Red Sauces

• Red wine is the traditional pairing for red pasta sauces. A hearty red like Tempranillo, Sangiovese or Chianti will stand out over the acidity of the tomatoes. For spicy sauces, a merlot should work nicely. If you’d rather have white wine, try a pinot grigio. If you prefer beer, amber ale is a good choice for lighter red sauces. For heavier, meatier sauces, consider serving a porter or stout.

White Sauces

• White sauces tend to be thick and rich, so a bright, acidic white wine provides a nice balance. Chardonnay is a classic pairing, but you can also try a dry Riesling, a pinot grigio or a pinot bianco. If you’re looking for a red wine, pinot noir is a good match. Beer served with white sauces should be moderately acidic and hoppy; IPA is an excellent choice.

Pesto

• The strong, fresh flavor of spaghetti with pesto calls for an equally flavorful wine. Spicy, medium-weight zinfandels, syrahs and rosés can work well with this dish. Alternatively, you can choose a classic Italian white like Vermentino or Cinque Terre. Avoid oaky chardonnays, as they may taste bitter when paired with pesto. If you’re serving beer, choose something pale and crisp with low alcohol content, such as a blond ale.

Oil-Based Sauces

• If you’re making spaghetti with an oil-based sauce, you’ll probably want to serve a white wine with enough acidity to cut through the oil. White wines with citrus notes also tend to complement these sauces. Sauvignon blanc is a good choice. Suitable red wines include pinot noir and Sangiovese. As with pesto, a pale, low-alcohol beer is probably best.

Seafood

• Traditionally, seafood pasta is served with white wine. For delicate dishes like white fish, a light sauvignon blanc is appropriate. For richer dishes containing salmon or shellfish, an oak-free chardonnay, pinot grigio or white Bordeaux is preferable. If you’d rather serve red wine, pinot noir is ideal. When choosing a beer, look for something light and refreshing, such as a hefeweizen, pilsner or pale ale.