The Secret of Sauce: Pairing Pasta and Wine

Pairing wine with pasta dishes is as easy as it is delicious. The first rule to remember about pairing wine with pasta: Forget about the pasta— it’s the sauce that drives your pairing decision. The second rule? Red with red, white with white. Here’s why:

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Red wine with red sauce That same tanginess you taste in tomato sauce, natural acidity, is also present in grapes and the red wines made from them. When you pair a red sauce with a red wine, you’re also matching body, or weight—how the wine and sauce both feel in your mouth. Since tomato sauce is thick and dense, it matches more closely with the richness of many red wines.

Classic pairing: Pasta & Pork Bolognese with Sangiovese, Nebbiolo or Aglianico White wine with white sauce Whether a pasta dish is swimming in cream (Alfredo) or is topped with veggies (primavera) and dressed lightly with olive oil or butter, it’s best to uncork a bright, fresh white wine. The creamier the dish, the more a white wine’s acidity helps cut that richness and refresh your palate. With a lighter dish, the wine’s acidity helps the flavor of the veggies stand out—and since the wine has a lighter body, it won’t overpower or mask the food. Classic pairing: Shrimp & Pesto Fettuccine with Pinot Grigio, Fiano or Vermentino Sign up for Blue Apron Wine and save $25 on your first order! Click here.

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