Pasta and Wine Pairing Guide

Match your pasta sauce to the perfect wine. From light Pinot Grigio with seafood pasta to bold Chianti with Bolognese. **Light tomato sauces (marinara, pomodoro):** Chianti, Sangiovese, Barbera — medium-body reds that match the acidity of tomatoes. **Rich meat sauces (Bolognese, ragù):** Barolo, Amarone, Montepulciano — full-bodied reds with tannin to cut through richness. **Cream sauces (Alfredo, carbonara):** Chardonnay, Soave, Verdicchio — full-bodied whites with enough weight to match the cream. **Pesto:** Vermentino, Sauvignon Blanc — herby whites that complement the basil. **Seafood pasta:** Pinot Grigio, Gavi, Vermentino — crisp, clean whites that don’t overwhelm delicate seafood. **Spicy pasta (arrabbiata):** Off-dry Riesling, Gewürztraminer — slight sweetness tames the heat. **Best wine to pair with lasagna:** A medium-bodied Italian red — Chianti Classico or Montepulciano d’Abruzzo work beautifully. The acidity cuts through the cheese layers. **The Universal Rule:** If it’s made in Italy, drink Italian wine with it. You really can’t go wrong.