Wine tips

How to pair wine with food? Little guide to food pairings

Come abbinare il vino al cibo?

Matching wine with food

Pairing wine with food is an art that requires time and knowledge. Generally, wine is a versatile ingredient and can be paired with many types of food. However, it is good to know that each wine has its ideal companion to be best enhanced. Let’s now look at some tips for pairing wine with your favorite dishes.

Red wine and meat:

For a meal with grilled meat or stew, it is good to choose a full-bodied, structured red wine such as Barolo. In fact, the tannin in the wine helps counteract the fattiness of the meat. For more delicate meats such as tenderloin or lamb, we recommend choosing a Pinot Noir or Merlot because these wines have a less robust and tannic flavor, but still powerful enough to accompany the meat without overpowering it.

White wine and fish:

If the main course is fish or seafood, it is advisable to choose a fresh, light white wine such as Pinot Grigio. In fact, the acidity of the wine perfectly balances the delicate flavor of the fish. For fattier fish such as salmon or herring, choose a more structured white wine such as Chardonnay. A mineral, dry white wine such as Vermentino can also be used to accompany pasta with clams.

Cheese and wine:

For fresh cheeses such as mozzarella or Brie, it is recommended to choose a fresh, light white wine such as Pinot Grigio, while for aged cheeses it is preferable to choose a full-bodied red wine such as Barbaresco. Finally, for blue cheeses such as Gorgonzola, it is recommended to choose a sweet and fruity wine such as Moscato d’Asti.

Wine and dessert:

For sweet and light desserts such as chocolate mousse or fresh fruit, choose a sweet and fruity white wine such as Moscato d’Asti. If, on the other hand, the dessert is nut-based, such as an almond cake, a fortified wine such as Amaretto or Marsala is the right choice. For chocolate desserts, Port is the ideal wine because its sweet, fruity flavor contrasts perfectly with the bitterness of the chocolate.

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