Pairings | Pasta with creamy sauce

Wines to match different pasta sauces

Posted by Fiona Beckett on February 6 2024 at 06:00

What wine should you pair with your favourite pasta?

As you might guess it depends on the sauce rather than the pasta shape. From rich and meaty ragùs to zesty herby pesto, each sauce has its own unique character that suggests a different wine pairing. That said I like to pair Italian wine with pasta wherever possible as it suits it so well and isn’t too full-bodied or alcoholic.

In this guide, I’ll walk you through the best wine pairings for six popular styles of pasta sauce, from the classic tomato-based marinara to creamy Alfredo and beyond. Each sauce calls for a different approach: think crisp whites to cut through the richness of a carbonara, or a bold red to stand up to a hearty Bolognese.

What Wine to Match with Different Pasta Sauces

Creamy pasta sauces

To offset creamy sauces (eg carbonara or fettucine alfredo) think Soave, Bianco di Custoza, Pinot Bianco, Sicilian whites and lighter Chardonnay or Chardonnay blends.

Spaghetti Carbonara. Image source: Engin Akyurt

With baby vegetables (primavera) or herbs (verdura): try a crisper Italian whites such as Falanghina, Vermentino or Arneis. Or a Loire Sauvignon Blanc.

With mushroom pastas serve Soave, Bianco di Custoza, Lugana or Chardonnay, or a light Merlot or Pinot Noir.

Seafood pasta sauces

Seafood (spaghetti alle vongole, spaghetti with mussels, linguine with crab) need crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano, Muscadet or Picpoul de Pinet. Crab or lobster sauces can take a fuller white such as a good quality Soave or Chardonnay.

The best wine pairings for spaghetti alle vongole

Photo by tofuprod licensed under CC BY-SA 2.0

Red or tomato-based pasta sauces

Tomato-based sauces include fresh tomato with basil: crisp dry whites such as Pinot Grigio or Verdicchio.

Cooked tomato sauces such as napoletana or marinara): Montepulciano d’Abruzzo or a light Sicilian red.

Meat-based sauces e.g. bolognese, spaghetti with meatballs, sausage-based sauces are a logical partner for Sicilian and Puglian reds (especially Primitivo), Sangiovese, Rosso di Montalcino and inexpensive Barberas. Zinfandel is good too.

Six of the best matches for spaghetti bolognese

Pesto and other cheese-based sauces

Dry whites such as Gavi, Soave or Verdicchio are best with green pesto - you could also try Sicilian whites and lighter Chardonnays).

With red pesto I’d go for a medium bodied red such as Montepulciano d’Abruzzo, Sangiovese or Merlot. It’s a colour thing as much as anything

With cheese-based sauces such as four cheese and Gorgonzola): try crisp dry whites such as Verdicchio, light Chardonnays or light reds such as Teroldego or Merlot.

Spicy pasta sauces

With hot spicy sauces such as arrabbiatta, aglio olio e peperoncino (garlic, oil and chilli) and puttanesca (anchovies, capers and olives) try either a sharply flavoured dry white wine or a rustic Italian red: a Primitivo or Sicilian red or a Zinfandel

The best wine pairings for spaghetti puttanesca

Photo by being0828 licensed under CC BY-ND 2.0

With fashionable cacio e pepe (pecorino cheese and black pepper sauce) I prefer a light red like a frappato as you can see from one of my matches of the week.

Pasta sauces with pulses

Tuscan reds such as Chianti work well with pasta with beans or lentils (Pasta e Fagioli) or try an earthy, neutral white such as Orvieto or Vernaccia di San Gimignano)

Top image by Brent Hofacker at shutterstock.com

Top pairings for dry and off-dry Alsace whites

Posted by Fiona Beckett on April 15 2014 at 07:53

On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.

In Alsace, we focused on traditional local Alsatian cuisine, because I always prefer to eat local when I visit a wine region. This region’s wines, particularly the off-dry varieties, are famously well-suited to spicy dishes—a testament to Alsace’s global culinary influence. While the French may not always excel at Asian cuisine, Alsace wines undoubtedly do. They shine brightest when paired with bold, flavourful dishes, and I’m convinced they have untapped potential with Scandinavian fare as well.

Intriguingly, a new sweetness indicator is appearing on the back labels of many Alsace wines, offering a helpful guide to their style—an invaluable tool for any wine enthusiast looking to enhance their dining experience. But to truly appreciate these wines, one must delve deeper into the unique pairings they complement. Let’s explore some of the top pairings that make Alsace wines truly unforgettable.

Top Pairings for Alsace Riesling

Riesling is my favorite Alsace wine. While Gewürztraminer has its charm, Riesling’s versatility, especially in its drier forms, makes it a standout. Here are some of the best pairings:

In Alsace:

Creamy sauces with fish: Particularly with zander, plaice, or sole, where a dry Riesling cuts through the richness.
Choucroute: A traditional Alsace dish that pairs beautifully with both dry and off-dry Rieslings.

Other Great Matches:

Scandinavian seafood dishes and smorgasbord: Dry or off-dry Riesling complements the delicate flavours.
Japanese seafood dishes: Especially sashimi and sushi, where dry Riesling’s acidity enhances the freshness.
Raw seafood: Think fish tartares, carpaccios, and ceviches—dry Riesling is the perfect match.
Asian-inspired seafood: Oysters with an Asian twist, seafood cocktails, lighter Thai dishes like crab cakes and salads are all lifted by an off-dry Riesling.
Fish dishes in general: Fish terrines, simply cooked sea bass, and seafood salads all suit a drink Riesling.
Dry spiced chicken dishes: For example, chicken tikka and tandoor chicken are both ideal with an off-dry Riesling.

Top Pairings for Riesling Blends

One of the styles I was most impressed by on the trip, particularly Domaine Pfister’s Cuvée 8 (Riesling, Pinot Gris, Gewürz and Muscat) and Marc Kreydenweiss’s Clos du Val d’Eleon a 50/50 blend of Riesling and Pinot Gris. By and large I’d follow the pairing suggestions for dry to off-dry Riesling rather than those for Pinot Gris or Gewürz. Riesling blends, such as Domaine Pfister’s Cuvée 8, are equally impressive. These blends often include Pinot Gris, Gewürztraminer, and Muscat, creating a symphony of flavours. Follow the pairing guidelines for dry to off-dry Riesling, keeping in mind the additional depth the blends offer.

Top Pairings for Alsace Pinot Gris

Pinot Gris from Alsace can be a bit of a wildcard—sometimes dry, sometimes rich and verging on sweet. Here’s what I recommend:

In Alsace:

White meats in creamy sauces: Especially when mushrooms are involved, a dry Pinot Gris is sublime.
Hot pâté en croûte: A brilliant match we enjoyed with an older Pinot Gris at Leon Boesch.

Other Great Matches:

Smokey foods or sauces: Pinot Gris handles these with ease, particularly when off-dry.
Richer fish like monkfish and salmon: Both dry and off-dry styles work well.
Thai curries with coconut: The off-dry Pinot Gris balances the spice and creaminess perfectly.

Top Pairings for Alsace Gewürztraminer

Gewürztraminer is almost synonymous with spicy cuisine, particularly Chinese and Indian dishes. However, it’s important to choose the right dishes to avoid overwhelming the palate.

In Alsace:

Foie gras: The off-dry Gewürztraminer is a classic, luxurious pairing.
Munster cheese: Another regional specialty that matches well with both dry and off-dry versions.

Other Great Matches:

Washed rind cheeses: Like Epoisses or Maroilles, which pair beautifully with dry or off-dry Gewürz.
Szechuan and Korean dishes: The spicier, the better—Gewürztraminer’s sweetness cools the heat.
Apple desserts: Off-dry Gewürz works wonderfully with apple crumble or strudel, enhancing the cinnamon and fruit flavours.

Best Pairings for Alsace Pinot Blanc

Often overlooked, Pinot Blanc is a versatile and underrated wine from Alsace. It’s an excellent all-rounder, particularly with light, simple dishes.

In Alsace:

Onion tart or Tarte flambée: Both are classic Alsace dishes that pair effortlessly with Pinot Blanc.
Quiche Lorraine: A perfect match, especially with a creamy filling.

Other Good Matches:

Risottos and pastas: Especially those with creamy sauces or spring vegetables.
Simple seafood dishes: Fish pie or fishcakes are enhanced by the smoothness of Pinot Blanc.

Best Pairings for Alsace Sylvaner

Many of the dishes that go with a dry to off-dry riesling will go with a dry Sylvaner though it generally doesn’t have Riesling’s purity and minerality. Again it’s regarded as an inexpensive wine in Alsace though the best examples e.g. from Ostertag really show the grape’s potential.

In Alsace:

A winstub (wine bar) wine drunk with light snacks such as salads, cold meats and tarte flambée

Other Good Matches:

You could drink it with similar dishes to a dry Riesling. It’s a good match for Westernised versions of dishes like stir fries or noodles that have an Asian influence but are not particularly spicy or authentic.

Best Pairings for Alsace Muscat

Alsace Muscat is aromatic and fresh, but not as versatile as Gewürztraminer. It’s best enjoyed as an aperitif or with a few select dishes.

In Alsace:

White asparagus: Served with a buttery sauce or smoked ham, an off-dry Muscat shines.
Smoked cheeses: Another excellent match for the off-dry style.

Other Good Matches: