Some of D’s best (beef) meatballs in a strong tomato-based sauce served with noodles or tagliatelle and (Greek) yoghurt – a very good and popular meal. The problem was that I thought we should ‘just’ use up the last of the bag-in-box claret, a perfectly acceptable example of its type. Big mistake. The claret was properly tannic, the tannin found the tomato in the sauce, the tomato made the tannin even more tea-like and the clash was horrible.
Memo: Remember how demanding tomatoes are. The usual instruction is to choose juicy Italian reds without saying why. My preference is a straightforward young, Cotes du Rhone. What they have in common is far less tannin than a typical claret.