Successfully matching wine with pasta is greatly influenced by the style of sauce used in the dish...

Lasagne

A meat lasagne calls for fruity reds, but not heavyweights - a Shiraz or Shiraz blend, for example. A vegetable lasagne relies on the tomato sauce for flavour, which means lighter, not so tannic reds with good acidity such as a young Cabernet Merlot blend. Aromatic white styles such as Riesling, or Semillon blends cope well with the herbs and the acidity of the tomato sauce.

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Macaroni Cheese

For dishes with a creamy cheese sauce, stick to white and not overtly oaked wines. The choice is wide, just make sure they are dry, with good acidity to cut through the cream.

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Ricotta & Spinach Tortellini

The mild flavours and creamy texture, plus tannin-hating spinach, point to white wines. Choose an aromatic light style, dry but not tangy on the finish, such as a Riesling or Semillon Chardonnay.

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Spaghetti Bolognese

A tasty Bolognese sauce calls for a lively young red, with lots of ripe fruit and good acidity. There are plenty of reds - blends and varietals - that fit the bill; start with a moderately spicy Shiraz, and continue from there (Shiraz Mourvedre, Cabernet Shiraz etc).

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Pasta with Pesto Sauce

Whether light and aromatic in style, or richly flavoured and lightly oaked, Chardonnay and Semillon (straight or blended) are winning combinations with the garlicky pesto.

Pasta with Garlic & Oil

Complement the roasted garlic flavours and oily textures with a buttery, oaked Chardonnay or a rich Chardonnay Semillon. In the red corner, serve a savoury Shiraz blend, or a mature Cabernet Sauvignon.

Spaghetti Carbonara

A rich Carbonara contains cream, pancetta and Parmesan, not to mention garlic - delicious but rich. Serve clean, refreshing whites from the latest vintage, ideally light Chardonnay or Riesling. Young reds - a soft Merlot, for example - can partner a calorie-conscious, blander Carbonara, made using milk, smoky bacon and Cheddar.