How to Pair Wine with Meatballs (2024)

FAQs

How to Pair Wine with Meatballs? ›

A Chianti is a classic pairing with Italian-style meatballs in tomato sauce. Try the Borgo la Stella Chianti Classico [93 points, Sommeliers Choice Awards]. It has enough acidity for the tomatoes, and just the right amount of heft to complement the meat.

The number-one rule for matching food with wine—pairing 101—is that the person must like the wine in the first place. Otherwise, it's a near-impossible task.

Mismatching intensity. Pairing a bold wine like cabernet sauvignon or syrah with delicate dishes like white fish is a major no-no. Save those wines for hearty fare, rich meat sauces and grilled or smoked meats. The same is true for cheese.

A less common pairing for Spaghetti and Meatballs

Bergerac, a blend of Cabernet Sauvignon and Merlot from southwest France, is a less typical but excellent pairing. Its deep dark fruit and spice notes complement the flavors of the meatballs and tomato sauce.

Montepulciano d'Abruzzo

This is a classic red wine from the Abruzzo region. It's made with Montepulciano grapes. It's a well rounded wine that pairs well with hearty beef dishes like meatballs and Bolognese sauce.

Spaghetti is typically served as a primo, and meatballs (or polpette) are served as the next course (secondo), on their own or with crusty bread, potatoes or other vegetables. My most memorable polpette experience in Italy was at a small place called Poplette & Co in Turin.

The wine should be sweeter than the food. It should have the same intensity of taste as the food. Red wines go best with strong tasting meats (red meat) White wines go best with low-intensity meats (fish or chicken), and so many other rules!

Asparagus, Brussels sprouts, broccoli, cauliflower, cabbage, and even the beloved kale all have high levels of organosulfur compounds, AKA straight up sulfur. The same vegetables that can give you serious, uh, gas can also make wine taste awful.

Foods with the following characteristics are somewhat difficult to match: salty foods, extremely sweet foods, high acid and spicy foods (adapted from Baldy, 1993). Salty Foods. Some foods like ham, anchovies, bacon, or oysters can have a fairly high level of salt which can make wine pairing difficult.

Serve a wine at least as sweet as the food being served

The general rule of thumb is to serve a wine at least as sweet or sweeter than the food being served. Sweet foods make dry wines seem over-acidic and tart. Sweet wines with a good level of acidity, such as Sauternes, are a perfect match for rich foods like pâté.

What is one strategy of food pairing with wine? ›

Considering Texture and Weight. The body of the wine should be similar in weight to that of the food. A light-bodied wine goes with a lighter dish, while a full-bodied one blends well with heavier, denser foods … A juicy steak, for instance, will benefit from a full-bodied Cabernet Sauvignon.

A common rule is to pair light dishes with lighter wines, heavy dishes with heavier wines. You don't want a heavy dish to overpower a light wine, or vice versa.

A Chianti is a classic pairing with Italian-style meatballs in tomato sauce. Try the Borgo la Stella Chianti Classico [93 points, Sommeliers Choice Awards]. It has enough acidity for the tomatoes, and just the right amount of heft to complement the meat.

I suggest using Merlot, Malbec, or Cabernet Sauvignon. I used and paired these spicy chicken meatballs with tomato sauce with a really drinkable merlot from Ancient Peaks, a new-to-me Central Coast Winery, that showcases what merlot is capable of.

For meats with more delicate texture and flavour like eye fillet or lamb, choose a red wine with finer tannins, such as Malbec or Pinot Noir. Pairing to try at The Meat & Wine Co: Monte grass-fed dry-aged rib-eye steak on the bone with black garlic butter, paired with a 2016 Wirra Wirra 'RSW' McLaren Vale Shiraz.

Malbec red wine is a food pairing rock star that shines with meat, creamy pasta, grilled mushrooms, cheese, and more.