What kind of wine goes best with a red pasta sauce?

Answer 1

Most Red wine will do the trick. Merlot is nice. Blackstone makes a decent Merlot ($11-$13) and you can find it in most liquor stores.

Answer 2

For any Italian dishes a classic red wine is usually a good decision. For cooking, the chef may use that of "wet wine or cooked down wines"to achieve ultimate flavor and variety in our food. When purchasing a wine at the resturaunt, ask first what they recommend. This recommendation is helpful because there are so many brands out there and most are not as clean and well preserved as some others that are bought from over the counter so to say. When you get a wine from the store, do this first, taste it and be sure to choose one that is with crisp taste to the lips. For me, I have preferred a nice Sangria or Chardinet. A Merlot is also good. Many of these have the taste of not too sweet or tart and that is what is good because most what you are looking for is well grown grapes that acheived the best juices. Also, many pastas that are prepared come with sauces that already have sweetness added from the tomatoes to the sauce. Being sure to not select a sweet wine again and mixing in as extra is not always good because then you lose the feel for your food in general. Red wine is best for many saucy foods including steaks and other soup dishes and seafood delicacies. White wines I have noticed seem to be best when accompanied with a baked good and most cheeses.

Answer 3

You can't go wrong with an Italian red wine -- chianti (fuller flavored), valpolicella (lighter and slightly fruity), sangiovese (plummy but not overpowering), montepulciano d'Abruzzo (great all-round red) or barbera (slightly spicy) would all be a good choice for pretty much any red pasta sauce.

For example: Last night I made pasta alla puttanesca (tomato sauce with fresh garlic, minced anchovies, olives and capers; sadly we didn't have any fresh Italian parsley or basil, but it was still delicious) and served it with an inexpensive but reliable sangiovese di Puglia (San Giorgio, around US$6 retail). The San Giorgio is a fair wine but a great bargain, drinkable and the perfect thing for spaghetti, ravioli, pizza, or lasagne. A sangiovese or montepulciano is going to have enough acid to stand up to the tomatoes, enough fruit to avoid being overpowered, and enough body to go with just about any red pasta sauce you can throw at it.

If your wine merchant doesn't have much from Italy, some nice alternatives would be a California merlot or most zinfandels (the red versions, not the whites or "blush" versions), an Australian shiraz, a Spanish tempranillo or French varieties such as cotes du Rhone or Beaujolais. I served another inexpensive cotes du Rhone (La Ferme Gicon, about US$7.50) the last time I made spaghetti in meat sauce, just last week. If you're looking for something that tastes good with food, isn't meant to impress anyone, and gives good value for the money, La Ferme Gicon is a fine choice for an everyday red.

Buon appetito!

Answer 4

Sangiovese is a medium bodied dry red wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.
Food Pairing with Wine: Sangiovese goes especially well with pasta and other Italian foods.

Origin: Sangiovese grapes is one of the types of wines that came from the Tuscany region of Italy.

Answer 5

This is the type of pasta sauce I love. Have the same type of wine that the Italians would -- that means a light wine with some acidity to counter the tomatoes.

I particularly like
*Barbera - Barbera d'Asti is good and reasonably priced
*Montepulciano - Montepulciano d'Abruzzo is good and reasonably priced
*Valpolicello

but any red Italian would be good, including Chianti.

Answer 6

Casal Garcia! It's a white (I'm a red drinker and LOVE it!) and it's the hottest thing right now. It's unlike any wine you've ever had. It's slightly effervescent but not sparkling like a champagne. It's a wine that everybody's drinking in Portugal, and here in Texas, our distributors can hardly keep it stocked at the warehouses! It would be incredible with a red sauce.

Answer 7

Spanish Rioja Wine!

Answer 8

Chianti, Sangiovese or a blend. Definitely Italian red...

Answer 9

Italian red

Answer 10

A hearty red wine. I like Zinfandel.