Italian and Chilean Reds Struggle with a Traditional Spaghetti Bolognese

We had some of Teresa’s version of Spaghetti Bolognese this evening.  Rather than the typical English cookbook version, which tends to be herby, tomatoey and slightly sweet, it is more towards the traditional mildly-flavoured Ragu version.  See 24th Aug 2011 and 1 June 2011 for some previous pairings with Spag Bol.

We tried two wines with the dish and we found neither were particularly good pairings.  The first was Nespolino Sangiovese 2009, a Sunday Times Wine Club Italian red from Rubicone.  Nothing wrong with this wine in itself – It paired beautifully with Meatballs in Tomato Sauce (see 23 June 2011), but we felt this time the cherry flavours were somewhat muted.

We switched to a Porta Reserva Cabernet Sauvignon 2010, a Chilean red from Costco.  We felt this paired better.  The black fruits were full in the mouth and the tannins were rounded, but it was still not a stunning match.  Maybe we should try a gentle Italian white next time.

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