The combination of wine with pasta is a dream situation. These compatible creations are complementary flavor containers. I used spaghettini in this recipe, a pasta shape that is thinner than spaghetti but thicker than angel hair. However, any of your favorite pasta shapes will work just fine. Also, don’t feel compelled to use my recipe to make a tomato sauce and Chianti wine combo!

Tomato Sauce Wine Pairing

One of the most famous wines in the world, a good Cabernet Sauvignon is an incredibly versatile wine that goes well with most dishes. Since there are so many types of wine, you’ll want to choose the nuances and subtle notes. First and foremost, a Cabernet Sauvignon has a warm, spicy taste that is reminiscent of coffee, cedar, black currant and vanilla. Cabernet Sauvignon is a wine with a high tannin content and has a certain bitterness that goes perfectly with a spicy tomato sauce. Try a creamy tomato sauce as an exciting alternative to traditional marinara or Bolognese. For meat-based tomato sauces, try a richer, lighter-colored, yet flavorful red wine like Montoya Zinfandel.

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For tomato-based spaghetti, opt for a lighter wine like Pinot Noir that feels vibrant, light, and refreshing and enhances those lighter citrus notes. Zinfandel is also high in acidity but feels a bit richer as it has a fuller body. While lighter-bodied wine works well with most tomato-based sauces, when you add meat you’ll want a fuller body to complement the ground beef.

Tomato Sauce Wine Pairing

Tomato sauces, creamy sauces, oil- or pesto-based sauces, and spring-style sauces loaded with vegetables. Regular Plant & Vine readers also know that I love wine. Tell me facts about soil types, grape genetics, tasting notes, and winemaking techniques, and I’ll be there all day just to improve the wine. Fortunately, my love for pasta and my love for wine combine to create a huge and delicious festival of flavors.

San Marzano Tomatoes

Tomato-based pastes have a high acid content and require wines with the same or higher acid content. If the wine lacks additional acidity, the acidity of the pasta will overshadow the wine and make it taste bland. Pasta with creamy sauces needs dry, no-bake whites to penetrate the rich flavor, but not to overpower it in any way. As a deep red wine, Zinfandel is similar to Cabernet Sauvignon in that it is rich in tannins. This adds a touch of acidity and bitterness that, when combined with the wine’s spicy undertones, makes it the perfect accompaniment to virtually any Italian pasta dish. Tomato sauces are preferred, but you can even choose creamy sauces without sacrificing the flavor profile of a lighter version of a zinfandel.

Reisling, a light red wine, does not seem to withstand a rich dish, but it goes well with the main meal. A mushroom-based sauce brings out the pear and peach notes, while floral nuances accompany a spicy puttanesca sauce. Reisling is the sweeter end of wines, so look for warm, rich, and creamy sauces.

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For a richer, more robust taste, choose red wine, and white wine is amazing for adding a fruity note. For cream-based spaghetti, choose wines with a subtle acidity such as a mild Viognier. Too much acidity will overwhelm the milder flavors and cut off the rich, creamy experience. Fresh, plump tomatoes make a delicious one Spaghetti sauce and go well with certain wines. In a large, wide-bottomed saucepan large enough to hold the sauce and pasta, heat the olive oil over medium-low heat. Add the shallot, garlic, anchovies and chili paste and cook until fragrant, 3 to 5 minutes.

Tomato Sauce Wine Pairing

It is essential to pair this beautiful and tasty dish with the perfect wine. Lifting your plate begins with considering the taste of the sauce, cheese, and other ingredients incorporated. Choose a wine with a higher acidity than the sauce to avoid a tasteless experience. If your dish is prepared with creamy sauce, a full-bodied dry white permeates the richness without stirring. Depending on the growing area and processing, this white wine can taste semi-sweet or bitter, intoxicating or light. Typical flavors are apple, tangerine, lemon, lime, melon and oak.

Wine Accompaniment For Pesto Pasta Recipes

Tannins are considered to be desiccants, which also make the wine more astringent and structured and thus give it structure. As a rule of thumb, red wines naturally have a higher tannin content than white wines. You can find a red or white wine that goes well with any pasta dish, because both red and white wines have different notes and taste profiles. Both red and white wines are great for enhancing the flavor of a sauce.

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Sicilian red wines like Primitivo or Nero D’Avola are elegant choices. An Italian wine like Nebbiolo also goes very well with its deep, fruity flavor profile that is strong enough to withstand both the acidity and the meaty heaviness of your sauce. A Spanish Graciano is another option as it balances out the rich sauces of the lasagna. Zinfandel is a great combo with full bodied flavors and rich foods …

Wine With Pasta: 7 Great Wines To Go With All Types Of Pasta

In addition, it is high in tannins, which makes it perfect for pasta with tomato sauce. Last but not least, it is the high acid content that complements the acidity of the tomato sauce and allows wine and pasta to coexist harmoniously. There is no hard and fast rule for pairing wine with spaghetti. The best spaghetti wine depends on the spaghetti dish itself.

Tomato Sauce Wine Pairing

Fresh tomato sauce on pasta, for example, complements dry white wines really well, but it doesn’t go best with sweet white wines. If the tomato sauce has meat in it, it makes for really tart, medium-bodied reds, but can be overwhelmed by deep oak reds. Olive oil-based pasta dishes such as Agelio e Olio and Spaghetti Carbonara go well with dry, crunchy white wines such as Sauvignon Blanc.

For traditional meatless spaghetti, a bright and simple red wine like the Joseph Drouhin LaForĂȘt Bourgogne Pinot Noir 2017. Try this Pinot Noir not only affordable, but is a nice, well-sorted and bright red wine perfect for a simple platter of spaghetti. The light body is accompanied by pleasant cherry notes and a little spice. In general, however, creamy sauces go best with dry white wines with low acidity, full body and soft stone fruit notes, with hints of vanilla and even baking spices. Again, this is another area that you don’t need to worry too much about, but tannins play a role in the best spaghetti-wine pairings.

Tomato Sauce Wine Pairing

The aging adds toasted vanilla notes and makes the wine taste more complex and richer. However, aged wines taste best with simple cream-based spaghetti. If you add a lot of spices and other add-ons, you may not be able to prefer it that way. Stone fruit, light citrus fruits and sweet notes such as honeysuckle and vanilla are ideal. Peach, apple, and pineapple are also good flavors that work quite well.

About Combining Wine With Pasta

Like most white wines, it goes best with cream- or oil-based sauces, but can also be served with a bright red tomato sauce. Cabernet Sauvignon is a very popular wine that is loved for its strongly acidic properties, spicy character and complex aromas. The main aromas that accompany Cabernet Sauvignon include black currant, as well as several other nuances such as vanilla, mint, cherry and in some cases even cassis, cedar, spices and coffee.

  • The combination of wine with pasta is a dream situation.
  • Try this Pinot Noir not only affordable, but is a nice, well-sorted and bright red wine perfect for a simple platter of spaghetti.
  • It is essential to pair this beautiful and tasty dish with the perfect wine.
  • Red spaghetti sauces are the best, unripened, fresh, light, tangy and light to medium-bodied.
  • I used spaghettini in this recipe, a pasta shape that is thinner than spaghetti but thicker than angel hair.

This dark wine is available in several full bodied styles. It’s the tannin content that makes it an ideal candidate for tomato-based pasta. The fact that Zinfandel has a tangy, tangy taste, often with hints of cherries and berries, complements it even better with tomato sauce. On the other hand, if you have a lighter version, you know it goes very well with cream-based pasta, Bolognese, sausage-based sauces, meatballs, and spaghetti. Cream-based spaghetti goes well with vintage wines if you prefer.

This wine pairing should work with most tomato sauces, even store-bought ones (if you’re feeling lazy!). You can’t go wrong with a medium-bodied Italian red wine like a tart, a Barbera cherry that brings your plate to life, or a typically earthy Chianti. This bold wine is rich in acidity and tannins and is a perfect match.

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When the ingredients start to sizzle, reduce the heat to low. Pour the canned tomatoes and their juice over the cauliflower. Fill the empty tomato can halfway with water and add it to the saucepan while stirring. Cook uncovered over low heat until the cauliflower is tender, 30 to 35 minutes. Zinfandel is an extremely robust red wine that can withstand the rich flavors of pasta sauces, accentuating them and adding a new dimension of taste.

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