What wines go with tomato and sausage pasta A pasta dish made up of rich sausage and acidic tomatoes presents opposing challenges. Tomato pasta with sausage, wine and basilCook 1 pound penne in a large pot of well-salted boiling water until al dente. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 diced onion; cook until translucent, 3 minutes. Stir in 2 cloves garlic, minced, and 1 pound link sausage, sliced 1/8-inch thick. Cook until meat is no longer pink, about 8 minutes; Add 1 cup red wine. Cook until about 1/4 cup liquid remains, about 5 minutes. Stir in 3 large fresh tomatoes, cored, chopped. Cook until tomatoes soften, 5 minutes. toss with the sauce and 1/2 cup sliced fresh basil leaves. Serve, garnish with Parmesan. Recipe by Andy BadekerThe wines:Wine pairing recommendations by Rachael Lowe, wine director at Spiaggia and Cafe Spiaggia in Chicago, as told to Michael Austin:2013 Meroi Sauvignon, Colli Orientali del Friuli, Italy: This zippy, high acid, mineral-driven wine was aged in French oak barrels for eight months and in the bottle for three more — not your typical sauvignon blanc.

Aromas of lemon pith, golden apple and grapefruit are interlaced with lemongrass, sage, dried herbs and almond skin. Its herbaceous notes complement the fresh basil as well as any dried herbs and spices in the sausage, and the rich texture stands up to the weight of the meat sauce. 2009 Uccelliera Brunello di Montalcino, Tuscany: Tomato sauce is difficult to pair because of its high acidity. This wine is 100 percent sangiovese grosso, which is naturally high in acid but also has a good dose of tannin. Aged in oak for 24 months, it possesses fleshy aromas of dried red raspberry, cherry, tomato leaf and violet, all of which work with the fresh basil and tomatoes. The wine's hints of smoked meats and tar also stand up to the fattiness in the sausage.2009 Le Vieux Donjon, Chateauneuf-du-Pape, Rhone Valley: A blend of grenache, syrah, mourvedre and cinsault. Expect aromas of dried herbs, black plum, macerated dark raspberry, damp dark earth and mushroom layered with notes of cardamom and smoke.

Of all the pairings, this is the most brooding. The nuances of the earth aromas really should bring out the cured meat in the sauce, while the herbal notes will complement the tomatoes and the summery freshness of the basil. © 2017, Chicago TribuneIn chilly weather, many folks crave robust red wines, but not of us all eat a ton of meat. A nice juicy steak might be the perfect foil for Cabernet or Tempranillo, but what options do we have in the vegetarian zone? Are there certain red wines that are especially veggie-friendly? Certain ingredients that can help vegetarian dishes work well with bolder wines? We spoke to sommeliers from across the country and asked what vegetable dishes work best with red wines. "Bringing vegetables to the party with big reds is all about upping the umami quotient of the dish. Mushrooms, dried tomatoes, beans, and aged cheeses are all naturally high in glutamic acids, the flavor components that make meat and other foods taste savory and intense.

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"Cold weather stews with root veggies. Go to the farmers market and pick out some veggies. Simmer potatoes with onions in broth. Add veggies at the end. best wine for sandwichesServe with bread and a snuggie." —Josiah Baldivino (Michael Mina)best selling wine in canada "One my favorite go-to dishes is Truffled Egg Toast. best wine brands in indiaI totally follow the 'Ino recipe. wine gift box pinterestThe truffle and asparagus with gooey cheese, fatty brioche, runny yolk is so perfect with Dolcetto or Barbera D'Alba." —Sarah Egeland (Smallwares)best italian wine under 30

"Cabernet Franc has a natural 'green' characteristic that makes it very veggie-friendly. Whether it's part of a full-bodied blend from Bordeaux, or a medium bodied 100% style from the Loire, Cabernet Franc is usually a very safe bet when there's a lot of green on the plate. Tomatoes love Sangiovese, so bust out the Chianti when you have a tomato based stew or soup! Veggie chili, pizza, and baked pasta are all delicious with red wines, especially if you go heavy on the mushrooms and always add cheese when you can; those are two ingredients that will bridge the gap between vegetables and red wine!" —Theresa Paopao (Ribelle) "With a great woodsy Burgundy, one could really enjoy ingredients such as Matsutake mushrooms, celeriac, sunchoke, parsnips, etc. One could roast them, sauté them, make them into a really earthy soup." —Joe Camper (DB Bistro Moderne) "If you're hosting a vegetarian, but would still like to serve a great red wine that people crave in the wintertime, I would recommend pairing it with a vegetarian Moussaka, a casserole layered with potatoes, peppers, eggplant, spiced wild mushrooms, rich red wine, cinnamon, clove and allspice, topped with yogurt and béchamel." —Kamal Kouiri (Molyvos)

"Stay away from some veggies that could just make the wine taste unpleasant. I think of Brussels sprouts, broccoli, green bell pepper or some leafy greens. It's not the end of the world if they're served anyway but with a big red wine, but I prefer the sweeter stuff. Butternut squash is my favorite. Chestnuts, red peppers, and sweet potatoes work well too." —Edouard Bourgeois (Café Boulud) "Big red wine doesn't have to mean fruit bomb; it can be tannic, structured, earthy and iron-y, and pair well with vegetarian meals. Dishes with beans, bitter greens like kale or rabe, cabbage or cauliflower create earthy flavors, while mushrooms most certainly can create complexity and interest. A few wines to complement those flavor profiles include Loire Cab Francs (Bourgueil, Anjou or Chinon) and most definitely the big Italians (Rosso di Montalcino to Brunello, Langhe Nebbiolo to Barolo and Barbaresco, Montefalco Rosso to Sagrantino.)" —Liz Vilardi (Belly), (The Blue Room), and (Central Bottle Wine + Provisions)

"Any red wine risotto (I like it with cranberry beans and grilled chicories) is a hearty winter entrée that is a natural pairing for a big red wine. For a winter celebratory meal, I often think of braised short ribs or oxtails with polenta. Substituting roasted wild mushrooms with winter greens and grana is a great vegetarian option that will stand up to a big red as well." —Corin Weihemuller (Comal) "Rioja has classically been paired with asparagus, which can be one of the hardest vegetables to pair with. I've had Riojas hold up to things like pesto, where the dill flavors from the American Oak really help." —Brent Kroll (Neighborhood Restaurant Group) "One of my favorite vegetable dishes to pair with a big red wine is a wild mushroom red wine risotto with shaved parmesan. The earthiness and full-flavors of mushrooms and the savory creaminess of the risotto match perfectly with a lot of full-bodied and hearty reds." —Eduardo Porto-Carreiro (DBGB Kitchen and Bar) "The keys to vegetarian dishes that work well with red wine are texture and fat;

especially with something tannic like Barolo or Bordeaux, you need to give the tannins something to latch onto! Mushroom or caramelized onion risotto are absolutely fantastic with red. I also love caponata as a red wine pairing; the warm spices and soft velvety texture of the eggplant work well with wines like Spanish Tempranillo from Rioja and Ribera del Duero." —Mia Van de Water (North End Grill) "Vegetable dishes that pair well with big red wine include vegetable cassoulet with beans and spinach, risotto with mushrooms, or vegetable torta with grilled eggplant and zucchini wrapped in layers of puffed pastry. Think hearty mushrooms (like portobello or porcini), charred or stewed vegetables and tomatoes, as well as preparations that include cream or richer cheeses." —Chris Baggetta (Quince) "Roasted sweet potatoes and beets are perfect with Spanish Rioja. Toss them in olive oil, cumin, coriander, black pepper, and fennel seed. Or try delicata squash—it's perfect with Beaujolais.