Matching wine with pasta is wholly dependent on the sauce, as that is what really drives the dish’s flavour. Here are wine matches for the three most popular pasta dishes, which can also be used for most other dishes made with either red meat, a white sauce or a tomato-based sauce.

Carbonara does not traditionally include bacon or pancetta, though this later addition adds complexity to the dish. The wine will need to match, enhance and cut through the creamy egg and cheese sauce. A good quality Pinot Grigio can be a lovely accompaniment. You want light, crisp citrus fruits with a slightly honeyed character – look for Pinot Grigio from the Alto Adige or from Friuli-Venezia Giulia’s Collio regions in the north east of Italy. Other white wines from central and northern Italy to look out for are Gavi di Gavi from Piedmont or Soave from the Veneto.

Bolognese or beef ragu are rich, comforting sauces with an outstanding depth of flavour when cooked over a long period of time. Because of the slow cooked meat and depth of flavour a ragu can achieve, this sauce can handle wines with more power and tannin. Brunello di Montalcino, made from Sangiovese, in Tuscany is a serious wine with complex flavours of cherry, earthy spices, leather and mellow oak, all of which can bring any ragu to life. Aglianico from Southern Italy, especially the top forms like Taurasi, can be big and boisterous when young, though with bottle age can mellow into another fantastic option. Outstanding Montepulciano d'Abruzzo from the Rosso Conero appellation is another wine worth finding to accompany this dish.

Arrabiata is a classic tomato-based sauce which can vary in depth and flavour. Lighter versions can match very well with crisp Italian whites such as Verdicchio, Vermentino, Pinot Grigio and Gavi. Once you add basil, garlic and other vegetables, then the light, red wines of Italy also become a wonderful match, including entry-level Chianti from Tuscany, Valpolicella from the Veneto and Dolcetto from Piedmont.