By Dila Lee
This tomato-based, stew-like dish (get the recipe here) is powerful, high in acidity and blended with rich, red meat. Tomato-based dishes pair well with medium bodied reds as well as crisp and dry whites. The more meat you incorporate in the dish the more you can move up in body, but definitely keep the fresh acid!
Some great examples for reds are Zinfandel, Sangiovese as well as Pinot Noirs from Oregon. If you are leaning towards whites, a crisp and dry Pinot Grigio or Viognier would also compliment this wonderful dish effortlessly!
Browse your local grocery store to see what’s available. Here are a few links to the wine department of major grocery outlets most likely near you: