PASTA AND WINE PAIRING WTH SOLOVINO
Pasta is poetry on a plate — ribbons of dough twirling in sauces that sing with garlic, cream, basil, or tomato. And wine? Wine is the companion that finishes the sentence, the echo that deepens the flavour story. At Solovino, the world’s vineyards are brought to your doorstep in Kenya, offering a symphony of wines that elevate every pasta moment.
🍋 Fresh & Herbal Pestos
For a pesto pasta — where basil and olive oil swirl with pine nuts and Parmesan — you want a wine that mirrors that green vitality, citrus elements and freshness...Vermentino would be your first choice..i.e Pasquiers Sauvignon blanc Vermentino would be a classic go to
The Vila Nova Vinho Verde is that bright companion: crisp, fragrant, and lightly effervescent, its citrus lift gently cleanses the palate so every forkful tastes like the first. Likewise, Dom Riesling — with floral and citrus aromas — brings elegant acidity that lifts pesto’s herbal richness.
What not to use - Heavy, oaky tannic wines - where the weight of the red fights with the basil. The basil turns bitter and the wine feels jammy
🍝 Creamy Carbonara
When silky egg and pecorino cling to pasta strands, your wine should be a refreshing counterbalance. Reach for something like Heaphy Pinot Gris — its ripe orchard notes and crisp finish cut through the creamy texture, making each bite feel lighter and more joyous.
What not to use - heavy red in general would overpower the dish
🍅 Tomato‑Rich Classics
Tomato sauces, with their bright acidity and sun‑kissed herbs, thrive with wines that echo their zest. A youthful white like Ancora Pinot Grigio makes for a joyful pairing: citrus and green apple tones play off tangy marinara, refreshing the palate after every forkful. Tomato acidity in food like wine acidity to match and not over power so light red like Ancora Montepulciano and Pasquiers Grenache noir would be appropriate
🍷 Meaty Ragùs & Hearty Bolognese
When ragù simmers all day and the sauce hugs every nook of the pasta, you need a red that can stand tall yet stay graceful. A bottle like Sharpham Estate Pinot Noir offers bright red fruits and gentle spice without overwhelming tannin — its supple nature complements rich meat without masking flavour.
What not to use - Garlic and high alcohol do not compliment each other well - High alcohol (14%+) will feel hot and bitter and the dish wont feel fresh
If you prefer something a little bolder — yet still flexible — Pasquiers Grenache Noir carries juicy berry notes and warm spice that dance with ragu’s depth.
🌸 Rosé for Almost Everything
Finally, for those carefree pasta nights — from seafood linguine to simple aglio e olio — a vibrant rosé like Wildeberg Wild House Grenache Rosé offers precision and versatility. Its crisp acidity and bright red fruit tones seamlessly bridge the flavours of land and sea, cheese and herbs alike. Provencal style rose with an element of Grenache Noir
