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How to Match Wine With Pasta

Pasta is the ultimate comfort food. Its beauty lies in its simplicity - a few ingredients can make a delicious, hearty meal that fills the belly and more importantly, feeds the soul.

Matching the right wine with your pasta dish will no doubt enhance your enjoyment of this classic Italian dish. One of the most common pasta dishes is the tomato-based pasta. From amatriciana to puttanesca, these tangy pastas are irresistible. Given the acidity of the tomatoes, you should choose medium bodied wines like Zinfandel, Tempranillo, Montepulciano or Sangiovese blend such as Chianti.

The Chianti is also great for pairing with lasagne, another timeless Italian classic. The mixture of meaty ragu with thick béchamel sauce calls for a tart, acidic wine to cut through the fattiness of the dish.

For cheese-heavy pastas like Cacio e Pepe and Carbonara, go for a full-bodied white wine to stand up to these hefty dishes. Think buttery Chardonnay, or a white burgundy like Pinot Gris or Côte de Beaune. A lighter, delicate red wine such as Pinot Noir or Merlot is also a good match for creamy pastas.

Delicate pesto pasta dishes usually focus on herbs and nuts, therefore vegetal, herbaceous whites like Sauvignon Blanc and Grüner Veltliner will pair fabulously. Similarly if your pasta dish contains heaps of vegetables like onions, broccolini or artichokes, then zesty and floral light-bodied white wines like Gros Manseng and Soave are your best bets. 

If seafood is featured in your pasta dish, a crisp white wine like Pinot Grigio or a dry rosé will complete the meal. For something a little more special, you can also consider Prosecco. For the spice aficionados and adorers of arrabbiata or aglio olio e peperoncino, a dry white wine or rustic red like Chianti or Valpolicella Ripasso will be perfecto!