Pasta and grains

Meat ragù and lasagne

Meat and tomato at once: tannin for one, acidity for the other. The mid-weight red's home ground.

Medium-bodied red

Classic

Balanced reds with moderate tannin and savoury, red-to-dark fruit character.

Slow-cooked meat and tomato need acidity for the sauce and tannin for the meat — the mid-weight red's home ground.

Try

Serve 14–17 °C

Solid

Firm, tannic, age-worthy reds built on structure rather than immediate fruit.

For richer, longer-cooked ragù, firmer structure holds up.

Try

Serve 16–18 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.