Which wine goes with pasta?

Look at the sauce, not the pasta. With tomato, a young red with acidity. With meat, an oak-aged one. With cream or cheese, a full-bodied white. With mushrooms, a red with fruit and earthiness.

Pasta itself has almost no flavour: it’s the vehicle. What decides the wine is what goes on top, and the detail that trips people up most is tomato, which brings plenty of acidity and makes any soft wine taste flat.

La regla curta

Tomato sauce. Tomato’s acidity needs a wine with equal or higher acidity. A young red with lively fruit works; a mature reserva falls flat.

Bolognese, ragù or meat. With meat and long cooking, an oak-aged red with present tannin has room to play.

Cream, cheese or carbonara. Dairy fat calls for acidity, not tannin. A full-bodied white, or a dry sparkling if you want to cleanse the palate.

Mushrooms, truffle or vegetables. Earth and oak find each other: a medium-bodied red with short ageing fits very well.

Pesto or fresh herbs. Basil and olive oil want a dry, aromatic white. Reds smother the herbs.

La meva tria d’avui

DO Campo de Borja

Coto de Hayas Roble

Soft, fruity entry, broad and structured, rich in nuances with a long finish.

4,90 €Veure el vi →

DO Toro

Dominio de Valdelacasa

Welcoming and velvety, fresh and restrained in intensity.

10,20 €Veure el vi →

Mendoza

Achaval Ferrer Malbec

Round and smooth, with a mineral backbone, silky tannins and a long finish.

22,65 €Veure el vi →

Els 63 vins que hi encaixen

DO EmpordàNívia13,00 €DO PenedèsIcones Negre8,00 €DO PenedèsLa Curiosa9,50 €DO PenedèsLignum Blanc11,10 €DO EmpordàCypsela10,15 €DO Costers del SegreLo Virol Negre7,30 €DO MontsantClònic Carinyena de Vinyes Velles18,40 €AOP MinervoisCanyon de l’Eglise14,00 €

Frequently asked questions