There's a moment every pasta night when the water begins to boil, the sauce starts to simmer, and you reach for a bottle of wine. That choice—between the familiar and the exceptional—can transform a simple weeknight supper into something memorable.
Italy understands this alchemy better than anyone. The same regions that perfected pasta have spent centuries crafting wines to match. From the sun-drenched hills of Tuscany to the fog-wrapped vineyards of Piedmont, Italian winemakers have always known that good food and good wine are inseparable.
Here's how to choose the perfect match for your pasta night, with three distinctive wines from Friarwood's Italian collection.
Why Italian Reds and Pasta Belong Together
The secret lies in balance. Italian red wines possess a natural acidity that cuts through rich sauces, tannins that complement proteins, and savoury notes that echo the herbs and seasonings in traditional recipes. These wines weren't designed in isolation—they evolved alongside the cuisine, shaped by the same soil, climate and tradition.
The key to successful pairing is surprisingly straightforward:
- Tomato-based sauces need brightness and acidity to match their natural tang
- Meaty dishes require structure and depth to stand up to bold flavours
- Creamy or truffle-laced recipes call for elegance and earthy complexity
Chianti Rufina – The Classic Soul of Tuscan Pasta
Agriturismo Colognole, Chianti Rufina Riserva del Don, 2015
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In the hills northeast of Florence, where the Arno Valley meets the Apennines, Chianti Rufina has quietly maintained its reputation as one of Tuscany's finest sub-zones. Cooler temperatures and higher altitudes produce wines of remarkable elegance and longevity.
The Colognole estate, family-owned for generations, crafts this Riserva from Sangiovese with a touch of Canaiolo—a traditional blend that captures everything appealing about Tuscan wine. After extended ageing in oak and bottle, the 2015 vintage has reached a lovely drinking window.
Tasting Notes: Ruby garnet with evolving complexity. The nose opens with bright cherry and red plum, layered with black olive, dried herbs, and subtle balsamic notes. A whisper of vanilla and spice hints at careful oak integration. On the palate, velvety tannins frame the fruit whilst vibrant acidity keeps everything fresh and focused. The finish lingers with savoury minerality and a touch of leather.
Why It Works: That signature Sangiovese acidity is particularly useful with tomato-based sauces. Where lesser wines might taste flat or heavy, this Chianti cuts through richness whilst its savoury, herbal character enhances basil, oregano and garlic. The medium body won't overpower delicate flavours, yet there's sufficient structure for heartier ragùs.
Recommended Pairings:
- Spaghetti Bolognese with a long-simmered meat sauce
- Tuscan pork ragù with fennel and red wine
- Grilled lamb chops with roasted peppers and rosemary potatoes
- Margherita pizza with fresh mozzarella
Serving Suggestion: Decant for 30 minutes and serve at 16-18°C. Medium-sized Bordeaux glasses work well to concentrate the aromatics.
Friarwood Says: A refined, subtly spiced Chianti that rewards patience. The additional barrel time adds sophistication without overshadowing the pure expression of Sangiovese. This is Tuscan winemaking at its most classical—and most delicious.
Barolo – When Pasta Deserves Royalty
In the Langhe hills of Piedmont, autumn mist rolls through vineyards where Nebbiolo has been cultivated since Roman times. Barolo, the "King of Wines and Wine of Kings," remains Italy's most profound expression of terroir and tradition.
The Réva Barolo comes from sustainably farmed vineyards managed with organic principles. Despite its youth, the 2021 vintage already shows the hallmark Barolo characteristics: power wrapped in perfume, structure softened by elegance. This is a wine that will develop beautifully over the next decade, but it's already rather captivating.
Tasting Notes: Deep garnet with brick-red reflections. The bouquet is lovely—black cherry and wild strawberry mingle with rose petals, liquorice, and forest floor. Subtle notes of vanilla, tobacco leaf and white pepper add complexity. Full-bodied yet remarkably refined on the palate, with supple tannins that speak to both the vintage quality and careful extraction. The finish extends gracefully, revealing layers of tar, truffle and dried herbs.
Why It Works: Barolo's earthy, perfumed character creates something rather special with ingredients that share its complexity. Truffles, porcini mushrooms, aged Parmigiano-Reggiano—these luxurious flavours find their perfect partner in Nebbiolo's aromatic depth. The wine's firm but fine tannins also embrace slow-cooked meats and rich game dishes.
Recommended Pairings:
- Tagliatelle al tartufo (fresh pasta with shaved white truffle)
- Pappardelle with porcini mushrooms and thyme
- Braised beef ravioli in sage butter
- Osso buco alla Milanese with saffron risotto
- Slow-roasted lamb shoulder with rosemary
Serving Suggestion: Essential to decant for at least an hour before serving, ideally two. Serve at 18°C in large Burgundy glasses to fully appreciate the aromatic complexity.
Friarwood Says: An exquisite balance of intensity and finesse. This is Barolo for the modern enthusiast—powerful enough to satisfy traditionalists, yet approachable enough to enjoy now. For true Nebbiolo lovers, this represents excellent value from a wine that will only improve with time.
Super Tuscan – Modern Elegance Meets Ancient Tradition
Conti di San Bonifacio, Docet Super Tuscan, 2014
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In the 1970s, pioneering Tuscan winemakers began defying convention, blending international varieties with native grapes to create wines of unprecedented richness and sophistication. The "Super Tuscan" category was born—neither traditional DOC nor simple table wine, but something entirely new and rather exciting.
The Docet Super Tuscan emerges from the maritime-influenced hills of Maremma, where Cabernet Sauvignon and Cabernet Franc thrive in warm days and cool nights. This 2014 vintage has had time to integrate and soften, revealing the full spectrum of what modern Tuscan winemaking can achieve.
Tasting Notes: Deep ruby with a luminous core. The nose is immediately appealing—ripe red berries, cassis and cherry compote mingle with cedar, cigar box and wild Mediterranean herbs (rosemary, sage, thyme). Hints of dark chocolate and coffee emerge with air. The palate delivers concentrated red and black fruit framed by fine-grained tannins and refreshing mineral lift. Partial ageing in new French oak adds structure and complexity without overwhelming the fruit. Luxurious, expressive, and impeccably balanced, with a finish that seems to go on indefinitely.
Why It Works: The ripe fruit and supple texture of this Super Tuscan make it remarkably versatile with rich, meaty pasta dishes. Where Chianti brings acidity and Barolo brings earthiness, this wine brings pure, concentrated fruit power softened by oak integration. It embraces bold flavours—wild boar, beef short ribs, even the assertive character of aged pecorino.
Recommended Pairings:
- Wild boar pappardelle with red wine reduction
- Beef lasagne with béchamel and Parmigiano
- Short rib ragù with fresh pappardelle
- Tuscan-style beef stew (peposo) with garlic and black pepper
- Grilled bistecca alla Fiorentina with roasted potatoes
Serving Suggestion: Decant for 45 minutes to an hour before serving. Serve at 16-18°C. This wine deserves proper glassware—large bowls that allow the complex aromatics to fully express themselves.
Friarwood Says: Powerful yet elegant—a wine that demonstrates why the Super Tuscan movement revolutionised Italian winemaking. The 2014 vintage has reached a beautiful plateau of maturity, offering immediate pleasure whilst still possessing the structure for further ageing. A benchmark of modern Maremma craftsmanship.
Friarwood's Essential Pasta Pairing Guide
Match Sauce to Structure
Light Tomato Sauces (marinara, arrabbiata)
→ Fresh, acidic wines: Chianti, Valpolicella, Montepulciano d'Abruzzo
Rich Tomato & Meat Sauces (Bolognese, ragù)
→ Medium-bodied wines with structure: Chianti Riserva, Rosso di Montalcino
Cream-Based Sauces (carbonara, Alfredo)
→ Softer tannins, subtle oak: Aged Chianti, elegant Super Tuscans
Mushroom & Truffle Dishes
→ Earthy, aromatic wines: Barolo, Barbaresco, Brunello di Montalcino
Game & Wild Boar
→ Powerful, structured wines: Super Tuscans, Amarone
Honour Regional Traditions
Italy's genius lies in local harmony. Tuscan wines evolved alongside Tuscan cuisine; Piedmontese wines complement Piedmontese dishes. When in doubt, match region to region:
- Tuscany: Chianti, Brunello, Super Tuscans → Florentine steaks, wild boar, pecorino
- Piedmont: Barolo, Barbaresco → Truffles, tajarin, brasato
- Veneto: Valpolicella, Amarone → Risotto, polenta, duck ragù
Temperature Matters
Serving wine too warm emphasises alcohol and makes tannins harsh. Too cold, and you'll mute the aromatics and flavour.
- Light to medium reds: 14-16°C (Chianti, Valpolicella)
- Medium to full-bodied reds: 16-18°C (Chianti Riserva, Super Tuscans)
- Structured, complex reds: 18-20°C (Barolo, Brunello)
A useful rule: if your cellar feels slightly cool, it's probably about right.
Don't Forget to Decant
Young, tannic wines need air to soften and open. Older wines may need decanting to separate from sediment but require less aeration.
- Young Barolo/Brunello: 1-2 hours
- Super Tuscans: 45 minutes to 1 hour
- Chianti Riserva: 30 minutes
- Everyday Chianti: 15-20 minutes or serve directly
Building Your Italian Wine Cellar
Creating a well-rounded selection for pasta night doesn't require a cellar full of rare vintages. Start with these principles:
The Foundation Trio
One everyday Chianti for weeknight suppers, one special-occasion Barolo or Brunello, and one versatile Super Tuscan that bridges the gap. This covers everything from simple spaghetti to elaborate Sunday lunches.
Explore the Regions
Once you've established your favourites, venture further. Try Rosso di Montalcino (baby Brunello), Valpolicella Ripasso, or wines from emerging regions like Etna in Sicily.
Buy Older Vintages
Many Italian reds improve with age but are released too young. Purchasing wines with a few years of bottle age means they're ready to drink now—and often available at sensible prices as newer vintages arrive.
Visit Friarwood
Discover Our Italian Collection
From age-worthy Barolo to refined Chianti and expressive Super Tuscans, our Italian selection represents decades of relationships with family estates and passionate winemakers.
Expert Guidance
Visit our shops in Parsons Green and Wimbledon Village for personal recommendations tailored to your taste and menu. Our team knows these wines well and enjoys sharing their knowledge.
Tasting Events
Join us for regular Italian wine tastings where you can explore multiple regions, compare vintages, and learn pairing techniques from our specialists. Check our website for forthcoming events.
Mixed Cases & Pasta Night Collections
We've put together special mixed cases designed specifically for pasta lovers—combining everyday drinking bottles with special occasion wines at carefully considered price points.
Frequently Asked Questions
What's the best red wine for spaghetti Bolognese?
A medium-bodied Chianti such as our Colognole Rufina Riserva is ideal. Its bright acidity cuts through the rich meat sauce whilst savoury, herbal notes complement the traditional aromatics of basil, oregano and garlic. The key is that natural Sangiovese acidity—it refreshes your palate between bites rather than weighing you down.
Can you drink Barolo with pasta?
Absolutely, and you should. Barolo's structure and aromatic complexity make it exceptional with truffle or mushroom-based pasta, where its earthy, perfumed character finds perfect harmony. It's also magnificent with meat-filled ravioli or pappardelle with slow-braised beef. The misconception that Barolo is "too big" for pasta rather misses the point—Italian wines were designed for Italian food.
What defines a Super Tuscan?
Super Tuscans are modern Tuscan wines that break from tradition by incorporating international varieties like Cabernet Sauvignon, Merlot, or Cabernet Franc alongside (or sometimes instead of) native grapes like Sangiovese. They emerged in the 1970s when innovative winemakers prioritised quality and expression over strict DOC regulations. The result? Wines of remarkable richness, structure and ageing potential that have earned global recognition whilst remaining quintessentially Tuscan in spirit.
Should I decant red wine before serving?
For most quality Italian reds, yes. Decanting serves two purposes: aerating young wines to soften tannins and open aromatics, and separating older wines from sediment. Young, tannic wines (Barolo, Brunello, structured Super Tuscans) benefit most from extended decanting—an hour or two isn't excessive. Even everyday Chianti improves with 15-20 minutes of air. The transformation can be quite dramatic.
How long can I keep an opened bottle of Italian red wine?
With proper storage, most Italian reds remain enjoyable for 3-5 days after opening. Use a wine preserver (vacuum pump or inert gas) and store in a cool, dark place. Bigger, more tannic wines (Barolo, Super Tuscans) actually improve on day two as they continue to open up. Lighter wines (everyday Chianti) are best within 2-3 days.
What temperature should I serve red wine?
The old "room temperature" advice is misleading—it refers to European cellar temperature, not modern heated homes. Serve lighter reds at 14-16°C, medium-bodied reds at 16-18°C, and structured wines like Barolo at 18°C maximum. When in doubt, slightly cooler is better than too warm. You can always warm the wine in your glass, but you can't cool it down without compromising the experience.
Elevate every pasta night. Explore Friarwood's Italian wine collection online or visit us in Parsons Green and Wimbledon Village.
