Mamma Stagliano’s Meatballs & Spaghetti

From Ask Ron:
This one requires a “big red.” Meatballs often have beef, pork and sausage in them, plus onions, garlic and herbs. Big on flavor. Tomato sauce increases the intensity especially if seasoned with dried red pepper (chili) flakes. When thinking tomato sauces think of a balance between sweetness or fruitiness from the sugar components in the tomatoes and tart or sour from the acid in the tomatoes. What wine pairs with “beefiness” or “meatiness” and garlic-onions-herb-fruity sweetness and tart acidity? We aren’t looking for anything timid here. The most logical pairing is sangiovese because its high acid content pairs with the tomato’s acidity and cuts through the tomato’s fruitiness and the meat’s richness. Ciao! Ron