Tomato-Based Pasta: Chianti & Pinot Grigio
Pasta dishes with classic tomato sauces, such as marinara or arrabbiata, shine with a medium-bodied red like
Chianti. Its bright acidity and cherry notes complement the tanginess of tomatoes. For a white option,
Pinot Grigio offers fresh citrus flavors and crispness, balancing the acidity of the sauce and refreshing the palate.
Creamy Pasta: Chardonnay & Soave
Cream-based pastas like Alfredo or carbonara pair well with a rich, oaked
Chardonnay, whose buttery texture and subtle oak enhance the creaminess of the sauce. For a lighter alternative,
Soave—an Italian white with gentle fruit and floral notes—adds a refreshing contrast to the dish’s richness.
Pesto Pasta: Vermentino & Sauvignon Blanc
Pasta tossed with basil pesto calls for wines with herbal and citrus qualities.
Vermentino, an Italian white, offers bright acidity and a hint of salinity that highlights the pesto’s fresh flavors.
Sauvignon Blanc is another excellent match, with zesty citrus and green notes that play beautifully with basil and pine nuts.
Seafood Pasta: Vermentino & Prosecco
For pasta featuring seafood, such as linguine with clams or shrimp scampi, a crisp white like
Vermentino provides lively acidity and minerality that pairs well with delicate seafood. If you prefer a
sparkling option,
Prosecco brings a gentle effervescence and fruitiness that complements shellfish and light sauces.
Meat Pasta: Sangiovese & Barbera
Hearty pastas with meat sauces, such as Bolognese or ragù, call for robust reds.
Sangiovese, the grape behind Chianti, cuts through the richness of the meat with its vibrant acidity and red fruit notes.
Barbera, another Italian red, offers juicy berry flavors and a food-friendly freshness that stands up to savory meat sauces.
Vegetable Pasta: Rosé & Grüner Veltliner
Pasta loaded with vegetables—like primavera or roasted veggie penne—pairs nicely with a dry Rosé, which provides a balance of fruit and acidity. For something more distinctive, Grüner Veltliner brings peppery, herbal notes that enhance the flavors of a variety of vegetables without overwhelming them.