Polished Pairings

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Carbonara Wine Pairings

Carbonara pasta is a simple, creamy pasta recipe typically made with the following ingredients:

  • Bacon / Pancetta / Guanciale
  • Egg Yolk
  • Pecorino / Parmesan
  • Black Pepper
  • Parsley
  • Pasta Noodles + Pasta Water

The bacon lends to a smoky, salty flavor in the pasta, complemented with rich, silky egg yolk, salty Parmesan cheese, spicy black pepper, and a burst of freshness from the parsley (yes, I use parsley in my carbonara and I will not be convinced of another way). These flavors cohesively blend into a rich, silky sauce that coats the chewy noodles.

Rich pasta sauces pair quite well with wines of higher acidity. For Carbonara in particular, a dry white wine is an exceptional choice. I also recommend an acidic red, such as Chianti or Barbera, if you’d prefer a red wine option.

We’re gettin’ wild with our Carbonara wine pairings recommendations! Here are our favorite three options:

Soave

Chablis

Barbera

Soave (dry Italian White Wine)

Grape(s): Garganega

Country(ies): Italy

Region(s): Soave (Northern Italy)

Tastes: Melon, Salinity, Orange/Lemon

Specific Notes: Soave pairs well with Carbonara because of the fresh acidity it carries. The acidity in the wine and the richness of the pasta complement one another and create an incredible savory experience.

Soave in general is very food friendly, and is specifically great with rich seafood pastas, risottos, or antipasto (various cured meats and cheeses).

Try These Bottles:

Chablis (dry French White Wine)

Grape(s): Chardonnay

Country(ies): France

Region(s): Chablis (Northern Burgundy)

Tastes: Pear, White Flowers, Citrus

Specific Notes: Chablis is made from 100% Chardonnay grapes. It rarely sees oak, which means it tastes vastly different from the oak bombs that used to come out of California. Chablis is clean, zippy, and has great minerality.

Chablis in general is very food friendly, and young, unoaked Chablis is great with light fish dishes, buttery pasta, or sushi.

Try This Bottle:

Barbera (dry Red Wine)

Grape(s): Barbera

Country(ies): Italy, U.S., Australia, Argentina

Region(s): Piedmont (Italy)

Tastes: Juicy, Cherry, Red Fruit

Specific Notes: Barbera wines are high in acid, which make it an incredible companion for a variety of recipes. The majority of Barbera is grown in Italy, and is one of the most affordable, delicious red grape varietals that offers a huge bang for your buck!

Barbera is fantastic with a variety of recipes, but rich foods paired with Barbera really stand out. Think braised short ribs, creamy pastas, or macaroni and cheese.

Try These Bottles: