There is no denying that pasta and wine are a match made in culinary heaven. Whether you’re enjoying a classic marinara or a rich Alfredo, the right wine can elevate the flavors of your dish, making every bite and sip a memorable experience. That’s why this month, one of your favorite Amherst restaurants is sharing a guide to explore the best wine pairings for popular pasta sauces, explaining why certain wines work best with each type!
Marinara Sauce and Chianti
Marinara, a classic tomato-based sauce made with garlic, onions, and herbs, is tangy, fresh, and vibrant.
Chianti’s bright acidity and fruit-forward notes make it the perfect match for marinara sauce. The wine’s acidity complements the tomatoes, creating a harmonious balance while enhancing the freshness of the herbs. For a classic Italian experience, pair your marinara pasta with a glass of Chianti and enjoy the flavors unfold.
Bolognese Sauce and Sangiovese
Bolognese, a hearty meat sauce made with ground beef, tomatoes, and aromatic vegetables, is rich and savory.
Sangiovese, with its medium body, red fruit flavors, and earthy undertones, pairs beautifully with Bolognese. The wine’s acidity cuts through the richness of the meat while its tannins complement the savory elements of the sauce. This combination enhances the depth of the flavors, making it a comforting and satisfying meal.
Alfredo Sauce and Chardonnay
Alfredo, a creamy cheese-based sauce, is luxurious and indulgent, often paired with fettuccine.
A creamy pasta like Alfredo calls for a wine that can stand up to its richness. An oaked Chardonnay, with its buttery texture and notes of vanilla, complements the creaminess of the sauce while offering a refreshing finish. The wine’s acidity also helps balance the richness, ensuring each bite remains delightful without becoming too heavy.
Pesto Sauce and Sauvignon Blanc
Pesto, made from fresh basil, garlic, pine nuts, and parmesan, is herbaceous and aromatic.
The zesty, citrusy profile of Sauvignon Blanc pairs exceptionally well with the fresh, herbal flavors of pesto. The wine’s acidity enhances the brightness of the basil, while its minerality complements the nutty and garlicky notes. This pairing is perfect for warm days when you want a light yet flavorful meal.
Carbonara and Pinot Grigio
Carbonara, a Roman classic made with eggs, pancetta, and parmesan, is creamy yet delicate, with a touch of saltiness from the pancetta.
Pinot Grigio’s light and crisp profile complements the creamy texture of carbonara without overpowering its delicate flavors. The wine’s acidity and subtle fruitiness balance the richness of the sauce, while its dry finish refreshes the palate, making it an ideal match for this dish.
Seafood Pasta and Vermentino
Seafood pasta, often prepared with a light wine sauce or a simple olive oil and garlic base, highlights the natural flavors of fresh seafood.
Vermentino, with its crisp acidity, citrus notes, and hints of saline, is the perfect match for seafood pasta. The wine’s light body and bright flavors enhance the freshness of the seafood, while its subtle salinity echoes the flavors of the ocean. This pairing is ideal for those who love a light, elegant meal.
Pastamore | Amherst Restaurants
Whether you’re in the mood for delicious pasta or something else, the options for authentic Italian food are endless at one of your favorite Amherst restaurants, Pastamore. To explore our menu items, check out our online menu, order online, or stop in and dine with us today!
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