Spaghetti and tomato sauce is humble comfort food that depends on quality ingredients for balance. You can use fresh or dry pasta, and the tomato sauce can be thick and chunky, or light and fragrant with herbs. The wines are chosen for their purity, layered flavours, subtlety and structure and how they interact with the flavour and texture of the dish.
Penfolds RWT 2002, South Australia
RWT breaks the traditional Penfolds wine-naming formula. Instead of using grape harvesting bin numbers, RWT stands for 'red wine trial'. It's a complete wine, full-bodied and complex. There are notes of chocolate, blackberries, roasted nuts, liquorice ... the list goes on. It's a perfect match with spaghetti and tomato sauce because they have compatible intensity. The different aromatic notes in the wine will add depth and, in many cases, widen the richness and flavours of the herbed tomato sauce, especially if it includes rosemary. The wine heightens the dish while giving it warmth and heartiness.
Available for HK$1,285 from Jebsen (tel: 2923 8777)
JLohr Monterey Valdiguie 2005, Monterey County, California
Valdiguie isn't a grape name that rolls easily off the tongue, but once you've tasted this stunningly pure wine, you won't forget it. This not-so-popular grape from southern France rarely makes a solo performance, but in this JLohr bottling, it receives a standing ovation. It's purple and fragrant, with floral hints and plenty of spice and soft plum. The wine is crisp and fine. It's perfect with spaghetti with tomato sauce because it's pure and gentle. The abundance of red fruit massages the deep tomato notes and the fruity olive oil. The wine's delicate texture pairs better with fresh pasta rather than dry. Serve the Valdiguie slightly cool to the touch during an alfresco lunch. It also goes well with a whole host of Italian antipasti, even the vinegary marinated types.
