Wine Pairing with Pasta: Classic and Creative Combos

And when it comes to pasta, there is so much to be said for wine. No matter if you love heavy, rich gravies or delicate flavors and subtle ones, a wine can make a dish magical. At Cellar Beast Winehouse, we love all sorts of pastas, and so do our wide range of wine selections. Here in this post we will share some of the most popular and modern wine pairing suggestions that you can have on your next pasta dinner, so that you won’t be bored. If you are looking for lots of options for food to accompany a glass of wine, then visit Cellar Beast’s Wine to Food Perfect Pairings guide.

1. Spaghetti Bolognese with Dark Angel

One of our favorite filling and hearty pastas, Spaghetti Bolognese, demands a wine with heft. It is made with ground beef or pork in a thick tomato gravy, which is incredibly flavorful and will work nicely with a flamboyant red tannic wine such as Cellar Beast’s Dark Angel. The Carménère blend is a perfect wine in its own right, and its deep dark fruit, black pepper and smoky flavors complement the meaty intensity of the steak and the tomatoes’ tartness.

• Why It Works: The silky tannin levels and bold character of a full-bodied wine like Dark Angel help to cut through the Bolognese’s heartiness and complement the meat sauce’s richness with a touch of acidity.
• Tip: To make it a bit more indulgent, sprinkle some freshly grated Parmesan on top of your pasta to accentuate the wine’s earthiness.

2. Fettuccine Alfredo with Cellar Beast Chardonnay

Fettuccine Alfredo is a very heavy, sinful pasta that needs a wine that can cut through the velvety sauce but not overwhelm it. Cellar Beast’s Chardonnay is just fine with it, its sultry acidity and buttery mouthfeel ripping through the creamy Alfredo sauce. With a flavor profile of pear with apple and some oak notes, this wine makes the perfect pairing to this creamy, cheesy delight of food.

• Why It Works: The acidity of the Chardonnay scours through your palate and controls the sauce’s sweetness, while the oakiness from its slightly woody aroma adds subtle complexity. Acidity in wine creates a congruent pairing with fatty foods.
• Tip: To bring out the spiciness of the wine, sprinkle your Alfredo sauce with a little bit of nutmeg or black pepper.

3. Pesto Pasta with Sauvignon Blanc

For a light, herb-infused pasta sauce like Pesto Pasta, you’ll need a pale wine that will pair well with the fresh basil, pine nuts and olive oil. Cellar Beast’s Sauvignon Blanc is a citrus and green apple-forward white that will create a complementary pairing with pesto dishes and seafood, or even salty foods. This wine rips back the sweet olive oil flavor and the citrus flavors of this wine enhance the young basil in the sauce. (Alternatively, a Pinot Grigio or Pinot Gris would work as an apéritif)

• Why It Works: Sauv Blanc’s acidity softens the mouth and adds some brightness to the pesto’s crispness for a nice contrast of flavors.
• Tip: Serve with cherry tomatoes or roasted pine nuts, to give it some chew and sweetness (they will round out the wine’s fruity flavor).

4. Carbonara with Pinot Noir

Its eggs, pancetta, and Parmesan cream sauce make  but subtle flavors need a wine that will support the richness without overwhelming them. Cellar Beast’s Pinot Noir will work perfectly with this. Medium body, soft tannins, with red cherry and earthy notes, this wine works to round out the smoky pancetta and make the sauce creamy.

• Why It Works: The delicate Pinot Noir lets the creamy sauce come through, while the fruit and earthiness of the wine brings an interesting texture to the dish.
• Tip: Adding a bit of freshly ground black pepper will also bring out the pepper flavor of the wine and create an even more dynamic pairing.

5. Seafood Linguine with Blanc de Noir Sparkling Wine

You’ll also need a lighter wine to complempasta Carbonara’s richent the salty, savory notes of seafood, such as Linguine with Clams/White Fish or Shrimp Scampi, but not overwhelm them. The Cellar Beast Blanc de Noir sparkling wine pairs well with light seafood dishes. Blanc de Noir’s acidity mingles with the creamy fish, and contrasts well with the garlic, lemon, and white wine sauce served on the menu.

• Why It Works: The bubbles in the sparkling wine flush the palate, and its fruity and mineral flavors enhance the natural sweetness of the seafood.
• Tip: Add some freshly squeezed lemon juice over the plate to highlight the citrus flavors in the wine and get a fresh balanced flavor.

6. Mushroom Risotto with Syrah

Though not pasta, mushroom risotto is comforting, rich food that is a perfect match with an aggressive, terroir-forward red such as Cellar Beast’s Syrah. Blackberry, smoked meat and black pepper – Syrah highlights the mushrooms’ earthy, umami flavors while providing the acidity and tannins necessary to cut through the richness of the risotto.

• Why It Works: The earthy flavors of the wine and the food pair perfectly with one another, while the tannins of the Syrah give the meal structure and heft.
• Tip: Add a bit of truffle oil to your risotto for a more substantial flavor; it will complement the wine’s wide range of flavors.

7. Spaghetti Aglio e Olio with Dry Rosé

Light, flavorful Spaghetti Aglio e Olio is garlic, olive oil, and red pepper flakes; it’s an easy yet rich dish that will go well with a medium-bodied wine like Cellar Beast’s Rosé. This is an acidic Rosé wine with strawberry, watermelon and citrus notes that are beautifully balanced by the garlic and olive oil for some bright tanginess to the dish.

• Why It Works: Rosé acidity eats through the oil, a fruit forward fruit palate just a touch spicier than the pepper.
• Tip: Sprinkle some fresh parsley or some lemon on top to spruce up the pasta and give the wine a citrus taste.

8. Spicy Arrabbiata Pasta with Zinfandel

If you’re a spice lover, Pasta Arabbiata (a bold flavored chili tomato sauce) is also a perfect dish for a spicy fruit forward red wine, like Cellar Beast’s Zinfandel. A tart, intensely acidic nose of ripe Zinfandel counteracts the spice in the spicy dish, with its pepper and medium tannins complementing the garlic, tomatoes and chili.

• Why It Works: Blackberry and plum on the nose supplants chili flakes while Zinfandel’s acidity makes it a balanced, refreshing drink. The Zinfandel flavor intensity and heat make spicy foods even more hot.
• Tip: Garnish with some fresh parsley or basil for a light herbal touch to the spice that will bring out the Zinfandel’s light hue.

9. Tiramisu with Cellar Beast Cabernet Franc Rosé

Tiramisu is paired with Cellar Beast’s Cabernet Franc Rosé for a fun and unique end to your pasta meal. The acidity and fruity flavors of the wine, including strawberry, raspberry and a touch of floral, pair perfectly with the Tiramisu’s rich mascarpone and coffee flavor. The subtle fruitiness of the wine with food plays against the dessert’s sweetness, and the acidity cools the sweet food.

• Why It Works: The tart tang of the rosé punches against the creaminess of the Tiramisu, providing a nice contrast. The red berry taste adds some pop and shine to the cocoa and coffee notes in the dessert.
• Tip: You can also garnish the Tiramisu with a few fresh raspberries or strawberries so the fruit flavors of the wine become a complete, delicious combination.

Conclusion

Wine is balance, texture, acid with pasta. From rich Bolognese to tangy pesto, Cellar Beast Winehouse’s wines cater to all tastebuds and all dishes. And from full-bodied red wines like Dark Angel, to light whites like Sauvignon Blanc, a wine will take your pasta and make something more than a dish.

Browse our wine list and pick the wine that will go best with your food pairing. Cheers!