How to pair wine and food

First courses are distinguished in dishes based on pasta, rice, broths and soups. Each type has its own peculiarities to consider when pairing with wine, depending on the ingredients: meat or game sauces, fresh cheese or vegetables.

• For dishes with a meat sauce or that are stuffed with meat, game, or are rich in flavor and spice, it is always recommended to combine a red wine, whether it is a fresh Valpolicella in its simplest version, up to a Superiore. White meat-based dishes are more suitable to combine with a white wine, even with a structure, such as a Soave. If there are tomatoes in the recipe, the combination with a rosé wine is also a good choice.

• For first courses based on vegetables and fish, a white wine is always recommended, because of its characteristic acidity and fresh and sometimes citrusy aromas, which go well with risottos, pastas, broths and soups and which balance the flavor of these dishes.