Wine and pasta match perfectly, but which wine pairs best with which pasta dish? When you pair wine with pasta, you can really bring the whole dish together, complementing all of the tastes without overpowering them. Pasta comes in a variety of textures with different kinds of sauces ranging from heavy cream-based ones to acidic tomato sauces, and certain wines are better matches to certain flavors and textures.
Today, we will guide you through wine and sauce matching by giving examples that you might want to try.
Cabernet Sauvignon is noted for its acidic savory flavor, and this medium-bodied wine pairs nicely with acidic pasta dishes, such as those with thick tomato sauce bases. In contrast to the acidic pasta dish, a less acidic wine will taste bland, however, if you're adding meat to the sauce, you can go for a full-bodied wine to complement the dish's richness. Cabernet Sauvignon is recognized for its strong tannin and medium to full body flavor.
Merlot is a light red wine that is comparable to Cabernet Sauvignon, but it is fruitier, softer, and has a smoother flavor. Dark fruit aromas mingle with delicate chocolate, bay leaf, and vanilla flavors in this medium to full-bodied wine. Despite the reduced tannin content, it offers enough complexity thanks to juicy plum and spicy black cherry flavors. It pairs nicely with tomato-based pasta sauces, and a full-bodied Merlot pairs well with rich, meaty dishes like lasagna and Bolognese. It's a pasta sauce made with red wine. Merlot pairs well with red pesto because it complements the acidic but sweet aromas of sundried tomatoes. Merlot, on the other hand, should not be served with cream-based meals.
Because of its high acidity and low tannin, Pinot Noir is a very flexible food-pairing wine. Duck, chicken, and pork go especially well with it. Because of its lighter flavor, it pairs nicely with light pasta sauces like tomato-based Marinara, which also benefits from the Pinot Noir's high acidity, and mushroom pasta. Fruitier versions of this wine go nicely with cream-based sauces as well as basil-based ones like pesto.
Because of its high acidity and low tannin, Pinot Noir is a very flexible food-pairing wine. Duck, chicken, and pork go especially well with it. Because of its lighter flavor, it pairs nicely with light pasta sauces like tomato-based Marinara, which also benefits from the Pinot Noir's high acidity, and mushroom pasta. Fruitier versions of this wine go nicely with cream-based sauces and basil flavors like pesto.
Sangiovese is a flexible wine that can range in flavor from earthy and rustic to rounded and fruity. It's also a wonderful middle ground because it's neither as robust as Cabernet Sauvignon nor as light as Merlot, which is another reason it goes well with pasta meals. The fruity flavors and high tannin content go well with tomato-based sauces, while the cherry, red plum, strawberry, fig, and delicate floral notes pair well with Lasagna, spaghetti, and meatballs, and Bolognese. Sangiovese, on the other hand, pairs well with basil pesto because of its red berry taste, which complements basil and garlic.
Riesling is a tangy white wine with notes of lime, green apple, peach, beeswax, and floral undertones. It's a versatile wine that's well-liked. Riesling's light body and high acidity make it a good match for cream-based sauces and mushroom-based meals. However, because it is adaptable, as evidenced by its subtle sweet and spicy characteristics, it is also suitable for serving with spicier pasta recipes. Riesling can be bone-dry or quite sweet, which is why, depending on the type of Riesling, it can be combined with a broad variety of meals.
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