For some reason, maybe because it is often enjoyed as a first course or because we view it as something light, our inclination is to always pair white wine with pasta. Pasta itself—the actual flour, egg and water mixture—is what provides the “base” and as I learned when I made pasta in Italy, really good pasta should be the star and the sauce then compliments it. The base flavor is hearty and the starch provides a pleasant chewiness and mouth feel, and that alone seems like a good argument for red wine. For this experiment, Aldo challenges me to taste the same red wine with four different pasta sauces—same noodles, different sauces.
Wine in this episode: Frappato Valle d’Acato ‘08