I usually just chuck in whatever the Missus has open at the time, but I’m going to have to buy a bottle specifically for it today. I’m not a wino by any stretch, so I have no idea what to get.
Cheers!
I usually use a Merlot… but the general rule of thumb is never to use a wine that you wouldn’t drink. Good wine produces good food 
I usually use a Merlot… but the general rule of thumb is never to use a wine that you wouldn’t drink. Good wine produces good food
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If you have access to a good wine store, a light Italian red [chianti, montepulciano d'abbruzzo] would be perfect. If you have to buy at the grocery store, go for a pinot noir, merlot, or cabernet sauvignon. There are some decent blended reds from Texas, California, and the Pacific northwest that are very affordable. I like the Texas Red from St. Genevieve.
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I’m no wino either although SA has some of the best wines in the world! When I add wine to the food I prepare, I give the "chef" the first glass
I totally agree with Saucy about the "good wine for good food" comment.
I have two recipes for bolognaise – one cream based, the other tomato based:
For the cream based sauce I use a good dry white wine (Chardonnay/Sauvignon Blanc)
For the tomato based sauce I use dry red (Merlot/Red Zinfandel)
Happy cooking!
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I am a former chef and hate to admit we always use an inexpensive wine for all our dishes, if you have an open bottle it is fine, but for enjoying with a nice spaghetti dinner, Barbera comes to mind it is a bit pricey, not domestic crap, either nice french burgundy or an Italian red light as not to over shadow th sauce, the Spanish and Chilean reds are nice with red meat sauces to.
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