Pasta with Pesto: Vermentino & Pinot Noir
Classic pasta tossed in pesto sauce pairs beautifully with a crisp, citrusy
Vermentino, which highlights the sauce’s herbal notes and lively freshness. For a red option, a light-bodied
Pinot Noir offers enough acidity and subtle fruit to balance pesto’s richness without overwhelming its delicate flavors.
Pesto Pizza: Sauvignon Blanc & Lambrusco
Pesto as a pizza topping benefits from a zesty, aromatic white like
Sauvignon Blanc, whose grassy, citrus-driven profile complements the fresh basil and garlic. If you prefer red, a lightly
sparkling Lambrusco brings bright berry notes and gentle effervescence that refresh the palate between bites.
Chicken with Pesto: Gavi & Gamay
Grilled or roasted chicken served with pesto is enhanced by a mineral-driven
Gavi, whose clean, lemony character lifts the herbal sauce. Alternatively, a fruit-forward
Gamay (from Beaujolais) offers enough acidity and soft tannins to complement both the chicken and the pesto’s vibrant flavors.
Pesto Risotto: Soave & Bardolino
A creamy pesto risotto marries well with
Soave, a fresh Italian white that brings subtle floral and almond notes to the dish. For a red, try
Bardolino, a light, low-tannin wine from northern
Italy, which won’t overpower the risotto’s basil and pine nut flavors.
Pesto Veggie Dishes: Grüner Veltliner & Cinsault
Vegetable dishes featuring pesto—like grilled zucchini or stuffed peppers—shine alongside a lively
Grüner Veltliner, whose herbal, peppery notes echo the sauce’s green flavors. A chilled
Cinsault offers a juicy, refreshing red option that pairs well with both the veggies and the pesto.
