Pairing Wine With Pasta - Six Classic Matches

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Pairing Wine With Pasta

4 Principles for Pairing Wine with Pasta

Because pasta is so versatile, you're guaranteed to find a perfect pairing for every palate. Follow these simple principles to match pasta like a pro;

1. Don't just stick with regional matches - while “what goes together grows together” always applies, don’t let it hold you back! Italian reds and whites are a natural choice, but wines from all over the world are just as suited to pasta dishes.

2. Concentrate on the sauce - Ignore the pasta shape and choose a wine that complements the sauce’s flavours, and balances the texture and taste of the meats and vegetables in the dish.

3. Reds work well with tomato-based sauces - so if you’ve pushed the boat out with a rich, slow-cooked ragu, a high tannin wine with plenty of acidity could be a natural partner.

4. Whites pair well with cream or cheese-based sauces - So reach for an oaky Chardonnay or a crisp Pinot Grigio to cut through that richness.

Spaghetti Bolognese

Wine pairings: Chianti, Primitivo, Malbec

A midweek dinner go-to in many UK households, Spaghetti Bolognese’s natural partner is an Italian wine such as Chianti or Primitivo.

But any red with medium to high tannins and plenty of acidity will work, such as a Merlot or a Malbec. The tannins help to cut through the fatty, flavourful red meat, while the rich tomato sauce benefits from the additional acidity, creating a rich and satisfying dinner experience.

Tip from the Tasting Room: Collezione di Paolo Chianti - With its spicy red-cherry flavour, this will be a great match to the meatiness and tomato flavours of this tasty dish.

Mac and Cheese

Wine pairings: Chardonnay, Riesling

The ultimate comfort food, macaroni and cheese is a firm favourite among Brits.

Savoury, cheesy and creamy, with a nutty finish from that crispy, bubbling top layer, a light unoaked Chardonnay is a good choice for this dish. Its bone-dry style and refreshing acidity cuts through the rich, fatty cheese blend.

Alternatively, an off-dry Riesling’s sweetness is balanced by the saltiness of the cheese, while wine’s acidity refreshes your palate.

Tip from the Tasting Room: Pierre Brecht Riesling - Brilliant lime-and-apple freshness in this delicious, dry Riesling from a family cellar in Alsace.

Puttanesca

Wine pairings: Riesling, Barbera, Zinfandel

Puttanesca is a classic Italian dish with spicy undertones alongside tomatoes, oil, olives, garlic and anchovies - so choose your wine carefully, as wines with high tannins can clash with spices.

Opt for a crisp and dry white such as Riesling, which will cool the palate from the spice.

If you’re craving a red, opt for light and fruity wines with low to medium tannins – Barbera and Zinfandel are some of the best red wines to pair with pasta with added oomph.

Carbonara

Wine pairings: Chardonnay, Chenin Blanc

Carbonara may be one of the most straightforward and classic pasta dishes, but when paired with wine, it’s more complex than first meets the eye.

Despite its savoury characteristics, egg yolk contains a slight sweetness, so look for a wine that offers a crispness that complements this.

Well-structured white wines such as Chardonnay and Chenin Blanc are delicious choices that allow you to enjoy all the dish’s flavours.

Tip from the Tasting Room: NEW Brûlée Chardonnay - described as “luscious and butterscotchy, like a crème brûlée in your glass but with a lightning bolt of freshness on every sip”.

Lasagne

Wine pairings: Chianti, Shiraz

Brimming with natural acidity, tomato-rich pasta dishes partner best with medium- to high-acidity red wines. A low-acidic wine can compromise the flavour and result in a bland-tasting dish.

Lasagne combines a rich, meaty tomato sauce with white Bechamel sauce, meaning many wines can pair well with this hearty family favourite.

Our favourite? A Chianti or a Shiraz. They’re also packed with fruity flavours and savoury herbal hints, so complement the rich meat, creamy cheese and pasta sheets well. The bright cherry and strawberry notes also contrast beautifully against the dense flavours of lasagne, while their firm acidity cleanses your palate, making each bite as satisfying as the first.

Tip from the Tasting Room: RedHeads 1888 Shiraz - The flagship, barrel-aged Shiraz from this leading, sustainable cellar in Australia's Barossa Valley

Seafood Pasta

Wine pairings: Pinot Grigio, Vinho Verde

With Italy’s extensive Mediterranean coastline, numerous pasta dishes feature seafood, from shrimp, prawns and anchovies to mussels and clams.

Italian white wines such as a Pinot Grigio, with their high minerality and refreshing acidity, are the perfect partners for these dishes, bringing out the seafood’s natural delicate and sweet flavours.

For a more unusual pairing you could try Vinho Verde, often characterised by its fresh, vibrant and slightly fizzy nature.

Tip from the Tasting Room: Campanula Pinot Grigio - Deliciously fresh and appetising Pinot Grigio, great value too. One of our bestselling whites.