Wine?

Bruschetta is just toasted bread with garlic, the wine choice depends on what you put on the bruschetta, which can be any of hundreds of toppings, but I suppose you are safe with a light red (to give you an appropriately vague answer, sorry...).

Again, Bordeaux is the largest wine producing area of France and qualitywise spans from barely drinkable to sublimely good. I suppose tha answer is yes.

As Mike says, bruschetta toppings would determine how a match would fare. The most common bruschetta in US is probably tomato/garlic spread, in which case I'd say a very light acidic red (Gamay, Grignolino, light Montepulciano d'Abruzzo) or a really crisp white. Any relatively low-acid wine will get massacred by the raw tomato. Betsy sometimes does a mushroom bruschetta, I find it is good with Pinot Noir and Nebbiolo.

Younger (or bigger mature) Bordeaux is pretty classic with beef.

Let's say that any red that is not suitable for the bruschetta will go with the beef, so it's a wine-wine situation ;-)

So there! Ease up on us uc we are talking about eating with the wine afterall.

I enjoyed a bottle of Passopisciaro (2004) last night. WOW!!!!!!!

Joseph Coulter cited UC:

From :

| Velletri DOC: | | Vitigni [garepe varieties] ... | | Tipologie di Vino: | Bianco (Superiore, Amabile, Dolce), Rosso (Amabile, Riserva), | Spumante

So we have dry white, medium dry white, sweet white, medium dry red, aged red and sparkling.

So far as to the usefullness of UC's totally ridiculous recommendations.

M.

Velletri Rosso Riserva.

I forgot that there is a white under the same DOC.

^^^

Ooops, that should read "grape varieties", sorry.

M.