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Wine and Italian Food pairings...

9
914NYC Oct 26, 2008 12:07 PM

What goes with:
1) Creamly Alfredo Sauce Pasta
2) Red Tomato Sauce Pasta
3) Pizza
4) Lasagna

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  1. Googs RE: 914NYC Oct 26, 2008 12:35 PM

    1) Sicilian Chardonnay
    2) Chianti
    3) Sangiovese
    4) Montepulciano or Barbera

    2 Replies
    1. re: Googs
      9
      914NYC RE: Googs Oct 26, 2008 12:47 PM

      1) Why the Chard w/ Alfredo? B/c creamy goes w/ creamy?
      3) Chianti also can go w/ pizza, right? (Same grape)
      4) Why Montepulciano and not Chianti again? What is different about the Lasagna?

      1. re: 914NYC
        Googs RE: 914NYC Oct 26, 2008 01:10 PM

        1) Yes. Sicilian Chard's are particularly spectacular.
        3) Yes. My personal preference is to use the more casual Sangiovese with the more casual pizza. A common hockey night nosh. Hey, I'm Canadian.
        4) Complexity. The flavours of Montepulciano won't be dimmed by a big lasagna. As well, I lke variety. Although all reasonably similar in background, they all have their differences. It gets boring during the snow piled winter up here. You have to do something with the time...

    2. u
      uselesscamper RE: 914NYC Oct 26, 2008 12:37 PM

      You could pair a nice Barbera with any of them, or of course a Chianti with the red sauce based foods.
      UselessCamper's blog- http://the-wine-rack.blogspot.com

      3 Replies
      1. re: uselesscamper
        a
        anewton RE: uselesscamper Oct 26, 2008 01:35 PM

        I think it all depends on what you put on the pizza or in the lasagna.

        With an alfredo sauce, I would go for something OTHER than Sicilian Chardonnay, if only because I find alfredo sauce to be cloying and would want a wine with pronounced acidity (zing) to cut the heaviness of the sauce. I'd be tempted to drink prosecco with this dish. Or a dry riesling.

        1. re: anewton
          invinotheresverde RE: anewton Oct 27, 2008 11:05 AM

          Agreed. I'd take anything over the Chard.(I dislike pairing it with either the cheese or the cream).

          I actually like Brunello here, as the 100% Sangio will be powerful and acidic enough to cut the fat.

          1. re: invinotheresverde
            Googs RE: invinotheresverde Oct 28, 2008 07:07 AM

            This is why I'm specific to Sicilian Chard. Completely different from Cali, French, Australian, or Canadian. In particular, the one I had at Agata et Romeo was simply mind-blowing. Wish I could remember the name...

      2. b
        Brad Ballinger RE: 914NYC Oct 27, 2008 11:36 AM

        1) Frascati, Vwerdicchio, Vernaccia
        2, 3, and 4) Aglianico, Irpinia, Barbera, Chianti Normale, Primitivo, Rossi di Montelfalco, Nero d'Avola

        5 Replies
        1. re: Brad Ballinger
          maria lorraine RE: Brad Ballinger Oct 27, 2008 03:03 PM

          Very nice recs.

          Nice acidic white for the alfredo, preferably Italian.
          For the next three dishes, the same wines work:
          Chianti, Nero d'Avola, Montepulciano d'Abruzzo are all good buys for this casual "red wine" cuisine. As the flavors in the pizza or lasagne get more intense, or your budget increases, then a bigger red works well: Chianti Riserva, Aglianico, Rosso di Montalcino, Rosso di Montefalco, as noted.

          1. re: maria lorraine
            w
            whiner RE: maria lorraine Oct 28, 2008 08:54 PM

            Crap. Are you kidding me? I didn't even read your post first.

            1. re: whiner
              maria lorraine RE: whiner Oct 28, 2008 10:04 PM

              I'm still reeling from your TNs thread.

              Pick me up off the floor, please.

              1. re: maria lorraine
                maria lorraine RE: maria lorraine Oct 29, 2008 09:50 PM

                Actually, I was echoing Brad...

                1. re: maria lorraine
                  w
                  whiner RE: maria lorraine Oct 30, 2008 11:22 AM

                  ??? I know... I was just commenting that your suggestions are similar to mine and I would have just responded to you....

                  Brad's suggestions were also good! :-)

        2. w
          whiner RE: 914NYC Oct 28, 2008 08:53 PM

          1) Almost any good Italian white wine that has not seen a lot of oak. (read: NOT Jermanns, NOT Pinot Grigio)... more like a Soave, Arneis, almost anything from Friuli or Trentino Alto Adige. Lean, dry, Alsatian (Tokay) Pinot Gris.

          2) Barbera

          3) Barbera is still first choice, but also... Nero d'Avola, if not too spicy, Tuscan Sangiovese, if light on the sauce and heavy on the cheese, Nebbiolo.

          4) See above, minus Tuscany unless it is a richer, darker wine. Add Aglianico.

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