Full confession: I'm of the opinion that most foods taste better with most wines. Wine writers who go on about "perfect pairings" create stress for many wine lovers (and would-be wine lovers!) who turn to beer, spirits, White Claw (shudder), Arnold Palmers and other beverages that don't make a fuss over food pairings.
But even the least ideal wine is a more pleasant dinner companion than these alternatives. So with that in mind, take the following wine pairing advice with a grain of salt. And some really good pasta.
Pairing wine with pasta itself is not really the topic here, because when the answer to "what's for dinner?" is "Pasta", it's usually not just the one word - it's something like "Pasta Bolognese" or "Linquini with Clams" or "Pesto and orecchiette". Because the job of a good pasta, in all its various shapes and forms, is really to serve as a delivery mechanism for the sauce, right?! So it's the SAUCE that drives my wine pairing advice.
Here are my wine pairing suggestions for some of the most popular pasta sauces. Oh, and there is no shame in opening a box of pasta and a jar of sauce when you're short on time - there are some really good ones in the market these days - I've become a particular fan of the refrigerated pastas in the deli sections and the sauces from a unique company called "Just Like Home", a premium sauce priced from $5 - $9/28oz jar.
I like their products as much as the company's story - they hold recipe contests from entries submitted by individuals, then highlight the winner on the label (note the headshots on the labels, above). In addition, a portion of proceeds go to local food charities. In full disclosure, I am not paid a commission on sales of this product though we did have the pleasure of sampling all six of the sauces shown here, and loved all but the buttery marinara, which we found too rich. But five out of six ain't bad.
OK, on with the pairing advice. Though Italian wines were born to pair with these sauces, I've also included French and domestic wines to expand your options.
Red Sauce
This may be America's favorite pasta topping, so let's start here. Whether serving a simple tomato sauce with basil, cheese and garlic, or a more complex Bolognese sauce with meat, you can easily create a delicious pairing using a wide variety of wines. You may be surprised to learn that white wines often work well here as their higher acidity matches that of the tomatoes. Try Pinot Grigio/Gris, Grenache Blanc, Greco or Verdicchio. If you're a red fan, you can't go wrong with reds such as Barbera, Merlot and even Zinfandel / Primitivo.
Sometimes you'll find a sauce that's a bit tart, an indication the tomatoes weren't so ripe. Then reach for crisp reds like Sangiovese, Nebbiolo, Counoise or cool weather Pinot Nero/Noir.
White Sauce
Cream-based sauces such as alfredo and gorgonzola call for slightly richer whites such as a lean Chardonnay / Chablis, Pinot Bianco / Blanc, or Vermentino. For the "always red!" crowd, separate a bottle of tannic red to offset the fat from the cream and cheese - Cabernet, Brunello, Bordeaux and others of that ilk.
Seafood Pasta
Pastas featuring shellfish pair beautifully with wines from volcanic soils and sea-side vineyards, as their flavor profiles include a hint of salinity that bridges with the fruits of the sea.
Look for whites or rosés from Sicily's Etna region, Lake County (CA), Eastern Washington, Canary Islands or other volcanic locales. Chenin Blanc is also a good choice, Muscadet is a classic, and don't forget richer styles of Champagne/Sparkling wine.
Pesto!
Reach for your dry whites such as Gavi, Verdicchio, or even Sauvignon Blanc (the green herbs in pesto make it one of the few sauces that works well with an herbaceous SB). If you're a fan of CA Chardonnay from a cool climate, this is also a good option. A red-only fan? Go for a light red with a bit of a chill - Cabernet Franc from Loire, or a dry rosé (always a great choice for many, many food pairings!)
In Conclusion
- Relax. Most foods pair pretty well with most wines. If you don't have the perfect wine for your dinner, nobody will likely comment.
- Experiment and see what you like!
- Pairing wines from the same region as your dish is a pretty good bet! Ask your favorite wine merchant what pairs well with the sauce you're planning. They will likely steer you in the right direction.
- Regardless of its shape and size, most pasta is essentially semolina flour, salt and eggs. The shapes are intentional - each designed to hold the sauce the pasta is traditionally paired with - smoother pasta was for thinner, wetter sauces, while rough-textured pasta is for thicker sauces.
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