One of my PR people recently recommended drinking Cabernet Sauvignon with “Spaghetti al Pomodoro.” Well, I can’t think of a worse match-up! Young Cabernet, with tight tannins and concentrated weight would simply overwhelm any tomato-based pasta dish. Personally, I prefer many Italian wines with the right texture and acidity to do the job. Chiantis work, but my preference is twofold: Dolcetto from the Piedmont region of Italy or today’s choice – a Valpolicella from the Veneto region. Some of the best Valpolicella today is produced using the “appassimento” process, where some of the bunches of grapes are dried on mats to give the final product more bouquet, body and focus. Buglioni’s 2014 Valpolicella is a wonderful example. It is a succulent, delicious wine that will perfectly accompany your freshest tomato-based pasta dish in style.
2014 Valpolicella Classico Superiore, Buglioni l’Imperfetto $20 srp
A deep, dark ruby in color. The nose is warm and inviting with the smell of dried grapes in evidence, giving a “sweet” impression to the generous bouquet. Elements of cherry, redcurrant and violets enliven it. Flavors are medium-bodied and “tense,” with a fat texture that hugs your palate in the same manner homemade tomato sauce does! Easygoing tannins and just the right amount of acidity complete this lovely experience. (Contains 50% Corvina, 20% Corvinone, 25% Rondinella and 5% Oseleta grapes. Wilson Daniels is the importer.) Drink now-2019.