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Pasta, with its endless varieties and versatility, holds a special place in the hearts of most food lovers. Whether it’s a comforting bowl of spaghetti Bolognese, a creamy fettuccine Alfredo, or a vibrant pesto linguine, pasta offers a canvas for almost all flavors and ingredients. Today we look at how to elevate your pasta dining experience than by pairing it with the perfect wine.
Spaghetti Bolognese with Chianti Classico
Let’s start with a classic pairing, spaghetti Bolognese paired with Chianti Classico. This iconic Italian dish, with its rich tomato-based sauce and hearty meatiness, calls for a wine that can stand up to its bold flavors. Enter Chianti Classico, a robust red wine from Tuscany, Italy. With its medium body, vibrant acidity, and flavors of cherry, herbs, and earth, Chianti Classico complements the savory depth of the Bolognese sauce, creating the perfect blend of flavors. This Reserva from Monsanto is delicious
Fettuccine Alfredo with Chardonnay
For a creamy and rich pasta dish like fettuccine Alfredo, opt for a rich and buttery Chardonnay. Originating from regions like Burgundy, France, or California’s Sonoma County, Chardonnay offers a luxurious pairing experience. Its full body, creamy texture, and flavors of ripe orchard fruits and vanilla complement the richness of the Alfredo sauce, adding depth and complexity to each bite. The wine’s moderate acidity cuts through the creaminess, balancing the dish beautifully. This is a beautiful example from Meiomi and an outstanding value at $21USD
Seafood Linguine with Vermentino
When it comes to seafood pasta dishes like linguine alle vongole (clam linguine) or shrimp scampi, reach for a crisp and refreshing Vermentino. This white wine from coastal regions of Italy, such as Sardinia and Liguria, boasts lively acidity, citrus zest, and mineral notes. Its bright and aromatic profile enhances the delicate flavors of the seafood, while its bracing acidity cuts through any richness, leaving your palate refreshed and wanting more. This is a beautiful example from Sardinia and certainly worth tracking down.
Pesto Pasta with Sauvignon Blanc
Pesto anything, with its vibrant green basil sauce and nutty Parmesan cheese can be a tough one but it pairs beautifully with a zesty Sauvignon Blanc. Originating from regions like New Zealand, France’s Loire Valley, or California, Sauvignon Blanc offers crisp acidity, vibrant citrus flavors, and herbaceous notes that complement the freshness of the pesto. Its lively character provides a lovely contrast to the richness of the pasta, creating a balanced and refreshing finish. This is the newest vintage from Greywacke in New Zealand a perennial crowd pleaser.
Lobster Ravioli with Pinot Grigio
For an elegant and indulgent pasta dish like lobster ravioli in a creamy tomato or butter sauce, consider pairing it with a light and crisp Pinot Grigio. Hailing from Italy’s northeastern regions, Pinot Grigio offers a clean and refreshing palate with subtle fruit flavors and a zippy acidity. Its crispness complements the sweetness of the lobster, while its delicate profile allows the flavors of the pasta to shine through. This Ecco Domani hails from Venezia and is widely available.
Linguine Carbonara with Greco di Tufo
Linguine Carbonara, with its creamy egg and pancetta sauce, calls for a wine with enough acidity and body to cut through the richness. Greco di Tufo, an Italian white wine from Campania, offers just that. With its medium body, vibrant acidity, and flavors of ripe pear, citrus, and almond, Greco di Tufo complements the creamy texture of the Carbonara while providing a refreshing contrast to the salty pancetta. This Greco form San Gregoria is my go to
Penne Arrabbiata with Sangiovese
Penne Arrabbiata, tossed in a spicy tomato sauce, pairs wonderfully with a Sangiovese-based wine like Chianti Classico or Brunello di Montalcino. Sangiovese, with its medium body, firm tannins, and flavors of cherry, plum, and spice, stands up to the bold flavors of the Arrabbiata sauce. Its acidity and fruit-forward profile complement the tangy tomatoes and fiery chili flakes, creating a balanced and satisfying pairing. It’s tough to say that I have a favourite pairing but If I had to, I would probably say it’s a beautiful brunello. They tend to be a little higher pressed but in my opinion they are worth it. Every year Castello Romitoro delivers.
Rigatoni with Wild Mushroom Ragù and Nebbiolo
For a hearty pasta dish like rigatoni with a wild mushroom ragù, look no further than Nebbiolo. Originating from Italy’s Piedmont region, Nebbiolo offers a full body, firm tannins, and flavors of red berries, rose petals, and earth. Its robust profile complements the earthy richness of the mushroom ragù, while its acidity provides a refreshing lift to each bite. The wine’s tannic structure also pairs well with the chewy texture of the rigatoni. The Vieti Nebbiolo is great example of this style
Gnocchi with Pesto and Soave
Gnocchi, with its pillowy texture and vibrant pesto sauce, pairs beautifully with a crisp and floral Soave. Hailing from the Veneto region of Italy, Soave offers delicate aromatics, zesty acidity, and flavors of white flowers, citrus, and almond. Its light-bodied profile complements the delicate texture of the gnocchi, while its refreshing acidity balances the richness of the pesto, leaving your palate refreshed and wanting more. This is a classic example of soave and it’s low alcohol (12.5%) leaves the palate feeling clean.
Pairing wine with pasta is usually more about the sauce or add ingredients than the pasta itself. Wine is a delightful way to enhance the flavors of your meal. Whether you’re indulging in a classic spaghetti Bolognese or a gourmet seafood linguine, there’s a wine out there to complement every dish. So, the next time you’re cooking up your favorite pasta recipe, don’t forget to uncork a bottle of your favorite wine and savor the perfect harmony of flavors. Cheers to delicious combinations and unforgettable meals!
