A Spanish Red Edges an Italian One with Lamb and Beef Meatballs

We cooked an interesting Supercook dish called Zorba’s Meatballs.  These are a subtle blend of lamb, beef, garlic and spices with a creamy Mozzarella cheese filling served with a tomato and mint sauce.

We served the meatballs with pasta and thought an Italian red would be the answer.  We opened a bottle of Collezione di Paolo Chianti 2010 a medium-bodied red from the Sunday Times Wine Club.  This Sangiovese had smooth plum flavours, with no sharp edges, but with restrained acidity and an underlying savouriness.  We thought it was a good, but not a perfect match.

We tried a bottle of Copa Real 2009 with the leftovers the following day.  This medium-bodied Spanish Tempranillo/Garnacha blend also from the Sunday Times Wine Club had red fruit Rioja characteristics and was a better match.

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