Wine & Food

Snooth User: off104got10

Best wine for a spagghetti sauce

Posted by off104got10, Jul 6, 2010.

Hello wine lovers. I am new to types of red wines and forgive me for speaking of a low end wine but I like the lambrusco and I want to expand my palette.  I like the sweet, smooth, fruty type reds, any suggestions.  Also I was told of a really good wine to add in spagghetti sauce but i did not get the correct spelling.  It sounded like Piazzi or Piassie, it is a red if anyone has any idea or can recommand the best red to add in a spegghetti sauce I would be so greatful. 

Thank you all.

Replies

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Reply by Girl Drink Drunk, Jul 6, 2010.

"Best" is meaningless in the world of wine.  I'd add something Sangiovese-based, since the acid will stand up to the tomato.

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Reply by AdamJefferson, Jul 6, 2010.

Try a Nero D Avola, its not as acidic as a Sangiovese, a little bit fuller and sweeter, so it mellows the sauce some as it reduces in the pot.  Leave plenty in the bottle for the cook.

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Reply by Pedro Cidade, Jul 6, 2010.

If you like fruty wine, try a Primitivo. It is the same grape as the american Zinfandel, only in Italia the wines are very smooth and excelent companies for spagghetti.

Good luck!

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Reply by GregT, Jul 6, 2010.

Are you talking about cooking the wine in the sauce?  You can use lots of things.  You don't want a lot of wood or tannin or flowery aromas; other than that, I've used pretty much anything.  Whites are always a good bet if they're not oaky.  Don't think you need to add red wine - no reason to do that unless you happen to have some around. 

Most wine is going to have substantial acidity and you're not looking for the flavor of the wine anyway, so don't fret about the "correct" wine to add.  If you figure that tomatoes are often found in the south of Italy, Tuscany isn't known for them even tho people always suggest Chianti with spaghetti.  That's fine, but all over the south are all kinds of wines that you can use.

For pairing, same thing goes - try some Sicilian wines or go in the opposite direction and get a traditional kind of barbera, w/out a lot of oak.

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Reply by dmcker, Jul 7, 2010.

When you say 'spaghetti sauce' are you talking a tomato-based sauce like a Bolognese meat sauce, or a spicier Arabiata or a Puttanesca with olives, anchovies and capers in it? Or something else entirely, like a Carbonara, four-cheese (with mushrooms-yummy!), white clam sauce or a Genovese pesto sauce, or...?

For drinking witht the tomato I'll go with GDD's sangiovese sangiovese recommendation (Chianti, etc.) and Greg's barbera. They can stand up to the acidity of the tomatoes. For the others, a white with acid like a Falanghina or Greco di Tufo, or maybe something from up north whether a pinot grigio or even a French or German varietal from the Alto Adige, though a red'll also go with the cheese, carbonara or pesto sauces, in a pinch (I've even been known to have a nebbiolo with them).  ;-)

For cooking, what do you have in the house, especially what's already open? As Greg points out, whites are good for cooking. You don't want to reduce something with lots of oak, but otherwise reds can certainly work for the tomato sauce, but not so much ther others. When I've (heavens forbid!) been out of wine in the house I've used vermouth, or vodka in a couple of different sauces, usually the creamier ones....

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Reply by StevenBabb, Jul 12, 2010.

when in italy, do as the italians do! (or, however the saying goes)

i find that italian wine best goeswith italian food.... i'd go with a chianti to pair with a harty tomatoes sauce and spaghetti.... but i would also explore and see what i might like for the next time we have spaghetti sunday at our house!.... have fun with it and experiment....

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Reply by VegasOenophile, Jul 12, 2010.

dmcker is on with the "what type of sauce" question.  If you're just making a basic spagetti sauce with meat, I agree with the zinfandel or Italian wine suggestions.  Sangiovese or nebbiolo based wines are a good bet since they make their wines to go with their foods. 

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Reply by amour, Jul 20, 2010.

Not surprisingly, I am suggesting a good BEAUJOLAIS / FRANCE.

Though I am no big fan of Italian Cuisine, there are Italian ingredients  and recipes which I prepared in my day and still promote in our resort, after three decades of having introduced them!

I often made a wonderful sauce with various onions and  mushrooms, including field mushrooms, Italian seasining herbs and Beaujolais.

Thank you for raising the question.

Cheers!


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