Wines to go with pasta

Italians would rarely contemplate a plate of pasta without a glass of wine. So which bottles should you have at the ready? Here are some of the best duets, says Susy Atkins.

Creamy sauces need a white wine. If you’re making a classic carbonara, serve a generous fruity white such as Chardonnay, but if it’s a basic mushroom, garlic and cream sauce, stick to inexpensive, crisp Italian whites such as Frascati.

Pesto works well with herby northern Italian whites such as Gavi and Arneis, and with light, tangy reds. Go for a Dolcetto from northern Italy, or a decent-quality Beaujolais.

Seafood in the form of pasta alle vongole (cockles), is a wow with fairly plain, simple Italian whites. Try a bright, young Pinot Grigio or Verdicchio, served very cold.

Ragù requires red wine! The meaty sauce marries well with many medium-bodied reds, but top of the list are Valpolicella or Primitivo from Italy, Argentinian Malbec and Californian Zinfandel.

Cheesy dishes such as spinach and ricotta cannelloni, can be served with an inexpensive Italian white like Soave, but a more interesting match is Australian Chardonnay Semillon, which has the buttery character to stand up to the creamy flavours.

Light pasta dishes

We have low fat and low cal pasta dishes to share so you don't have to feel guilty about indulging in the world's favourite Italian staple.

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boobob

April 8

Have only just discovered the joy of your website. A really handy section - not being a wine buff (but liking to drink it) always thought you could drink only white wine with pasta. Nice to know different. Thanks for the tips. Jo Darby