The Ideal Reds To Pair With Five Classic Pasta Dishes

Pairing food and wine should be a joyful activity—but it often feels fraught. That’s because, like winemaking itself, choosing which foods and wines go together requires both art and science. The practice of pairing food and wine has been perfected over centuries, and there is a deep history and many layers of cultural traditions attached to it. Because wine is so diverse—and the potential for insalubrious combinations so very real—the sweet process of pairing can quickly sour.

Creating perfect food and wine pairings is, thankfully, something our staff of 30+ sommeliers have spent decades perfecting at Michelin-starred and James Beard Award-winning restaurants across the country. 

Before diving into our specific recommendations, there are certain tried-and-true guidelines to food and wine pairing that are easy to remember, and will come in handy for any future pairings you select in restaurants or at home. The wine you pick should be sweeter than the food; if the food is sweeter, the wine’s personality, structure, aromas and flavors will be muted. You should also ensure that the structure of the wine can stand up to the food: a steak and a Cabernet Sauvignon—and not a light-bodied Beaujolais Nouveau—became an iconic pairing for a reason. 

To help usher in cooler temperatures, our team has created a selection of pasta and red wine pairings that will work for decadent family dinners, date nights, or special occasions. There are few better ways to celebrate life than with a critically acclaimed bottle of highly allocated red wine and a classic pasta. Buon appetito!

If you’re firing up Sunday Gravy, or any classic meat based pasta sauce, you will want a full-bodied red like Cabernet Sauvignon or Syrah to stand up to the strong flavors and balance out the intense, rich mouthfeel.

Recipe to try: Lidia Bastianich makes a classic Italian-American gravy, perfect for a kingly feast. 
Wine to try: Pepper Bridge Winery’s Cabernet Sauvignon 2020: Trademark notes of blackberry and brambles welcome us back in this vintage. Raw vanilla, carob, and anise bring a richness to the nose. The palate is abundant with dark black fruit and spice. Thyme and sage make an appearance and lead to a muscular finish.

Tomato-based pasta sauces are high-acid and tart, ideal for pairing with a medium-bodied bright red. Options abound, from the classics (Sangiovese and Montepulciano d’Abruzzo) to red blends and international stars, like Merlot. 

Wine to try: DANIEL Ancient Vines Grenache - Gibson Ranch 2019  The Gibson Ranch Grenache hails from the oldest known vines of the grape in North America. Each vine possesses roots that can reach down over 100 feet, drawing on layer upon layer of storied nuance—a level of minerality and complexity not possible in its younger counterparts, alongside notes of raspberry, cinnamon, and orange rind.

Recipe to try: Giada De Laurentiis’ recipe for marinara sauce tastes like it took all day to prepare, but in reality, requires about 10 minutes of effort.

Cheese and wine are the all-time classic food and wine pairing many of us have come to love, so if you want to flex your creative muscles, this is a place to do it. Lighter, floral red wines pair beautifully with tart, hard-cheese pastas, with or without cream, bacon, and vegetables added to the mix.

Recipe to try: Jonathan Waxman’s Pasta Carbonara walks the line between elegance and indulgence. 
Wine to try: Ricochet Willamette Valley Pinot Noir 2021: Raspberry and peach notes on the nose with woody, sandalwood undertones. One the palate, tart cranberry and zippy citrus flavors combined with the racy acidity will quite literally make your mouth water.

Zesty, spiced pastas like arrabbiata and puttanesca need to be paired with care, so the wine doesn’t throw off the flavorful elements of the pasta, and the sauce doesn’t overwhelm the wine. Earthy wines like Chianti Classico, Beaujolais Cru, and Zinfandel are ideal.

Recipe to try: Jamie Oliver’s lusty, healthy Pasta Puttanesca is easy to make, but delivers layers of complex flavors and aroma.
Wine to try: Maxville Winery Oranos Old Vine Zinfandel 2021: On the nose, notes of fresh and juicy cranberries, clove, Herbes de Provence, potpourri, clay, blood orange juice, coconut shavings and a hint of fern. The palate is juicy and youthful with round tannins, lingering ripe fruity sweetness and notes of pomegranate.

Indulgent, crustacean-centric seafood spaghetti dishes are brimming with interesting textures and fresh, briny flavors. A full-bodied sparkling rosé will pair well in terms of flavor, and add a compelling textural component. This pairing calls for a special occasion.

Recipe to try: Saveur’s Spaghetti all’Astice is a classic, but simple Venetian recipe highlighting fresh lobster in all of its glory.
Wine to try: Brick & Mortar Block House Brut Rosé 2018: Made from 100% Pinot Noir, this Napa Valley wine has aromatic precision and rich flavors of red fruits framed by freshness. The addition of 4% still Pinot Noir adds elegance to this traditional method sparkling wine that is made into a rosé. On the palate this wine is both powerful and subtle, spiced orange, cherry compote and ginger lead to fresh raspberry and salted watermelon.