Delicious Duos: Wine and Pasta Edition

If you want to feel like you are sitting in a Roman piazza watching the sunset with a plate of delicious pasta, you need to add the right wine to make it happen. Here are a few of the best pasta and wine combinations and a few tips for combining them like a pro. 

Carbonara

An absolute classic that almost everyone loves is carbonara. It’s creamy, filled with crispy pancetta, and has a zing of black pepper that balances it all out perfectly. When it comes to wines, there are two routes you can go down. 

If it is a slightly lighter carbonara, a white wine, or something like a glass of Jansz Sparkling, it can work well. The fruitiness of white wines pairs well with the parmesan, while the lighter flavor profile won’t overwhelm the pasta. 

Bolognese 

A simple and delicious bolognese can fix any bad day, and when paired with the right wine, you can make any bolognese extraordinary. Considering a bolognese is meat-based, a medium-bodied red wine is the only route to go. 

Opt for one that has a decent acidity level, as you want a wine that can cut through the richness and fattiness of the sauce, while not overwhelming it and hiding the flavors. 

Pesto Pasta

Pesto pasta has become a very popular dish thanks to how quick and easy it is to make, as well as being great for all seasons. You can either go the route of combining pesto and parmesan cheese, or pesto and feta if you want a slightly zingy and creamy dish. 

The herbal notes of the pesto call for a white wine, with a Sauvignon Blanc or Italian Vermentino being great choices. If you can’t get your hands on either of those, a white wine with a decent level of acidity and citrus notes will do the job. 

Lasagne

There are very few foods as comforting and as hearty as a lasagne. Pasta sheets are layered with a tomato and meat sauce and covered in ultra-creamy ricotta, topped with a thick layer of cheese or parmesan. 

Considering how rich and robust a lasagne can be, you need a wine that can stand up to it. Italian reds are the best options, with a glass of Chianti Classico or Brunello di Montalcino being two choices that will certainly not disappoint.

Fettuccine Alfredo

Another comfort classic is a fettuccine Alfredo. Butter, parmesan, and heavy cream are combined to make an ultra-luscious and delicious sauce, and set this dish up to be one of the best to pair wine with. 

When it comes to choosing the wine, you want one that can not only match the richness of the sauce, but also add some balance. Therefore, a White Burgundy, Pinot Blanc, and Soave Classico are excellent options. Once again, if you can’t find these, a fruity and slightly acidic white wine will also do the trick. 

Ravioli

Finally, for ravioli, the options are far more varied than those with other pasta dishes. Considering you can fill ravioli with everything from goat's cheese or butternut, to beef or seafood, the wine you choose will depend on the filling and sauce, if you add one. 

For cheese or seafood ravioli, a light to medium, crisp white wine will be ideal, such as a Sauvignon Blanc or a Riesling. For a meat or vegetable filling, a hearty and earthy red wine such as a Pinot Noir or Syrah will pair brilliantly. 

Pairing Wine & Pasta

Now that you know a few of the classic pasta and wine pairings, here are a few tips to help you pair wine with any pasta you may be making. 

Match the Sauce

This may be slightly obvious, but considering the sauce is often the star of the show, pairing the wine with the sauce is the best option. Look at the flavors of your sauce and pair it with a wine that has a similar flavor profile. 

Tomato-Based Pastas

For tomato-based pastas, such as bolognese, arrabbiata, etc, work better with red wines due to the acidity and meat-like richness they have. This is very similar to the idea that red wine goes exceptionally well with steak, a roast, etc. 

Cream-Based Pastas

For cream-based and several seafood-based pastas, white wine is almost always the best choice. However, this can vary; for instance, a light mushroom sauce goes well with white wine, but a carbonara pairs better with red wine, as the tannins in the wine work beautifully with the parmesan in the sauce. 

Look at Your Ingredients

You can also get hints from your overall ingredients when choosing a wine. While pairing with the sauce is typically the right move, looking at the ingredients can open you up to a unique combination you may not have thought of. 

If in Doubt, Go Italian 

Lastly, if you aren’t sure which region of wine goes best with your pasta, you can never go wrong with choosing Italian. Italian wine is already made to go well with Italian food, and therefore, the only decision you will need to make is whether you are choosing a white or a red.