I'm preparing this fun-looking recipe I found in an old Time-Life 'Cuisine of Italy' book, Manzo alla Sarda, or Sardinian style beef, and am trying to figure the perfect wine to serve it with.
But, in the hallowed words of American poet J.M. Jay – it's tricky.
The beef is marinating overnight in white wine, nutmeg and allspice, which it will later braise in, with some more white (an Argentinian sauvignon), some stock, a bay leaf and some parsley thrown in for good measure.
Later, I'll finish the sauce with some lemon juice, a chopped anchovy and some more parsley.
Now for the pairing...
Obviously, the White Argentine wouldn't be able to hold his own, so no go there. The braising white will, on the hand, soften and enliven the meat somewhat, and the lemon + anchovy finale calls for something with enough of its own acidity to impart. Not to mention the earthy spiciness of nutmeg and allspice that should hopefully linger.
So I ask, what acidic, spice-complimentary red should I be seeking out? A Chianti? An Amarone (ppfff... I wish!) or maybe even something Spanish? Or would it benefit from something with maybe a lighter body?
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