The Best Wines to Pair with Pasta – From Creamy to Tomato-Based Dishes

Pasta is the ultimate comfort food, but it’s also a canvas for bold flavours, delicate herbs, rich cheeses, and tangy sauces. With so many styles to choose from, pairing pasta with the right wine can transform a simple meal into something spectacular.

The key to success is thinking about the sauce. The flavours in the dish should guide your choice of wine, whether it’s light and zesty, deep and meaty, or rich and creamy.

Let’s explore which bottles shine brightest with your favourite pasta dishes.

Tomato-Based Sauces

Bright, High-Acidity Reds

Tomato sauces bring tangy acidity, so the wine needs to match that freshness. Sangiovese, the star grape of Chianti, offers cherry notes, herbal edges, and naturally high acidity that stands up to the tomato without clashing.

For something juicier, Primitivo (Zinfandel’s Italian cousin) is a great choice. Its bold fruit and spice are perfect for Bolognese or meatballs.

Top Picks:

• Chianti Classico

• Primitivo (Puglia)

• Montepulciano d’Abruzzo

Creamy & Cheese-Based Sauces

Rich, Textured Whites

Think Alfredo, Carbonara, or four-cheese pasta. These sauces are indulgent and need a wine that cuts through the richness while still offering structure. Oaked Chardonnay is ideal with its buttery notes and creamy texture.

For something a little lighter but still expressive, try Viognier or a white Rhône blend. These wines bring floral aromas and ripe stone fruit that elevate creamy sauces.

Top Picks:

• Oaked Chardonnay

• Viognier

• White Rhône blend (e.g. Marsanne-Roussanne)

Pesto

Herbal, Green, and Aromatic Whites

Pesto is fresh and vibrant with basil, garlic, and pine nuts. It pairs beautifully with wines that echo those green, herbal notes. Vermentino is a natural fit with its citrusy lift and subtle salinity. Sauvignon Blanc also works well, especially those with grassy character and crisp acidity.

Top Picks:

• Vermentino

• Sauvignon Blanc

• Grüner Veltliner

Spicy or Arrabbiata Sauces

Fruity Reds with a Kick

When pasta packs some heat, like with arrabbiata, look for wines with soft tannins and bold fruit. Zinfandel or Grenache are great options that complement spice rather than amplify it. Steer clear of overly tannic reds which can make the heat feel even hotter.

Top Picks:

• Zinfandel

• Grenache (Garnacha)

• Lambrusco (for a chilled, fizzy twist)

Seafood Pasta

Crisp, Coastal Whites

Delicate seafood calls for elegant, mineral-driven whites that won’t overpower the dish. Whether it’s prawn linguine or spaghetti alle vongole, coastal Italian wines are a go-to. Think Vermentino, Fiano, or a crisp Gavi.

Top Picks:

• Vermentino

• Fiano

• Gavi di Gavi

Final Thoughts

The beauty of pasta lies in its variety, and the same goes for wine. Match acidity with acidity, richness with texture, and spice with fruit. Whether it’s a casual dinner or a special occasion, the right bottle brings the whole dish together.

Need help choosing a wine? Explore our range or get in touch. We’re here to help you find the perfect pairing.

Buon appetito!