I'm trying to think of a dessert that would pair well with pasta dishes w/red sauce. Spaghetti, Lasagna or manicotti come to mind. Normally I would pair these with a chianti, sangiovese or Bordeaux wine normally. Thoughts?
Original Post
Replies sorted oldest to newest
Hi kh- I am a bit confused- the title and first sentence are asking about a dessert but then you say you would normally pair a chianti,etc.
Are you looking for a dessert to follow a pasta, a dessert wine, or a red wine other than chianti, sangio, cab?
Please clarify-
Are you looking for a dessert to follow a pasta, a dessert wine, or a red wine other than chianti, sangio, cab?
Please clarify-
In my view, the red sauce preceding dessert isn't as important as matching the theme and ingredients of the meal.
For example, you have simple, basic, good ingredients with dinner, so match that with dessert. Bananas Foster would be good. I've served chocolate and lemon sorbet (Haagen-Dazs) together which went remarkably well, etc.
The other choice is to stick with the theme. You're serving Italian, so have canolies http://www.cooks.com/rec/search/0,1-0,conolies,FF.html etc.
Don't trial to reinvent the wheel. Them Ayetalians know what they're doing.
For example, you have simple, basic, good ingredients with dinner, so match that with dessert. Bananas Foster would be good. I've served chocolate and lemon sorbet (Haagen-Dazs) together which went remarkably well, etc.
The other choice is to stick with the theme. You're serving Italian, so have canolies http://www.cooks.com/rec/search/0,1-0,conolies,FF.html etc.
Don't trial to reinvent the wheel. Them Ayetalians know what they're doing.
I'd go with a red wine from farther south in Italy, maybe something based on Negroamaro or Nero D'Avola. Primitivo is another option.
For dessert, gelato.
For dessert, gelato.
Just to clarify I was looking for some nice desserts that would go well with pasta served with a red sauce. Thanks
So?? What did you finally decide on?
Serve some stinky cheese, Gorgonzola, with some cashews, sliced pears, maybe drizzle some good Balsamico and serve a Vin Santo del Chianti. Nice and light after a big plate of pasta.
On the wine with pasta, depends on the sauce but for a simple tomato sauce a Chianti Rufina, or some other simple Sangiovese based wine will work. For more zesty sauces, say Puttanesca, I like the aforementioned Negroamaro or Primitivo grapes: full bodied and maybe just a little bit less acidic than Chianti. Also don't be afraid to venture north, a decent Valopolicella Ripasso or an Amarone can handle tomato sauce very well.
On the wine with pasta, depends on the sauce but for a simple tomato sauce a Chianti Rufina, or some other simple Sangiovese based wine will work. For more zesty sauces, say Puttanesca, I like the aforementioned Negroamaro or Primitivo grapes: full bodied and maybe just a little bit less acidic than Chianti. Also don't be afraid to venture north, a decent Valopolicella Ripasso or an Amarone can handle tomato sauce very well.
Well the Italians would seem to think that Tiramisu, Zabaglione and Canolli would be acceptable answers...
I second the Tiramisu. One of my all-time favourites when made properly.
I guess I've never had it made properly.
Board-O,
You need to get out more and celebrate the innate Italian-niss in all of us. Talk with your hands, relax, have some more Chianti, eat something. Far la bella vita!
You need to get out more and celebrate the innate Italian-niss in all of us. Talk with your hands, relax, have some more Chianti, eat something. Far la bella vita!