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.

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


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