Pairings | Bergerac

The best wine pairings with meatballs

Posted by Fiona Beckett (Google+) on January 20 2022 at 06:40

Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book

Spaghetti and meatballs

This much loved Italian-American classic needs no more than a simple carafe of rosso - Sicilian I suggest. I had a similar combination at the Francis Ford Coppola winery a few years ago and they have exactly the right idea. A young gulpable Chianti would also hit the spot as would a Rosso di Montepulciano or Rosso Conero.

Baked meatballs with cheese

A similar type of recipe to the above just slightly richer so it might need a gutsier red - the sort you’d serve with a lasagne. Try a zinfandel, a southern Italian red like a primitivo or nero d’avola or a barbera.

Middle-eastern meatballs

Here you have spice (usually cumin and coriander), garlic, loads of herbs (coriander, mint and parsley) and yoghurt to contend with. I’d pick a medium-bodied red wine from Greece, the Lebanon or even the Languedoc (see this match the other day) but a dry rosé would also be delicious. Or even a crisp white . . .

Swedish (or other Scandi) meatballs

More savoury than the other three and generally served with a creamy gravy. Take the cue from the lingonberry jam by which they’re often accompanied. A bright fruity red like a pinot noir would work or - and you may be surprised by this - an inexpensive red Bordeaux or Bergerac.

Image © Joshua Resnick at shutterstock.com

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