Pairing Wine With Pasta

Both pasta and rice are very neutral products on their own, so once again, it’s all down to how the dishes are cooked: here are some favourites, and the best matches for these:

Seafood pasta – with prawns, fish, clams, or smoked salmon and cream – dry, delicate, yet full-flavoured whites are the best bets, such as the northern Italian Gavi, decent Pinot Grigio, southern Italian Greganico, Spanish Verdejo and southern French dry whites.

Tomato based pasta dishes – the sharp acidity of tomatoes , combined with herbs and often spices, calls out for a juicy, savoury red, with decent acidity – look no further than Sicilian nero D’avola or southern Italian Primitivo. -Bolognese and meatballs – rustic, spicy, easy-drinking reds are what’s needed, so look no further than Montepulciano d’Abruzzo, or juicy new world Merlot.

Pesto Pasta– a tough one, with all those strong, basil and garlic flavours, so play safe with a full-flavoured Italian dry white, such as Gavi, Soave, Pinot Grigio and northern Italian Sauvignon blanc.

Carbonara and creamy/cheesy sauces – light, juicy fresh reds are what is required here, so try out lighter styles of Chianti, Valpolicella, Bardolino and Montepulciano; would also work well with French Grenache.


Angela Mount

Angela Mount

Angela Mount is a wine expert, writer, and presenter, and is also responsible for the the range selection for online wine retailer YourFavouriteWines.com. She famously had her taste buds insured for ÂŁ10million by her former employers Somerfield.

Read more articles by: Angela Mount


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