Wine is as synonymous with Italy’s fertile lands and centuries-old culinary tradition as pasta and olive oil. Pour a glass of Barolo to experience the majestic hills and mountains of Piemonte, or savor a sip of crisp Trebbiano d’Abruzzo and be transported to the lush, green parks of Abruzzo.
Whether you’re looking for a light-bodied red to take to a casual dinner with friends or a festive sparkling white for a celebratory feast, choosing the right wine is as important as selecting the finest ingredients for an authentic Italian recipe. With the right combination, a veritable harmony of flavors is created by the alchemy of a sip of the perfect wine as it mingles with a mouthful of its culinary counterpart.
Pasta Pairing: Red or White?
When selecting a wine for a pasta dish, the choice depends not on the type or shape of the pasta, but on the sauce. Mostaccioli Bolognese, a meat-heavy dish with veal, tomato sauce, pasta, and cheese, goes perfectly with a medium-bodied red wine such as Sangiovese, while Greco di Tufo and Orvieto are good for fish-based dishes, which require a dry, aromatic white.
The general rule of thumb is that white wines should accompany light fish- or vegetable-based sauces and reds should be partnered with richer sauces. Pasta served with a tomato sauce may be accompanied by a variety of wines—as long as the wine’s personality complements the tomato’s characteristic flavor.
Yet nothing should keep you from pairing a steaming plate of spaghetti and mussels with, for example, a glass of Sangue di Giuda, a sweet wine from Lombardia. The classic fish-white wine and meat-red wine combinations are not a strict set of regulations, but a general rule of thumb that can be considered as a starting point.
There are countless manuals and guidebooks for learning the art of matching wine with food. But it can be helpful to keep notes of wines that go well with your favorite dishes. Trust your tastebuds and you’ll find the right wine partners for your pasta meals.
The Art of Matching
Foods and wines can be matched by similar flavors (e.g., sweet wines with desserts), opposing flavors (e.g., a heavy dish with a light-bodied wine), or according to region, the traditional approach. Lambrusco, for example, plays an essential role in meat-centric Emilian cuisine thanks to its acidic, slightly sparkling character.
For more formal meals, wines should be organized in succession from starter course to dessert. Beginning with whites, move on to rosés, reds, and aromatic wines, and finish with a dessert wine. Similarly, younger wines should come first, followed by those that have been aged for a few years, and lastly great wines aged at length.
