Pasta is a blank-canvas meal. It gets all its flavor from its sauces — hearty red meat sauces, silky cream sauces, simple garlic and oil — and tasty mix-ins — grilled chicken, broiled fish, and steaming veggies, to name a few. Pasta's flavor adaptability makes it a universally loved dish, but it makes pairing it with the perfect glass of wine a bit of a challenge. The flavors you mix with your plate of spaghetti (or rigatoni, or penne) will determine which wine should go in your glass — red or white, dry or sweet.Luckily, you don't have to be a sommelier to pick the perfect wine for your pasta feast. Stick to these delicious pairings compiled by the experts at Food & Wine magazine.Recipe: Fusilli with Summer Tomato SauceWine pairing: Dolcetto: 2007 Poderi Luigi Einaudi Dolcetto di DoglianiThis medium-bodied, slightly tangy Italian wine is excellent with acidic tomato sauce.Recipe: Spaghetti with Parsley Almond PestoWine pairing: Pinot Grigio from Alto Adige: 2007 Brigl Sielo BluA simple, lively white will cut through the pesto's richness and complement its herbal and nutty flavors.

Recipe: Fettuccine Alfredo with AsparagusWine pairing: New Zealand Sauvignon Blanc: 2008 Cupcake VineyardsA forcefully acidic white wine will balance this sauce's considerable richness. best red wine brands price in indiaPlus, Sauvignon Blanc's grassy, green flavors go well with asparagus (which makes many wines taste unpleasantly vegetal).where can i buy wine tagsRecipe: Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaWine pairing: Valpolicella: 2007 AllegriniThis uncooked tomato-and-herb based sauce demands a red that won't quash its light, zippy flavors. beer and wine wedding receptionCherry-scented Valpolicella, with its lively acidity, fits the bill.wine bar nyc menu

Recipe: Perciatelli with Meat Sauce and FontinaWine pairing: Rich Sangiovese-based wine, like a Rosso di Montalcino: 2006 Il PoggioneThe sauce's cooked tomatoes suggest a red with some zing, and the meat demands one with some heft. best selling italian wineA Sangiovese — one that leans toward the richer end of the scale — is a good choice.best red wine from 2008Recipe: Supersize Meatballs in Marinara SauceWine pairing: Brunello di Montalcino: 2005 Terra RossaBrunello, a Tuscan wine made from Sangiovese, has both the acidity to match the tangy tomato sauce and the richness to complement the veal, pork, and beef meatballs.Recipe: Linguine with Shrimp and Creamy Roasted TomatoesWine pairing: Pinot Gris: 2007 RoxyAnnWith its creamy texture and lively, citrusy flavors, Pinot Gris can accommodate both rich cream sauces and delicate seafood.

Recipe: Tortellini with Ham, Peas, and Tomato Cream SauceWine pairing: Valpolicella Classico: 2007 AllegriniA light, fruity, and very crisp Italian red will cut the sauce's creaminess and refresh the palate.Recipe: Lasagna with Mushrooms and Lamb SausageWine pairing: Barolo: 2005 MassolinoBarolo is a classic match for mushrooms and will also pair well with the lamb sausage.Recipe: Penne Rigate with Spicy Braised SwordfishWine pairing: Fruity Sicilian rosé: 2008 PlanetaReds often clash with fish, but a rosé will pair nicely. A chilled, fruity wine is a good choice for a spicy dish.Recipe: Fusilli with Roasted Eggplant and Goat CheeseWine pairing: Ribolla Gialla: 2007 DorigoThis Friulian white has a a crisp floral character that works well with the dish's tangy goat cheese.Wine pairing: Chianti Classico: 2006 Antinori PèppoliChianti Classico is a classic partner for tomato sauces, plus it has the richness to stand up to this cheesy baked pasta.Recipe: Spaghetti with Chicken and Thai Peanut SauceWine pairing: Kabinett Riesling: 2007 Joh.

Jos. Christoffel Erben Ürziger WürzgartenA little bit of sweetness in the wine will balance the Asian spices here.Recipe: Whole Wheat Rigatoni with Roasted VegetablesWine pairing: Pinot Noir: 2007 Wild Earth Central OtagoThis dish's tangy olives, bright tomatoes, and rustic whole wheat pasta make it a great match with a fragrant, earthy Pinot Noir.Discover where good living meets good eating: Enter the Bertolli Mediterranean Race Sweepstakes.A bottle of wine to share makes a romantic spaghetti and meatballs dinner even more indulgent. Choosing the best wine to go with your dinner depends on your personal taste but can be guided by the flavors in the sauce or meatballs, your budget and what’s being served on the side. When in doubt, the safe choice of wine for a pasta dish with hearty beef meatballs and rich red sauce is a full-bodied Italian red. Although Chianti appears on most Italian menus and you may be familiar with its dryness and heavy tannins, consider trying a lighter-bodied Valpolicella with its hint of bitterness as well.

Valpolicella, named after the region in Italy where it originates, comes in two varieties: the more intense, bitter and expensive Amarone; and the less expensive ripasso with a bit more sweetness and a lot more alcohol. The fruity and bubbly Lambrusco, a sweet red typically served chilled, complements spaghetti and meatballs, especially when the sauce or beef contains an extra kick of spiciness. More expensive Lambrusco may have a semi-sweet taste. If dryer reds suit your taste, consider a red from outside Italy. South American and Californian wines such as cabernet sauvignon, merlot and malbec all complement spaghetti and meatballs but contain varying degrees of sugar and tannins. Malbec tastes the sweetest and can be served slightly chilled. Cabernet sauvignon should be served at room temperature to those who prefer a dry and highly tannic wine. At the top end of wine choices for spaghetti and meatballs, choose a Chianti or Sangiovese blend from the Tuscan region of Italy. These red blends provide a complexity of flavor with dark fruit overtones and bitter coffee undertones.