A delicious bowl of pasta, made with an amazing artisan pasta sauce, stands out as one of the simplest culinary joys that’s tough to beat. Except, of course, enjoying that pasta with the perfect glass of wine! Pasta and wine are a match made in heaven—and we’re here to pair our Artisan Ingredients Pasta Sauces with some wines that highlight the best flavors of both:

Italian Plum Tomato Marinara

A medium- to full-bodied red wine such as Cabernet Sauvignon pairs perfectly with this deliciously simple marinara. The rich tannins, hints of black currant and vanilla, and high acidity of Cabernet Sauvignon pair extremely well with the natural acidity of the Italian plum tomatoes in this sauce. Because they’re well balanced, this is a pairing in which the pasta sauce and wine co-exist in perfect harmony.

Artisan Ingredients Italian Plum Tomato Marinara

Spicy Italian Plum Tomato Marinara

Calabrian chilis from Southern Italy give this marinara its signature spicy kick. Calabrian chilis are a remarkable combination of fruity and spicy, so a medium-bodied white wine with a nice amount of acidity and minerality picks up the bright tones of the Italian plum tomato. It also cools the spice from the Calabrian chilis. One varietal I love to pair with Calabrian chilis is Grillo, a white wine also from Southern Italy. When pairing wine, it’s good to remember: “If it grows together… it goes together.” If finding a Grillo is challenging, a Pinot Grigio will also do just fine!

Artisan Ingredients Spicy Italian Plum Tomato Marinara

Parmigiano Reggiano Marinara

Our Parmigiano Reggiano Marinara is made with cheese from the Emilia Romana region of Italy, and the only cheese that can be called Parmigiano Reggiano. With a rich, intense, nutty flavor from the cheese, a crisp white wine with just a hint of sweet, stone fruit flavor, like a Sauvignon Blanc, highlights these flavors perfectly without being overpowering.

Parmigiano Reggiano Marinara

Whole Garlic and Sweet Basil Marinara

With this incredibly unique sauce, I recommend a nice, crisp Rosé. This wine really helps to bring out the flavors of the sauce’s mellowed garlic, highlights the natural acidity of the Italian plum tomatoes, and compliments the fragrantly sweet flavor of fresh basil. This is an especially amazing pairing for spring and summer.

Whole Garlic and Sweet Basil Marinara

Caramelized Onion Marinara

When onions are caramelized, the natural sweetness of the onion is intensified, while also taking on a richer and deeper flavor than regular sauteed onions. To compliment the caramelized onions in this marinara, a dry red wine like Beaujolais, a French varietal, or a drier Pinot Noir would pair perfectly.

Caramelized Onion Marinara

Truffle, Porcini and Cream Marinara

While there are so many rich, earthy flavors in this sauce, the one ingredient we want to pair against is the white truffle. White truffles are a prized delicacy in the culinary world, and the wine that is famously paired with the truffle is Barolo. It’s a red wine from Piemonte, northern Italy, and the same region where white truffles are found. The Barolo’s robust flavor, with hints of cherry and warm spice, stand up to the unique flavor of the truffles and earthiness of the porcini mushrooms.

Truffle, Porcini and Cream Marinara

Notes from the author

Hungry for more? Stay tuned for tips, tricks and pairings and be sure to visit our recipes page for plenty of inspiration on ways to get more creative and cook fearlessly in the kitchen.

 

Cheers!

Chef Andrew