Wines to matches different pasta sauces

As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.

As a general rule choose Italian wine whenever possible with pasta as it suits it so well and isn't too full-bodied or alcoholic.
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The best wine matches for tomatoes

Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing. Being quite acidic, especially when dressed with a vinaigrette, you want a wine that has a good level of acid too - and not too much, if any, oak.

Tomato salads, fresh tomato sauces and salsas and soups like gazpacho work well with crisp dry whites and dry rosés. With a classic French tomato salad I’d go for a Picpoul de Pinet or a dry southern French rosé, especially Provençal rosé. A light style of Sauvignon Blanc or a Côtes de Gascogne or Côtes de Duras works well too. With panzanella (Italian-style tomato and bread salad) you might want to go for a crisp Italian white like a Verdicchio.
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How to match food and wine

Good news: When matching food and wine, you don’t have to learn complicated systems for selecting the right wine to enhance the food on the table. This is not rocket science. A few simple guidelines will help you make successful wine-and-food pairings.

Of course, it’s fun to experiment and fine-tune, and with experience you may be able to create spectacular matches that dramatically improve both the dish and the wine. But save those efforts for special occasions and special wines. Most of us drink only a small portion of a glass of wine with the food, while taking many sips before and after consuming the dish it’s paired with. And most of the time, you will spend more time talking with your guests than you will analyzing the pairings.
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