Light, crisp and acidic wines like Trebbiano Spoletino can provide the ideal complement to the zesty flavors found throughout Southern Italian cuisine, from pepperoncini and n'duja to pizza Napoletana.
However, for heavier pasta dishes like Fettuccine Alfredo that require something with more body, oaked Chardonnay works beautifully; so too do varietals from Sardinia and Sicily such as Grillo from Tasca d'Almerita.
White wine pairs well with Italian cuisine. A general guideline is to choose a wine from the same region where your dish comes from - for instance, tomato-based pasta sauce goes best with full-bodied Pinot Grigio or Chianti Classico wines while creamy sauces such as Alfredo or Carbonara can benefit from pairing well with buttery Chardonnays.
Chardonnay wines typically showcase prominent fruit flavors such as apples and peaches. Furthermore, Chardonnay wine may include notes of toasty oak barrel-aged flavors which create the illusion of sweetness even though its sweet.
Oaked Chardonnay pairs beautifully with rich Italian dishes like mushroom risotto and fettuccine alfredo, as well as seafood like flaky fish such as halibut. Spaghetti alle vongole also pairs nicely, as its briny clam flavors complement its mild taste perfectly.
Sauvignon Blanc is another good white wine to pair with Italian cuisine, particularly salads containing herbs such as parsley, basil and rosemary; as well as light chicken dishes and vegetable pasta dishes. However, for optimal enjoyment this wine should be enjoyed chilled; otherwise alcohol becomes obvious while flavor profiles remain muffled while acidity becomes muted and under-emphasised.
Pinot Grigio may not seem like much, but that doesn't make it incompatible with Italian food! Just pay attention to where it hails from and select dishes that reflect this. From age-worthy Grand Cru bottles from Alsace or Oregon in America's light refreshing fruity styles; Pinot Grigio has something to offer every type of Italian cuisine!
As its high acidity and citrus notes pair so well with light proteins like shrimp, it makes an ideal partner in pairing with lighter meals like shrimp spaghetti with extra mozzarella melted in for flavor and texture. This dish will bring out all of its citrus notes while its higher acidity pairs perfectly with creamy sauces.
Pinot Grigio pairs beautifully with both seafood and vegetarian offerings, such as grilled halibut or poached salmon salad with fresh herbs; pasta primavera dishes featuring these elements; and lighter seafood risottos. Oaked Chardonnay pairs equally well with heavier seafood dishes like creamy fettuccine alfredo; its herbaceous qualities make it the ideal companion to dishes featuring parsley, basil, cilantro or other fresh herbs; mushrooms as well as hearty vegetables are great additions.
Sauvignon Blanc (or sauvignon blanc) is a light to medium bodied white wine that ranges in flavor from tart lime and green apple, tropical passionfruit and white peach ripeness. These characteristics may be enhanced through oak aging or batonnage (stirring of lees), though some wines remain entirely unoaked. This versatile variety makes a wonderful crowd pleaser that pairs well with many foods.
As one would expect, Sauvignon Blanc's vibrant herbal notes make it the ideal wine to pair with Italian dishes containing plenty of herbs - like antipasti or pesto sauces - while its acidity helps cut through oily sauces or heavy seafood like scallops and shrimp.
Sauvignon Blanc's vibrant acidity also pairs perfectly with fresh salads featuring light vinaigrettes like caprese salad. Other delicious pairings for this wine include cucumber dill salad, Greek pasta salad, fried zucchini and vegetable risotto.