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Pasta and Wine Pairings


  1. Orecchiette & Eggplant

    Roasting brings out the smoky, earthy flavors of veggies like eggplant and zucchini. They’re best complemented with lemon-bright or neutral-scented whites (like Frascati Superiore) or—if you’re serving with a tomato-based sauce—with a fruity reds like Nero d’Avola or Brunello di Montalcino.

  2. Sun-Dried Tomatoes & Spaghetti

    Match the intensity of flavor in sun-dried tomatoes with an equally intense wine, like Malvazia Bianca. If the sun-dried tomatoes are part of a vegetable mélange, go with a Chianti. Its own dried-fruit notes will complement rather than go head-to-head with the strong flavor.

  3. Bucatini & Pancetta

    Bucatini tossed pancetta and fresh cheese pair perfectly with a northern Italian classic like Friulano; the peppery and pear notes of the wine contrast beautifully with any dry-cured, aged ham. If you’re going with pancetta in a creamier sauce, the tannin in a red like Sangiovese will balance the richness.

  4. Penne & Roasted Chickpeas

    Roasted chickpeas, like chickpeas that have been deep-fried, pair well with wines with crisp, slightly fruity flavors, like a rosé. Or bring out the chickpea’s smoky flavor with something dry and oaky, like a Sangiovese.

  5. Rigatoni & Bolognese

    Possibly the easiest ever wine-food pairing: red wine with pasta Bolognese! Go with the northern Italian classic Barbera for a weeknight dish (or a pricier Barolo for a dinner party). If you like sparkling wine, bring on the dry Lambrusco.

  6. Casarecce & Green Pesto

    Fruity Italian reds like Chianti or Montepulciano bring out the herbaceous flavor of fresh green pesto. Or try a Sangiovese to complement the hint of licorice in basil; this earthy wine is delicious with Parmigiano-Reggiano cheese, so be sure to have that on hand for serving.

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