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Best wines to pair with pasta: red, white, and everything in between

Best wines to pair with pasta: red, white, and everything in between

Not sure what wine to serve with your favorite pasta? This guide makes it easy.

May 28, 2025

Pasta and wine is a love story born in every Italian kitchen and celebrated around the world. Italian cuisine remains one of the most beloved globally, and pasta is its heart.

With endless combinations of flavors, herbs, spices, and sauces, pasta is a dish for every mood and moment. If you ever want to say "love you" without words, cook pasta.

I'm one of those who enjoys pasta both ways: eating it in restaurants and cooking it at home. I love creamy Carbonara for breakfast when I need a hearty start, rich Bolognese when the day feels gray, or cheesy Lasagna for a special evening with friends.

Pasta always feels right. And when paired with the right wine, it becomes truly unforgettable.

But with so many types of pasta and wine, how do you know what works best together? Red or white? Still or sparkling?

The secret is in the sauce.

Whether it’s tomato, velvety cream, fresh pesto, or earthy mushrooms, the flavor and texture of the sauce will guide the wine pairing.

Here’s a simple guide to help you match wine with pasta by sauce type. It will make your dinner simple and delicious. Save, share, or pin it for your next pasta night.

Sauce type	Recommended wines	Why it works
Tomato-based	Chianti, Barbera, Sangiovese, Merlot	Italian wines have bright acidity to match the tangy tomato base without overpowering it. Merlot adds softness.
Creamy (Alfredo, etc)	Chardonnay, Viognier, Soave, Franciacorta (Brut)	Creamy textures call for smooth, rounded whites with enough body to balance richness. Elegant bubbles match creamy richness.
Pesto	Vermentino, Sauvignon Blanc, Gavi	Herbaceous and citrusy wines highlight the freshness of basil and pine nuts.
Seafood-Based	Pinot Grigio, Fiano, Muscadet, Prosecco (Extra Dry)	Crisp, mineral-driven whites complement the delicate flavors of seafood. Bubbles and crispness of Sparkling enhance the sea flavors.
Meat-Based (Bolognese)	Nebbiolo, Syrah, Primitivo (Zinfandel), Merlot	Structured reds with fruit and tannins balance rich meat sauces.
Mushroom-Based	Pinot Noir, Dolcetto, aged Chardonnay, Nebbiolo	Earthy wines mirror the umami-rich character of mushrooms and bring complexity.
Spicy (Arrabbiata)	Primitivo, Lambrusco Secco, Dry Rosé	Fruity or lightly sparkling wines soften the heat and refresh the palate.
Vegetable-Based	Dry Rosé, Grüner Veltliner, Frappato	Fresh and vibrant wines echo the brightness of seasonal vegetables.
Ricotta or Lemon-Based Fillings	Soave, Vermentino, Prosecco (Extra Dry)	Light citrusy whites and fresh bubbles brighten creamy textures and gently lift lemon or herb accents.

Wine pairing is only half the story. To truly enjoy pasta is not just about what's in the glass. It’s also about what happens in the kitchen.

Over the years, I've learned a few small tricks that turn everyday pasta into something memorable. They are simple, but they make a difference.

5 Pasta-Making Secrets

Whether you are cooking a quick weekday spaghetti or preparing Lasagna for friends, these simple tips will help you to make pasta satisfying and full of flavor:

Salt your water like the sea.
Don’t be shy about salting. The pasta water should be well-salted so the pasta gets flavor from the inside out.
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Don’t overcook it.
Aim for al dente - slightly firm to the bite, it will hold the sauce better and taste more authentic.
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Always save a bit of pasta water.
It helps sauces cling to the pasta and creates a silky finish.
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Pair the right pasta shape with the right sauce.
Light sauces like pesto go best with thin strands (like linguine), while chunky or creamy sauces cling better to shapes like rigatoni or pappardelle.
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Finish the pasta in the sauce.
Once the pasta is almost ready, toss it in the pan with the sauce and let them come together over heat for a minute or two. It makes all the difference in flavor and texture.

Now that you know how to pair wine with pasta and make it taste great, let's move on to the most delicious part.

Pasta pairings

Here is a list of pasta dishes for every taste, with recipes and perfect wine pairings. Whether you want something creamy, fresh, hearty, or vegetarian, you will find your favorite combo here.

While there are some basic rules for food and wine pairing, it’s important to remember that everyone is different. We all have different tastes, preferences, and sensitivities to food or wine. The best thing you can do is try different pairings, trust your taste, and, most importantly, enjoy the experience!

Chardonnay + Fettuccine Alfredo

A creamy Alfredo sauce pairs beautifully with the buttery, full-bodied profile of an oaked Chardonnay. The wine’s smooth texture and subtle oak enhance the richness of the dish.

Pairing principle:
Creamy sauces match best with full-bodied white wines that have a soft, rounded mouthfeel.

🍷 As an alternative: Pinot Gris

⏰ 30 min | 🌱 Vegetarian
Recipe

Soave + Cacio e Pepe

The salty, peppery simplicity of Cacio e Pepe is enhanced by the mineral-driven and slightly nutty profile of Soave. Its freshness and texture lift the dish without stealing the spotlight.

Pairing principle:
Simple, salt-forward dishes shine with clean, mineral white wines that offer subtle complexity.

🍷 As an alternative: Chardonnay

⏰ 20 min | 🌱 Vegetarian
Recipe

Vermentino + Lemon Ricotta Pasta

The creamy ricotta and zesty lemon in this light pasta pair beautifully with the fresh citrus and herbal notes of Vermentino.

Pairing principle:
Fresh, citrusy sauces go best with crisp, aromatic whites.

🍷Alternative: Sauvignon Blanc

⏰ 30 min | 🌱 Vegetarian
Recipe

Pinot Grigio + Spaghetti Carbonara

The light acidity of Pinot Grigio cuts through the creamy, cheesy richness of Carbonara without overpowering the dish. Its crisp, clean finish keeps the pairing balanced and refreshing.

Pairing principle:
Creamy dishes pair well with light white wines that bring freshness and contrast.

🍷Alternative: Soave

⏰ 30 min
Recipe

Vermentino + Pesto Pasta

The herbal, nutty flavors of pesto are elevated by the crisp acidity and citrus notes of Vermentino. Its lemony, aromatic character matches the freshness of basil and pine nuts.

Pairing principle:
Herb-based sauces pair best with fresh, citrus-driven white wines.

🍷Alternative: Sauvignon Blanc, Grüner Veltliner

⏰ 25 min | 🌱 Vegetarian
Recipe + Pesto Recipe

Sauvignon Blanc + Seafood Linguine

The zesty, citrusy notes of Sauvignon Blanc pair perfectly with the briny, delicate flavors of seafood pasta. Its crisp acidity keeps the dish feeling light and fresh.

Pairing principle:
Delicate seafood dishes match best with light, high-acid white wines.

🍷Alternative: Vermentino

⏰ 40 min
Recipe

Grüner Veltliner + Pasta Primavera (Asparagus & Peas)

The crisp green flavors of asparagus and peas pair beautifully with Grüner Veltliner’s bright acidity, citrus, and herbal notes. It keeps the dish light, fresh, and full of energy.

Pairing principle:
Green vegetables need fresh, high-acid wines that match their brightness without overpowering.

🍷Alternative: Sauvignon Blanc

⏰ 20 min | 🌱 Vegetarian
Recipe

Pinot Noir + Pappardelle with Mushrooms

The earthy, forest floor notes of Pinot Noir enhance the savory flavors of mushrooms in this dish. Its light body and soft tannins let the umami richness of the pasta shine.

Pairing principle:
Earthy ingredients like mushrooms pair well with elegant red wines that mirror their depth.

🍷Alternative: Dolcetto (for a fruitier feel)

⏰ 25 min | 🌱 Vegetarian
Recipe

Chianti + Spaghetti Bolognese

Chianti’s bold tannins and earthy flavors complement the meaty, tomato-based sauce of a traditional Bolognese. Its bright acidity balances the richness, while herbal notes echo the Italian spices in the dish.

Pairing principle:
Tomato-based meat sauces need structured reds with high acidity and rustic charm.

🍷Alternative: Montepulciano

⏰ 55 min
Recipe

Nero d’Avola + Pasta alla Norma

The sweet acidity of tomato, the creaminess of ricotta, and the smoky flavor of eggplant find balance in Nero d’Avola’s bold fruit and soft spice. A perfect match for this Sicilian classic.

Pairing principle:
Vegetable-based tomato dishes pair well with bold reds that offer fruit and structure.

🍷Alternative: Aglianico

⏰ 20 min | 🌱 Vegetarian
Recipe

Negroamaro + Pasta Puttanesca

The salty, savory punch of olives, capers, and anchovies in Puttanesca pairs well with Dolcetto’s soft tannins and dark fruit. The wine tames the bold flavors without competing.

Pairing principle:
Salty, umami-rich dishes need soft, fruit-forward reds with low acidity.

🍷 Alternative: Dolcetto

⏰ 25 min
Recipe

Primitivo + Baked Ziti

Primitivo’s (Zinfandel) bold, juicy fruit and touch of spice pair perfectly with baked ziti’s meaty, cheesy richness. It’s a full-flavor pairing that feels cozy and satisfying.

Pairing principle:
Hearty, baked pasta dishes call for robust reds with ripe fruit and moderate tannins.

🍷 Alternative: Syrah

⏰ 45 min
Recipe

Sangiovese + Classic Lasagna

Sangiovese’s firm tannins, earthy notes, and bold structure stand up beautifully to hearty lasagna. Its natural acidity matches the tomato sauce, while its depth complements the meat and cheese.

Pairing principle:
Hearty, structured dishes pair best with reds that have body, grip, and acidity.

🍷 Alternative: Aglianico or Barbera (for a brighter, fruitier feel)

⏰ 60 min
Recipe

Montepulciano + Vegetarian Lasagna (Tomato Sauce)

Montepulciano’s bright acidity and dark cherry notes complement the tangy tomato sauce and roasted vegetables in this lasagna. Its smooth tannins and earthy depth bring balance to the dish without overwhelming it.

Pairing principle:
Tomato-based vegetarian dishes pair well with medium-bodied reds that offer acidity, fruit, and gentle structure.

🍷 As an alternative: Chianti

⏰ 1h 30 min | 🌱 Vegetarian
Recipe

Nebbiolo + Mushroom & Truffle Ravioli

Nebbiolo’s earthy notes, high acidity, and elegant tannins enhance the umami depth of mushrooms and the aromatic richness of truffle. A refined, complex pairing that lingers beautifully.

Pairing principle:
Earthy, truffle-forward dishes pair well with structured reds that bring both brightness and depth.

🍷Alternative: Pinot Noir

⏰ 1h 25 min | 🌱 Vegetarian
Recipe

Chardonnay + Pumpkin Ravioli

The creamy sweetness of pumpkin pairs beautifully with the smooth texture and subtle vanilla or nutty notes of an oaked Chardonnay. Together, they create a warm, comforting balance that feels perfect for a cozy evening.

Pairing principle:
Sweet, creamy fillings work best with full-bodied whites that offer richness and gentle oak.

🍷Alternative: Dry Amontillado Sherry

⏰ 1h 15 min | 🌱 Vegetarian
Recipe

What Wine to Use in Pasta Sauces

Sometimes, the wine doesn’t just go into the glass — it goes straight into the pan. Adding wine to your sauce can deepen flavor, enhance acidity, and create beautiful harmony. But the key is choosing the right wine, even for cooking.

Here are a few simple tips:

Use what you’d drink.
Don’t cook with wine you wouldn’t sip. It doesn’t have to be expensive: just clean, balanced, and fresh.
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For tomato-based sauces:
Go with a medium-bodied red like Sangiovese or Barbera. Their acidity and bright fruit lift the sauce without making it too heavy.
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For creamy sauces:
If you want to keep it light, try a dry, unoaked white like Chardonnay or Pinot Grigio. For a deeper, buttery flavor, try an oaked white.
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For mushroom or truffle sauces:
Add a splash of Marsala, dry Sherry, or even a bit of Nebbiolo to enrich the earthiness.
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For seafood-based sauces:
Choose crisp, dry whites like Sauvignon Blanc or Vermentino. They enhance briny notes without overpowering the delicate texture.

🍷 Can You Cook with Merlot?

Yes, but with the right sauce. Merlot is soft, round, and fruity, often with notes of plum, chocolate, or subtle herbs. That makes it a great choice for certain pasta sauces, especially when you want depth without too much tannin or sharp acidity.

✅ When Merlot works:

Meaty tomato sauces like ragu or Bolognese, where you want richness but not the bright tang of Sangiovese.
Mushroom-based sauces, where its plush texture and earthy undertones enhance umami.
Red wine reductions with pancetta or sausage.

⚠️ When to avoid Merlot:

In highly acidic tomato sauces (like marinara), where it can taste flat or overly soft. Barbera or Chianti is better.
In light or seafood dishes, where its body and fruit can overpower.

Use this guide as inspiration, not a rulebook. Taste, experiment, trust your palate,and most importantly, enjoy the process.

Because sometimes, the perfect pairing isn’t just about what’s on the plate or in the glass…It’s about who’s at the table.

💬 Tried a pairing you loved?
Reply to this email to share your thoughts and favorite pairings. You can also tag your festive photos with @winecious on Instagram.

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