Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese. The best wine pairing I think is a hearty dry red with some acidity unless you’re serving it cold as in a baba ganoush or spicy aubergine salad.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
Given there are so many arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what to drink with spaghetti bolognese but here’s what I would go for
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
When we talk about lasagne it’s probably the meaty version that’s uppermost in most people’s minds but these days there are many different kinds. Here are my favourite wine pairings: