Although most Roman trattorias would serve you a bottle of chilled Frascati, a dry white wine from Lazio that’s both extremely versatile and fun-to-drink, I find that a fresh, mineral rosé is the ideal partner for carbonara pasta. This hearty Roman classic needs a wine with a bright acidity and floral accents that has the ability to harmonize with the richness of crispy guanciale (Roman cured pork) and highlight the creaminess in your carbonara pasta. The 2016 Toscana IGT Belvento Velarosa from Petra winery in Tuscany is a great option.
A great wine pairing for carbonara pasta
This Tuscan medium-bodied rosé has smooth, well-integrated tannins and flavors leaning toward red fruits. What I really appreciate about this vino rosato is its refreshing character, which makes it especially suitable to pair with the guanciale-and-egg combo that falls under the name of carbonara.
Made with 100% Grenache grapes, Petra’s Belvento Velarosa is a pale salmon colored rosé that shines with orange undertones and delivers a mouthful of raspberries and pomegranate. Although its flavor profile is closer to red wine, the texture of this pink wine is particularly crisp and lively.
This Tuscan rosé has all the characteristics to pair beautifully with a complex dish like carbonara pasta. And it’s also budget-friendly, which makes the wine pairing even more delicious.
If you haven’t already, keep your eyes out for Petra wines, which have been widely praised by critics all over the world. Petra winery is nestled in the hills of Tuscan Maremma and has been designed by superstar architect Mario Botta.