What wine pairs with polpette?

Chianti Classico

red · Sangiovese · Chianti, Toscane · Italie — 15–17°C

The canonical Italian pairing: Chianti Classico Sangiovese, cherry and sun-dried tomato, marries the sugo di pomodoro — slicing acidity cutting beef-pork fat, tannic structure gripping parmigiano.

Barbera d'Asti Superiore

red · Barbera · Asti, Piémont · Italie — 15–17°C

Asti Barbera, with Piedmont's sharpest acidity, defat pork and bread crumb of the meatball — crunchy red fruit following the tomato without competing.

Montepulciano d'Abruzzo

red · Montepulciano · Abruzzes · Italie — 15–17°C

For a more accessible option: round and fruity Montepulciano d'Abruzzo wraps the meatballs in a southern warmth — no aggressive tannin, perfect when the dish opens a long meal.