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+--- Thread: portabello pasta (/thread-910.html)
- dozer - 09-13-2009
What do people suggest to pair with a pasta with portabello, marsala sauce and fontina cheese
- TheEngineer - 09-14-2009
I'd just go with a nice red, like Chianti here. Something with a bit of acidity and not too heavy. Even a nice Barbera or Dolcetto would work well for me.
Doz, your gonna hafta tell us one day which wines you went with and what the results were. I'd love to hear how it went!
- winoweenie - 09-14-2009
Also Doz, I've been wondering if you mite be writing a wine-cookbook or using all of the info you get on this thread for some other profitable endeavor. WW
- dozer - 09-14-2009
I wish, then I wouldn't be so busy that I never get around to following up regarding your suggestions!
I'll try to be better about that.
Thanks, by the way!
- andrawes76 - 09-14-2009
Perhaps a straight sangiovese or tuscan style wine? Seems to me that you'd want to move to a Barbera or Nebbiolo if there was some slow roast meat involved... If you write a book, make sure you get it on "books on tape" cause I have the attention span of a kid on ritalin.
- Thomas - 09-15-2009
I'd go with Nero D'Avola for the dish.
Portobellos are the closest thing to beef in the non-meat world.
Hey PW, shouldn't you be on a honeymoon?
- andrawes76 - 09-15-2009
I can't go on honeymoon right now. Headed to Buenos Aires on Dec 15th thru Jan 2nd. While there, planning on hitting up Mendoza.