COMBINING WINE AND FOOD

The taste of food depends on the ingredients we employ and on the ways we prepare the dishes.The organoleptic features of a wine depend on the vineyard, on the different kinds of soil, on the climatic conditions and on the different production styles.The body of the wine must conform itself to the structure of the dish. A dish of delicate flavour requires a light wine, while a rich dish needs a well-structured wine,

With appetizers white, dry or sparkling wines should be preferred, while red, young wines are more suitable with more structured dishes, such as cold cuts.

.
Pinot Nero D.O.C.
extra dry
Sparkling Wine

PASTA AND RICE

The taste of pasta and rice depends on the seasoning we employ. Fish-based seasoning requires white wines, more or less full-bodied according to the dish structure.
Meat-based seasoning requires a red wine, preferably not too bulky. If pasta is seasoned with fully scented elements, the wine we combine it with needs to have suitable aromatic features.

Meat can be cooked in hundreds of different ways, each leading to different tastes. As a general rule, red meat prefers red wines, while white meat, particularly if it is served cold, can be accompanied by well-bodied white wines.

If we employ a certain white wine while we prepare "stracotto" or " brasato" ( stewed meat), we must drink the same wine along with the dish. Full-bodied red wines should be preferred with strong-flavoured dishes, such as game.

Disches containing tasty sauces can be combined with tannic and suitably alcoholic wines.

.
Barbera D.O.C. Still Wine

Fish generally requires white wines, but there can be exceptions, such as in the case of fat stewed fish, with which even a light red wine is preferable.

The cooking method influences the choice of the wine to be combined with the dish. Boiled fish requires a less bodied wine than roasted fish. Fried fish, as usually all fried food, requires a dry, white wine with suitable acidity.

Delicately flavoured fish, such as lobster and shell-fish, can be well combined with fresh, dry, delicate white wines, or with sparkling wine.

.
Pinot Nero D.O.C. (Serie Numerata) Lively Wine

CHEESE

Combining cheese with the right wine is very complex. The wide difference of the taste features determines a great variety of possible combinations. Soft and non-ripe cheese requires light, little-bodied wines, either red of white. Hard and ripe cheese prefers better structured wines.

Confectionery requires sweet wines. Of course, the body of the wine must be suitable to the structure of the pastry.

.
Sangue di Giuda D.O.C. Lively Wine