Wein zu Pasta

Pasta is as varied as Italy itself – and for every sauce there is a wine. The secret lies in the right pairing.

The sauce sets the tone

It is not the pasta but the sauce that decides the wine. Tomato sauces, with their acidity, call for an equally tangy red. Cream sauces go with white, meat and game sauces with powerful reds. That way every plate finds its ideal partner.

Classic combinations

With pasta in tomato sauce or ragù, a chianti or sangiovese with lively acidity. Hearty meat sauces such as bolognese take a valpolicella or primitivo. For pasta with seafood or pesto, reach for a fresh white instead.

Our pasta recommendations

• Sacello Chianti Classico – fresh and spicy – ideal with tomato and ragù.
• Falorni Sangiovese – juicy cherry fruit – the pasta all-rounder.
• Zenato Valpolicella Superiore – fruity and round – for meat sauces.

Pasta at the table

Keep it regional: Italian pasta loves Italian wine. With a spicy pizza, the same reds. For hot or garlic-heavy sauces, choose a fruit-driven wine that is not too tannic.

Serving it right

Serve light reds at 16 °C, fuller ones at 17 to 18 °C. Fresh whites with seafood pasta are best enjoyed well chilled, at 9 to 11 °C.

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