Italian food and wine pairings — does it get any better than that? Today, we’re going to take a look at some of the best pairings. Thanks to Italia Living and Cooking My Dreams for their help with this article.
Key Rules
Understanding the basics of wine pairing can significantly enhance your Italian dining experience. By considering the weight, flavor, and regional characteristics of both the food and wine, you can create delightful combinations that elevate your meal.
Here are some key rules to follow:
- Match wine with foods that have similar richness and texture. A nice acidic Chianti will pair perfectly with a tangy tomato based pasta with a pungent cheese, like parmiggiano. A light, crisp and fragrant Vernaccia white from San Gimignano in Tuscany is well suited for all seafood dishes, and light cream sauces.
- Balance tastes. Remember that salty and sour tastes in food will make wines taste milder (fruitier and less acidic), whereas most sweet and savory tastes make wines taste stronger (drier and more astringent).
- Balance the acidity of the food to the wine. Pinot Grigios are great with citric-based foods like lemon chicken or light and floral soups or stews.
Classic Italian Food and Wine Pairings
- Antipasto: Pair with a crisp white wine or a medium-bodied red like Chianti to complement the variety of flavors.
- Pasta with tomato sauce: Chianti or Sangiovese works very well, as the wine’s acidity balances the sauce’s richness.
- Pasta with cream sauce: Here is where a full-bodied white like Chardonnay or a light red like Pinot Noir works best.
- Truffle dishes and red meat: Barolo, often called the “King of Wines,” is bold, tannic, and complex. It pairs beautifully with rich dishes.
- Pizza: Montepulciano d’Abruzzo is fruity, earthy and easy-drinking-perfect.
- Grilled meats: Nero d’Avola, a Sicilian red, is full-bodied with dark fruit notes and spice. It is perfect for grilled sausages, lamb or hearty meat sauces.
- Seafood: Light and zest, Pinot Grigio is a great match. Its crispness enhances the delicate flavors of seafood.
- Cheese: A fun combination is a rich Gorgonzola with a sweet wine like Vin Santo or Port.
6 comments
I love pairing a white wine like chardonnay with linguine and a pesto or olive oil sauce. Seems to create a nice zing on the palate. Sometimes I even get away with a white zin and pasta!
Yum yum yum. Thanks for the great suggestions.
LOOOOVE WSAH! I had so much fun at last week’s tasting.
Thanks, Jeanine! I did too!
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