Wine Pairing
Spaghetti alle Vongole
Clams Spaghetti

Excellent Pairings

The ideal wine has softness and minerality. Best choice are volcanic whites from Southern Italy. A perfect Mediterranean marriage!

Volcanic Whites

Greco di Tufo (Italy)
Fiano (Italy)
Falanghina (Italy)
Etna Bianco (Italy)
Inzolia (Italy)

Other juicy Whites

Vermentino (Italy)
Verdicchio (Italy)
Pignoletto (Italy)

With cherry tomatoes

Rosé (Italy)

Bubbles

In the mood for bubbles? Try a Blanc de Blanc.

Prosecco (Italy)
Metodo Classico (Italy)

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 ai Frutti di Mare (Seafood Pasta)
  Greco di Tufo from Campania is an excellent match for mixed seafood pasta.

• Trofie al Pesto (Basil Pesto Pasta)
  The herbal notes of Vermentino complement the basil in pesto.

• Pasta alla Carbonara (Egg, Pancetta meat, Parmesan)
  A dry, crisp white wine like Soave complements the salty pancetta and creamy sauce.

France

• Coquillettes au Jambon (Macaroni with Ham and Cheese)
  A Chardonnay (preferably from Burgundy) adds richness without overpowering the dish.

• Pâtes au Saumon (Pasta with Salmon)
  A crisp and mineral-driven Sancerre (Sauvignon Blanc) balances the richness of the salmon.

• Pâtes aux Fruits de Mer (Seafood Pasta)
  A dry and refreshing Muscadet from the Loire Valley highlights the briny, delicate seafood flavors.