How to pair wine and food

Meat-based dishes and red wine are certainly the most classic of combinations in the common imagination, but it is always important to take into account what type of meat we have on the plate, so as to be able to accompany the suitable wine. Not to be overlooked are the side dishes that accompany the main dish as well.

How to pair wine with meat?

• Red meats are typically paired with full-bodied red wines, with a marked presence of tannins and an important evolution, such as Valpolicella Ripasso or Amarone della Valpolicella DOCG. Sometimes, however, we can also go for fresher combinations such as those between meat tartare and Valpolicella Classico DOC. A fresh combination that is rich in notes of red fruits and spices.

   

• For white meats the choice may vary. In combination with dishes rich in Mediterranean herbs, vegetables or pinzimonio one can prefer white wines. In this case, a greater structure can be sought in the wine, for example by choosing a Soave obtained from old vines and aged in barrique, in which the aromas are concentrated and enriched by the passage in wood and aging.