Black Pasta

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce +5 more Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce · Blackened Chicken Pasta · Black Truffles With Pasta · Black Truffle And Parmesan Pasta · Pasta With Tomatoe And Black Olives · Twist Pasta With Black Truffle Sauce And Musels

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce +4 more Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce · Black Truffles With Pasta · Black Truffle And Parmesan Pasta · Pasta With Tomatoe And Black Olives · Twist Pasta With Black Truffle Sauce And Musels

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce +4 more Black Pasta · Blacken Salmon Pasta · Black Olive Pasta Sauce · Black Truffles With Pasta · Black Truffle And Parmesan Pasta · Pasta With Tomatoe And Black Olives · Twist Pasta With Black Truffle Sauce And Musels

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Black Pasta · Blacken Salmon Pasta · Black Truffles With Pasta +2 more Black Pasta · Blacken Salmon Pasta · Black Truffles With Pasta · Pasta With Tomatoe And Black Olives · Twist Pasta With Black Truffle Sauce And Musels

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Black Truffles With Pasta · Black Truffle And Parmesan Pasta · Twist Pasta With Black Truffle Sauce And Musels

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

Works with Black Truffle Pasta · Pasta With Black Truffles

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Blacken Salmon Pasta · Blackened Chicken Pasta

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Blackened Chicken Pasta · Pasta With Tomatoe And Black Olives

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.