PASTA	STYLE OF WINE	NANCY'S SUGGESTIONS
with Vegetables or Herbs	Light bodied whites or reds with herbal character and crisp acidity	Sauvignon Blanc, Albarino Dry Riesling Cabernet Franc
with Cream Sauce	Whites with no oak and crisp acidity OR Light, high acid reds	Dry Riesling Pinot Grigio (Gris) Barbera Loire Cabernet Franc
with Red Sauce (no meat)	Light or medium bodied reds with good acidity	Dolcetto Pinot Noir Sangiovese
with Red Sauce (meat or anchovy)	Medium or full bodied reds with deep fruit and good acidity	Montepulciano Nebbiolo Aglianico
Baked Dishes	Full bodied reds with firm structure and good acidity	Amarone Barolo Zinfandel