TN: Bordeaux, Rhone, Lazio, Loire

DaleW wrote in news:3c6b38ca-97ac-420f-9d38-ac70dcbb3b63 @p11g2000yqe.googlegroups.com:

Hi,

I have always the doubt about what to serve with bolognese: red or white? I usually serve white when tomato is involved, but I tend to think that pasta with meat goes better with red.

Perhap's Mike could tell us what is typical to serve with pasta alla bolognese and anybody could tell us what do they typically serve with it.

TIA,

s.

I recall a discussion here from years ago that dicussed this very pairing issue. True ragu Bolognese seems to usually have both milk and veal in it, so I'd lean toward a powerful but acidic white myself. I note that in our FAQ, though, Dale suggests acidic red such as Chianti or Barbera ;-)

Mark Lipton

Dale,

We opened a bottle of the 2004 Lazio recently. Once it aired out it was a solid B, but I thought it was still pretty tight, tannic and needed more time in the bottle.

Jef