What would be a good wine to go alongside Spaghetti Bolognese?!
What would be a good wine to go alongside Spaghetti Bolognese?
Answers:
Well, you certainly do not HAVE to go with a red, unless that is what you prefer. I would go with a light bodied wine, like a pinot noir or a pinot grigio. I say this because pasta is so delicate, and a heavier bodied wine will overpower the dish. You could also try a rose, but it may be too sweet for the dish.
an oaky red.
Marananga Dam 2004 from M&S ￡9.99
Shiraz?
Definitely red, perhaps Pinot Noir?
Something red preferably....a company caled Don Jacoba do a lovely Chiante Riserva for around ￡7. This would go nicely with a spg bol! (put a dash in the Mincemeat as you cook it too...mmmm...)
Any decent red, Rioja, Merlot, Valpollicella etc...
Something classy and expensive, like Lambrini.
Red or white.
Blue Nun
my favorite wine is dandelion wine. my cousin rob makes it at his house.
Anything you enjoy, or maybe your trying to impress someone. In that case ask them what their favorite is. Its that simple. everyone has individual tastes. Live,experiment a little.
a good Austrailian red, Hardies or Jacons creek for preference
Red: Chianti, Merlot, Shiraz, Corbierre are all good. I personally like a nice South Australia Cabernet Sauvignon.
as long as its wet it dont matter lol
I'd go with Merlot or Pinot Noir, but if you've made a traditional Bolognese, you should probably go with an Italian red.
For me, who I like a lot spaghetti with bolognese ragù, you have to use a red wine as dolcetto or barbera. You will be carefull because there are some tipes of this wine, and some of these are fizzy and they aren't very good.
Good lunch.
Chianti
a good oregon pinot noir would be awesome
A sangiovese or dolcetto would be nice as well.
gotta be red my favorite is B.V. Napa Valley Cab give it a try
Try a Italian Barbera its can be from cheap to expensive and somtimes hard to find but it pairs with food like no other wine
Any red wine except that horrible chilled stuff.
The more parmesan you put on your food, the cheaper and rougher the wine can be.
Enjoy!
Pick your budget. Most supermarkets do a very drinkable own label Sicialian Red for ￡3 which should be opened or decanted 1/2 an hour to an hour before eating (pour into a jug if you don't have a decanter) to get the most from it.
Going up the price scale Valpollicella Classico is light and peppery, Chianti smoother and a good one has black cherry and chocolate hints which match the richness of the sauce/cheese. ￡5 - 10.
Go large on Amarone or Barbera for true decadence. ￡15+.
I'm guessing Red Wine,that's what they serve in the resturants in Calgary.
Riddick - take a bow.!! Ha Ha
Now, to the question.
A pint of almost any wine should be enough to make your meal a feast fit for a king.
When I make spag bog (terrible truncation) I use a splosh splosh spolsh of Merlot and drink the reainder.
I rest my case.