salinity in the finish, complimenting savory flavors.
What to pair with such a simple meal of rice and cheese? A medium-to-full bodied white wine that has a backbone of acidity is just perfect. I have two Italians styles in mind, and maybe both are new to you.
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I recently had a wine from Sardinia that is a great pairing for this recipe. That wine is Cannonau. This red is known otherwise as Grenache or Garnacha and has a ripe, full, fruity profile. It has little acidity and low tannins, showing instead strawberry and floral notes and a long finish.
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I recently had a wine from Sardinia that is a great pairing for this recipe. That wine is Cannonau. This red is known otherwise as Grenache or Garnacha and has a ripe, full, fruity profile. It has little acidity and low tannins, showing instead strawberry and floral notes and a long finish.
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A light Provençal rose is a perfect selection. Just enough fruit and lively acidity will compliment the spice and cut through the rich sauce.
A light Provençal rose is a perfect selection. Just enough fruit and lively acidity will compliment the spice and cut through the rich sauce.
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This is a versatile meat that pairs great with all kinds of wine. For me, a Chardonnay or Rosé would be a perfect choice. Don’t fuss about the details of the wine, just enjoy the experience.
A white wine with herbal and lemon notes is the perfect compliment to the dish. I am going to pick Vermentino. It is a medium-bodied wine that shows floral and citrus flavors with a bitter, saline finish. It’s a versatile wine that pairs well with a number of dishes and will compliment this recipe as well.
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