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Baked Feta Pasta Wine Pairings


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Baked feta pasta pairs well with wines that have good acidity and complementary flavors. Assyrtiko, rosé from Provence, Loire Sauvignon Blanc, and Alvarinho are excellent choices to enhance this rich and flavorful dish.

Best wine pairings with Baked Feta Pasta

Assyrtiko’s citrus, stone fruit, and white floral notes harmonize well with the creamy, tangy feta in the baked feta pasta. The wine's signature tartness cuts through the richness of the cheese, while the minerality from the volcanic soils of Santorini adds a lively dimension to the pairing. The freshness and elegance of Assyrtiko highlight the natural flavors of the tomatoes and herbs used in the dish, making for a balanced and enjoyable combination.

A rosé from Provence, with its pale pink color and delicate fruitiness, is a great match for baked feta pasta. The wine’s freshness and subtle minerality complement the dish’s creamy texture and tangy flavors. The lightness of the rosé balances out the richness of the feta, while its fruity undertones enhance the sweetness of the roasted tomatoes. This pairing creates a refreshing and harmonious experience.

Loire Sauvignon Blanc, with its orchard fruit, zesty citrus, and herbal hints, pairs wonderfully with baked feta pasta. The wine's clear vibrancy and appealing smoky notes cut through the dish’s creamy feta, while its citrus elements elevate the freshness of the tomatoes. The herbal hints in the wine mirror the herbs used in the pasta, creating a cohesive and complementary flavor profile.

A less common pairing for Baked Feta Pasta

Alvarinho, with its zesty citrus, stone fruit, and pleasant salty note, is a less typical but excellent choice for baked feta pasta. The wine’s refreshing acidity balances the rich, tangy feta, while its stone fruit flavors harmonize with the roasted tomatoes. The salty note in Alvarinho enhances the dish’s savory elements, creating a well-rounded and satisfying pairing.

What wine goes with Baked Feta Pasta?

Baked feta pasta, a dish featuring creamy feta cheese, roasted tomatoes, and a mix of herbs, is a rich and flavorful meal that benefits from wines with good acidity and complementary flavors. Assyrtiko from Greece offers citrus and stone fruit notes with a lively minerality that cuts through the richness of the cheese. A rosé from Provence provides a delicate fruitiness and freshness that balances the dish’s creamy texture. Loire Sauvignon Blanc brings orchard fruit, zesty citrus, and herbal hints to enhance the flavors of the pasta. For a less common option, Alvarinho from Portugal, with its zesty citrus and pleasant salty note, offers a unique and refreshing pairing that complements the dish beautifully.

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