What red wine goes with creamy pasta?
Since pasta dishes with tomato sauce are acidic, it’s best to pair them with a medium-bodied red wine. A wine that doesn’t match the acidity of the sauce will make the wine taste bland. An example of the perfect red wine for a tomato-based sauce would be a cabernet sauvignon or Zinfandel.
What wine goes with white sauce pasta?
Pairing Wine with Seafood Pasta
White wines like Pinot Grigio or Sauvignon Blanc are great options. These wines will cut through the natural richness of the fish while complementing their seaborne flavor.
Which wines go best with pasta?
Here are the best wines to go with pasta dishes.
- Pinot Noir. Pinot noir is known for its rich, earthy undertones. …
- Riesling. A lighter red wine, Reisling may not seem to be able to stand up to a rich dish, but it does pair well with the main meal. …
- Merlot. …
- Cabernet Sauvignon. …
What kind of white wine goes with pasta and red sauce?
Pinot Gris and Pinot Grigio are actually the same white grape, with two different names: In Italy and California this wine is known as Pinot Grigio, while in Oregon and France it’s known as Pinot Gris. This wine is best paired with cream- or oil-based sauces, but can hold its own with tomato-based red sauces, as well.
What Alcohol goes well with spaghetti?
Red wine is the traditional pairing for red pasta sauces. A hearty red like Tempranillo, Sangiovese or Chianti will stand out over the acidity of the tomatoes. For spicy sauces, a merlot should work nicely. If you’d rather have white wine, try a pinot grigio.
What kind of wine goes well with lasagna?
Pinot Noir (or call it Pinot Nero) goes well with lasagna, it is light with a balanced soft taste. It has a pleasant aroma of red berries with notes of cherry and spices dominating. It fits perfectly with meat dishes, duck, paste and dishes of Italian cuisine.
What is a good red wine for spaghetti sauce?
The best wine to use in spaghetti sauce is Chianti, or any wine made from Sangiovese grapes. Its moderate tannins and full range of flavors, from cherry to leaves to tobacco and sometimes mushroom, add depth of flavor to any red sauce.