Best Red Wine for Bolognese

The king of Italian reds, Sangiovese, is an absolute ringer for bolognese. With its bright cherry, earthy herbs, and a touch of acidity, Sangiovese has a zingy freshness that cuts through the richness of the sauce. The best part? Its natural acidity complements the tomato base beautifully, balancing out the meatiness with a subtle, savoury depth.

Barbera has a similar appeal to Sangiovese – bright acidity, fresh fruit, and a touch of spice – but with a softer, rounder body that can mellow out the sauce. The low tannins in Barbera mean it’s unlikely to overpower the dish, while those red plum and blackberry notes bring a bit of fun to the party.

For a bolder match, give Montepulciano a go. This red brings darker fruit notes, a bit of pepper, and a pleasing touch of tannin, which can stand up to a meatier, slow-cooked bolognese. It’s rustic, friendly, and made for those “second helping” nights when you just can’t get enough.

Grenache is a cheeky yet surprisingly versatile pick for bolognese. With juicy red fruit, subtle spice, and a bit of warmth, Grenache plays well with a saucy, herb-laden bolognese, especially if you’ve snuck a few extras like olives or roasted capsicum into the pot.

For something a touch more adventurous, Nero d’Avola from Sicily is a delight. With rich plum, black cherry, and just enough acid to match the tomatoes, this wine has a plush quality that complements the sauce’s savoury notes. It’s an unexpected pairing, but one that’ll have you questioning why you didn’t try it sooner.

Whether you go for a classic Italian varietal or a local Aussie hero, the best wine for bolognese is one that matches the dish’s rustic charm with a bit of punchy acidity and ripe fruit. Grab a bottle, get that pasta bubbling, and let the wine do the rest. Cheers to a truly Italian feast!