What kind of wine would you pair with spaghetti with meat sauce?

I am just now discovering that I love wine and have so far only tried sweet dessert wines. I want to drink wine with meals, so what wines are good with pasta or say chicken?|||My first rule of wine, only drink wine that you and your guests like, period.





Dont let a food or wine snob bully you in to drinking something you dont like because "it will overwhelm the seafood" or some other such nonsense. I drink red wine with chicken all the time, because that is what I like, not once has that chicken ever been able to tell the difference.





That said, normal pairing with pasta and meat sauces would be chianti, merlot, cabernet, shiraz. All pretty full bodied dry to semi dry red wines. These wines are best at room temp or cellar temps.





Here is a thought, if you are new to wine and have a taste for the sweeter wines, yet you need a red wine, try lambrusco. Hey, it's italian ! Lambrusco is quite sweet, the only red wine you should serve cold.





If you want a white wine, not so sweet as a desert wine, a german spatlese would be a good choice or perhaps gewurvitzraminer (spelling ?)





If you want to drink the only true american wine, go buy a bottle of concord wine. Concord is the most prolific american dark grape. The wine tastes like concord grape juice pretty much. I am a dry wine guy, but I love a glass of concord from time to time.





Wine is a wonderful thing, keep trying new wines, you will find if you are like most people that your taste will shift to the drier wines over time. You will come to like that tanin feel, (pucker) and appreciate the subtle characteristics of the wine when not masked by so much sweetness. And, hey, if you dont, who cares, keep drinking what you like.





If you want a red that still has some sweet to it, in the desert catagory, pick up a bottle of Port some time. You dont need to spend a lot. Port is quite a bit stronger than wine, it is wine that has been fortified with more sugar during fermentation to boost the alchohol. After that is done, the wine is stabilized with preservatives and more grape juice is added. What you end up with is, a bit of kick, like a mild brandy, but with a sweet wine finish.





Look for inexpensive wine tastings in your area. It's a great way to explore.





enjoy,


John|||spaghetti with meat sauce....LAMBRUSCO





chicken or fish...GERWITZFRAMINER by Fetzer|||red or merlot....served room temperature......how does it feel to be a wino?|||Good red wine if your sauce is rich and tasty. With chicken I like white wine.|||A red wine. Usually Chianti would be suitable with pasta.|||Pinot Noir with chicken and a nice Chianti with beef.





Red wine is best with red sauce. Try a pinot grigio if you have a meal with a cream based sauce|||a nice Pinot Noir or Shiraz...I'm partial to Napa Valley reds.|||I prefer reds with red sauce and whites with white clam sauces, however if you are beginning from sweet wines to dry, I would recommend white wines until you pallet becomes more defined and then slowly progress to heaver reds. You should begin to pick up more flavors in wines as you progress.|||a classic Merlot|||Shiraz would go very well with spaghetti/meat sauce





(Merlot or Cabernet-sauvignon after you've had more experience with red wines)





Chicken would be well-balanced with a light, fruity-tasting wine .... try a cold Rhine wine.|||a nice light red wine, try sophie pink or red|||i personaly enjoy a pino gresio with pasta|||A good Chianti would work well. It is hardy enough to hold up to the richness of the tomato sauce. As far as chicken a good Pinot Grigio is nice but a Chardonnay (SP?) would do ok.|||I love red wines, especially Pinot Noirs, however, my husband is Italian and loves to cook. The special ingredients in his red sauce are pork chops, meatballs w/breadcrumbs and raisins. I have come to prefer certain whites to compliment the myriad of flavors in Italian sauces with pasta. My current fave is Ferrari Carrono Fume' Blanc (hope that's spelled right.) The regions that produce strong flavored Sauvignon Blancs and Fume Blancs turn out very crisp but not sweet, light whites, and I think they are great with pasta dishes when you are not in the mood for a heavy red. To me, Merlot and Cab are spice killers when paired with cream or tomato based sauces. I save those to have with tasty cheeses. If you want to get addicted to a Cab, try Cakebread Cab. But don't waste the fabulous flavor against the acidity of a pasta sauce.|||meat sauce wine|||well i woul recommend Merlot however with so many choices out there the choice ultimately will be yours depending on your taste and what you can afford.Wine can be very expensive and you should consume it moderately ,it is still a health hazard and will impair your driving ability.|||red wine|||Merlot or Cabernet Sauvignon to go with the pasta.





If you are having chicken, consider a Chardoney that has hints of pear in it's aroma.|||Seabisciut Ranch Merlot. Grapes grown by a small family ranch in Northern California Merry Christmas|||Keep it simple with a good but inexpensive Chianti or Merlot.|||1. Lambrusco


2. Paisano


3. Chianti


In that order.|||Something red, but not too heavy. Merlot would be good.|||sounds like you like the sweeter wines!


I would go with a reisling!


or a peisporter!|||Chianti|||If the main dish is a nice steak (like a good piece of red sirloin or any other type of chunk of meat) you must go without hesitance with a Cabernet Sauvignon one of the best reds in the shelf. It’s like a cup of your best coffee accompanied with a small bite of the best dark chocolate.


If the main dish is a combination like poultry and pasta or salads there’re Merlots and Finot that can go along with them. Remember, red wines must breathe at least couple of minutes before serve


Then finally only if you have any seafood or just poultry (maybe turkey, duck or any other feathered creature), you must go with the Chardonnay or white (chill in preference)


The Zinfandel is out of discussion because is not a wine; reason?? To technical to explain


I’m not a highly wine connoisseur, just another wine aficionado. All of the above can be considered a sacrilege by a true expert. I’m sorry if that’s the case


Bon appetite..!!|||Red meat = red wine


White meat = white wine





I rarely have wine but when I do, I like a sweet red wine. I tend to buy Arbor Mist.|||I think a Chianti goes best with your meat suce. Here is the easiest way to remember what wine goes with which meal----red wines, for red meals (ie. red sauces, beef) White wines for white meals (ie. chicken, fish, pork, alfredo sauces)|||I would say Pinet Grigio or a White Zinfandel|||Well : I would reccomend Table Wine it is Pink Chablis the


best Drink that would go with Dinner and


yes great idea of course|||im pretty sure that u dont use an extra dry wine if u would like to drink wth that...im not a wine drinker im more into the vodka|||You could go anywhere from a generic chianti to a very nice pinot noir. They have pinot grigio that goes very well with chicken. Some of the vineyards in Northern California have some very good and not terribly expensive wines.