There are few combinations as perfect as wine with pasta. With that said, there are some guiding principles to creating optimal pairings.

Lamb Ragu Pappardelle

Sangiovese, particularly from Tuscany, pairs wonderfully with a tomato-based dish like lamb ragu. Its lively acidity cuts through the richness of the slow-braised meat, while bringing out the natural sweetness and tartness of the tomatoes. With flavours of cherry, herbs, and a touch of spice, the wine complements and elevates the ragu, creating an ideal match. Additionally, Sangiovese’s earthy, rustic character deepens the dish, enhancing the slow-cooked lamb and aromatic components.Try:2024 All Saints Estate Sangiovese Cabernet.

Spaghetti Carbonara

The rich, creamy nature of Carbonara poses both a challenge and an opportunity for wine pairings. The wine needs to balance the boldness of Pecorino Romano, the sharpness of black pepper, the fattiness of guanciale, and the sweetness of egg yolk. Opting for a crisp, buttery white like Chardonnay or Marsanne helps to cut through the dish’s richness, while a dry sparkling Brut with high acidity provides a refreshing contrast, without overwhelming the flavours.Try:2023 All Saints Estate Marsanne.

Penne Alla Vodka

For spicier pasta dishes like penne alla vodka, a medium-bodied Shiraz or Grenache, with juicy fruit and a hint of spice, is an excellent choice. Be cautious with wines that have high tannins, as they can amplify the heat of the chili. Instead, go for wines with moderate tannins and plenty of fruit to balance the spice. If you prefer white wine, a rich Viognier or off-dry Riesling can also work, offering a touch of sweetness to complement the creamy tomato sauce.Try:2022 St Leonards Vineyard Lumiére.

Vegetarian Pesto Gnocchi

For a vibrant, herbaceous dish like vegetarian pesto gnocchi, a crisp, aromatic white wine such as Sauvignon Blanc or Vermentino makes an ideal pairing. The bright acidity and citrus notes help balance the rich texture of the gnocchi, while the fresh herbal qualities complement the basil and garlic in the pesto. For those who prefer red, a light-bodied Pinot Noir or Gamay with soft tannins and bright red fruit is also a great option. A subtle mineral character in the wine can further bring out the nutty, savoury flavours of Parmesan or pine nuts in the pesto.Try:2024 St Leonards Vineyard Cabernet Franc.

Linguine Marinara

For seafood-based pasta dishes, a crisp white like Pinot Grigio is a fantastic choice - its bright acidity and citrus notes enhance the seafood, while a touch of salinity complements the richness of the dish. A dry Rosé or lightly oaked Chardonnay also works well, offering a smooth balance.Try:2024 All Saints Estate Pinot Grigio.