Aglio e Olio & Wine Pairings

Fiano di Avellino, another excellent regional white from southern Italy, is a well-balanced and affordable choice for pairing with Aglio e Olio. This wine brings notes of honeyed citrus, toasted almonds, and a touch of smokiness, which add depth to the dish without overwhelming its simplicity. Its medium body and rounded texture work beautifully with the richness of the olive oil, while the fresh acidity keeps the pairing lively. Unlike sharper, drier whites, Fiano di Avellino has a smoothness that can handle the garlic and red pepper flakes without clashing, making it a solid match for this classic pasta.

Greco di Tufo, a regional white wine from southern Italy, is a fantastic and affordable choice for pairing with Aglio e Olio. This Campanian white offers a balance of bright acidity, minerality, and subtle stone fruit flavours that complement the simplicity of the dish. The wine’s crispness cuts through the richness of the olive oil, while its saline edge enhances the garlic’s savoury depth. Unlike drier whites that may clash with the red pepper flakes, Greco di Tufo has enough body and structure to handle the dish’s mild heat while remaining refreshing.

Vermentino is an excellent choice for Aglio e Olio, thanks to its bright acidity, refreshing salinity, and layers of citrus and herbal notes. The wine’s zesty lemon, green apple, and subtle almond flavours highlight the richness of the olive oil and garlic, while its slightly bitter, herbal edge mirrors the parsley in the dish. With a crisp, mineral-driven finish that cuts through the pasta’s velvety texture.

Pinot Grigio is a refreshing choice for Aglio e Olio, offering crisp acidity and light citrus notes that brighten up the dish. The wine’s flavours of green apple, lemon, and white peach enhance the garlic-infused olive oil, while its clean, mineral finish keeps the pairing from feeling too heavy. The subtle fruitiness balances the heat from the red pepper flakes, making this a well-matched and effortlessly enjoyable combination.

A Cortese di Gavi is a refreshing choice for Aglio e Olio, though it leans more towards a light and crisp contrast rather than a fully harmonious pairing. This Italian white wine brings bright acidity, citrus notes, and a hint of almond, which help cut through the richness of the olive oil while complementing the garlic’s sharpness. The wine’s minerality also highlights the simplicity of the dish, though its delicate body might struggle against the intense garlic and spice. For those who enjoy a lighter, zesty pairing, Cortese di Gavi offers a refreshing lift, but a richer white might provide a better balance.

Friulano is a solid choice for Aglio e Olio, offering a balance of freshness and richness that works well with the dish’s simple yet bold flavours. Its notes of ripe pear, citrus, and almond add depth to the garlic-infused olive oil, while its smooth texture complements the pasta without overwhelming it. The wine’s subtle herbal undertones and crisp acidity keep the pairing lively, though a slightly more mineral-driven white might offer even greater contrast to the dish’s richness.

A rich, oaked Chardonnay pairs well with Aglio e Olio if it includes cheese, bringing a creamy, rounded texture that balances the dish’s garlicky intensity and slight heat from the red pepper flakes. The wine’s buttery mouthfeel smooths out the olive oil’s richness, while its notes of vanilla, toasted oak, and ripe stone fruits add depth to the simplicity of the pasta. A high-acid Chardonnay also helps cleanse the palate, ensuring the garlic and spice don’t become overwhelming.

A Sauvignon Blanc brings bright acidity and herbaceous notes to Aglio e Olio, making for a crisp and refreshing pairing. The wine’s citrus and green fruit flavours can highlight the garlic and olive oil while providing a clean contrast to the dish’s richness. However, its dryness and often pronounced grassy notes might not blend seamlessly with the heat from the red pepper flakes, potentially emphasizing the spice rather than balancing it.

Barbera can be an acceptable red wine pairing for aglio e olio because of its high acidity and low tannins, which help keep the dish feeling light rather than weighed down. Its bright red fruit flavours and subtle spice can add a layer of depth, but I don't feel the red fruitiness of the wine works very well with the garlic and chilli flakes. While white wines generally pair better, Barbera’s refreshing acidity prevents it from feeling too heavy, making it one of the few reds that won’t clash too much with the dish’s bold yet delicate flavours.

I've had this pairing, and it's okay, but I have a hard time recommending it as I just don't find red berry notes and garlic/chilli flakes are the best combo.

Lambrusco pairs delightfully with Spaghetti Aglio Olio e Peperoncino, offering a refreshing and lively contrast to the dish’s rich olive oil and spicy peperoncino. The wine’s effervescence helps cleanse the palate between bites, while its red berry flavours and subtle acidity balance the heat from the red pepper flakes. Lambrusco’s slight tannin and light fizz cut through the oiliness, while the wine’s fruitiness complements the garlic without overpowering it, making it a playful yet harmonious match for this simple yet flavour-packed pasta.

Peperoncino refers to dried red chili peppers commonly used in Italian cooking, especially in Southern Italy, adding a bold and spicy kick to dishes like Spaghetti Aglio Olio e Peperoncino. The heat from the peperoncino creates a lively contrast to the freshness of the Lambrusco, with the wine’s effervescence and fruitiness helping to temper the spice while highlighting its complex flavours. The natural heat and slight bitterness of the peppers also find a balance with the wine’s slight tannin structure.