Quote:
Originally Posted by jlomon
Robert's got it bang-on. The Riesling isn't strong enough to stand up to the acidity of a tomato sauce. If you were doing a traditional turkey with stuffing, then it would be a very good pairing. It also works well with pork dishes.
Something rustic and Italian, such as the Sangiovese, Chianti or perhaps a Montepulciano would work. But it needs to have some heft to it in order to stand up to pasta sauce.
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True, true. I was thinking of using the Riesling as a after-dinner wine, when artichokes are served. Maybe even during the antipasto. But I can definately see your point, that it wouldn't stand up to the pasta sauce, or the heavy flavors of the ham. Guess I'll have to get a bottle of Chianti or three for the main course. Thanks, guys!
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(Oo{=|=}oO) 1983 MB 300D USA, 212,000mi. 80's yellow/white. "Gunther"
(Oo{=|=}oO) 1984 MB 300D Euro, Turbo Added in Germany, 186,000mi [SOLD] Missing her dearly. 
(Oo{=|=}oO) 1984 MB 300D USA Turbodiesel, 269,000mi. [SOLD]
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