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Dec 9, 2009 05:38 PM

Wine pairing for Gnocchi in bolognese, other than Chianti or Barbera

Any suggestions?

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  1. If you want to stay Italian, try a lighter red such as a Dolcetto or Valpolicella.

    1. What don't you like about chianti or barbera?


      1. Frappato, Rosso di Mointalcino, Aglianico, Etna Rosso

        1. Pinot Nero, Lacrima di Morro d'Alba, Nero d'Avola.

          Bottom line, there are many wines that would pair with the dish. But Chinon00 makes the best point so far: what is it about Barbera and Chianti that are unappealing? The answer to that will help the rest make a suitable recommendation. For example, if your answer is "too acidic," I'd no longer recommend the Pinot Nero.

          1. I'd be very satisfied with a Chianti, but since you asked, try a Brunello di Montalcino in its place. I would have suggested a Nero d'Avola, or even a Montepulciano d'Abruzzo, but "geographically-speaking" neither truly align with a Bolognese dish.
            A Chianti probably works best for you in this instance. JMHO.