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The perfect wine for a rich Bolognese pasta sauce

Apr 3, 2019, Author: Carly Ritz

Some people cook with wine because they know that as an acidic ingredient it makes magic out of marinades and sauces as the alcohol evaporates and the flavour lingers. Boiling down or simmering a dish with wine concentrates the flavours to really showcase the other ingredients. Others cook with wine because they simply cannot drink the bottle on their own. How would that look? #DrunkChef

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Whatever your reason, there is no doubt that a rich Bolognese pasta sauce needs a good, bold red while being cooked and then of course to accompany the meal. We think that the Zonnebloem Merlot is a firm favourite for the chef, the sauce and the guests. #everyonegetswine

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An elegant medium-tofull-bodied wine with delicate red fruit like mulberries and well-integrated wood flavours, expect that smell you get when you open the cigar box as well as a trace of violets and chocolate. 

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R88 a bottle from www.bottleshop.co.za 

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