So what do you pair eggplant stewed in a walnut ragu with? An earthy Italian red of course. To pair with our diner last weekend I found a red blend of Sangiovese (think Chianti), Merlot (smooth and sultry) and finally a touch of Cab Sauv for bite. This wine was super smooth and full of berry fruit flavours. It was relatively dry but did not have strong lasting tannins of very much taste of oak. It’s a really good food wine, as it’s easy to drink and doesn’t have a lot of acid or spice to contradict.
NSLC Tasting Notes:This wine delivers a lot of value for the price. It mixes cherry, plum, earth and leather aromas with a palate that is spicy, elegant and attractively fruity.