- Intra Vino Inc
- Jun 10, 2024
- 2 min read
On The Good Stuff with Mary Berg, Sommelier Beverly Crandon paired wines from our collection with various pasta dishes
Beverly Crandon Explains, when it comes to pairing wine with pasta, there are a few key principles to keep in mind. The goal is to create a harmonious balance between the flavours of the wine and the pasta, enhancing the overall dining experience. Here are some tips to help you master the art of wine and pasta pairing:
Consider the Sauce: The pasta sauce is crucial in this pairing. Different sauces call for different wines.
For instance:
Creamy sauces like Alfredo or pesto pair well with crisp white wines that have some weight on the palate. Think medium to full-bodied whites like Chardonnay or Pinot Grigio.
Hearty tomato-based sauces are best complemented by medium-bodied red wines, such as a Chianti.
Depth and Weight Matter: Consider the intensity of both the pasta dish and the wine. Robust pasta dishes go well with equally robust wines. Lighter pasta dishes, on the other hand, pair nicely with wines that have lively acidity.
Texture of the Pasta: The type of pasta noodles matters too. Thicker, denser pasta (like Pappardelle) calls for wines with a robust backbone of acidity to cut through the density. For lighter pasta (such as Angel Hair), opt for wines that won’t overwhelm the palate.
Wine Recommendations
Now, let’s dive into the wines:
A dry white wine with vibrant acidity and medium body.
Pairs beautifully with shellfish, fish, pasta with seafood, sushi, sashimi, poultry, and white meat.
A medium-bodied red wine.
Remember, the key to successful wine and pasta pairing is to take cues from the sauce, but most importantly, have fun, experiment, and trust your taste buds. Cheers!
Keep an eye out for Beverly and her successful "Spring into Spice", "Fall into Spice" and "Black Grapes" events taking place anually in Toronto.
