A basic rule that will help gourmets to untangle each rice-based recipe: rice is a sounding board of taste, capable of welcoming and enhancing any flavor. It is therefore sufficient to think about which wine goes best with the basic ingredient of the dish: cheese, meat, fish, vegetables. And that’s it.

For example, a wine to be paired with seafood and fish risotto must express flavor and sweetness like Bianco di Custoza.

Pumpkin risotto, or made with radicchio or other vegetables can be paired with Merlot or Bardolino, whose soft taste has a long and pleasant aromatic persistence.

Another observation to make when it comes to pairing wine and risotto concerns the creaming: the fat component given by butter and cheese which greatly affects the sensations on the palate. Combining this aspect with the natural sweetness of rice, in most cases an excellent choice can be made with young wines fermented in steel barrels.