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Old 09-04-2008, 06:51 AM   #1
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Red Wine in Spaghetti/tomato Sauce?

Just curious --
some people put red wine in their Speggetti / Tomato /red Sauce.
(Everyone ones call is different )

Who Does and what kind of red wine do you you use.

Of course the old rule is don't use any wine if it doen't taste good to drink.


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Old 09-04-2008, 07:01 AM   #2
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I often put a splash of burgundy wine in my spaghetti sauce. Gives it a nice flavor, just don't overdo it.

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Old 09-04-2008, 07:36 AM   #3
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I use what I have... or even a splash of red wine vinegar.
Not that there's anything wrong with that.....
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Old 09-04-2008, 07:50 AM   #4
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Some people will put vodka in the sauce to help bring out the flavor of the tomatos.
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Old 09-04-2008, 08:05 AM   #5
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I use any good red that I have on hand for spaghetti, but I like the finish of Merlot in the sauce. I use white wine for white pasta sauce, usually a Reisling and I like them both.
When I make one of my favorite sauces, Spicy Cauliflower Sauce, I use only white even though the sauce is a red cream sauce. It's delicate so it needs a white wine. Awesome!!! And yes, Vodka does a good job of flavoring some sauces.
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Old 09-04-2008, 08:27 AM   #6
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I use whatever is in my glass at the time. White or red it doesn't matter to me. Usually it's a Cab, Chardonnay or Pinot Grigio
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Old 09-04-2008, 08:40 AM   #7
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depends upon the sauce. Almost always red in a meat sauce. Never any in Marinara.
Wine is the food that completes the meal.
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Old 09-04-2008, 08:49 AM   #8
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For a red sauce I like Valpolicella. Valpolicella is the perfect wine with red sauce as it is low in acid and doesn't fight with the acid in the tomato sauce/tomatoes. I use quite a bit of tomato paste but thin it with the wine. I also put a splash in about 10 minutes before serving to brighten up the flavor.

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Old 09-04-2008, 09:09 AM   #9
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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.
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Old 09-04-2008, 09:24 AM   #10
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Here's one that Michael Chiarello does, and I hope I did this right, if not I'm sorry. Recipes : Red-Wine Spaghetti with Broccoli Rabe : Food Network

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