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

ezsober Dec 9, 2009 05:38 PM

Any suggestions?

  1. maria lorraine Dec 10, 2009 10:35 PM

    A number of previous threads on this:

    1. Cheese Boy Dec 10, 2009 07:11 PM

      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.

      1. b
        Brad Ballinger Dec 10, 2009 05:54 AM

        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. w
          whiner Dec 10, 2009 01:58 AM

          Frappato, Rosso di Mointalcino, Aglianico, Etna Rosso

          1. Chinon00 Dec 9, 2009 10:00 PM

            What don't you like about chianti or barbera?


            1. d
              DavidT Dec 9, 2009 06:55 PM

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

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