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Sunday, January 28, 2001

High in acid, Italian red sauces take a bit of trouble to match with decent wine

ŇHere's a corollary: pinot gris (or pinot grigios, as the Italian versions are called) are low in acid, so red sauces tend to run roughshod over them. Avoid them. If you gotta go white, sauvignon blanc is probably your best betŃif you want bone dry wine. Otherwise, look for a chenin blanc (Vouvray in particular), another varietal thatŐs naturally high in acid, which offers some sweeter, fruitier flavors.Ó"

—Boston Phoenix. David Marglin's advice, in summary: with Italian red sauces, drink a bold, strong wine high in acid.'

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