How to pair wine and food
In this section we would like to give you advice and tips on how to combine the right wines to your favorite Italian dishes.
Sea-flavored pasta can be perfectly paired with a white wine as well as a red one according to the method of preparation of the dish or its ingredients.
First courses based on particularly fatty fish or those that use aromatic herbs and spices require young white wines, with good freshness and flavor as well as good structure and taste-olfactory persistence, capable of withstanding the strong flavors of the condiment.
Also not to be underestimated is the combination of fish-based first courses with young and delicate rosé or red wines, perfect for harmoniously accompanying the flavors of the sea without overwhelming the flavors of the dish.
Spaghetti with seafood or crustaceans require white wines with high fragrance and good intensity. Alternatively, Classic Method sparkling wines are also perfect to accompany the strong flavor of the sauce with a good effervescence.
Dry white wines are generally the perfect companions for fish sauces, better if served fresh. The softness of the wine will vary according to the spiciness and characteristics of the dish being tasted, which will require greater or less aroma persistence from time to time.
First courses based on stuffed pasta or seasoned with meat and game sauces are generally paired with richer and more structured wines, with a full and generous flavor, savory and aromatic, intense and persistent.
If the aromatic sensations of the dish are more complex, more savory and aromatic, even spicy (as for lasagna, cannelloni with meat and béchamel, agnolotti with braised sauce, or tagliatelle with meat sauce) red wines must accordingly be more structured, softer and warmer, full-bodied and with a greater aromatic persistence.