Pasta is one of the most widely enjoyed meals in the world. And just like any other meal, the wine you pair with your pasta can make or break the experience. To help you create the perfect meal, we’ve put together this handy guide to pairing your pasta and wine. From tomato-based sauces to herbaceous and meat-based pastas, we’ve got you covered!
Tomato sauce (also called sauce tomat in French) is made by cooking tomatoes with fat (traditionally butter), adding stock, and simmering for several hours. It is usually served with a meat or veal dish. Tomato-based pastas require a medium-bodied red wine with good acidity to match the sauce’s freshness and tanginess. A Cabernet Sauvignon or Zinfandel is a great choice for this type of dish.
Herbaceous pesto is a great choice for wine pairing, especially when the sauce is high in garlic and olive oil. A crisp, dry white, like Sauvignon Blanc or Muscadet, will work well here because it won’t overpower the vegetables but still highlights their flavors.
Whether you’re splurging on a pasta meal out or making a more home-cooked meal at home, wine and pasta make the perfect pair. The best way to choose a wine for your meat sauce is to keep the flavor of the sauce in mind. For example, if you’re making a Bolognese or ragu sauce, the best wine to match it is a full-bodied red with a moderate amount of acidity that can complement the tomato base without overpowering the meat.
A wine and pasta combination with cheese is one of the best ways to enjoy this nutrient-dense dairy food. It also provides an excellent palate cleanser after a meal. To find the perfect wine and pasta pairing for your cheese plate, start by testing out a variety of different combinations. You can do this by opening a bottle of wine and setting out a few varied cheeses, allowing them to come to room temperature. A wine with a high acidity and a light body is a great choice for pairing with cheeses that are creamy, rich, or salty. Pinot Noir is a great option because it has robust fruit flavors that accent the saltiness of nutty cheeses.