Wine recommendation please?
Discussion
I know absolutely nothing about wine, so need recommendations for something to take for a dinner date on Thursday night.
She is cooking Pasta Bolognese with Garlic Bread, nothing amazing, but I want to try to turn up with the right wine.
Her only stipulation is "something light, not too oaky" which makes me think she knows something about what she is talking about.
I have Tesco, Marks, Sainsbury's, Waitrose all local to me.
Budget about 15 or maybe up to 20, which is the most I have ever spent on a bottle of wine
She is cooking Pasta Bolognese with Garlic Bread, nothing amazing, but I want to try to turn up with the right wine.
Her only stipulation is "something light, not too oaky" which makes me think she knows something about what she is talking about.
I have Tesco, Marks, Sainsbury's, Waitrose all local to me.
Budget about 15 or maybe up to 20, which is the most I have ever spent on a bottle of wine
joncastle said:
Hmm... ' Oaky' suggests a white wine, something like an Australian chardonnay, whereas you really want an Italaian red. Bolognese suits the big, soft reds like Brunello or Montepulciano, but my personal favourite would be an Amarone.
LIDL are doing a very decent Valpolicella Ripasso (poor man"s Amarone) for about 8 quid a bottle. Very good with pasta/bolognese.joncastle said:
Hmm... ' Oaky' suggests a white wine, something like an Australian chardonnay, whereas you really want an Italaian red. Bolognese suits the big, soft reds like Brunello or Montepulciano, but my personal favourite would be an Amarone.
Since when? Quite a few red wines are aged in oak barrels, some of which take on more oak than others e.g. Rjioca.That said the recommendations for an Italian red are good ones.
Lad said:
Can you imagine the pain if she declares she doesn't like red.....
Take a red and a white! [/Alan Partridge]I remember a date many years ago where I arrived with one of each. Only to witness both bottles being shoved into the fridge!
My advice arrive with a bottle of Blue Nun - if her face lights up drop the decent stuff on the door step to collect upon leaving in the morning - you'll likely need it then.
If you witness a look of shock and dismay then proffer up the decent stuff and tell her that you only brought the BN so that during your post meal stroll you can hand it out to a homeless person on the street corner.
TheExcession]Take a red and a white! [/Alan Partridge said:
I remember a date many years ago where I arrived with one of each. Only to witness both bottles being shoved into the fridge!
My advice arrive with a bottle of Blue Nun - if her face lights up drop the decent stuff on the door step to collect upon leaving in the morning - you'll likely need it then.
If you witness a look of shock and dismay then proffer up the decent stuff and tell her that you only brought the BN so that during your post meal stroll you can hand it out to a homeless person on the street corner.
My advice arrive with a bottle of Blue Nun - if her face lights up drop the decent stuff on the door step to collect upon leaving in the morning - you'll likely need it then.
If you witness a look of shock and dismay then proffer up the decent stuff and tell her that you only brought the BN so that during your post meal stroll you can hand it out to a homeless person on the street corner.
Don't sneer at a red wine being put in the fridge. If I serve a red wine at warm room temperature to my French winemaker friend he will politely put the glass aside and put the rest of the bottle in an ice bucket for 10 minutes. Most red wines want to be at 16-18C, beaujolais a bit cooler than that. I hope your dining room is at better than 16C otherwise your date won't ever take her cardy off.
I'm reliably informed that the only reason you serve a wine at 25C (warm room) is to highlight all its defects during a professional tasting session. Why would you want to replicate this during dinner?
I'm reliably informed that the only reason you serve a wine at 25C (warm room) is to highlight all its defects during a professional tasting session. Why would you want to replicate this during dinner?
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