After giving the full treatment to mushrooms, I have to return to pasta and give the long simmered meat sauce it’s due. Traditionally, we refer to these styles of sauces with the rather generic “Bolognese” moniker, though that tends to refer to a rather specific style of preparation.
The end results do tend to be quite similar, concentrated meat and tomato flavors, with a dense underlying sweetness and spiky, palate refreshing acidity. Sounds like it’s time for my two favorite food wines! Bring on the Barbera and Sangiovese. Yes this gets repetitive, but Barbera and Sangiovese are the contortionists of the wine world, managing to fit well in many food-pairing boxes!
Two of my current favorites are a classic Sonoma County Barbera and a very fine Dry Creek Valley Sangiovese! Didn’t see that coming, did you?
Barbera: Sebastiani Vineyards Barbera 2007
Photo courtesy yashima via Flickr/CC