Beginner’s Guide to Pairing Wine with Pasta

Focaccia and Orange wine at Third Place Pasta Bar

Pasta is one of life’s simplest joys. Add the right glass of wine, and it becomes a perfect evening. The good news? You don’t need to be a sommelier to make great pairings at home. With a few easy guidelines, you can find wines that elevate your pasta dishes without any fuss.

Here’s your beginner-friendly guide:

1. Tomato-Based Sauces → Medium-Bodied Reds

Think spaghetti al pomodoro, rigatoni arrabbiata, or lasagna.

• Why: The acidity in tomato sauces loves the freshness of wines like Sangiovese, Montepulciano, or Chianti.

• Try: Chianti Classico or Barbera d’Asti.
  

2. Creamy Sauces → Rich Whites or Soft Reds

Fettuccine Alfredo or farfalle with gorgonzola and walnuts.

• Why: Creamy textures call for wines that can cut through richness but not overwhelm.

• Try: Chardonnay (not too oaky), Soave, or a light Pinot Noir.
  

3. Seafood Pastas → Crisp Whites

Linguine alle vongole or spaghetti with shrimp.

• Why: Fresh seafood pairs beautifully with bright, mineral-driven whites.

• Try: Vermentino, Pinot Grigio, or Muscadet.
  

4. Pesto & Herb-Based Sauces → Aromatic Whites

Classic Ligurian pesto, basil, or herb-focused sauces.

• Why: Green herbs sing when matched with crisp, aromatic wines.

• Try: Sauvignon Blanc, Grüner Veltliner, or Verdicchio.
  

5. Meat Ragù → Bold Reds

Tagliatelle al ragù, pappardelle with wild boar, or sausage-based dishes.

• Why: Rich, slow-cooked meats need structure and depth in the glass.

• Try: Barolo, Syrah, or a hearty Cabernet Sauvignon.
  

6. Spicy Pastas → Fruity, Low-Tannin Reds

Arrabbiata, pasta with ‘nduja, or chili-laced sauces.

• Why: Spicy heat works best with wines that are juicy and not overly tannic.

• Try: Primitivo, Lambrusco (slightly chilled), or Zinfandel.
  

7. Vegetable-Based Pastas → Flexible Reds & Whites

Orecchiette with broccoli rabe, penne primavera, or mushroom tagliatelle.

• Why: Veggie-driven dishes give you room to play — earthy mushrooms = earthy reds, light greens = bright whites.

• Try: Pinot Noir, Nebbiolo, or Sauvignon Blanc.
  

💡 Pro tip: When in doubt, think regionally. Italian wines often pair beautifully with Italian dishes from the same area. Pesto from Liguria? Try it with Ligurian Vermentino.

Wine and pasta are about pleasure, not rules. Use these tips as a guide, but the best pairing is the one you enjoy most.

And if you’d rather skip the decision-making, let us pour you a glass with your pasta at Third Place — our rotating wine list is curated exactly with these principles in mind.