Best Wine to Pair with Pasta

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.

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.

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.

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.

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.

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.

• Consider the sauce – The type of sauce is crucial in determining Best Wine pairing. Tomato-based sauces need wines with good acidity, while creamy sauces pair well with rich, full-bodied wines.
• Match the weight – Lighter pasta dishes, like those with seafood or vegetables, benefit from light to medium-bodied wines, whereas heartier meat-based pastas can handle robust reds.
• Balance the flavors – Complement the main flavors in the dish. Herbal elements in pesto pair beautifully with wines that have similar herbal notes, while spicy pasta dishes can be balanced with wines that offer fruitiness and lower tannins.