Red wines are usually the appropriate choice to pair with pasta and red sauce.
Wine and food pairing can play a part in creating a memorable dining experience. A culinary tradition in many cultures, wine has been a familiar staple at dinner tables throughout history. In contemporary times, selecting the right wine to complement a meal is considered an art. In the restaurant industry, sommeliers play provide recommendations for diners. Classes, courses and wine tastings teach that the basic premise in mastering the art of wine selection requires an understanding of how the texture and flavors of wine and food interact with one another.
Instructions
1. Know the basic ingredients and flavorings in the pasta dish. Determine whether the sauce is heavy and chunky or smooth and thin. When dining out, the menu description or your server can provide you details about the dish you are ordering.
2. Determine the type of pasta being served. From angel hair strands to bow ties and shells, pasta noodles come in a wide variety of shapes and sizes which define their weight and texture. The weight and texture of the main course are key factors to consider in selecting a good wine to go along with the meal.
3. Select a Chianti if the pasta dish is highly textured and heavy with chunky chunky tomatoes or mushrooms as main ingredients of the sauce. White wines such as Chardonnay will go well with seafood pasta dishes with red sauce. Shiraz is an ideal match to go with large stuffed pastas such as ravioli and manicotti. Pinot Gris and Zinfandel can also work with these dishes.
Tags: pasta dish, weight texture
