Chianti Blend

The acidity in the tomato-based sauce calls for wines with good acidity and moderate tannins that can complement rather than compete with the dish. Medium-bodied Italian reds like Chianti and Sangiovese cut through the richness while enhancing the savory tomato flavors. For beer pairings, the caramel and toasted malt notes in Amber Ales and Vienna Lagers balance the acidity of the sauce, while Belgian Dubbels offer complexity that elevates this classic dish.

Pasta with tomato sauce features bright acidity and umami notes that call for wines with good acidity and moderate tannins to complement without overwhelming. The classic tomato sauce pairs beautifully with medium-bodied Italian reds that echo the dish's heritage, while refreshing, crisp beers with moderate hop character can cut through the sauce's acidity while complementing its savory elements.

Tuscan bean soup (ribollita or zuppa toscana) features earthy cannellini beans, aromatic vegetables, herbs, and often kale or cavolo nero in a rustic, hearty broth. The earthy, savory flavors call for wines with balanced acidity and subtle earthiness, while beers with moderate body, slight spice notes, and cleansing carbonation complement the soup's richness without overwhelming it.