Pairing with Grenache

5 great recipes for regional wines

 


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Sardinia

In Sardinia, Grenache goes by another name; Cannonau. It also takes on a much more concentrated and spicy fruit character that I have really taken to. This is likely due to the sandy soils and Sardinia’s location, located just as close to Italy and Spain as it is to the northern tip of Africa.  

The first thing that always comes to mind when pairing a Cauuonau is sausage. It’s something about its sheer aggressiveness on the palate that needs the fat and spice of sausage to really bring out the flavors. Rigatoni with Sausage and Tomato Cream Sauce made for a great combination with the Argiolas. Don’t be afraid of a little spice in this dish, as the wine can handle it.

2006 Argiolas Turriga Isola dei Nuraghi IGTThe nose showed black raspberry jam with notes of dark chocolate and tobacco leaf. On the palate, this was elegant and weighty with black fruits and spice. Rich yet refined, the Turriga is a wine that I love to take my time with. 

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Comments

  • Snooth User: my bottle
    323479 37

    All great suggestions. Garnacha is my go-to cook out wine. I also like an unoaked Garnacha poured over a bowl of berry sorbet.

    May 11, 2012 at 3:19 PM


  • Lamb shanks, lamb cutlets, best end of lamb, saddle of lamb, go great with grenache.
    For fattier cuts, cabernet sauvignon can work well
    For spicier recipes, shiraz (still talking about lamb here)
    I like the cassoulet suggestion but most bean and veg stews with a bit of garlic, onion and bones/cheap cuts/chorizos or ethnic sausages will go well with cotes du rhone wines, and they also go well with tempranillo, as does lamb.

    May 15, 2012 at 9:38 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 163,853

    Thanks for the tips Williamsimpson. I try very hard to diversify my suggestions so that people can get the most out of these articles and expand their food-way of thinking.

    May 23, 2012 at 9:46 AM


  • Snooth User: higdog
    929914 67

    I just served a seafood paella with chorizo with a La Cartuja Priorat and it paired very well. Mild tannins worked well with the shrimp/scallops/clams, saffron and chorizo. Nice wine. Wish Priorats were not so hard to find!

    Dec 23, 2012 at 11:14 PM


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