Table and Vines

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.

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.

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.

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.

When I make creamy soups I like to compliment the richness of the dish with a full-bodied white. Made from Chenin Blanc grapes in the Loire Valley region of France, Vouvray is the wine I go to for this type of recipe. The nose is a complex of honey, pear and even ginger and has a ripe-fruit profile. It drinks very full and even at times sweet (there are sweeter styles to try). Try this with lobster bisque, clam chowder and vichyssoise as well.

This dish is rich and creamy, so we want to serve a wine that is both full bodied but with some fresh acidity to cut through the richness. Try a Soave from northern Italy, made from the Garnganega grape. The wines are rich with honeyed melon and orange as well as more savory notes of herbs, finishing with a mineral and saline freshness.

Eggs are notoriously challenging for wine pairings but since there is a tomato sauce here, things get easier. A perfect brunch option would be Prosecco or other favorite sparkling wine. The bubbles and acidity pair perfectly with the tomato sauce and rich yolks.

For a red wine, look for something fruity with low tannin such as a Valpolicella. For whites, try a rich wine with zippy acidity. Vermentino, Chardonnay and Viognier would all be great choices.

This recipe is versatile enough for either red or white wine. I served this with an Assyrtiko from Greece. There was a pronounced apple flavor that complimented this dish perfectly. If you prefer red, try a chilled Beaujolais or Lambrusco.