Great Italian Wines for Great Italian Food
Central to the complete Italian dining experience is the harmonious pairing of food with wine. It’s here that each region of Italy offers unique combinations that complement the whole range of culinary delights.
Here we’re going to take a quick look at the art of matching traditional Italian dishes with an array of wonderful Italian wines, ensuring an amazing experience whether you're dining in an Italian restaurant or crafting dishes at home.
Starters and Sparkling Wines
The start of any Italian meal usually features a selection of antipasti, designed to whet the appetite for what is to come.
Beyond the traditional Prosecco and Franciacorta, you might like to consider Lambrusco from Emilia-Romagna for a slightly sweeter option. This sort of wine beautifully cuts through the fat of cured meats and rich cheeses for a more balanced experience, helping to clear the palate.
Pasta with Reds and Whites
Pasta's versatility requires a nuanced approach to wine pairing, considering both the sauce's base and its dominant flavours to make the right choice. Here’s our take:
Tomato-Based Sauces: A Chianti should work for most pasta but you might also consider a Sangiovese from Umbria or Tuscany. It also offers a harmonious match with more acidity and a certain amount of rustic charm. For a lighter pasta dish, a Valpolicella Classico pairs beautifully.
Cream and Cheese Sauces: Dishes such as fettuccine Alfredo, call for wines with good acidity to cut through the creaminess and provide more balance. A Gavi di Gavi, with its crisp acidity and mineral undertones, complements without overwhelming. A Soave Classico brings delicate floral and almond notes that gently enhance the creamy textures.
Seafood Pasta: For these dishes, a Verdicchio from the Marche region, with its crisp green apple and citrus overtones, or a Fiano from Campania, known for its aromatic qualities and a hint of nuttiness, elevates the delicate flavours of the seafood.
Meat Dishes and Reds
Bistecca alla Fiorentina: This amazing Tuscan steak is best enjoyed with a bold Super Tuscan, whose blend of Sangiovese with French elements like Cabernet Sauvignon offers the structure and depth to complement the meat's richness.
Osso Buco: The Milanese speciality pairs brilliantly with a Nebbiolo from Piedmont, where the wine's robust tannins and hints of tar and roses stand up to the dish's hearty flavours.
Ragu alla Bolognese: Aside from Barolo and Barbaresco, consider an Amarone Della Valpolicella for this rich sauce. Its complex bouquet of dried fruit, leather, and tobacco, along with a full body and high alcohol content, makes it an exceptional partner to the meat's intensity.
Seafood and Elegant Whites
A roasted or grilled fish dish finds its match in a Chardonnay from Alto Adige, where the cooler climate produces wines with notable acidity and apple notes, offering a weight that can match the fish's texture.
Sicilian Grillo, with its bold flavours and hint of salinity, mirrors the freshness of shellfish, enhancing dishes like linguine alle vongole.
The key to pairing good Italian wines with the country’s food is not to be scared to sample regional flavours and traditions. These wonderful wines offer endless possibilities to enhance the dining experience. Indeed, each meal presents an opportunity to discover new combinations, enriching the appreciation of Italian cuisine's depth and complexity.