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Calabrian Chili Pasta Wine Pairings

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For Calabrian Chili Pasta, consider wines that can balance its spicy and robust flavors. Txakoli Rosé, Loire Pinot Noir, Verdicchio, and Bonarda are excellent choices, each bringing unique characteristics to enhance the dish.

Best wine pairings with Calabrian Chili Pasta

Txakoli Rosé from Spain will pair wonderfully with Calabrian Chili Pasta. The zingy blend of citrus and red fruit complements the spicy and robust flavors of the dish. The slight effervescence of Txakoli Rosé provides a refreshing contrast to the heat of the Calabrian chili. Additionally, the delicate spice and herby notes in the wine echo the aromatic elements of the pasta, creating a balanced and enjoyable pairing.

Loire Pinot Noir from France is another excellent choice. Its light, tart red cherry and raspberry flavors will provide a pleasant counterpoint to the spiciness of the Calabrian chili. The gentle herbal notes in the wine can mirror the herbal undertones in the dish. The lively feel and elegant structure of this Pinot Noir will not overpower the pasta, but rather enhance its flavors.

Verdicchio from Italy offers a unique pairing with Calabrian Chili Pasta. The fragrant peach and lemon notes in the wine will complement the tomato and chili flavors in the pasta. The salty hints and delicately oily texture of Verdicchio can add depth to the dish, while the bitter almond finish provides an intriguing contrast to the heat of the chili. This versatile white wine enhances the overall flavor profile of the pasta.

A less common pairing for Calabrian Chili Pasta

Bonarda from Argentina is a less typical but excellent match for Calabrian Chili Pasta. The fresh fruit flavors of young Bonarda, combined with its spicy and chocolatey tones, create a delightful pairing with the spicy and robust pasta. The approachable nature of this wine ensures it will not overshadow the dish, while its complex aromas and flavors add an extra layer of interest to the meal.

What wine goes with Calabrian Chili Pasta?

Calabrian Chili Pasta, known for its spicy and robust flavors, benefits from wine pairings that can complement and balance its heat. Txakoli Rosé from Spain, with its citrus and red fruit notes and slight effervescence, provides a refreshing contrast. Loire Pinot Noir from France offers tart red fruit flavors and gentle herbal notes that enhance the dish without overpowering it. Verdicchio from Italy, with its peach and lemon notes, salty hints, and bitter almond finish, adds depth and complexity. For a less typical choice, Bonarda from Argentina brings fresh fruit flavors and spicy, chocolatey tones that beautifully complement the pasta.

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