Pairings | Montepulciano
The best wine pairings with meatballs
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.
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.
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