Spaghetti Bolognese

• November 2009

  Tonight I'm drinking Eikendal Classique a Cab/Cab Franc blend from South Africa with a bowl of pasta with turkey bolognese sauce.Tomorrow - who knows? What about you?

  Forum post in the topic What Do You Have Planned for... by WomenWine

  
  

• October 2009

  Katie. Sound advice from the masses and I'll cast my agreement - drink whatever you like, and dont let anyone tell you what is "right" or "wrong" to pair food with. Personal tastes are just that - personal... Once you experiment enough, you'll figure it out. If, however, amidst... Read moreKatie. Sound advice from the masses and I'll cast my agreement - drink whatever you like, and dont let anyone tell you what is "right" or "wrong" to pair food with. Personal tastes are just that - personal... Once you experiment enough, you'll figure it out. If, however, amidst all of these disclaimers you are still looking for some advice from those who have travelled down this vegetarian-pairing road before, I'll offer this for your consideration.... When I cook for vegetarian friends - if the food is more on the neutral side (grains, etc) I take advantage of it to step up the wine. But if the food is the powerhouse (green vegetables, or sushi) - then I look for a more "neutral" wine (e.g., a light or medium bodied white or light red) - so depending on how "powerful" the food is, is how I pair reds with vegetarian foods. For my vegetarian line-up: I've found that New Zealand Sauvignon Blanc, or Italian Gavi and Soave go with just any vegetarian meal made with vegetables- including greens. For grain-type vegetarian meals, 1. Light beans, rice or pasta with a white sauce - I like pinot grigio or chardonnay - the heavier the sauce, the bigger the chard 2. Dark beans, or pasta with red sauces - Chianti is always a slam dunk with any red sauce, and can go well with dark bean-based foods Anything spicy (e.g., curry, Thai, or kimchee) - try Chenin Blanc, or a sweet Riesling About sushi...I think its the seaweed, wasabi and soy sauce that makes it tough to pair with a red - not the rice and the fish. That said, I have had some luck with lighter "neutral" reds with sushi - a decent Beaujolais can do the trick. My favorite sushi red is Dolcetto di Dogliani (there are dolcettos from other areas, but Dogliani is my favorite for pairing with sushi) Mushrooms - I have always been lucky with Pinot Noir with just about anything made with mushrooms, and really like zinfandel or California Syrah with mushroom bolognese. But to answer your original question .... "what matches well with a Cab Sav". I have quite a few vegetarian friends, and when they tell me they are in a Cab mood - I make a Portabello steak with a thick balsamic reduction. I have some tricks for the balsamic reduction to make it pair well, if you are interested i can send it along. This has worked out the best for me for pairing with Cab Sav. Enjoy! And please let me know how your experimenting goes, Im always looking for some good pairing suggestions, (took note of some of the great ones you received from everyone above)    (hide)

  Forum post in the topic Vegetarian Wine Lover Needs... by TL NJ

  
  
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  October 2009

  Sella & Mosca Cannonau di Sardegna

  Snoothrank: Starting at $14^.99

  Very full bodied, full flavored (cherries & oak). Was fantastic with my bolognese. The wine was good on the 2nd night after opening, too.

  Wine review by monteberto

  
  
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  June 2009

  Fontanafredda Briccotondo Barbera 2007

  Snoothrank:

  What a terrific little Barbera this is! Perfect wine for any Italian food, especially pizza, or Bolognese. Medium-bodied, plum and cherry/sour cherry nose. Blooms well (opens) in the glass, the first glass is good, the last glass is terrific. The last two years garnered 90 points... Read moreWhat a terrific little Barbera this is! Perfect wine for any Italian food, especially pizza, or Bolognese. Medium-bodied, plum and cherry/sour cherry nose. Blooms well (opens) in the glass, the first glass is good, the last glass is terrific. The last two years garnered 90 points and in '06 it was on the Wine Specatator Top 100 Wines of the Year list. Hard to find right now, but when the new release hits the stores - buy a case, you'll be glad you did!    (hide)

  Wine review by kathyintex

  
  
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  June 2009

  Samuel's Gorge Tempranillo 2004

  Snoothrank:

  Got a bottle of the 2004 Tempranillo in a round about way, I'm a fan of European wines, and am a bit wary of familiar grapes in unfamiliar climes. It's been in my wine rack for a few weeks, and last night we made a lasagna bolognese, and the rhones and riojas weren't up to the... Read moreGot a bottle of the 2004 Tempranillo in a round about way, I'm a fan of European wines, and am a bit wary of familiar grapes in unfamiliar climes. It's been in my wine rack for a few weeks, and last night we made a lasagna bolognese, and the rhones and riojas weren't up to the task. I decanted it, hoping to let it breathe. Beautiful dark ruby color with a serious opaque nutty brownness. Dusty nose. Deep fruit, Hints of sandlewood and talc. A little french oak peeks though in vanilla flavours. Really smooth and milky mouthfeel. Lots of malolactic creaminess. But still firm and with a real nice presence. Finish as one would expect, spiced, but nothing surprising. This wine needs some lamb to go with it. grilled rack or roasted shank. The lanolin would match beautifully. Some cumin or coriander to spice it up, lots of coarse black pepper to light your tongue on fire.    (hide)

  Wine review by jefdiesel

  
  
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  May 2009

  Chateau Clarke Listrac Medoc 2003

  Snoothrank:

  I've had mutliple bottles of this vintage (2003). Some I have appreciated more than others, probably had to do with the food pairings as much as anything. I've paired it with lamb chops, a meaty paella (chorizo, chicken, and shrimp), steak (NY strip), game birds (chukar and quail),... Read moreI've had mutliple bottles of this vintage (2003). Some I have appreciated more than others, probably had to do with the food pairings as much as anything. I've paired it with lamb chops, a meaty paella (chorizo, chicken, and shrimp), steak (NY strip), game birds (chukar and quail), and pasta with a bolognese sauce. For me it worked best with the lamb chops. Nice complement to many food pairings; versital. I found it to be somewhat acidic, full of tannins, well balanced, with a sleek finish.    (hide)

  Wine review by JVM

  
  
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  May 2009

  Beringer Vineyards Cabernet Sauvignon Knights Valley 2006

  Snoothrank:

  For me the Knight's Valley is a dark ruby red, with moderate aroma, earthy, sticky, blackberry jam. It had a dry, medium body ,and the flavors we're amazing with a long finish. It was fantastic with a bolognese pulled from the freezer.

  Wine review by BigToys

  
  

• April 2009

  Hmmmm...this is a hard one as The Prisoner is a big wine (taste-wise). I ... However, a nice ragout or Spaghetti Bolognese (with lots of meat) is great. Another option is grilled ribeye marinated in black truffle oil, salt and pepper. Asparagus on the side. Keep it simple:).... Bon... Read moreHmmmm...this is a hard one as The Prisoner is a big wine (taste-wise). I ... However, a nice ragout or Spaghetti Bolognese (with lots of meat) is great. Another option is grilled ribeye marinated in black truffle oil, salt and pepper. Asparagus on the side. Keep it simple:).... Bon appetit. I hope this helps. E    (hide)

  Forum post in the topic Cooking with The Prisoner by eclipse

  
  

• March 2009

  To a wine snob, Lambrusco is red fizzy junk, but to the rest of us, it makes such a good pairing with Salami and other fatty Italian meats. It's also great with pasta with meat sauce (bolognese), pepperoni pizza, sausage, etc - see a theme?

  Forum post in the topic Lambruscohhhh Yeah! by RBoulanger

  
  
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  March 2009

  Bulletin Place Shiraz 2006

  Snoothrank:

  I have had better Shiraz's, but I had a glass of this with a really simple ground beef succotash, and it was a great pairing. I think it would pair nicely with a spicy bolognese or asagna.

  Wine review by Girlinprogress

  
  

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