"Of course, pasta is incredibly versatile and can be transformed into dishes showcasing an endless array of flavors. So when you're looking to pair your pasta meal with a glass of wine, it's important to consider what type of sauce you'll be using to ensure the ingredients work well with the wine. While some pasta sauces are more flexible to pair with, others require a bit more care to ensure the flavors aren't overwhelmed, muted, or negatively impacted."
"When it comes to acidic ingredients, it's important to serve them with a wine that is equally or more acidic, to prevent the wine from tasting flat in comparison. Pomodoro and marinara sauces are naturally high in acid, considering there aren't too many other ingredients to balance out the tomatoes. To ensure the dish and wine both taste fresh and vibrant, look for a bottle of sangiovese."
Pasta pairs best with wines chosen to match the sauce’s dominant flavors and acidity. High-acid tomato-based sauces benefit from wines with equal or higher acidity so the wine does not taste flat. Sangiovese-based wines such as Chianti, Rosso di Montalcino, Brunello, and Super Tuscans pair well with pomodoro and marinara because their acidity and red-fruit and tomato notes complement the sauce. Some sauces are more flexible for pairing, while others require careful selection to avoid overwhelming or muting flavors. Pasta shape selection further influences how sauce and wine interact, so choose shapes that hold the sauce appropriately.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]