Which Wines Go Best with Baked Pasta?

Tomato-based sauces are rich, tangy, and high in acid, so you need a wine that can support the acidity. A tomato-based structure is well-suited for a medium-bodied, medium tannin, and medium-to-high acid red: Sicilian Frappato, Montepulciano d`Abruzzo.

Meat (bolognese, sausage-based sauces) are a logical partner for Sicilian (Nero d`Avola) and Puglian reds (especially Primitivo), Tuscan like Sangiovese, Rosso di Montalcino and inexpensive Barberas from Piemonte, Carmenere from Chile. Zinfandel is good too.

White creamy sauces; think Pinot Grigio, Soave, Grillo, Cataratto, lighter Chardonnays or Chardonnays blends. With baby vegetables or herbs: try Falanghina, Vermentino or Arneis or a Loire Sauvignon Blanc.

Seafood Sauces need crisp dry whites such as Gavi, Greco di Tufo or a New Zealand Sauvignon Blanc. A dry rosé is good too.

Lasagna gets its own category because it’s that delicious. It is traditionally an ideal match with flavoursome, rustic red wines. The Italian red wines Chianti or Barolo make a noble match for lasagne, as does Primitivo (also called Zinfandel), Malbec or warm-climate Shiraz and Cabernet Sauvignon from Australia.

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