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Negroamaro is like extra "sauce" on spaghetti. It has bright acidity, matching the marinara. Its tannins yield to the rich meatballs, letting flavors of black plum, dried cherry, tobacco, spice, and herbs shine.
With so much butter and cream, mac and cheese can be pretty mild. Jazz it up with Riesling's floral, fruit, and herbal aromatics. Each sip seasons the dish, while its acidity cuts through the richness.
Play up the sweet tomato glaze with a juicy California Zinfandel. Or, accent the savory, buttery mashed potatoes with a meaty Syrah.
Off-dry Riesling is harmonious with the sweetness of barbecue sauce. It has refreshing acidity to match the vinegar in pulled pork.
Few things hold up to egg's gelatinous texture like bubbles. Sparkling rosé's vibrant acidity cleanses the palate, while its bright red fruit pops against the myriad of brunch ingredients.
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