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The secret to a pasta dinner isn't just in the sauce—it’s in the glass. Pair Spaghetti Bolognese with Barolo, Dolcetto or Merlot. For Penne Alla Vecchia Bettola, choose Zinfandel, Chianti Classico or dry Rosé. Fettuccine Alfredo thrives with oaked Chardonnay, Viognier or Ribolla Gialla.
Linguine alle Vongole suits Vermentino, Muscadet or Grenache Blanc. Match Trofie al Pesto Genovese with Cortese di Gavi, Sauvignon Blanc or Verdicchio. Lasagna goes well with Barbera, Nero d’Avola or Graciano. For Spaghetti Carbonara, pour Soave, Pinot Noir or Arneis.
Matching the weight and acidity of your wine to the base of your sauce ensures a balanced meal where neither the food nor the drink overwhelms the other.
Spaghetti Bolognese
HEARTY MEAT RAGÙ
This classic meat sauce is rich, savory and heavy on umami, which needs a wine with enough structure to cut through the fat of ground beef or pork.
Barolo: This wine offers high tannin and acidity that effortlessly slice through the richness of a slow-simmered meat sauce.
Dolcetto: A juicy, blackberry-forward wine that will contrast well with the salty, savory notes of this dish.
Merlot: The plush, velvety texture and plum flavors of a Merlot complement the earthy aromatics of carrots, celery and onions.
Penne Alla Vecchia Bettola
SPICY VODKA SAUCE
Creamy tomato sauces create a unique challenge, requiring a wine that can soothe the heat of red pepper flakes without losing its own character.
Zinfandel: The bold, spicy profile of this wine mirrors the black pepper and garlic in the sauce, creating a seamless flavor bridge.
Chianti Classico: The quintessential pairing for tomato-based pasta, this Sangiovese-heavy wine has herbal notes to complement the roasted garlic.
Dry Rosé: This wine offers a crisp, acidic backbone that cuts through the heavy cream while its strawberry notes brighten the cooked tomatoes.
Fettuccine Alfredo
HEAVY CREAM SAUCE
Indulgent, buttery sauces wrap around the palate and require a wine with significant high-acid "cleansing" effect to keep the meal from feeling too heavy.
Oaked Chardonnay: The vanilla and buttery notes from the oak aging mirror the richness of the Alfredo sauce for a luxurious mouthfeel.
Viognier: Its full-bodied, oily texture and floral aromas stand up to the weight of the cheese without being drowned out.
Ribolla Gialla: This ancient Italian white offers a distinct nuttiness and firm acidity that refreshes the tongue between bites of heavy cream and pasta.
Linguine alle Vongole
SEAFOOD AND SHELLFISH
Seafood pasta is all about delicacy, brine and citrus, demanding a "lean" wine that acts like a squeeze of fresh lemon over the shellfish.
Vermentino: Grown along the Mediterranean coast, this wine carries a hint of salinity that perfectly highlights the brackish flavor of fresh clams.
Muscadet: This dry French white is the ultimate "seafood wine" because its sharp acidity mimics citrus, cutting through olive oil and garlic.
Grenache Blanc: A medium-bodied white that offers green apple and mineral notes, providing a clean finish to a light butter or wine-based seafood sauce.
Trofie al Pesto Genovese
BASIL AND GARLIC HERBS
Pesto is a concentrated flavor of basil, garlic and pine nuts, making it a "green" profile that pairs best with white wines sharing herbaceous or floral characteristics.
Cortese di Gavi: Its citrus and almond notes harmonize beautifully with the pine nuts and parmesan in the pesto.
Sauvignon Blanc: The "cut grass" and herbaceous aromas of this varietal are a natural mirror for the fresh-picked basil.
Verdicchio: A crisp, high-acid white from the Marche region that has a characteristic bitter almond finish, which cuts right through the oily garlic base of the sauce.
Classic Lasagna
BELOVED BAKED DISH
This complex architecture of pasta, cheese and sauce becomes concentrated and caramelized when baked, demanding a wine with structure and "grip."
Barbera: Famous for being low in tannin but high in acidity, it is the ultimate food wine that cleanses the palate of melted mozzarella and ricotta.
Nero d’Avola: This Sicilian red brings dark fruit and peppery spice that can stand up to the charred, crispy edges of a baked pasta dish.
Graciano: A Spanish grape often found in Rioja, its deep color and intense black fruit flavors provide a bold partner for a meat-heavy lasagna.
Spaghetti Carbonara
CREAMY EGGS AND PORK
With its combination of salty guanciale, pecorino cheese and rich egg yolks, Carbonara is a decadent dish that needs a wine with enough acidity to cut through the fat but enough fruit to balance the salt.
Soave: This Garganega-based wine has a creamy weight that matches the egg yolks while providing a floral, stony finish.
Pinot Noir: A light-bodied red that offers a bright, red-berry contrast to the savory saltiness of the cured pork.
Arneis: This wine is fragrant and medium-bodied, providing enough structure to handle the intense, peppery finish of a true Carbonara.
Ensure Your Wine Reaches Full Expression
The right glassware is just as important as the vintage itself. Shop our crystal stemware to find the best match for your red or white wines.