Pick me a sub-$30 wine to go with tomato sauce
ONTARIO ONLY. No moving to wine board!!!
The challenge: Choose me a sub-$30 red wine to go with tomato-sauce based pasta and meat tonight
The reward: My gratitude :D
Thanks to Googs and a few other posters suggestions, this wine newbie has tried a few different red wines now (the red Zinfandel Googs reccomended, and a couple other random ones I either researched on the internet or read comments about at the LCBO.. I've tried a Zin (red and white both), Malbec, and Cab. Sauv, and actually all of the bottles have been pretty good). What I do know, though, is that I used the Malbec last time for my Italian food (since its just what i happened to be eating that night, wasn't planned that way) and definitely do not think it was ideal.. It was better on its own without the food
So, my friends, let's see what you come up with :) I'll be heading to the LCBO shortly before my late dinner tonight, so I look forward to what you got for me
Multiple suggestions is fine too, I'd buy more than one type and just keep them handy for future dinners
I reccomend any Barbera D'Alba duckdown. It's an inexpensive Italian varietal with enough acidity to balance well with your tomato sauce. I've tried a couple of different brands both with success. There should be one or two options at any LCBO, and they will definitely be under $30.
The above suggestions for Chianti/Sangiovese (Chianti is a region, sangiovese the grape used in Chianti, just FYI) and the Masi reds are solid, but I'll throw one more option into the mix, since you seem to be fond of Italian takeout and might want to mix it up next time. :) For red sauce Italian, I also like negroamaro (region: Salice Salentino). There's a widely available dirt cheap one, Mezzomondo (LCBO 588962), that is good with pizza or your chicken parmesan, etc. There are also several others offered by Vintages at various prices, but they're all pretty reasonable.
Hey, Duck, I had this one a week ago and it was perfect! I too have been in the search for the perfect partner to tomato base dishes. I've found Chianti has been kicking the shite out of the tomato sauce and to be honest, I've found the cheaper bottles to be a much better match than the Chianti Classicos. Having said that, I saw Mario Bartalli and his sommelier on youtube discuss the perfect match and it was a sangviovese from Emilia-Romagna, of course the LCBO being the LCBO, those things come and go. I found this one
POGGIO BERTAIO STUCCHIO SANGIOVESE 2005
last week for $18.00, you can do a search on the LCBO's web site to see where close to you it's available. For me, it was a perfect match. Here's the tasting notes.
The 2005 Stucchio is 100% Sangiovese that spent twelve months in French oak. Medium to full in body, it reveals well-defined aromatics along with a generous expression of leather, earthiness, dark fruit and spices, showing terrific balance and harmony. Anticipated maturity: 2008-2010. Proprietor Fabrizio Ciufoli makes engaging, full-bodied reds at Poggio Bertaio. Score - 87
The wine I am going to mention is one that I first tasted when we ate at Alice's restaurant in December. It is Peninsula Ridge Arcanum 2001, and although we had it with red meat, (venison and steak) it would probably taste good with your pasta and chicken. Now you won't find it at the LCBO, you have to order it from the winery or a wine agent. I liked it enough that I bought 3 cases. It's only around $13.95 or so but in the restaurants it's anywhere from $45 to $65. Doctor's house in Kleinburg has it on the website at $65!
If you would like to read about Arcanum 2001 on the PR website, it's here, just above " SPECIALTY WINES" http://www.peninsularidge.com/our_win...
I think this wine is a great deal at under $15.
Do you really need to ask! It's chicken! :D (lol, just kidding, but if theres one thing you should know about me its that I have what some say is an unhealthy obsession with chicken. I eat it probably every day, seriously)
But that wont be the only thing at dinner, the person I am eating with is a veal fan usually (although I'm not 100% positive thats what they'd be ordering tonight)
Count on these possibilities: Chicken parmesean cutlette in tomato sauce, possible veal cutlette in sauce, spaghetti/other pasta in a regular tomato/basil sauce w/fresh parmesean, and possibly calimari (not inherently italian, just the regular deepfried kind), and caesar salad