OT: Favorite pasta dish with what wine

On Tue, 12 Apr 2005 18:11:57 -0500, jcoulter

Ahhh, you've got the essence of pasta and of wine, as well.

The real joy is that there are a huge array of pasta form and when multiplied by the "flavors" that are now available even in the average local supermarket, you've got lots of places to start. Whole wheat is fine, as are sun-dried tomato, spinach, roasted garlic and, of course, the basic semolina.

Fresh tomatoes, sun-dried, or even canned are fine. a bit of olive oil, maybe some diced olives, a pinch of basil, oregano, salt-pepper. Sure anchovies, maybe mushrooms (how many different kinds?) or maybe some sausage, ground beef or veal or pork.....

And, lest the purists have no one to throw stones at, let me suggest that the culinary impaired could stock up on half a dozen jars of red (and now white) sauce from the grocery shelves. Spice it up with a bit of something from the pantry and you've got a pretty good meal.

Wines don't have to be Italian either. Although there is enough available, starting with the Chianti already mentioned. Elevate the purchase a bit above "jug" wine level and you can live indefinitely on the choices. Valpo, Bardolino, and, yes, Beaujolais are fine choices. Also pinot grigio, sauvignon blanc, etc.

No rules, just right.....Oh, my mistake, that would be Aussie....

But, now that I mention it, a Shiraz isn't bad with a Spaghetti Bolgonese.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com