HOME > Chowhound > Wine >
Do you create unique foods? Share your adventure
TELL US

Food pairing with Sangiovese?

Deidre7 Jan 22, 2010 08:00 AM

I have a dinner party tonight with some girlfriends and I want to make a great impression (since I'm coined the flake of the group haha)...Any recipe ideas for pairing with Sangiovese?? I need to do something easy-ish since I'll be at work all day but I do have a handy, dandy food processor! Also, roasted chicken w/ orzo, brushetta w/ fresh moz, and assorted italian desserts are already on the menu...GRATZI!!!!!! xoxoxo

  1. b
    Brad Ballinger Jan 22, 2010 08:43 AM

    California sangivese or Italian? If Italian, what wine exactly?

    If Italian, I'd lean toward grilled steak. If Californian, something lighter and pasta-like.

    2 Replies
    1. re: Brad Ballinger
      Deidre7 Jan 22, 2010 09:36 AM

      Italian sangivese. Thank you for your suggestion!

      1. re: Deidre7
        Bill Hunt Jan 25, 2010 07:11 PM

        I'd definitely look to a dish with a bit of acid, say from tomatoes, or maybe even sun-dried tomatoes. Sangiovese loves a bit of acid.

        Enjoy,

        Hunt

    2. w
      whiner Jan 22, 2010 11:30 AM

      Grilled red meat with rosemary. A simple steak (porterhouse, strip, tenderloin, ribeye) rubbed with EVOO, fresh garlic, cracked pepper, fresh rosemary and a little salt will do wonders.

      3 Replies
      1. re: whiner
        Deidre7 Jan 24, 2010 08:28 AM

        Sounds delicious!!!! I wish i had seen that earlier. I opted for an easy solution: Arugula-walnut pesto with an assortment of cured meats.

        1. re: Deidre7
          maria lorraine Jan 25, 2010 11:51 PM

          You did well.

          How do you make your pesto? Is it better with arugula than with basil, or different, or what?

          1. re: maria lorraine
            Deidre7 Jan 26, 2010 06:02 AM

            Thanks Maria! I def impressed, especially with my presentation hehe...I found the recipe on here and I found that I think I do enjoy traditional pesto better because the arugula-walnut one was quite thick. But I did follow the recipe exact, and perhaps a little more improvision with the oil would havev done the trick!!! Everyone loved it though and it works well as a spread (especially with the meats) or with pasta! I'd surely try it.

      Show Hidden Posts