For Cooking--a white for San Marzanos?


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For Cooking--a white for San Marzanos?

MaggieRSN | | Nov 28, 2007 11:39 AM

I'm looking for a wine to include in a simple sauce of slow roasted SMs, with a delicate EVOO, to accompany spinach tortelloni. I can choose the seasonings according to the wine, which I'd like to feature.

I've done red wines, including Cabs, Merlots, Bordeaux, Burgundies, Riojas, Chiantis, Moltepulcianos, Bardolinos, you name it, to death in my tomato sauces. In the words of the great Katharine Hepburn, "I'm bo-ahed, bo-ahed, bo-ahed", and I think it's time to break out.

The only thing I'd prefer to skip this time would be a Pinot Grigio, since I've done that, too.

I'd really like to try something from abroad. If I were going to be totally honest, I'd have to say that French wines are still what make my heart beat most rapidly, but I know there are plenty of beautiful choices from around the world, so I'd love to hear any of your suggestions.

If possible, I'd like to spend up to $12, give or take.

Thanks to all.

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