Any suggestions?
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A simple Chianti is my "go to" with marinara. Any acidic Italian works for me, but that's just me. I've had some luck with Barbera as well.
PH
PH
Agree with PH. A Chianti or a Super Tuscan does it for me.
Don't waste good wine with tomato sauce. PH's "simple Chianti" if you must have wine.
Simple Chianti Classico under $14 like DiVinci, Banfi Pink label, Frascole. A reserva should be saved for a meat with red gravy (aka sauce)
quote:Originally posted by ratso:
Simple Chianti Classico under $14 like DiVinci, Banfi Pink label, Frascole. A reserva should be saved for a meat with red gravy (aka sauce)
I tried the Divinci a while back, it tasted like melted rubber.
Try Greco di Tufo.
I have a Greco Lento.
barbera
I am not so sure your Greco will work as well as G.diT.
I've tried yours, from earlier vintage, and it's a nice and rich white, but it might be too fruity for the sauce. Greco di Tufo on other hand has amazing structure and unique spiciness and will complement the acidity in the sauce. Good luck.
I've tried yours, from earlier vintage, and it's a nice and rich white, but it might be too fruity for the sauce. Greco di Tufo on other hand has amazing structure and unique spiciness and will complement the acidity in the sauce. Good luck.