Red Wine, Pasta & Seafood

Red wine and Italian cuisine share a timeless harmony. When paired with pasta, red wine enhances the richness of tomato-based sauces, balancing their acidity with smooth, velvety depth. Medium-bodied reds like Chianti or Sangiovese complement classic dishes such as spaghetti marinara or lasagna beautifully. When it comes to seafood, lighter reds like Pinot Noir or Lambrusco bring out delicate flavors without overpowering them, especially in seafood pastas or grilled shrimp. The gentle tannins and fruit-forward notes create a warm, flavorful balance — an elegant pairing that celebrates the heart of Italian dining.