Spaghetti Bolognese is one of the absolute classics of Italian cuisine. We asked five top sommeliers for the perfect wine pairing.
Everyone has their own, favourite way of making the perfect Bolognese. When it comes to wine pairing, there are just as many variations. We asked five top sommeliers and wine professionals which wines they recommend to accompany the popular pasta dish.
Marc Almert, head sommelier at restaurant "Pavillon" in Zurich and Swiss Falstaff Sommelier of the Year 2020, recommends a Rosso from Montalcino:
Bella Italia! To accompany this classic of Italian cuisine, a classic of Tuscan winemaking; in Montalcino, alongside its "big brother" Brunello, the locally very popular "Rosso" is unfortunately sometimes somewhat forgotten - yet it is often fresher, fruitier and, thanks to less wood and tannin, much more accessible. With this example, La Gerla shows perfectly how to round off a plate of pasta.
Here I have to stay in Italy, there is no other way. In general, I think the fruit should be present and the wine needs a nice flow. Josephus Mayr, Weingut Unterganzner makes an excellent Lagrein Riserva, 2012 which currently presents itself wonderfully.
The wine expert and author Madelyne Meyer, who imparts wine knowledge in accessible fashion with her blog Edvin, in books and courses, focuses on a Chianti Classico:
Everyone knows someone who makes the best Bolognese sauce. For me, it's my father. Maybe it's because he puts a handful of parsley in it, but maybe it's because I just like him a lot. In any case, nothing goes better with a Bolognese than a spicy Chianti Classico with juicy tannins.
Franz Messeritsch, formerly head sommelier of Le Ciel in Vienna's Grand Hotel and Falstaff Sommelier of the Year 2016, now works as a wine merchant and consultant.
To accompany Spaghetti Bolognese, he recommends the 2017 Refosco Borgo di Vassalli from the Azienda Agricola Begali Lorenzo winery, a fruit-driven red wine from San Pietro in the Veneto.
Amanda Wassmer-Bulgin is the wine director responsible for the wine selection at the Grand Hotel Quellenhof in Bad Ragaz. She recommends Barbera with the Bolognese:
Barbera is a grape not to be underestimated. For too long it has been overshadowed by its older sister Nebbiolo. The power of the Barbera grape is revealed in the Barbera d'Alba from Mascarello Giuseppe e Figlio. A rich, full-bodied, complex and beautifully transparent drop. With a juicy core of red fruits, ripe, smooth tannins and a long, complex and stylish finish. The warming alcohol is soaked up by the rich ragu sauce and pasta.
