Pairings | Tomato sauce
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
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.
A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Another interesting insight on pairing red wine and fish in Tuscany this week. We were served lightly salted cod with a rich tomato and pepper stew called ciambotta at Tenuta Argentiera which proved a perfect match for the mature 2004 vintage.