Wine pairings for Spaghetti con Pomodoro e Basilico
Bianco: Soave, especially Monte Grande from Pra
Rosso: Bardolino Carlino and Frizzante from Castello di Luzzano
The beauty of this dish is in its fresh fragrances, especially the savory, herbal notes of fresh-torn summer basil. Those lightly green notes in the pasta can make a delightful match in certain white wines, especially those from the north.
As the haiku has it, simple and clear, I say Soave is a go-to! I suggest the Pra Soave Monte Grande for the ultimate match. This wine was aged on its lees (the dead yeast from the wine fermentation), which lends the wine a light bread-like quality that pairs with the pasta itself while the underlying herbal notes match the basil. Other Soaves I’ve mentioned in wine pairings for Farfalle al Salmone (which I consider to be among the ultimate classics) will work very well here, too!
To pair this pasta dish with a red, I look to match up the basil once again. A lighter red, one that can take a light chill if so desired, is ideal. Bardolino from Lombardy fits the bill. Bardolino usually doesn’t see any or much new oak, making it a doubly-delicious pairing. The right red for this dish should be all about youthful fruit, not oak. I like Castello di Luzzano Carlino bottling. They also have a fun frizzante Bardolino that works, too!
Check out our recipe for Spaghetti con Pomodoro e Basilico, as well as our About post that gives a brief origin of the dish.
Cin cin!
Christy Canterbury, Wine Editor
