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Need pairing advice for Saturday night dinner party!!

jmills Nov 7, 2008 04:03 PM

We are serving a rustic pasta dish tomorrow night with italian sausage, butternut squash, sage , garlic, and red pepper. I am thinking a brunello, but would be interested in other opinions. Thanks!

  1. j
    jmills Nov 8, 2008 05:06 PM

    We had a Bovio Barbera d' Alba 2004...............perfect! Thanks again.

    1. j
      jmills Nov 8, 2008 11:21 AM

      Thank you all for your comments!! Will try the Barbera I think.

      1. j
        jpc8015 Nov 8, 2008 08:46 AM

        Petit Sirah.

        1. b
          Brad Ballinger Nov 8, 2008 05:47 AM

          This is only if you still aren't convinced to go with Barbera (and it's okay if you aren't because there a LOTS of wines that will match)...

          Go back to Ric's rec for a more "pedestrian" sangiovese, such as Chianti Colli Senese, or Morellino di Scansano. Or go for a Montepulciano d'Abruzzo (mentioned by mengathon) or an Irpinia.

          Save your Brunello for something more entree with sides rather than one-dish.

          1. w
            whiner Nov 8, 2008 12:59 AM

            I'll fourth everyone's rec for Barbera. First thing I thought of and probably the best choice.

            I'll also throw out there that a sparkling wine, particularly a rose might also work, especially is the sausage is spicy. Also, if the sausage is spicy, an off dry Riesling might work.

            But really, Barbera all the way.

            By the way, some Barbera reccomendations at the slightly higher end (I figured, if you were going to go with a Brunello...)

            La Spinetta (particularly the Gallina -- though '05 and maybe '06 are a little tough for Spinetta's wines -- the '04s are quite good, however)
            Mascarello (esp Codana)

            and I've never had it, but I'm SURE
            Giacomo Conterno

            1. m
              mengathon Nov 7, 2008 11:29 PM

              Third the barbera, though I think this dish may be best suited for one with a little age, and a fair amount of oak treatment. But any good barbera will do. The Brunello I'd save for something like a heavy meat. Ric is right. Match the rusticity of the food with the wine.

              Other more rustic Italians you might want to try:
              - Schioppetino from Friuli
              - Montepulciano d'Abruzzo
              - Carignano from Sardegna

              1. r
                RicRios Nov 7, 2008 05:02 PM

                Rustic pasta + sausage + garlic = rustic. Brunello = refined. Not the best match.
                Rustic with rustic perhaps? A non-riserva Chianti? A dolcetto? Even a barbera?

                2 Replies
                1. re: RicRios
                  perk Nov 7, 2008 10:49 PM

                  I agree with the barbera...

                  1. re: perk
                    maria lorraine Nov 7, 2008 11:24 PM

                    Barbera all the way.

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