Some Ligurian wines are happily paired with Pesto Genovese, the pride of Italian cuisine, a famous Ligurian sauce made with PDO Genovese Basil that is ideal for dressing pasta.
Do you know which Ligurian wines these are? Find out about them in our news!

Today, for all of you dear friends, we give some suggestions for pairing our Pesto Fresco Genovese with Ligurian wines that are ideal for enhancing the characteristics of our ancient raw sauce.

Ligurian wines to pair with Pesto Genovese: white or red?

Let’s start with the fact that pesto is made with ingredients that give a certain fattiness and unctuousness in the mouth, such as extra virgin olive oil, cheeses, and pine nuts.
It goes without saying that one of the main characteristics of Ligurian wines ideal for accompanying a meal that includes dishes prepared with Pesto Fresco Genovese will be its ability to degrease the palate and cleanse the mouth of the greasy sensation.
Wines that possess some acidity will be the ideal ones, then. Those that leave a nice fresh mouthfeel, and as for that, white ones are preferable to reds.
Moreover, it is ideal to choose wines that as for aroma and taste are in balance with Pesto Genovese: they should not disturb each other, but enhance each other.
Almost all young or medium-aged dry white wines give the palate that sense of freshness that is perfect for fully enjoying an excellent pasta served with Pesto Fresco Genovese.
Do you know why?
While the bitterness of red wine tannins would overlap with the strong flavor of raw basil and garlic, white wines, being less rich in tannins, give a perfect sense of astringency, leaving a very pleasant taste, which prepares the palate for the next bite .

Ligurian wines and Pesto Genovese: which wine to choose?

So, to be in balance with the taste of Pesto Genovese and its unmistakable aroma, you need a wine that is flavorful and fragrant but light, not at all aggressive.
Theexcellent pairing is Pigato from the Riviera Ligure di Ponente.
There is also an excellent relationship with Vermentino from the Colli di Luni and, for those who do not want to give up red, Rossese di Dolceacqua, produced in western Liguria, which is light and delicate to our treasure: Pesto Genovese.
Which one do you prefer?