Q&A: Wine & Food Questions
Tripe
What wine with tripa (tripe), served in the Italian or Hungarian style, cooked various veggies, tomato, peppers, etc served in a thick broth (stew). Not perfect but so far, I am partial to a light chianti.
Answer From Expert Roger C. Bohmrich, MW
I think the other ingredients you mention - tomatoes, peppers and the thick broth - are the determining factors in wine pairing. My preference would be for a medium weight red with fresh acidity and fairly good intensity. You may want to try a more concentrated Chianti Classico, one of the many good Sangiovese-based Tuscan blends (IGT Toscana), Barbera d'Asti, or even an Aglianico from Campania that is not too powerful.
About The Expert
Roger has enjoyed a lengthy career in the wine trade as an importer and retailer, and at present he is an educator, speaker and consultant. He set up and managed Millesima USA, a New York merchant affiliated with Europe's leader in direct sales of fine wines to consumers. Previously, he served as senior executive of Frederick Wildman & Sons, traveling regularly around the world to visit wineries and taste the new vintage from barrel. Roger became one of America's first Masters of Wine in 1993.
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