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?
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.
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.
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