When pairing wine with meatballs (or many meats, for that matter), it’s usually more important to consider the seasonings and sauce than the type of meat itself. Here are five ways to approach your next meatball pairing challenge.
1. Italian style, with tomato sauce
I’ve said it before and I’ll say it again: Many Italian-style reds, including Barbera and those made with Sangiovese (like Chianti) are made for tomato sauce. They have enough acid to pair with the tomatoes and enough heft for the meat.
2. Swedish style
The cream sauce for these lightly spiced meatballs makes them especially delicious with silky-textured Pinot Noir (like those from Burgundy in France or Oregon). If you prefer white wine, a lightly oaked Chardonnay or a richer-style Austrian Riesling is a great choice.