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Memphis
January 23, 2010
I love love LOVE Morellino di Scansano, one of my favorites is Poggio Alle Sughere. Always goes good with a baked pasta.
Amanda H.
January 23, 2010
Thanks for the insightful tips! I never thought about how tannins and mild cheeses would clash -- oh, the number of baked pastas I've had with a cab! What you say makes so much sense.
spinthebottleny
January 21, 2010
Mrslarkin -- no deer in the headlights, think head held high! Kelsey, it's not easy to match wines with heavier foods. You want something weighty enough to stand up to their substance, but not so big that it will overwhelm you. Zinfandels from great producers like Ridge, Bandol, from Provence, Nebbiolo-based wines like Barolo, some Malbecs...these can all work with braises, roasts and the like.
Kelsey B.
January 21, 2010
Thanks for demystifying how to pair wine with heavy baked pasta, it is so helpful since my family tends to eat the heavier fare this time of year.
mrslarkin
January 21, 2010
I will actually know a thing or two when I go into the wine shop now, instead of my usual deer-in-the-headlights gaze. Thanks Sasha.
spinthebottleny
January 21, 2010
You're welcome! Let me know if you get a chance to try this and tell me what you think!
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