I'm Laurie, brand new to the site as of today, OTBN 2009. I recieved a request about a week ago, from one of my oldest and dearest friends, to drink a bottle of wine for her this evening, in particular, a Bardolino. You see, she was a med tech when we were in the USAF together, and suffered a needle jab which left her with Hep C, and she is no longer able to drink alcohol. So, I went out and (after three tries/three stores) found a bottle of 2007 Rizzardi Chiaretto Classico Bardolino.
My question is on pairing...I have been craving a spinach salad all day, which I make with baby spinach, red onion, bacon, hard cooked egg, and a dressing made with mayo, sugar and red wine vinegar, in equal parts. Am I in for a bad pairing?
Thanks for any rapid response - I'm starving! :)
Open That Bottle Night - need help!
- Reply by Philip James, Mar 2, 2009.
Laurie - hey sorry no one got back to you sooner, but I think that would have paired just fine. Bardolino is a lighter red wine, good acidity, sometimes even served with a little cooler than most reds. The dressing has vinegar in it, so the acidity in the food and the wine could play off each other.
How did it go?
- Reply by LRAinSAT, Mar 2, 2009.
Thanks for the reply! :) Even though it came late, I just forged ahead with my salad, and it wasn't a horrible pairing, although the red onion and red wine vinegar tended to overpower the Bardolino. However, that could have been the fact that this particular Bardolino seemed rather weak overall - apparently people in this neck of the woods (San Antonio, TX) aren't big into Italian wines other than the real reds. I even bought it from Joe Saglimbeni's, and he's a New York Italian...and they only had one option for the Bardolino...