It doesn't get more diner-appropriate than meatloaf, and there are clearly plenty of options for those in search of a fix. CityZen sommelier Andy Myers gets his dose of meatloaf from Maryland's Tastee Diner. For fun, Eater decided to ask him what kind of wine he'd pair with this classic dish. Here's what he had to say:
"I'm a sucker for the Tastee Diner's Meatloaf 'n Gravy with a side of anemic veggies and a partly stale dinner roll. For this one I'd go 2010 Vietti, "Tre Vigne", Barbera d'Asti all day long. Juicy, plumy fruit to complement the ketchup I insist on ruining the gravy with, pretty high acid that can cut through the delightfully fatty, greasy gravy bits and give the dinner roll some mouthwatering acid to make it seem almost fresh, and finally a bit of light, herbal, vegetal notes to make the steamed broccoli or cauliflower or carrots or whatever stand out a bit. It's also super quaffable and, let's be honest, this is food that I devour like a trucker, so there's no need to get all fancy, schmancy with the wine."
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