For many years I've been making a Mario Batali Ragu Bolognese recipe. It uses pancetta, veal, pork and beef, tomato paste but not tomato sauce/or canned tomatoes. It's an excellent recipe that calls for a Dry White Wine. I love the White Wine in it (rather than Red). I've always used a Chardonnay and I think you could also use a Pinot Grigio.
However, I never know what type of Chardonnay or Pinot to use? You can't find ANY information online (at least not easily) relating to how each wine as well as differences within them affect the flavor.
Like I said, I usually get Chardonnay. This past time, I got an oaky chardonnay from California that was "buttery" according to the person in the wine shop.
So the question is, should I be using an oaky/buttery California Chardonnay? Should I be using a French non-oaked more acidic Chardonnay? Should I use a Pinot Grigio?
And how do all of those affect the flavor of the Bolognese in the end? I'd assume the buttery/oak one would make it feel more rich? That's just a guess. It's such a rich dish to begin with, I'm wondering if a fruity/acidic Pinot would help to offset that heaviness? I have no clue if that even makes sense. Does anybody know enough about the details of these wines and how they truly affect the flavor of a dish like this?
Thanks!
However, I never know what type of Chardonnay or Pinot to use? You can't find ANY information online (at least not easily) relating to how each wine as well as differences within them affect the flavor.
Like I said, I usually get Chardonnay. This past time, I got an oaky chardonnay from California that was "buttery" according to the person in the wine shop.
So the question is, should I be using an oaky/buttery California Chardonnay? Should I be using a French non-oaked more acidic Chardonnay? Should I use a Pinot Grigio?
And how do all of those affect the flavor of the Bolognese in the end? I'd assume the buttery/oak one would make it feel more rich? That's just a guess. It's such a rich dish to begin with, I'm wondering if a fruity/acidic Pinot would help to offset that heaviness? I have no clue if that even makes sense. Does anybody know enough about the details of these wines and how they truly affect the flavor of a dish like this?
Thanks!