The trick to pairing pasta with red wine is to think of the sauce. Red wine can play well with tomato-based sauces, rich ragus, and creamy or cheesy dishes. Italian wines might seem like the obvious choice, and will work well, but this selection also includes Eastern European wines, and examples from South America and the New World.
Tomatoes have naturally high acidity and a strongly umami flavour, something that has a big impact on the taste of wine. Umami makes tannins appear harsher, and dampens the fruit character of wines. To pair with a tomato-based pasta sauce, look for tarter red wines with soft tannins and plusher fruit flavours. Lots of grapes will fit the bill, including Pinot Noir, Gamay, or Trousseau.
Slow-cooked beef, pork, or game sauces like Ragù Bolognese call for a heartier red. Turn to Sangiovese, Blaufrankisch, Malbec, or Cabernet Sauvignon to pair with that lasagne.
Cheesy or creamy pasta sauces can pair well with white wines, where the acidity and freshness can balance the meal. For reds, brighter red fruit flavours and present tannins will keep things light while refreshing the palate. Look to alpine wines such as Nebbiolo or Teroldego to deliver.
