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+--- Thread: Spaghetti and Meatballs (/thread-763.html)
- JThomas - 12-29-2002
I am making spaghetti and meatballs this Saturday and would like a good wine to go with it. The spaghetti sauce is rather sweet and garlic is noticeable as well. Recently turned 21, I’m new to pairing wines with meals. In the interest of learning a few things, I’m more interested in characteristics I should look for in the wine I choose with this meal, not necessarily a specific name brand. Thanks!
- hotwine - 12-29-2002
Welcome to the board, JT. That's a very nicely phrased question.
On the theory that acid should be paired with acid, I would normally choose a Chianti Classico for that meal; the Sangiovese grape of the Chianti can handle the combination of ground beef in the meat sauce with tomatoes and garlic. Be sure to look for the "Classico" on the label; a plain ol' Chianti is typically very coarse and not very food-friendly (except perhaps with a very greasy pizza). Expect to pay $8-$12 per bottle.
- Innkeeper - 12-30-2002
I would go with the Chianti Classico myself or a Barbera d'Asti (also acidic). If all this turns out to too much acid for you, try a Salice Salentino next time around.