Better together: What to drink with marinara

It's time to break out of your Chianti rut.

If you reach for that trusty Tuscan every time pasta and red sauce hit the table, you're missing out on a world of great pairings, says Gary Vaynerchuk, the energetic host of the Web program Wine Library TV.

When it comes to mating wine with marinara, Vaynerchuk advocates breaking with tradition.

"This will surprise many, but I often drink WHITE wine with marinara sauce," he said via e-mail. "No, I'm not talking California chardonnay, and I don't want a lot of oak. A white wine that is rich yet crisp works tremendously."

It works because high-acid whites can complement the acidity of the tomatoes, says Vaynerchuk, author of the forthcoming "Gary Vaynerchuk's 101 Wines Guaranteed to Inspire, Delight and Bring Thunder to Your World."

Among his suggestions -- the Domaine Baubiac Viognier 2004 ($17), which he calls "a terrific food wine with back end acidity that would complement a lighter sauce very well."

Particularly bold marinaras, including those loaded with garlic, may need a hearty red. In that case, head to Spain for Tempranillo-based wines such as Ercavio Roble La Mancha 2006 ($10), he says.

"I'll toss out one more curve ball, because I LOVE veggie action in my wines," Vaynerchuk adds. "For me that means cabernet franc. The premier growing region for cabernet franc is Chinon, and the Noblaie Chinon Rouge 2004 ($14) is an obscenely well balanced wine that brings veggies and cocoa action that just flat out WORKS with marinara."