The best wines to serve with pasta dishes

There are few culinary delights as simple, yet as sophisticated, as combining a delicious bowl of pasta with the right wine. Each recipe has its own personality and choosing the right wine can further enhance the flavours and thus improve the experience. From a rich bolognese sauce to the freshness of pesto sauce or smooth creaminess of carbonara, or even the elegant touch of truffle sauce, there is a pairing for each type of pasta dish. 

Knowing which wine to serve with pasta is key to enjoying an even more complete and unique experience. So let's get started! 

Types of pasta

The world of pasta is so wide that even the Italians themselves sometimes find it hard to distinguish between them all. In fact, the formula can vary from one place to another just a short distance away.

Types of pasta. As mentioned above, there are many different types, but they can be divided into two main families: dried pasta and fresh pasta. The former is made from water and durum wheat and it is usually extruded or drawn through bronze moulds to obtain the rougher texture and thus better retain the sauce. It also means this type of pasta can be made in all imaginable shapes and designs. It is finally dried to preserve it for up to a year, meaning it is distributed worldwide in multiple shapes and designs. 

Moving on now to fresh pasta, it is obtained by mixing wheat flour (hard or soft wheat), eggs and salt, although it can also be made with just water and flour. It is usually more artisanal, and therefore the process is more laborious. 

Wine to serve with bolognese sauce

Bolognese sauce is one of the most well-known pasta sauces. It is a typical dish originating in Bologna and is characterised by being served with fettuccine or tagliatelle, which is made by drawing lengths of fresh pasta around 30 cm long by 1-1.5 cm wide. The sauce, on the other hand, is made from a stir fry of celery, carrot, onion, minced beef, red wine and ground peeled tomatoes. In some cases a bay leaf, rosemary and fresh sage can be added at the end, to tone down the sauce a little.

A good wine for pasta with bolognese sauce is La Tremenda, a red wine from Monastrell grapes (Alicante) by Bodegas Enrique Mendoza which stands out for its balsamic nuances typical of the Mediterranean, which pairs perfectly with hints of rosemary and sage. Another choice is Verdes Castros, a red wine made with the Mencía grape variety in Valdeorras, a wonderful wine-making region in the inland part of Galicia.

Wine to serve with pesto sauce

Pasta with pesto sauce is a typical dish from the city of Genoa. It is usually prepared with dried pasta, although it is also delicious with fresh pasta o gnocchi, served with a sauce made from basil, garlic, oil, pine nuts and parmigiano cheese. One of the wines that pairs well with this recipe, due to its herby nuances and slight bitterness, is Marqués de Riscal Verdejo.

Wine to serve with carbonara sauce

Carbonara sauce is a typical recipe from Rome, which has crossed all borders around the world. It is usually made using dried pasta, preferably spaghetti, although it can also be served with shorter pasta types, according to taste. The most important thing is to cook it “al dente” to counter the creaminess and flavour of the sauce. The sauce is made using Guanciale (pork cheek and jowl cured with ground pepper), egg, pepper, Roman Pecorino and Parmesan cheese. Important: contrary to popular belief, genuine carbonara sauce does not have cream in it.

Aged white wines are the best to pair with this pasta dish, as the creamy, greasy texture of the sauce is balanced out by the acidity of these wines. A perfect wine for pasta with carbonara sauce is Somos, a cask-aged white wine from the Somontano region. Another good choice is Pago de Tharsys from the Utiel-Requena designation of origin. 

Wine to serve with truffle sauce

Pasta with truffle sauce is a sign of sophistication. Whether it is white or black truffle, in oil, grated or cream, it is a dish that can be enjoyed to the full on special occasions. Fresh pasta is the perfect choice for this dish because of its smooth, porous texture, making the sauce shine even more. The most highly recommended pasta is tagliatelle, fettuccine or pappardelle. 

A good wine to serve with this recipe would be a Crianza or Reserva aged wine from the Rioja region (particularly if the sauce includes ingredients such as mushrooms), or a young wine from Ribera del Duero, both with high acidity that will bring out the flavour of the truffles.

In short, pasta pairs well with a variety of wines, and choosing the best to serve with it means paying attention to the sauces and the texture of each recipe. 

How about trying some? Here are a couple of suggestions for you to find the best pairing: 

• Spaghetti alle vongole (dried pasta spaghetti with clam, parsley and white wine sauce).
• Ravioli di San Domenico (ravioli stuffed with a slice of round ricotta cheese and spinach, with an egg yolk inside, which is usually served with a butter or truffle sauce, or, a cheaper version with butter and sage).

Bon appétit!