Excellent Pairings

Red Wines

Nebbiolo (Italy)
Barbera (Italy)
Dolcetto (Italy)
Pinot Noir (World)

White Wines

Montrachet (France)
Marsanne (France)
Oaked Chardonnay (World)

Bubbles

If you choose bubbles, try a Blanc de Noir (white sparkling made with Pinot Noir grapes) or a Franciacorta.

Black de Noir (France)
Franciacorta (Italy)
Cava (Spain)

Personal Preferences

As always, personal preferences play a significant role in wine and food pairings. Don't hesitate to experiment to find the combination that suits your taste buds best.

Each pasta dish has its own personality, and the wine should either complement or contrast its flavors in an enjoyable way.

Try to match the intensity of the pasta with a wine of similar weight, and let acidity be your guide when pairing with tomato-based sauces.

Grows Together Goes Together

If it grows together it goes together.

Pairing locally is a great way to learn more about food and wine:

Italy

• Spaghetti al Pomodoro (Tomato Sauce Spaghetti)
  An Italian Chianti balances the acidity of the tomato sauce, making it a classic pairing.

• Penne all’Arrabbiata (Spicy Tomato Sauce)
  Primitivo tames the heat and complements the sauce’s spice.

• Lasagna (Meat and Tomato Sauce)
  Chianti Classico, Barbera, or Montepulciano d’Abruzzo wines have the acidity to cut through the richness of lasagna.

France

• Pâtes à la Carbonara (French-Style Carbonara)
  A light-bodied Pinot Noir with soft tannins and earthy notes is a great option.

• Coquillettes au Jambon (Macaroni with Ham and Cheese)
  A light and fruity Beaujolais complements the salty ham and creamy cheese.