Tomato Basil Sauce

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.

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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.

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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 Tomato Basil Sauce · Pasta Tomato Basil Sauce · Pasta With Tomato Basil Sauce +1 more Tomato Basil Sauce · Pasta Tomato Basil Sauce · Pasta With Tomato Basil Sauce · Pasta W/red Sauce With Bruchetta Tomato And Basil

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Tomato Basil Cream Sauce · Sauce Tomato, Shrimp, Basil · Marinated Grilled Tuna With Tomato-basil Sauce +1 more Tomato Basil Cream Sauce · Sauce Tomato, Shrimp, Basil · Marinated Grilled Tuna With Tomato-basil Sauce · Marinated (lemon, Live Oil, Oregano) Grilled Tuna With Tomato-basil Sauce (shallots, Basil,oregano,s

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Sauce Tomato, Shrimp, Basil · Marinated Grilled Tuna With Tomato-basil Sauce · Marinated (lemon, Live Oil, Oregano) Grilled Tuna With Tomato-basil Sauce (shallots, Basil,oregano,s

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.

Works with Sauce Tomato, Shrimp, Basil · Marinated Grilled Tuna With Tomato-basil Sauce · Marinated (lemon, Live Oil, Oregano) Grilled Tuna With Tomato-basil Sauce (shallots, Basil,oregano,s

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.

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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 Marinated Grilled Tuna With Tomato-basil Sauce · Marinated (lemon, Live Oil, Oregano) Grilled Tuna With Tomato-basil Sauce (shallots, Basil,oregano,s

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 Pasta Tomato Basil Sauce · Pasta With Tomato Basil Sauce

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

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.

Red · Medium · Dry

Italian red wine, broadly — Sangiovese, Nebbiolo, Barbera, Montepulciano, Aglianico, or a regional blend. Always built around food.