When it comes to culinary pairings, few duos are as timeless as pasta and wine. All wines pair well with pasta, especially when it’s your favorite wine. To take your combinations to the next level, you need to consider the dominant flavors in the dish so you can choose the wine that complements them best.
The key to success is understanding the flavor profile of pasta and wine. Pasta is a canvas that absorbs and enhances the flavors of various ingredients, and it can be prepared in countless ways. From delicate creamy pastas like Alfredo and Carbonara to more acidic and rich dishes like Arrabbiata.
Just like pasta, wine has its place on the palette of acidity, freshness, body, and tannins. Fresh, light white wines pair best with seafood or creamy sauces, while rich red wines complement more intense dishes, like pasta with ragù or lasagna.
Rich red wines
Tomato-based sauces are strong and acidic, often paired with red meat. Therefore, they pair best with red wines whose acidity complements the sauce. The richer the sauce, the richer the wine can be. Red wines like Merlot and Sangiovese also pair wonderfully with red pesto.
Recommended: Sangiovese (Chianti), Zinfandel, Cabernet Sauvignon
Lighter red wines are the perfect match for strong-flavored cheeses and dishes with mushrooms.
Cheese and wine make the perfect pair, making this combination light and ideal for beginners in the world of wine and food pairings. A great choice would be richer white wines and lighter reds. White wine with buttery notes or aged in oak beautifully complements creamy cheeses like ricotta. Lighter red wines are the best companion for stronger cheeses and also pair wonderfully with mushrooms.
For creamy cheeses, we recommend: Chardonnay, Yellow Rebula
For hard cheeses, we recommend: Nebbiolo, Pinot Noir
Light white wines
In traditional Italian recipes, strongly influenced by the proximity to the Mediterranean Sea, you often find anchovies, shellfish, or prawns. Therefore, it should come as no surprise that their light white wines are very fresh, with high acidity, making them a perfect match for seafood sauces. You can’t go wrong with a glass of rosé either. Similar wines also pair excellently with vegetable sauces and pesto Genovese. Verdicchio, Soave, and Sauvignon Blanc are excellent choices. The greatest caution is required for spicy sauces. Here, don’t take any risks and choose a light, dry, and fresh wine – we highly recommend Riesling.
For seafood sauces, we recommend: Pinot Gris, Chablis, Rosé
For vegetable sauces and pesto Genovese, we recommend: Sauvignon Blanc
Evino recommends
Pairing pasta with wine is versatile and fun to experiment with. If you’re planning a date, gathering with friends, or family, and want to prepare something tried and tested, we’ve put together a quick list of popular Italian pastas with Evino’s wine recommendations.
The wine is ruby red in color and presents intense aromas of vanilla, licorice, chocolate, and violet on the nose. On the palate, it is rounded and structured, with a predominantly spicy character.
Fussili Carbonara & Langhe DOC Nebbiolo 2020, Massolino
Brilliant red in color. On the nose, the characteristics of Nebbiolo grape are evident, with notes of violet, red fruit, and elegant fine spices. The wine is exceptionally harmonious.
Spicy and aromatic wine from the Sturm winery, with a golden yellow color and notes of tropical fruits, elderflower, and citrus, with a hint of sage.
Penne Ritorte Genovese & Soave Classico 2022, Pieropan
The wine is brilliant straw yellow with greenish hues. On the nose, it is delicate, reminiscent of almond blossoms and marzipan. On the palate, deep fruit notes develop, balanced by acidity, leaving a long finish.
Linguine with vongolami & Pinot Grigio 2021, Elena Walch
Pinot Grigio is a light yellow wine with fruity aromas. On the nose, we detect ripe pears, white pepper, and sage. The mineral-salty richness of the wine pairs excellently with its acidity. A wine with backbone!
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