Fruity red wines with a touch of acidity, such as Pinot Noir, Chianti Classico, Barbera, or Montepulciano, pair best with Pasta alla Carbonara as the wines cut through the creamy white sauce without overwhelming the delicious bacon, [...]
Spinach and Ricotta Cannelloni pairs best with acidic Italian red wines such as Sangiovese, Barbera, Dolcetto, and Valpolicella Classico. Italian white wines such as Trebbiano, Fiano and Soave will be excellent with your Cannelloni. If any [...]
Pasta Primavera pairs best with crisp and acidic white wines such as Riesling, Sauvignon Blanc, Pinot Grigio, and Soave. Recipes vary for Primavera sauce, however, traditionally, you'd use your spring veggies, such as bell peppers, zucchini, [...]