I find that Zin works well for most any Italian America red sauce dishes.
Italian whites!!
2 Likes
I think that could work! I could open a Shale Terrace and an Old and Mature Vines from Scherrer.
This is exactly my dilemma.
Hmm… maybe I open 1 Zin and 1 Lambrusco to spite Seiber. @Fred_Scherrer , would your Zins show well closer to Lambrusco temp, 55 degrees? My choices are 2019 OMV, 2019 Shale Terrace, or 2015 OMV.
1 Like
Produttori Barbaresco would be my go to with this lasagna
Keep the garlic cream.
Gruner
Rosé
Red burg
Beaujolais
My vote is for Italian whites eg Gini Soave Classico Superiore Vecchie Vigne
What style of Lambrusco?
If pairing/contrasting I’d suggest 15 OMV, as it’s in a great spot. Save the pair of 19 Zins to have together at another time to illustrate their differences.
F
Dry and red.
15 OMV should be an interesting foil.
1 Like
Do it!
I tried a supposedly more serious Lambrusco by the glass at Bestia restaurant in LA a few months ago, and it was good. Like a sparkling red Italian wine with a hint of sweetness but mostly dry tasting. From a photo I took, I think it was Ca Montanari Lambrusco Grasparossa di Castelvetro Opera 02,
I don’t have anything against Lambrusco, I just chuckle at the vast disparity between “what we actually drink” and “what we say you should drink in WB food wine pairing threads.”
Hope it’s a good bottle, Patrick. Share which bottle it is.
Easy: 10 year old Riesling GG
Crunchy!
The highly sophisticated way that I match wine with food is to 1) pick what I want to drink, then 2) eat the food with it.
i generally only spend 15-20 minutes eating, whereas I might spend a few hours sipping a wine, so the wine matters far more than the match to me.
I would likely have grabbed a Barbaresco for this, because that’s what I have, but any number of Italian reds would do, or how about an Italian white?
2 Likes
Epilogue: the Lambrusco was pretty good and it was available at my local Kroger. (+2 pts for that alone.) The next night I had a Scherrer Zin and it was also good. The key was to omit the garlic cream sauce, which was quite strong.