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Food Pairing Question

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Kyrstyn Kralovec

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Food Pairing Question

by Kyrstyn Kralovec » Mon Nov 20, 2006 4:10 pm

Hi All - first time here, what a fabulous site!!

I'm really terrrible at pairing food and wine, and I was wondering what a bordeaux would be like w/ a tomato sauce based dish?

Our friend is hosting an untraditional Thanksgiving dinner, and she's making lasanga. I tasted a 2001 Cheval Noir St. Emilion from Mehler-Besse and really liked it. It's definitely got some malbec properties, but it's much softer (in my opinion...I'm not a huge malbec fan). Anyway, I'm wondering if anyone has opinions on how something like that would pair w/ lasanga? Thanks for any input!
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Stuart Yaniger

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Re: Food Pairing Question

by Stuart Yaniger » Mon Nov 20, 2006 4:16 pm

It won't be horrible, but it's not a great match. When you hear "tomato," think "Barbera." Maybe even Beaujolais, but Barbera with lasagna is terrific. A low-rent choice (but delicious) is a good Lambrusco.
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Kyrstyn Kralovec

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Re: Food Pairing Question

by Kyrstyn Kralovec » Mon Nov 20, 2006 4:25 pm

Thanks, Stuart. I had the same gut feeling based on what I recalled of the wine, but thought I'd get some other input just in case. I'll set my sights towards something Nebbiolo, then!
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Carl Eppig

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Re: Food Pairing Question

by Carl Eppig » Mon Nov 20, 2006 4:54 pm

I would agree with Stuart on the Barbera. However, before you go the Nebbiolo route which I think is overkill, something a little more upscale would be a Sangiovese based wine such as Rosso di Montalcino. Barbera comes in many price points, but the more expensive ones may be overpowering too.
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Linda R. (NC)

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Re: Food Pairing Question

by Linda R. (NC) » Mon Nov 20, 2006 9:03 pm

If you're thinking Barbera, try this one if you can find it.
2004 La Sera Barbera "Il Falo". I took this to a dinner with friends who were serving pasta with a vodka sauce and this was excellent. It's price friendly, too, at under $12.
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Paul Winalski

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Re: Food Pairing Question

by Paul Winalski » Mon Nov 20, 2006 9:27 pm

I'd opt for a sangiovese or a ripasso Valpolicella, or a barbera.

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