Is there anything better than pasta and wine? Somehow, putting these two together results in a better experience altogether. The flavour of the pasta brings out the best notes in the wine and vice versa.
Whether you are investing in wine or simply want to have the right bottle for every occasion, this guide should provide some guidance on what variations of pasta and wine work best with each other to create an exquisite union.
Chateau Margaux with Bolognese
Many connoisseurs buy Chateau Margaux because of its consistently delicious output through the years. You’d be hard-pressed to find a vintage that didn’t hit all the right notes.
Pair it with some Spaghetti Bolognese to balance out the tanginess of the tomato sauce. The meat also serves as a great counterpoint to the acidity of a good Cabernet Sauvignon.
Chablis Grand Crus, Les Clos, and Creamy Mushroom Pasta
White sauce and white wine seem like it’s on the nose, but this particular pairing is simply delectable. The Chablis Grand Cru’s floral and honey undertones are a favourite for wine collectors, and these same flavours do wonders with a cream-based dish.
Creamy mushroom pasta with some hints of mild cheese will bring out sharpness in the wine that doesn’t feel too overpowering. In turn, every sip prepares your palate for another bite.
Altero with Pasta Primavera
The Altero Pinot Noir is a timeless partner for primavera, as long as you use the right ingredients. Most people might lean toward a white wine for this pasta because of its vegetable base, but the earthy Altero can truly bring out the heartier elements in this dish.
Consider tomatoes, portabella, cauliflower, and some edamame in your primavera, and you will see the power of combining it with this wine. The grape variety you’ll taste here is particularly deep and washes the palate perfectly for a helping of some aromatic vegetables and pasta.
Masseto with Aglio Olio
Masseto prides itself in its Merlot, with harvests above such a unique landscape just above the sea soil. This highly regarded wine should work wonderfully with Aglio Olio as the oil base doesn’t overpower the wine. The last thing you want to do with a Merlot is to combat it with rich, creamy sauces.
This wine won’t leave you with any bitter aftertaste, so you’ll be just in the mood for a bite. Don’t be fooled by the seeming simplicity of this pasta dish, as its garlic and red pepper will bring out the stark fruitiness of the wine while still allowing it to flow into a soft finish.
Although you can’t really go wrong with any good wine paired with well-cooked pasta, these pairings are a sure bet that you can keep in your back pocket. If you don’t want to rely on chance, simple guides like this can be a good reference.
Besides, at the end of the day, you’ll be glad to add more impeccable wines to your collection that you can break out when the dish is right.
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