Valpolicella and Meatloaf

Question: “I am looking for some additional information regarding picking a good red to go with different foods and maybe even get some recipes to cook around the WINE instead of picking wine to match the FOOD.”

The red wine I’ll feature in this installment is Valpolicella.

It’s pronounced as val-poh-li-chel-uh

Valpolicella wine comes from Valpolicella wine zone in the province of Verona, Italy.  This wine tends to be low in tannins, velvety, and fruity.  The grapes used in the production of this wine are Corvina Veronese (40-70%), Rondinella (20-40%) and Molinara (5-20%). And in some cases, 15% of a combination of varieties such as Rossignola, Negrara, Trentina, Barbera and Sangiovese.

Valpolicella has received bad press by many people over the years but, this is too bad because there are many Valpolicella wines that are quite good.

Now let’s look at a complimentary recipe.

Often people think that wine needs to be paired with fancy recipes or food, but this is simply false.  The truth is that everyday-food pairs extremely well with wines. 

It just so happens that Valpolicella pairs well with meatloaf and my wife has a very tasty yet simple recipe for meatloaf which I’ll share.

Here it is:

1 pound of lean ground beef

½ cup of milk = 125 ml

1 medium onion, chopped

1 egg, beaten

8 crushed soda crackers

salt and pepper to taste

Sauce

¼ cup ketchup = 60 ml

¼ cup water = 60 ml

1 tsp. dry mustard = 5 ml

½ cup brown sugar = 125 ml

Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well.  Place in a large loaf pan and make a groove down the center of the loaf.  In a bowl combine ketchup, water, mustard and brown sugar.  Pour over meat and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 1 hour; drain.  Serve with baked potatoes and a green vegetable.

Now…

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