It is well know that pasta is a very versatile ingredient. Not only is it tasty and good for you, it also goes with any wine you happen to like. Regardless, you will still want to select a wine pairs perfectly with particular pasta dishes.
The best way to determine which wine pairs best is to try a variety of different wines starting with the simple ones and working your way up to more complex varietals that match different pasta dishes until you find what best suits your palette.
This means for a simple tomato-based pasta dish, you can never go wrong with a bold red wines such as a Chianti or a Sangiovese. Both wines also pair well with oil or cream based pasta dishes. If you chose to prepare a pasta with salmon or tuna, you have a wide variety of whites to choose from. Besides a Chardonnay, Sauvignon Blanc or a Pinot Grigio, I have also found that a nice red like a Pinot Noir or even a Docetto pairs well with fish.
Two of my favorite pasta dishes, Shells with Salmon Cream Sauce and Pappardelle with Creamy Tuna Sauce pair well with a Soave or Chardonnay. Soave, from the Veneto region of Italy has a crisp, delicate and light flavor that is just delicious with the Tuna Sauce. Soave Classico DOC is made from grapes grown on the hillside in rich volcanic soil which produces a rich bouquet that brings out the best of this wine.
A fine Viognier or a nice Pinot Grigio are two great choices for more complex recipes like a Gnocchi Carbonara or a Fettuccine Alfredo. Either of theses whites are a great compliment to any egg or butter based dishes. Try both to determine which one you prefer. It is all a matter of personal taste.
When deciding on a wine that will enhance the flavor of a halibut or sea bass, consider a pleasant Pinot Grigio. Its earthy but not to overpowering flavor with its hints of clove will add a perfect spicy touch to these type of delicate fishes.
Sometimes simplicity is the best. Lately, I've been eating a lot of angel hair pasta prepared with garlic, olive oil and Parmesan cheese. From time to time I have enjoyed white wines high in acidity with this dish but recently I have been leaning toward Italian Pinot Noirs. There subtle light, fresh flavor with hints of raspberries, lavender, currant , ginger, violets, licorice and balsamic just seems to bring out the best of this dish. There are many Italian Pinot Noirs to choose from, again just experiment until you find the right fit that you will enjoy.
On the opposite end of the spectrum if you are preparing a hearty lasagna, stuffed shells or a meaty Bolognese sauce a full bodied Shiraz will stand up next to these richer dishes along, of course, would a Chianti or Barolo.
But whatever you're preparing, and whichever wine you consider, remember that in the end what counts is whether you enjoy the results.
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