Tomato Pasta + Sangiovese

This pasta looks deceptively simple. With roasted tomatoes and spinach and almonds and sun-dried tomato pesto, it has a lot of flavors going on! That’s why I paired it with a relatively simple—yet delicious—red wine.

The pairing: Il Valentiano Rosso di Montalcino.

This is a Rosso di Montalcino, which is like the entry-level version for the more famous Brunello di Montalcino. They’re both made with Sangiovese grapes, in the Tuscany region, but the fancier Brunello is aged longer and made from older vines (and more expensive).

But Rosso di Montalcino is perfectly delicious in its own right, and great for a hearty pasta dinner!

This wine has high acidity that is helpful for balancing an acidic tomato sauce on a pasta. It also has lovely, bright cherry and pepper notes that are a nice addition to tomato and spinach flavors in this pasta. Not too complicated, but delicious enough to make a great pairing.

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