Peas Pasta

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 Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta +3 more Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta · Pasta With Smoked Salmon And Peas · Pasta With Ham And Peas In A Cream Sauce · Pasta In Brown Butter With Spring Peas And Parmeaseano Reggiano

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 Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta +3 more Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta · Pasta With Smoked Salmon And Peas · Pasta With Ham And Peas In A Cream Sauce · Pasta In Brown Butter With Spring Peas And Parmeaseano Reggiano

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 Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta +3 more Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta · Pasta With Smoked Salmon And Peas · Pasta With Ham And Peas In A Cream Sauce · Pasta In Brown Butter With Spring Peas And Parmeaseano Reggiano

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 Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta +2 more Peas Pasta · Pasta, Peas And Pancetta · Pasta With Peas And Pancetta · Pasta With Smoked Salmon And Peas · Pasta With Ham And Peas In A Cream Sauce

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.

Works with Pasta Salad With Tomatoes And Peas · Angel Hair Pasta With Peas, Prosciutto, And Lemon

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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 · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Dry

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

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.