Are you organizing a dinner at home and don't know what wine to serve? Or do you want to impress your friends by confidently choosing the right bottle from the wine list at the restaurant?

We know very well that the success of a meal always depends on the drinks with which you choose to accompany the dishes, but with all the excellent wines we have in Italy the choice is difficult, so we thought we would also accommodate those who don't really have a Fisar sommelier diploma with a complete guide to pairing wines and dishes! 😁

Guide to pairing wine and dishes

We know that pairing can be a subjective matter, but below we provide a guide to the most classic pairings divided by course which will allow you to avoid making mistakes if you are not yet very expert.

APPETIZERS

Cold appetizers

• Recommended wine: Prosecco
  • Prosecco, with its freshness and lightness, is an excellent choice to accompany cold appetizers such as mixed cold cuts, fresh cheeses and bruschetta with tomato. Its effervescence cleanses the palate, preparing it for the next meal, while its fruity note harmonizes perfectly with the variety of flavors present in the appetizers.

Hot appetizers

• Recommended wine: Soave
  • Soave, with its aromatic profile and soft acidity, pairs well with hot appetizers such as omelettes, crostini and meatballs. Its freshness and lightness balance the richness of these dishes, while its floral note adds a touch of aromatic complexity.
    
    

FIRST DISHES

Pasta

• Recommended wine: Chianti ( Terre di Casanova Chianti DOCG , Terricciola, Pi)
• Chianti, with its fruity character and light acidity, is an ideal companion for a variety of pasta dishes, with both meat and vegetarian sauces. Its sharp acidity goes well with the tastiest dishes, while its soft structure and delicate tannins harmonize with al dente pasta.

Risotto

• Recommended wine: Pinot Grigio
  • Pinot Grigio, with its fresh and mineral profile, goes well with creamy risottos, seafood risottos and spring risottos. Its lively acidity and fruity note add a touch of freshness to creamy dishes, while its light structure does not overwhelm the delicate flavors of risotto.

SECOND COURSES

Meat

• Recommended wine: Brunello di Montalcino
  • Brunello di Montalcino, with its complex structure and soft tannins, is perfect for accompanying a variety of grilled, roasted and braised red meats. Its intensity and long persistence in the mouth go well with more substantial dishes, while its fruity note adds a touch of freshness to the dish.

Fish

• Recommended wine: Vermentino ( Punto di Vista Vermentino IGT , Terricciola, Pi)
  • Vermentino, with its freshness and lively acidity, is ideal for pairing grilled, fried or prepared fish dishes with light sauces. Its lightness and fruity note harmonize well with the delicate flavors of the fish, while its lively acidity cleanses the palate, preparing it for the next dish.

Game

• Recommended wine: Amarone della Valpolicella
  • Amarone della Valpolicella, with its intensity and complexity, pairs beautifully with game-based dishes such as wild boar, hare and deer. Its complex structure and soft tannins go well with the robust flavors of game, while its long persistence in the mouth adds a touch of elegance to the dish.

TRUFFLE

White truffle

• Recommended wine: Gavi
  • Gavi, with its fresh, mineral profile, beautifully complements the intense, earthy flavors of the white truffle, creating an extraordinary tasting experience. Its lively acidity cleanses the palate preparing it for the next dish, while its mineral note adds a touch of complexity to the dish.

Black truffle

• Recommended wine: Barolo
  • Barolo, with its robust structure and strong tannins, pairs well with dishes prepared with black truffles, such as risottos and fresh pasta. Its intensity and long persistence in the mouth go well with the intense flavors of the black truffle, while its fruity note adds a touch of freshness to the dish.

CHEESES AND SWEETS

Cheeses

• Recommended wine: Barbera
  • Barbera, with its medium body and fruity flavours, pairs well with a selection of cheeses, both fresh and aged. Its lively acidity and soft tannins harmonize well with the variety of flavors present in the cheeses, while its fruity note adds a touch of freshness to the dish.

Sweets

• Recommended wine: Vin Santo ( Vin Santo del Chianti DOC Corbellice )
  • Vin Santo (or Vinsanto), with its aromas of dried fruit and honey, is perfect for accompanying a variety of Italian desserts, such as tiramisu, cannoli and fruit tarts.

Conclusions

Pairing wine and food is an art that can transform an ordinary meal into an extraordinary dining experience. With this guide, you are ready to explore the delights of Italian cuisine accompanied by the country's best wines. Remember to experiment and find the combinations that best suit your palate.

And if you need further suggestions, on our shop you can find a vast selection of wines from the best artisanal Tuscan farms! Contact us via chat for further information!

Bon appetit from Spilucco!