Whether you’re twirling spaghetti, baking lasagna, or heating up takeout, the right wine can turn an ordinary meal into a moment.
Here’s how to pair pasta with wine—without overthinking it.
Pasta pairings come down to one thing: the sauce:
Let’s break it down.
Think Alfredo, carbonara, vodka sauce.
Best Wines:
• Chardonnay
• Viognier
• Pinot Grigio
Why it works: These wines have enough body and acidity to balance rich, creamy textures.
Marinara, arrabbiata, spaghetti sauce.
Best Wines:
• Sangiovese
• Barbera
• Montepulciano
Why it works: Bright acidity in these reds matches the tanginess of tomatoes.
Pesto, garlic oil, veggie-forward dishes.
Best Wines:
• Sauvignon Blanc
• Vermentino
• Pinot Noir
Why it works: Fresh wines echo herbal flavors without overpowering the dish.
Bolognese, sausage ragu, short rib pasta.
Best Wines:
• Cabernet Sauvignon
• Syrah
• Malbec
Why it works: Bold reds stand up to rich meats and deep flavors.
No perfection required.
Great pairings don’t come from rules.
They come from paying attention to flavor—and enjoying the process.
Cook something simple.
Pour something good.
Let the night unfold.
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