On Mar 22, 4:02*pm, santiago > wrote:
> DaleW > wrote in news:3c6b38ca-97ac-420f-9d38-ac70dcbb3b63
> @p11g2000yqe.googlegroups.com:
>
> > Friday Betsy made *a Bolognese sauce to top some fresh pappardelle,
> > the cooking wine was the 2007 Haut-Rian (Bordeaux Blanc). Lighter
> > styled Bordeaux blend, lemony fruit, hint of mowed grass. Good
> > acidity, not especially long, but a pleasant and correct wine. I
> > happened to look at Cellartracker where scores ranged from 50 to 79,
> > but to me this is a B-
>
> 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've done both red and white (and the latter especially if sauce is
more tomatoey). Typically I'd serve a lighter more acidic wine than
the Montiano, but sometimes(often) it comes down to "what do I feel
like drinking tonight."