Pairing wine with Pasta
Remember one thing only: it’s all about the sauce. Think about pasta as a blank canvas, with sauce being your colours and shapes. Here’s how to do it:
Red or tomato-based sauce pasta
We begin with a classic: ‘pastasciutta al pomodoro’ - tomato sauce pasta. Any red sauce, be it simple tomatoes or ragù (tomato sauce with minced meat or vegetables) is best paired with red wine. For a successful pairing, pair with a lighter red, and try to avoid bold, richer styles. These complement the acidity of tomatoes. These match perfectly with the sauce and most importantly, they are delicious to drink. The list is infinite but favourites include Langhe Nebbiolo, Valtellina Superiore, Frappato, Chianti Classico, Rosso di Montalcino or Montepulciano d’Abruzzo.
Cheese sauce pastas
Cheese based pastas is a great opportunity to pop a slightly unusual bottle. Be creative! Go with a structured, rich white which will complement the rich cheese. An easy win would be a Sicilian white such as Catarratto, Carricante (or a blend of the two), Trebbiano, Friulano or Ribolla Gialla. For the adventurous or the wine-initiated, why not try an orange wine. These are white wines made using the same process as red, with a maceration of the grape skins that leeches colour, tannins and structure. Orange wines tend to be deep and structured, often very complex. Try orange wines made with Ribolla Gialla from Friuli or Verdicchio from Marche.
Creamy sauce pastas
Creamy pastas are not just made with cream; they can just have a velvet texture. Carbonara, for example. You’ll find different schools of thought about pairing wine with creamy sauces. A safe bet would be a medium-bodied white, rounded and soft. A few picks include Sicilian Chardonnay, Verdicchio or Pecorino from the regions of Marche and Abruzzo. If you want a red wine, too much tannin and structure. Instead, choose bright, fresh reds such as Rosso di Valtellina, Merlot from Friuli or Chianti.
Mushroom pastas
Mushroom pastas pair similarly to creamy pastas, so stay with medium-bodied whites such as oaked-aged Sauvignon Blanc or Ribolla Gialla from Friuli or a structured Chardonnay from Alto Adige. If there is less cream involved - such is the case in tagliatelle ai porcini’ - you could look towards an elegant red. Try something from a cooler region, such as Pinot Noir from Alto Adige or a Nebbiolo from Valle d’Aosta, Valtellina or Alto Piemonte.
Pesto pasta
There is truth in the phrase ‘what grows together goes together’. Try an easy-drinking white from Liguria, home to the original pesto recipe. You could look at Vermentino or Albarola, both of which would balance the basil notes in pesto. Today the word ‘pesto’ refers to any green, herbal sauce. In this case, the aim is to match the herb that drives the sauce. A light white it’s usually the best choice. Try Sauvignon Blanc from Friuli, Grillo from Sicily, Vermentino or Fiano.
Seafood pasta
Another classic in Mediterranean cuisine; so many variables, yet so delicious and tasty every time. Crisp white wines are the way to go here, or maybe sparkling. Be it ‘spaghetti alle vongole’ (clams) or ‘pasta allo scoglio’ (a mix of crustaceans, clams and fish), you’ll always want a wine that doesn’t overwhelm the delicacy of the seafood. Try Vermentino di Gallura from Sardinia, a classic Pinot Grigio, or if you’re leaning towards a sparkling wine, go for Prosecco or Franciacorta. If the sauce includes tomatoes, sparkling roses are a great bet.
Vegetable pasta
Seasonal, fresh and delicious, vegetable pastas are versatile, so you can be experimental with your wine pairings. Light, crisp wines are a great way to go, particularly aromatic styles. Avoid wines with too much structure or ‘fat’, instead go for something leaner and clean. Top picks include Sauvignon Blanc, Müller-Thurgau or Gewürztraminer. Pinot Grigio and even Prosecco.
Spicy pastas
If you’re going for something like ‘penne all’arrabbiata’ - a tomato sauce spiked with red chillies - you can go for a red or a white. The most important point is that the wine has enough acidity to complement the freshness of the tomatoes. In the case of spaghetti ‘aglio, olio e pepperoncino’, find something crisp that washes your palate and goes well with the simple flavors. Go for a light-bodied red, like Pinot Noir from Alto Adige or Oltrepò Pavese. Or if you prefer whites, try Falanghina, Trebbiano or even a Sauvignon Blanc from Friuli or a Riesling from Garda.
