Landing Page Pasta Lover

I’ve recently been traveling around quite a bit. On my travels I thoroughly enjoy going to restaurants and trying different foods. I am especially fond of the many different pastas that exist. When I went to Italy, I wish I never had to leave. The amount of pasta I ate was jaw dropping. There was so many different plates. And the cheese… WOW! If there is one thing Italy left me with was the love and appreciation of good wine. Wine goes great with cheese and pasta and actually everything else. I found that the best wine is from Oddbins and I just can’t get enough of it. Below I’m going to offers some of the best combinations of my favorite wines (from Oddbin obviosouly) and dishes!


Pasta is a blank-canvas meal. It gets all its flavor from its sauces — hearty red meat sauces, silky cream sauces, simple garlic and oil — and tasty mix-ins — grilled chicken, broiled fish, and steaming veggies, to name a few. Pasta’s flavor adaptability makes it a universally loved dish, but it makes pairing it with the perfect glass of wine a bit of a challenge. The flavors you mix with your plate of spaghetti (or rigatoni, or penne) will determine which wine should go in your glass — red or white, dry or sweet.

Luckily, you don’t have to be a sommelier to pick the perfect wine for your pasta feast. Stick to these delicious pairings compiled by the experts at Food & Wine magazine.

Recipe: Fusilli with Summer Tomato Sauce

Wine pairing: Dolcetto: 2007 Poderi Luigi Einaudi Dolcetto di Dogliani

This medium-bodied, slightly tangy Italian wine is excellent with acidic tomato sauce.

Recipe: Spaghetti with Parsley Almond Pesto

Wine pairing: Pinot Grigio from Alto Adige: 2007 Brigl Sielo Blu

A simple, lively white will cut through the pesto’s richness and complement its herbal and nutty flavors.

Recipe: Fettuccine Alfredo with Asparagus

Wine pairing: New Zealand Sauvignon Blanc: 2008 Cupcake Vineyards

A forcefully acidic white wine will balance this sauce’s considerable richness. Plus, Sauvignon Blanc’s grassy, green flavors go well with asparagus (which makes many wines taste unpleasantly vegetal).

Recipe: Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Wine pairing: Valpolicella: 2007 Allegrini

This uncooked tomato-and-herb based sauce demands a red that won’t quash its light, zippy flavors. Cherry-scented Valpolicella, with its lively acidity, fits the bill.

Recipe: Perciatelli with Meat Sauce and Fontina

Wine pairing: Rich Sangiovese-based wine, like a Rosso di Montalcino: 2006 Il Poggione

The sauce’s cooked tomatoes suggest a red with some zing, and the meat demands one with some heft. A Sangiovese — one that leans toward the richer end of the scale — is a good choice.

Recipe: Supersize Meatballs in Marinara Sauce

Wine pairing: Brunello di Montalcino: 2005 Terra Rossa

Brunello, a Tuscan wine made from Sangiovese, has both the acidity to match the tangy tomato sauce and the richness to complement the veal, pork, and beef meatballs.

Recipe: Linguine with Shrimp and Creamy Roasted Tomatoes

Wine pairing: Pinot Gris: 2007 RoxyAnn

With its creamy texture and lively, citrusy flavors, Pinot Gris can accommodate both rich cream sauces and delicate seafood.

Recipe: Tortellini with Ham, Peas, and Tomato Cream Sauce

Wine pairing: Valpolicella Classico: 2007 Allegrini

A light, fruity, and very crisp Italian red will cut the sauce’s creaminess and refresh the palate.

Recipe: Lasagna with Mushrooms and Lamb Sausage

Wine pairing: Barolo: 2005 Massolino

Barolo is a classic match for mushrooms and will also pair well with the lamb sausage.

Recipe: Penne Rigate with Spicy Braised Swordfish

Wine pairing: Fruity Sicilian rosé: 2008 Planeta

Reds often clash with fish, but a rosé will pair nicely. A chilled, fruity wine is a good choice for a spicy dish.

Recipe: Fusilli with Roasted Eggplant and Goat Cheese

Wine pairing: Ribolla Gialla: 2007 Dorigo

This Friulian white has a a crisp floral character that works well with the dish’s tangy goat cheese.

Recipe: Three-Cheese Baked Pasta

Wine pairing: Chianti Classico: 2006 Antinori Pèppoli

Chianti Classico is a classic partner for tomato sauces, plus it has the richness to stand up to this cheesy baked pasta.

Recipe: Spaghetti with Chicken and Thai Peanut Sauce

Wine pairing: Kabinett Riesling: 2007 Joh. Jos. Christoffel Erben Ürziger Würzgarten

A little bit of sweetness in the wine will balance the Asian spices here.

Recipe: Whole Wheat Rigatoni with Roasted Vegetables

Wine pairing: Pinot Noir: 2007 Wild Earth Central Otago

This dish’s tangy olives, bright tomatoes, and rustic whole wheat pasta make it a great match with a fragrant, earthy Pinot Noir. 


You can find each recipe more in detail on at delish!