1. Vegetable Pasta
In order to highlight the freshness of vegetables, choose a light-bodied white wine with bright, lemony and floral notes!
- Sauvignon-Blanc
- Gavi
- Prosecco
- Vermentino
- Pinot Grigio
2. Tomato Pasta
Tomatoes are acidic which is why you’ll want to choose a medium-bodied red. The more meat and richness you add to the sauce however, the bolder and heavier you’ll want your red to be.
- Primitivo
- Sangiovese
- Chianti
- Negroamaro
- Zinfandel
- Montepulciano
3. Cheese Pasta
Wine and cheese are always a match made in heaven! A creamy cheese like ricotta or burrata will pair well with a white wine that has some creaminess to it (think oak-aged), like an Italian Chardonnay. Lighter red wines pair well with harder, sharper cheeses.
- Italian Chardonnay
- Trebbiano
- Pinot Nero
- Nebbiolo
- Sangiovese
4. Seafood Pasta
Light to medium-bodied white wines are excellent for most seafood pastas. If there is tomato added to a seafood pasta it becomes a touch more acidic so a rosato (Rosé) wine is a great choice!
- Verdicchio
- Pinot Grigio
- Prosecco
- Rosato (Rosé)
- Frascati
