Looking to get a red wine recommendation to go with a healthy choice sausage and pepper dinner and baked potato wedges. Preferably in the $10-$20 range.|||one answer was close, when they referenced a "hearty" wine...but then recommended a burgundy....WRONG.
To pair well with the sausage you need something that will cut through the "fat" and spice and match well, so the obvious choice is a younger Zinfandel. For that price point, go with a Sonoma county red Zin...and you will be oh so pleased.|||Sausage %26amp; Peppers is a hearty Italian dish, you need a hearty wine to stand up to it...a burgundy would be nice.|||Or a nice chianti . . . %26lt;BEG%26gt;
(Silence of the Lambs reference)|||A nice red would be perfect. For a nice red with wide appeal, go for Luna di Luna's Red bottle - Cabernet/Merlow mix. However, with the bit of spice in the dish, I would Jacobs Creek Shiraz.
Enjoy your meal.|||Hands down REX Goliath Merlot.|||Zin|||Reunite Lambrusco,or Cold Duck,ones I have tried and liked anyway..%26gt;=)|||Shiraz or chianti - the peppery, semi-dry fruity flavors work well with sausage, spicy foods, and red meats. Da Vinci has a good chianti that you can find in decent grocery stores for about $13, well worth the price.
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