What wine should we have tonight?
We're having Spaghetti Aglio E Olio........ TIA!
I think you could go with either a red or a white. Why not split the difference and go with a nice, crisp, serious rose.
Well you have a choice.
If chardonnay, increase the garlic slightly and tone down the parmesan just a bit.
If a red, increase the parmesan just a bit. Many richer reds work here: cabernet, zinfandel, nebbiolo among others...
Bring the food to the wine... enjoy.
If instead you want to bring the wine to the food, then prepare the dish to your taste and sample it. If the garlic is more pronounced, I favor chardonnay somewhat. If the parmesan is more pronounced, I favor a red.
Simple dish, simple wine.
How about a good Soave - Pieropan, Anselmi?
That'll cut thru the oil and cleans the palate.
If the dish is really garlicky, I'd consider a medium red - Montepulciano d'Abbruzzo, Nero d'Avola