The main aspect of a pasta dish that is being paired is the sauce. The wine and sauce involved in the meal should compliment, instead of battle or overwhelm, one another. More acidic wines tend to do well with cheese and tomato sauces. Try a read wine with cheese and a crisp white for tomato. Pesto sauce is best served with a healthy red wine such as Docetto or Beaujolais. Fruity Zinfandels also work well with the herbs involved in pesto sauce. Alfredo sauces are a good match with Pinot Blanc, Pinot Noir, and Sancerre. With macaroni and cheese, Chardonnay and Cabernet Sauvignon compliment well. Pasta Primavera, on the other hand, is often paired with Grigio or Viognier wines. Pizza can also be paired well with wine. Different toppings on the pizza call for different wines. Pepperoni, for example, goes well with Barbera or Chianti, while vegetarian pizzas work better with just the Chianti.