A successful wine pairing balances the sauce’s herbal notes and richness while complementing the pasta’s texture. Crisp whites with good acidity cut through the olive oil, while herbaceous notes harmonize with the basil. Light-bodied reds provide contrast without overwhelming.
This guide explores wines from Sauvignon Blanc to Pinot Grigio, Vermentino, and beyond—helping you discover perfect matches for your next pesto pasta dinner, whether you’re serving traditional Genovese pesto or a modern variation.
What Wine Goes with Pesto Pasta
Sauvignon Blanc
Wine Type:
White
Why it pairs well with pesto pasta:
Sauvignon Blanc’s herbaceous character naturally complements the basil in pesto. The wine’s bright acidity cuts through the olive oil and cheese richness, while its citrus notes create a refreshing contrast with the garlic. The herbal notes in both the wine and pesto create a harmonious flavor bridge.
Flavor Profile:
Lemon, lime, grapefruit, green apple with distinctive notes of grass, bell pepper, and herbs. Light to medium body with high acidity and no tannins.
Best Styles or Varietals:
New Zealand Marlborough Sauvignon Blanc offers intense herbaceous character. Loire Valley (Sancerre, Pouilly-Fumé) provides more mineral-driven styles with subtle herb notes.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C) in a standard white wine glass. Ensure pesto isn’t overly garlicky to prevent clashing with the wine’s herbal notes.
Alternative Wines:
Verdejo from Spain, Verdicchio from Italy
Pinot Grigio
Wine Type:
White
Why it pairs well with pesto pasta:
The neutral, clean character of Pinot Grigio provides a canvas that doesn’t compete with pesto’s complex flavors. Its moderate acidity refreshes the palate between bites of rich, oily pesto. The light body ensures the wine doesn’t overwhelm the pasta.
Flavor Profile:
Green apple, pear, lemon, and subtle white flowers. Light body with crisp acidity and a clean finish. Often shows subtle almond notes, especially in Italian versions.
Best Styles or Varietals:
Italian Pinot Grigio from northern regions like Alto Adige, Friuli, and Veneto offers the best balance of fruit and acidity.
Serving Tips:
Serve cold at 45-48°F (7-9°C) in a standard white wine glass. Works particularly well with seafood additions to pesto pasta like shrimp or scallops.
Alternative Wines:
Pinot Blanc, dry Orvieto
Vermentino
Wine Type:
White
Why it pairs well with pesto pasta:
Vermentino comes from Italy’s coastal regions, including Liguria—the birthplace of pesto. This geographical connection creates a natural regional pairing. The wine’s saline quality and herbal undertones beautifully complement the basil, while its bright acidity balances the richness of the pesto.
Flavor Profile:
Green apple, lime, white peach with distinctive notes of herbs, almonds, and a saline finish. Medium body with refreshing acidity and sometimes a pleasant bitter note on the finish.
Best Styles or Varietals:
Ligurian Vermentino (where pesto originates) provides the most authentic pairing. Sardinian Vermentino tends to be fuller-bodied, while Vermentino from Tuscany offers balanced expressions.
Serving Tips:
Serve chilled at 48-52°F (9-11°C) in a standard white wine glass. Traditional Ligurian pesto pasta often includes potatoes and green beans, which pairs wonderfully with Vermentino.
Alternative Wines:
Pigato (related to Vermentino), Arneis from Piedmont
Soave
Wine Type:
White
Why it pairs well with pesto pasta:
Soave‘s subtle almond notes create an intriguing connection with pine nuts in traditional pesto. The wine’s moderate acidity and body balance the richness of the sauce without overpowering it. Its floral character adds a pleasant aromatic dimension that complements the herbal notes of basil.
Flavor Profile:
Apple, pear, and peach with distinctive notes of almond, honey, and white flowers. Medium body with moderate acidity and a smooth texture.
Best Styles or Varietals:
Soave Classico from hillside vineyards offers more complexity. Look for producer names like Pieropan, Inama, or Gini for higher quality examples made primarily from the Garganega grape.
Serving Tips:
Serve at 50-54°F (10-12°C) in a standard white wine glass. Works equally well with traditional pesto or creamier pesto variations.
Alternative Wines:
Gavi, Lugana
Gavi
Wine Type:
White
Why it pairs well with pesto pasta:
Gavi from Piedmont in northern Italy balances minerality with subtle fruit that complements rather than competes with pesto’s herbal profile. The wine’s crisp acidity cuts through the richness of the olive oil and cheese, while its delicate character allows the pesto flavors to shine.
Flavor Profile:
Green apple, lemon, white peach, and a distinctive flinty mineral quality. Light to medium body with bright acidity and a clean finish.
Best Styles or Varietals:
Gavi di Gavi (also called Cortese di Gavi) from the heart of the production zone offers the best examples with greater depth and complexity.
Serving Tips:
Serve chilled at 46-50°F (8-10°C) in a standard white wine glass. Pairs particularly well with seafood additions to pesto pasta.
Alternative Wines:
Arneis, Falanghina
Grüner Veltliner
Wine Type:
White
Why it pairs well with pesto pasta:
Gruner Veltliner‘s signature white pepper note creates an unexpected but delightful contrast with pesto’s herbal profile. The wine’s vibrant acidity cuts through the richness of the sauce, while its subtle vegetal notes harmonize with the basil. The wine brings a lively, zesty quality that refreshes between bites.
Flavor Profile:
Green apple, citrus, and white peach with distinctive notes of white pepper, radish, and herbs. Medium body with crisp acidity and often a pleasant hint of spice.
Best Styles or Varietals:
Austrian Grüner Veltliner from Wachau, Kremstal, or Kamptal regions offers the best examples, ranging from light and peppery to rich and complex.
Serving Tips:
Serve at 46-50°F (8-10°C) in a standard white wine glass. The peppery notes in the wine pair particularly well with pesto containing additional herbs like parsley or mint.
Alternative Wines:
Dry Riesling, Sylvaner
Unoaked Chardonnay
Wine Type:
White
Why it pairs well with pesto pasta:
Unoaked Chardonnay offers a rounder texture than other white wines, complementing the rich mouthfeel of pesto sauce. Without oak influence, the wine’s natural apple and citrus flavors harmonize with the basil without competing. The moderate acidity balances the richness of the pine nuts and cheese in the pesto.
Flavor Profile:
Green apple, lemon, pear, and subtle tropical notes. Medium body with moderate acidity and a round, soft texture without the vanilla and butter notes found in oaked versions.
Best Styles or Varietals:
Chablis from France provides a classic unoaked style with mineral complexity. Also look for explicitly labeled “unoaked” Chardonnay from cool-climate regions like Sonoma Coast, Oregon, or Australia’s Yarra Valley.
Serving Tips:
Serve at 50-55°F (10-13°C) in a standard white wine glass. Works particularly well with creamier pesto variations or when cream is added to the pesto sauce.
Alternative Wines:
Unoaked Viognier, Fiano from southern Italy
Albariño
Wine Type:
White
Why it pairs well with pesto pasta:
Albarino‘s distinctive saline quality and bright acidity cut through the richness of pesto sauce. The wine’s stone fruit and citrus notes offer a refreshing contrast to the herbal, garlicky profile of the pesto. Its slightly fuller body stands up to the substantial texture of the sauce.
Flavor Profile:
Peach, apricot, citrus with notes of saltiness and occasional hints of honeysuckle. Medium body with vibrant acidity and often a slightly textured mouthfeel.
Best Styles or Varietals:
Spanish Albariño from Rías Baixas provides the classic expression with saline notes. Portuguese Alvarinho (same grape) from Vinho Verde tends to be slightly lighter in style.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C) in a standard white wine glass. Particularly good with seafood additions to pesto pasta, especially shellfish.
Alternative Wines:
Vinho Verde, Muscadet
Pinot Noir
Wine Type:
Red
Why it pairs well with pesto pasta:
Light-bodied Pinot Noir is one of the few reds that works with pesto. Its bright acidity and soft tannins don’t overwhelm the herbs, while its earthy undertones complement the rustic elements of the sauce. The wine’s red fruit flavors offer a pleasant contrast to the savory pesto.
Flavor Profile:
Red cherry, raspberry, strawberry with notes of mushroom, forest floor, and sometimes subtle spice. Light to medium body with soft tannins and bright acidity.
Best Styles or Varietals:
Cooler climate Pinot Noir from Oregon, Burgundy, New Zealand, or Germany (Spätburgunder) offers lighter styles that work best with pesto.
Serving Tips:
Serve slightly chilled at 55-60°F (13-16°C) in a Burgundy glass with a wider bowl. Consider adding sun-dried tomatoes to the pesto pasta to create a flavor bridge with the wine’s red fruit notes.
Alternative Wines:
Frappato, Schiava
Frappato
Wine Type:
Red
Why it pairs well with pesto pasta:
This light Sicilian red offers bright acidity and minimal tannins that don’t clash with pesto’s herbal notes. The wine’s vibrant red fruit character provides a contrasting counterpoint to the savory pesto. Its light-bodied nature ensures it doesn’t overpower the pasta dish.
Flavor Profile:
Red cherry, strawberry, and raspberry with floral notes and a distinctive peppery quality. Light body with low tannins and refreshing acidity.
Best Styles or Varietals:
Sicilian Frappato from the Vittoria region, particularly from producers like Valle dell’Acate, COS, or Arianna Occhipinti.
Serving Tips:
Serve slightly chilled at 55-58°F (13-14°C) in a standard red wine glass. Consider adding cherry tomatoes to the pesto pasta to enhance the pairing with the wine’s red fruit character.
Alternative Wines:
Etna Rosso, lighter styles of Nero d’Avola
Gamay (Beaujolais)
Wine Type:
Red
Why it pairs well with pesto pasta:
Gamay from Beaujolais offers fresh acidity and minimal tannins that work with pesto rather than against it. The wine’s juicy red fruit provides a pleasant contrast to the herbal, savory pesto. Its light body ensures balance with the pasta dish without overpowering the subtle flavors.
Flavor Profile:
Red cherry, raspberry, banana, and occasionally bubblegum (particularly in Beaujolais Nouveau). Light body with minimal tannins and bright, juicy acidity.
Best Styles or Varietals:
Beaujolais-Villages offers good quality at reasonable prices. For more complexity, look to the Cru Beaujolais areas, particularly Fleurie or Chiroubles for the lightest styles.
Serving Tips:
Serve slightly chilled at 55-58°F (13-14°C) in a standard red wine glass. Works particularly well with pesto pasta that includes mushrooms or lighter meats like chicken.
Alternative Wines:
Loire Valley Gamay, lighter styles of Dolcetto
Light Sangiovese
Wine Type:
Red
Why it pairs well with pesto pasta:
Lighter styles of Sangiovese offer the acidity to cut through the richness of pesto without overwhelming herbal notes. The wine’s cherry and herb flavors create a complementary bridge with the basil in the pesto. Minimal oak influence ensures the pairing remains balanced.
Flavor Profile:
Sour cherry, red plum, tomato leaf, and herbs. Medium acidity with moderate tannins and earthy undertones.
Best Styles or Varietals:
Young Chianti Classico (not Riserva), Rosso di Montalcino, or Sangiovese from Romagna offer lighter expressions suitable for pesto.
Serving Tips:
Serve at 58-62°F (14-17°C) in a standard red wine glass. Consider adding a touch of red pepper flakes to the pesto pasta to create a flavor bridge with the wine’s spicy elements.
Alternative Wines:
Montepulciano d’Abruzzo, lighter style Barbera
Dry Provence-style Rosé
Wine Type:
Rosé
Why it pairs well with pesto pasta:
Dry rosé sits in the perfect middle ground between white and red wine, offering refreshing acidity with subtle red fruit character. The wine’s crisp nature cuts through the richness of pesto sauce, while its delicate fruitiness provides a pleasant contrast to the herbal, savory notes.
Flavor Profile:
Strawberry, watermelon, rose petal, and subtle herbs. Light to medium body with bright acidity and a dry, refreshing finish.
Best Styles or Varietals:
Provence rosé from France sets the standard for the style. Look for wines from Côtes de Provence or Bandol regions, typically made from Grenache, Cinsault, and Mourvèdre.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C) in a standard white wine glass. Particularly good for al fresco dining with pesto pasta in warmer weather.
Alternative Wines:
Dry rosé from Navarra (Spain), Bardolino Chiaretto from Italy
Italian Rosato
Wine Type:
Rosé
Why it pairs well with pesto pasta:
Italian rosato tends to have slightly more body and structure than other rosés, standing up to the richness of pesto sauce. The wine offers a perfect halfway point between white and red wine, with enough acidity to refresh the palate while providing subtle red fruit notes that contrast pleasantly with the herbal pesto.
Flavor Profile:
Cherry, strawberry, raspberry, and hints of herbs. Medium body with moderate acidity and sometimes a slightly savory quality.
Best Styles or Varietals:
Cerasuolo d’Abruzzo (made from Montepulciano grapes) offers a deeper colored, flavorful style. Chiaretto from Lake Garda region provides elegant, lighter expressions.
Serving Tips:
Serve chilled at 50-55°F (10-13°C) in a standard white wine glass. The fuller-bodied Italian rosatos work particularly well with pesto pasta that includes cherry tomatoes or sundried tomatoes.
Alternative Wines:
Spanish Rosado, particularly from Navarra or Rioja regions
FAQ on What Wine Goes With Pesto Pasta
Is white or red wine better with pesto pasta?
White wine typically pairs better with pesto pasta. The herbal, garlicky nature of pesto generally works best with crisp whites that have good acidity to cut through the olive oil richness. Light-bodied reds like Pinot Noir can work if they have minimal tannins.
Why does Sauvignon Blanc pair well with pesto?
Sauvignon Blanc offers herbaceous notes that naturally complement basil in traditional pesto sauce. Its bright acidity balances the olive oil and cheese richness, while citrus flavors provide refreshing contrast to garlic. This wine’s grassy character creates a harmonious flavor bridge with pesto’s herbal profile.
Can I serve rosé with pesto pasta?
Absolutely! Dry rosé wines offer the perfect middle ground – enough acidity like whites to cut through pesto’s richness, with subtle red fruit character for complexity. Provence-style rosés or Italian rosatos work particularly well, especially for summer pasta dinners.
What Italian wines complement pesto best?
Vermentino from Liguria (pesto’s birthplace) creates an authentic regional pairing. Pinot Grigio from northern regions provides clean, neutral flavors that don’t compete with pesto. Soave offers almond notes that connect with pine nuts in traditional Genovese pesto.
Does the type of pasta affect wine pairing?
The pasta shape itself doesn’t significantly impact wine choices, but additions to the dish might. Seafood pesto pasta works beautifully with Albariño or Gavi. Dishes incorporating cherry tomatoes pair nicely with light reds like Frappato or rosés.
What’s the ideal serving temperature for wine with pesto?
White wines should be served chilled (45-50°F/7-10°C), but not ice-cold which would mute flavors. Light reds benefit from slight chilling (55-60°F/13-16°C). Rosés should be well-chilled like whites. Proper temperature enhances the wine profile and complementary pasta pairing.
Are there any red wines that work with pesto pasta?
Yes! Light-bodied reds with minimal tannins and bright acidity can work well. Look for Pinot Noir from cooler regions, Frappato from Sicily, Gamay from Beaujolais, or lighter styles of Sangiovese. These provide pleasant contrast without overwhelming pesto’s herbal notes.
How does creamy pesto affect wine selection?
Creamier pesto recipes call for slightly fuller-bodied whites with round mouthfeel. Unoaked Chardonnay works particularly well, as its medium body complements the creamy texture while maintaining enough acidity to balance richness.
What budget-friendly wines pair with pesto pasta?
Affordable options include Italian Pinot Grigio, Spanish Verdejo, Portuguese Vinho Verde, Austrian Gruner Veltliner, and Beaujolais Villages. These wines deliver the necessary acidity and complementary flavors without breaking the bank—perfect for weeknight pesto dinners.
Should I pair different wines with different pesto variations?
Yes! Traditional basil pesto works with herbaceous wines like Sauvignon Blanc. Sun-dried tomato pesto pairs nicely with light reds or rosé. Arugula pesto calls for wines with peppery notes like Gruner Veltliner. Red pepper pesto works well with off-dry whites like Riesling.
Conclusion
Finding what wine goes with pesto pasta ultimately comes down to personal preference, but certain wine profiles consistently complement this beloved Italian dish. The herbaceous character of basil, richness of olive oil, and nuttiness of pine nuts create a flavorful profile that pairs wonderfully with crisp, acidic white wines or light-bodied reds.
The ideal wine selection for pesto dishes should balance—not overpower—the pasta’s flavors. Regional Italian wines like Vermentino from Liguria offer authentic pairings with traditional Genovese pesto recipes. For adventurous palates, exploring complementary flavor profiles beyond traditional Mediterranean wine pesto combinations can lead to surprising matches.
Remember these key points:
- Crisp whites cut through richness while enhancing herbal notes
- Light reds work when they have minimal tannins
- Wine serving temperature significantly impacts the pairing experience
- Regional pairings (Italian wines with Italian food) often succeed naturally
Your perfect pesto pasta meal wine awaits—experiment and enjoy!
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