Collection: Perfect Pairings: Tomato Pasta

Tomato's natural acidity calls for wines that echo rather than fight it. Sangiovese is the benchmark: Chianti Classico, Barbera d'Asti, and Dolcetto are all reliable; a southern Italian Primitivo or Nero d'Avola brings welcome depth to richer meat ragùs.

Avoid heavily tannic or over-oaked wines — they tend to clash with the acidity rather than complement it.