what kind of wine do i use when i make pasta in a garlic sause?

Question

im making dinner for my boyfriend im gonna make pasta in a garlic and olive oil sauce..what kind of wine do i use for us to drink?

Answer 1

white wine

white wine with white meat
Red Wine with red meat

since you are having a light meal go with the white

Answer 2

I'm not trying to be rude.....my Italian friends that make their own wine, (they call it dago red) drink it with everything. It is on the dry side. Most people prefer white wine with any sauce other than red sauce.

My preference with the strong taste of garlic would NOT be white wine. You'll want something that will stand up to the stronger flavors. Best bet - ask the folks at one of the better liquor stores in your town to make a recommendation. The folks at my local store have always given great advice.

Answer 3

The thing about pasta is that, like rice, it borrows flavors from its surroundings. Therefore, pairing wine with pasta relies strictly on the ingredients and/or especially the sauce. A ravioli filled with cheese and topped with tomato sauce certainly calls for a southern Italian red like Primitivo, or maybe a California red Zinfandel, but a ravioli stuffed with shrimp and topped with sweet red or yellow pepper sauce would disappear under the weight of the red wine; this dish calls for Gewurztraminer or Riesling, or maybe an Austrian white like Gruner Veltliner.

Italians create pasta soups known as en brodo, i.e. tortellini en brodo. The broth for these soups is produced either from chicken or veal stock and as such they are perfect with a rich, nutty Pinot Grigio or Tocai Friuliano, or maybe a fine Soave.

And then there is northern Italian pasta, which in the northeast of the country is often produced from barley. Many of these dishes include robust smoked meats like prosciutto or sharp cheeses like Reggiano, they are fine with northern red wines that have good acidity and lots of fruit--Refosco comes to mind.

Rice as risotto (delicate ingredients like mushrooms, seafoods and cheese) calls for a light white wine, like a Sauvignon Blanc; as paiella (hearty ingredients like chorizo and hot spices) it calls for big, peppery red wine like Shiraz/Syrah or Mourvedre. Rice as a side dish generally has no wine partner.

Answer 4

Go with a wine you know you'll both enjoy. What's the point of pairing a wine to match the food you are preparing if you don't like the wine in the first place.

Answer 5

I'd recommend Prosecco. It's a sparkling semi-dry white Italian wine & you can usually find it in the store's cooler. It's like the Italian's answer to champagne, but w/out that sulfury taste. Dee-lish!!!

There's also Pinot Grigio. Dry white w/ a lot of floral qualities. It can stand up to a garlicky dish, or cheese and fruit.

U should consider having 1 bottle of white and 1 bottle of red. As far as red goes, serve a classic. CHIANTI!!!!!! It's so yummy, light, bold and smooth. Awesome w/ any dish. A good brand is Brolio or Valpolicella, but almost any of them are good, and usually not expensive. Have a good time!

Answer 6

You can use any kind of dry table wine because the only time you have to worry about which wine to use is when you serve meat,fish,fowl. My suggestion would be to serve a good pinot noir(red) OR pinot grigio(white). Either goes well. Bon appetite!!

Answer 7

I would go for a red wine or something kinda mellow. You don't want to drink anything that could be overpowering the flavors of your pasta.

Answer 8

Pinot grigio... natural compliment... light, tangy, refreshing enough to cut the oil and garlic.

But if you want to be bold or prefer reds, try a Lambrusco or even a chianti or sangiovese... maybe a Montepulciano D'Abruzzo... because with the olive oil and Italian flavors, it's okay to do a regional red as long as it's light :)

Answer 9

Well, you don't use wine, you choose it. Red wine is good but it really isn't a crime to drink white with fish. Find one you both like.

Answer 10

Chardonnay or riesling. I prefer rieslings as they are a little sweet, but do not leave much of an aftertaste, so they clean the palate for the next taste of garlic.