Wine selection question?!
Wine selection question?
I making a pasta dish with a tomato based sauce, but I'm also using chicken as the meat portion of the meal. What wine, both color and variety of said color, should I go with? Need to know before Saturday!!!!
Answers: Hi Chili! I have to go with some lovely Gewurztraminer. It's a white and is my favorite....brand Fetzer. I drink it with anything and everything. Warning though...it's on the sweet side.
Good luck and Buon appetito! wine snobbery no longer exists
it used to be white with fish and chicken , and red with meat
but now its acceptible to just have whatever wine you like with a meal
i like red wine myself , but cannot stand white , but because of tradition was forced to have it with fish
my favourite wine at the moment is called isla negra , its from chile
all the best
Ian I'd go for a crisp Rosé (not an overly fruity one though). Something like a Faustino V Roija. Thus complimenting both the tomato in the sauce (more tradiionally red wines) and the chicken & pasta (more traditionally white wines).
The Faustine V Riojas also come in Red and White if you do not like Rosé, but the red may be a little rich I would go for a red (personally I'd go with a red burgundy/pinot noir). The best thing to do is whichever wine you use, buy an extra bottle, then add about a qaurter of the wine to your tomatoe sauce 10-15 minutes before it's done. This will create a bridge so that whatever wine you serve with the sauce will have similarities with the wine. For a red wine you could have any kind of italian wine of your choice that you like. i'd suggest a nice red italian valpolicella. Under normal circumstances, I would go with a red wine eating pasta with a tomato sauce but would definitely have white wine to go with the chicken. However, since you've created this paradoxical scenario, either would be appropriate. red wine definately. My first choice Sangiovese, from Silverado or Luna Vineyards in Napa. Second would be an Italian Chianti like Ruffino or Gabbiano.
Both are light enough in style so that they do not over power the chicken and sauce. A nice, New Zealand Pinot Noir.... Stoneleigh if you can find it. If not then the Australian winery Seven Hills makes a great one also. Enjoy! And try not to let the megalomania get in the way of a good thing (again) *sniff*