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Feb 17, 2014 06:58 AM

wine suggestions for Spaghetti al vino rosso

I was planning to try to make Spaghetti al vino rosso but was wondering if anyone could provide suggestions for a good, inexpensive, dry red to use

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  1. While not necessarily very dry, I'd say Valpolicella; classico would be the lightest-bodied and lowest alcohol of that wine group. I wouldn't overthink this.

    1. nothing too dry, tannic or expensive. :)

      chianti, montepluciano or primitivo would all be fine.

      1. I agree with the previous two posts, esp don't overthink it (lol).
        Chianti, Montepulciano d'Abruzzo, Barbera, Rosso di Montalcino

        1. For me the key flavor note in the SaVR as far as wine pairing goes is the cheese.

          Assuming you are using parmesan then zinfandel or cabernet will be luscious.

          2 Replies
          1. re: TombstoneShadow

            Should also mention the ultimate choice in wine will to an extent be governed by what else is served at the meal, particularly what meat dish is served. For optimization, you can "work backward" from your meat, pick the red wine for it, THEN pick the wine-matching cheese for your SaVR. This might end up departing slightly from a "classic" SaVR cheese like parmesan or pecorino; but the adaptation will have you closer to an integrated match instead of a clash with your other dish, if any.

            Similarly, you can start with the SaVR and chosen cheese, pick your red wine to pair with that... then "work forward" to choose a meat dish that is very well paired with that wine.

            1. re: TombstoneShadow

              most cabs, especially inexpensive cabs from california, are too oaky and tannic to use for cooking.