Whats for dinner? Pasta

"What's for dinner?" is a high anxiety question in our house, neither one of us want to make the call, thus reserving the right to complain about the outcome. It is a constant volley back and forth, but the one constant is the ability to select a wine to match up with our menu. There are endless sites that will make suggestions and I have found that depending on what link you click they all are different. This post is to give you my personal suggestion that have been tried and true by the life and wines crew.

As the title implies we are going to take a look at pasta’s; I live the tried and true method of matching sauce/main course with the color of wine. For instance red sauce calls for a red wine and white cream based sauce calls for a white, you can keep it as basic as that and I am confident you will be satisfied. Now let’s break it down a step further, pasta with a tomato based marinara sauce. My first choice is Chianti, like it fruity plum and tart cherry flavors countered with hints of orange peel. These flavors contrast nicely with the acidity of a tomato based sauce. I do however make it a point to use what I have on hand, which is most often a Merlot due to its versatility.  As for an alfredo sauce my personal favorite is a Pinot Grigio. It is a medium bodied wine often pulling together flavors of green apple, honey, and vanilla. Oregon is currently making a splash with this varietal, I highly recommend giving an Oregon Pinot Grigio (Gris) a shot, step outside the Napa box. HA, I said box that evil word in the wine world boxed wine evil…or is it? We will save that for another day

Cheers- Brandon