What Are You Eating?

Isn't Pinot Noir a tad light for a hearty Bolognese dish? My wine mentors learned me to pair something like merlot or zin with such hearty fare.
Chianti Classico or Brunello for me, but that is a fine Pinot, and Brute loves him some Pinot based wines from what he's posted on here.

:)
 
With Labor Day coming up, trying to decide what to cook up for the holiday weekend.
Nice weather, should grill up something, but might just go Italian and have some caprese and a nice pasta, just to have an excuse to uncork a Chianti...

Who am I kidding, I'll be uncorking one anyway.

Note:
Retired folks are not allowed to celebrate Labor Day, it is for working people.

:)
 
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