Pasta requires wines with a bit of bite and grip. The combination of carbohydrates and often an oily sauce needs a wine to cut through the food. Italians have understood this for centuries and many of their native varieties are built for this very job. In Tuscany Sangiovese, the main red grape, has decent levels of acidity and tannins that cleanse the mouth. It refreshes the palate ready for the next spoonful. These wines are designed to compliment not overwhelm the dish. You’re in for a treat!
• Tiberio Montepulciano
• Tiberio Pecorino
• Felici Verdicchio dei Castelli di Jesi
• Farnetella Chianti Colli Senesi
• Felsina Beradenga Chianti Classico
• Buon Tempo Brunello di Montalcino