Pasta and grains

Risotto

Starch and butter give risotto real weight; what you stir into it decides whether the wine should be white or red.

Rich white

Classic

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Starch and butter give risotto a weight that a textured white matches directly.

Try

Serve 10–13 °C

Solid

Reds where earth, herb, leather, and smoke lead ahead of primary fruit.

For mushroom risotto, earthy character in the wine mirrors the fungi.

Try

Serve 15–18 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.