When it comes to pasta, the sauce does most of the talking – and it should guide your wine choice. Here’s a straightforward guide to pairing different pasta styles:
Olive Oil–Based Pasta
Pasta dishes like aglio e olio, pesto, or lemon and herb spaghetti are fresh, light, and aromatic. The best wine pairings are equally crisp and zesty. Try a Verdicchio or Soave Classico for their citrus and herbal notes that echo the flavours of the dish. For a sparkling option, Prosecco Frizzante adds a lively freshness and works especially well with pesto.
Creamy Pasta
Carbonara, Alfredo, and four-cheese pasta are rich and indulgent, calling for wines with acidity to cut through the cream. An unoaked Chardonnay is a reliable choice, offering freshness without heaviness. A Chenin Blanc from the Loire brings a touch of fruit and acidity that cuts through the creaminess of the sauce. For something celebratory, Champagne or a quality sparkling wine also can make a great option.
Tomato-Based Pasta
Tomato sauces like marinara, arrabbiata, and Bolognese have high acidity, so the wine needs to match that. Chianti Classico is the classic partner, with bright red fruit and earthy notes that blend with tomatoes. Barbera d’Asti is another strong option, juicy and vibrant with low tannins that won’t clash. For a slightly fuller style, Montepulciano d’Abruzzo offers rich fruit and smooth tannins.
Meat Pasta
Pasta dishes with meat such as lasagna, ragù, or meatballs pair best with structured, full-bodied wines but keeping a high acidity to go with the tomato. Barolo or Barbaresco (both Nebbiolo-based) bring firm tannins and savoury depth to stand up to slow-cooked meat sauces. Amarone della Valpolicella is a richer, more powerful choice with raisiny fruit and spice. For a bolder, fruit-forward option, Zinfandel works beautifully with meaty lasagna.
Seafood Pasta
Delicate dishes like linguine alle vongole, shrimp scampi, or crab tagliatelle need fresh, mineral-driven wines. Vermentino pairs naturally with seafood thanks to its citrus and saline edge. Albariño brings lively acidity and stone fruit flavours, making it perfect for shellfish. Another great option would be a crisp Chablis – a style of unoaked Chardonnay from Burgundy to bring mouth-watering minerality with lemony aromas.
