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Here, the best foods to pair with medium-bodied red wines like Pinot Noir, barbera, Gamay, Sangiovese and Mencia.
For F&W's simplest pairing guide ever, we placed wines into five basic categories. Then star chef Hugh Acheson gave us excellent, easy recipes to match.
Wines: Pinot Noir, Barbera, Gamay, Sangiovese, Mencía
There's a reason so many people love Pinot Noir: It's fruity and bright yet nuanced. But a number of other red grapes produce wines with Pinot-like texture and liveliness, albeit with an incredibly diverse range of flavors, from earthy to spicy to fruity. What they all have in common is a vibrant acidity that makes them supremely versatile with mushrooms, lighter meat dishes and tomato-based recipes, like this creamy baked rigatoni.