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Wine and Italian Food pairings...

What goes with:
1) Creamly Alfredo Sauce Pasta
2) Red Tomato Sauce Pasta
3) Pizza
4) Lasagna

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  1. 1) Sicilian Chardonnay
    2) Chianti
    3) Sangiovese
    4) Montepulciano or Barbera

    2 Replies
    1. re: Googs

      1) Why the Chard w/ Alfredo? B/c creamy goes w/ creamy?
      3) Chianti also can go w/ pizza, right? (Same grape)
      4) Why Montepulciano and not Chianti again? What is different about the Lasagna?

      1. re: 914NYC

        1) Yes. Sicilian Chard's are particularly spectacular.
        3) Yes. My personal preference is to use the more casual Sangiovese with the more casual pizza. A common hockey night nosh. Hey, I'm Canadian.
        4) Complexity. The flavours of Montepulciano won't be dimmed by a big lasagna. As well, I lke variety. Although all reasonably similar in background, they all have their differences. It gets boring during the snow piled winter up here. You have to do something with the time...

    2. You could pair a nice Barbera with any of them, or of course a Chianti with the red sauce based foods.
      UselessCamper's blog- http://the-wine-rack.blogspot.com

      3 Replies
      1. re: uselesscamper

        I think it all depends on what you put on the pizza or in the lasagna.

        With an alfredo sauce, I would go for something OTHER than Sicilian Chardonnay, if only because I find alfredo sauce to be cloying and would want a wine with pronounced acidity (zing) to cut the heaviness of the sauce. I'd be tempted to drink prosecco with this dish. Or a dry riesling.

        1. re: anewton

          Agreed. I'd take anything over the Chard.(I dislike pairing it with either the cheese or the cream).

          I actually like Brunello here, as the 100% Sangio will be powerful and acidic enough to cut the fat.

          1. re: invinotheresverde

            This is why I'm specific to Sicilian Chard. Completely different from Cali, French, Australian, or Canadian. In particular, the one I had at Agata et Romeo was simply mind-blowing. Wish I could remember the name...

      2. 1) Frascati, Vwerdicchio, Vernaccia
        2, 3, and 4) Aglianico, Irpinia, Barbera, Chianti Normale, Primitivo, Rossi di Montelfalco, Nero d'Avola

        5 Replies
        1. re: Brad Ballinger

          Very nice recs.

          Nice acidic white for the alfredo, preferably Italian.
          For the next three dishes, the same wines work:
          Chianti, Nero d'Avola, Montepulciano d'Abruzzo are all good buys for this casual "red wine" cuisine. As the flavors in the pizza or lasagne get more intense, or your budget increases, then a bigger red works well: Chianti Riserva, Aglianico, Rosso di Montalcino, Rosso di Montefalco, as noted.

          1. re: maria lorraine

            Crap. Are you kidding me? I didn't even read your post first.

            1. re: whiner

              I'm still reeling from your TNs thread.

              Pick me up off the floor, please.

                1. re: maria lorraine

                  ??? I know... I was just commenting that your suggestions are similar to mine and I would have just responded to you....

                  Brad's suggestions were also good! :-)

        2. 1) Almost any good Italian white wine that has not seen a lot of oak. (read: NOT Jermanns, NOT Pinot Grigio)... more like a Soave, Arneis, almost anything from Friuli or Trentino Alto Adige. Lean, dry, Alsatian (Tokay) Pinot Gris.

          2) Barbera

          3) Barbera is still first choice, but also... Nero d'Avola, if not too spicy, Tuscan Sangiovese, if light on the sauce and heavy on the cheese, Nebbiolo.

          4) See above, minus Tuscany unless it is a richer, darker wine. Add Aglianico.