You don't know which wines to choose to accompany your pasta dishes ? Let us help you! Pastry is surely the most popular food in France. Inexpensive and easy to work with, it can be used to create a whole host of recipes.  

Here are some French wine and pasta pairings that we recommend to enhance your meals.    

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• Pasta Carbonara 

A classic pasta dish, pasta carbonara is easy to make. It's made with long, thin pasta, to which you add an egg, bacon and sheep's milk cheese. Here's the real recipe... 

Afterwards, of course, everyone adds their own ingredient to complete this gourmet dish! 

Both colors can be used to accompany your dish.  

If you opt for a white wine, it should be dry but round, with an aromatic framework of white fruit or stone fruit. Certain whites that have been slightly oxidized after spending some time in barrels without topping up are also very interesting for pairing with the smokiness of bacon. 

> Cuvée Gallety white - Côte du Vivarais - Domaine Gallety 

Our Côte du Vivarais will be perfect! Its majority of Grenache Blanc will bring the necessary fatness to the dish. Roussane and Marsanne will do the work to give character and a light minerality to the wine. A wonderful discovery, for a still little-known appellation.   

> De toute beauté - Domaine Anne & JF Ganevat 

The estate continues to surprise with a special blend. 80-year-old Gamay grapes from its Fleurie parcel are blended with the estate's Pinot Noir. We might as well tell you that this is a fruit bomb, rich and powerful without too much tannin. Just the right amount to accompany the power of the cheese without overpowering it. 

 

• Bolognese Pasta

This time we're traveling to the Bologna region, where the recipe for Bolognese sauce originated.  

And even if the traditional recipe mentioned by a delegation from Bolivia in 1982 mentions the ingredients that could be used in its preparation, it was often twisted to suit the "sauce" of each individual.  

For the record, the Spaghetti Bolognese we know is more likely to come from Naples, where the ragù of Naples is closer to this recipe than the real ragù of Bologna.  

A red wine is recommended to accompany the dish, as the sun-drenched sauce calls for a spicy, rich-tasting red wine. Wines from the Rhône Valley or Languedoc without too much tannin are ideal. 

> Cote du Rhône "Les Deux Albion" - St Cosme 

An old estate, the two Albion de Saint Cosme offer a powerful, dense red with good substance.  

The wine offers warm red fruit, peony and violets, and a markedly spicy finish.  

Its light ageing in wooden and then stainless steel vats produces a full-bodied, mouth-watering wine.  

> Puech Noble - Domaine Rostaing 

Not to be confused with Puech Haut, Domaine de Rostaing, a major estate in the Northern Rhône Valley, is a master of Syrah, which is present at 80% in this cuvée. Black fruits, pepper and sweet spices emerge from this magnificent cuvée. 

• Pasta with truffles 

Pasta with truffles is surprising in more ways than one. It allows you to use pasta that you wouldn't normally cook, such as linguine or mafaldine. Truffles can be prepared in a number of ways. The simplest is to prepare a delicious truffle cream. 

Several truffles are more aromatic than others, such as the black truffle from Périgord or the white truffle from Alba in Italy. 

To accompany this dish, both colors are suitable, but only if they have tertiary, undergrowth aromas. For both colors, we recommend Burgundy wines that have aged a little, around 8-10 years for the reds and 6-8 years for the whites. This ageing time will be sufficient to develop the aromas that accompany truffles. 

> Meursault 1er cru Genevrières - Louis Latour 

Surely one of the highest-quality parcels of Meursault's premier crus, Genevrières offers remarkable minerality. Louis Latour has understood this. After all these years, the Chardonnay develops notes of white truffles, which mingle with a very mineral, fat finish.  

> Volnay 1er Cru Le Clos des Chênes - Dominique Laurent 

For red Burgundies, it's best to avoid overpowering appellations.  

So avoid Côte-de-Nuits wines, with the possible exception of Chambolle, and concentrate on the more supple Côte-de-Beaune AOCs. The wines of Volnay, for example, offer very silky, complex and fine Pinots Noirs. Dominique Laurent's ageing will enable the wines to stand the test of time, offering notes of humus and earth after a few years. Perfect with truffles. 

 

• Pasta with Pesto 

Pesto is a bit like Bolognese sauce: there's the traditional recipe based on genovese basil, pine nuts, cheese, olive oil, garlic and parsley, and then there's everyone's own recipe. The rule is to keep the sauce fresh but not overpowering! 

To match it, white wines are the best choice, as they accompany the dish without overpowering it.  

Wines made from Macabeu will be superb with pesto, as they have a slightly minty aroma, but we recommend wines made from the more common Sauvignon Blanc for this dish.  

> Sancerre Chambrates - Domaine Vacheron 

Domaine Vacheron's Sancerre is the perfect accompaniment to this dish. Its 100% Sauvignon is surprisingly rich. Notes of citrus, fresh fruit and acacia flower will soften and round out the power of the pesto. 

> Chablis 1er Cru Vaillons - Jean-Paul and Benoit Droin 

Chablis is also an ideal accompaniment to pesto.  

This fine Chardonnay starts out full-bodied and opulent, with white fruits, and finishes with a hint of lemon. And it's this finish that interests us, as it continues the liveliness of the sauce.

 

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