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Old 09-04-2008, 11:17 AM   #11
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I almost always add some red wine in my tomato based sauce, except for when I do amatriciana. I also prefer the red in Bolognese sauce although most of the recipe suggests the white. It adds a distinctive depth and a pleasant tang in the flavour, without which, to me, the sauce would taste a bit bland. I just glog it out on to the sauce and don't measure, but I would say about 100-150ml (3,5-5oz) roughly for 2 of us, and the rest we drink it off for the dinner, which works out well as the full bottle (750ml) is usually slightly excessive for us to finish it.
Our favourite red which is used most often is Lambrusco di Modena.

I had forgotten all about Lambrusco til you mentioned it. This was our favorite wine back in the 70's and haven't had it since. I think I'll get a bottle today while I'm out. I always did like that wine. Does anyone remember when the "in" wine was Mateus Rose?
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Old 09-04-2008, 11:22 AM   #12
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I had forgotten all about Lambrusco til you mentioned it. This was our favorite wine back in the 70's and haven't had it since. I think I'll get a bottle today while I'm out. I always did like that wine. Does anyone remember when the "in" wine was Mateus Rose?
Why NO, I haven't a clue about this Mateus Rosť you speak of -


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Old 09-04-2008, 11:27 AM   #13
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I remember Mateus Rose and Lambrusco from the 70s as well. Lambrusco was kind of the white zinfandel of red wines.
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Old 09-04-2008, 11:44 AM   #14
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I thought it was Riunite and Lancers that were the "In" wines. lol I remember seeing those jugs when I was a kid.
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Old 09-04-2008, 11:55 AM   #15
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The reason to add wine to tomato sauce is twofold:

1) It adds a nice flavor note;

but probably more importantly ...

2) Alcohol releases flavor components in the tomatoes that are not dissolvable in water or oil. The alcohol in the wine makes the tomato flavor much deeper and more complex. This is also the purpose of adding vodka to tomato sauce -- but in that case vodka is used because it is relatively flavorless. It's only purpose is to enhance the tomatoes.
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Old 09-04-2008, 05:13 PM   #16
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I thought it was Riunite and Lancers that were the "In" wines. lol I remember seeing those jugs when I was a kid.
Riunite is the brand of Lambrusco. Wouldn't have remembered that name in a million years. We did a lot of Lancers' too in that little funny looking brown bottle. Ummm, I wasn't a kid. Anybody remember Boones Farm? That's when we were poor and had no class. LOL. Two bottles for $4.50.
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Old 09-04-2008, 05:22 PM   #17
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Anybody remember Boones Farm? That's when we were poor and had no class. LOL. Two bottles for $4.50.
In my "neck" of the woods that statement would cause an uproar
The country store down the road is fully stocked with all flavors of Boones
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Old 09-04-2008, 05:34 PM   #18
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I use what I have on hand also. Sometimes its white, just not anything sweet. A merlot or cab sav. are usually the best though. In a pinch a tablespoon or so of balsamic vinegar is good in tomato sauce.
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Old 09-04-2008, 05:36 PM   #19
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I do remember Mateus. It was a big deal in an expensive restaurant that I bartended at in the early 80's.
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Old 09-04-2008, 06:58 PM   #20
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Oh God - talk about blasts from the past!!! Mateus, Lancer's, Lambrusco? The popular selections at all the wine-&-cheese bars way back when. Way too sweet for my tastes now, & I'd NEVER add them to pasta sauce.

I always add a little dry red wine to red pasta sauces - even jarred ones. I splash some into the jar & shake it up to rinse it out into the pan. I use whatever dry red I have on hand - usually Burgundy, but frequently a Cabernet or Pinot as well.
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