Swedish Style Meatballs with typical brown sauce match with a light red such Pinot Noir, Barbera and Dolcetto or white wines such oaked Chardonnay or rich-style Riesling.
In the mood for something new? Try unoaked, light and juicy reds from any wine country! Some Orange wines will work too.
Italian Style Meatballs with tomato sauce will work well with several medium-bodied, high acidity reds: Sangiovese, Primitivo, and Barbera.
Middle Eastern Style Meatballs can be made with lamb or beef and local spices (Harissa, cumin, coriander). Go for food friendly reds that match the savoury, spicy meat: Syrah, Grenache, GSM or Châteauneuf-du-Pape.
Vietnamese Style Meatballs can be made with chicken or pork and local flavors (fish sauce, lemongrass, sugar). Stay away from reds or heavy, oaked whites and choose instead a cold Rosé or a citrusy Sauvignon Blanc or Rueda. Is the sauce too sweet or spicy? The residual sugar of an off-dry Riesling will help to extinguish the fire.
Japanese Style Meatballs (Tsukune) are often made with chicken and served with sweet soy sauce. Choose either a light juicy red such Gamay Noir or an off-dry Riesling to match the sweet taste of the sauce.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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