How to pair wine and food

Like for all courses, there is a perfect wine pairing for every appetizer, respecting both the general rules of food and wine pairing as well as the serving sequence of the dishes.

Appetizers can be cold or hot, simple in their ingredients, or more complex. The possible wine pairings vary according to the kind of appetizer, whether it is meat-based or fish-based, with cheese, with salami, with eggs, with vegetables.

Traditional pairing rules (for example by contrast or similarity) apply to the combination of wines and appetizers as well, with some considerations that need to be made case by case.

 

• Fish-based appetizers can be paired with a fresh and light wine such as a Soave or a Chardonnay, ideal for accompanying these delicate dishes without overwhelming their flavor. With tomatoes, the combination with a rosé wine is also possible.
• Meat-based appetizers go well with red or rosé wines, where the structure of wine follows that of the dish.