Prosecco or Barolo wines offer delicious bubbles to elevate the experience of an Italian meal, making the dining experience truly delicious and memorable. However, remembering to complement each dish with an appropriate wine intensity level is key.
Cabernet Sauvignon wines pair beautifully with hearty dishes such as Bolognese sauce or juicy steak, as well as tomato-based sauces like Arrabbiata or marinara.
No one can resist a delightful glass of Chianti with a hearty lasagna or tomato-based pasta dish! Its acidity helps balance out the richness of its sauce, keeping your tastebuds happy throughout every bite.
Chianti wine pairs well with cheese dishes and pizza. Its moderate acidity complements many Italian classics like bolognese, marinara sauces and arrabiata dishes perfectly.
Chianti pairs perfectly with seafood dishes like Chioppino. Its briny fish aroma and tomato-y flavor complement each other beautifully, creating the ultimate pairing!
Pinot Noir is a light red wine with earthy undertones that pairs beautifully with tomato-based dishes such as classic marinara or pesto pasta dishes. Additionally, this wine goes well with pizza or flatbread since its acidity stands up well against that of tomato sauce while complementing cheese's flavors perfectly.
Pinot Grigio (or Pinot Gris in Oregon and France) is another popular white wine to complement Italian cuisine. Boasting subtle hints of apple, melon and other light flavors, this light-bodied wine makes an excellent companion for lighter seafood dishes such as lobster, crab claws, oysters or clams.
Chardonnay wines boast refreshingly fruity notes that pair beautifully with most Italian appetizers and lighter main courses, such as creamy pasta dishes or risotto dishes. Oaked Chardonnays stand out as especially versatile accompaniments.
Chardonnay wines owe much of their character to their oak aging program at wineries, including type of wood used, toast level and time spent in oak barrels. All these factors impact its flavour profile and individual character traits of this delicious white.
Look to where the grapes come from when pairing wine and food pairing, using this as a guideline: "if it grows together, it goes together". This applies equally well when it comes to wine and food matching.
Tomato-based pasta sauces like marinara, pomodoro and arrabbiata go well with medium-bodied red wines such as Chianti or Sangiovese; they also pair nicely with Cabernet Sauvignon's fuller body, which boasts notes of blackcurrant and leather earthiness.
Prosecco sparkling wines are popular choices for date nights, happy hours and girl's night out events. Their sparkling quality pairs well with caprese salad, bruschetta and cured meat appetizers - and are an exquisite complement for pizza or flatbread.
No matter if it's pasta or flatbread on your menu, pairing your meal with the right wine can elevate your dining experience. Cabernet Sauvignon pairs wonderfully with Italian fare that includes cured meat.
Creamy sauces like Alfredo can be enjoyed with either Chardonnay or Pinot Noir depending on your preferences and the cheese used in its creation. While flour or milk can help lower calories while also altering its flavour, herbs such as oregano or thyme can add subtle spice notes that add depth.
Pairing wine and Italian food successfully means striking the right balance between its strength and flavors in both. There are many delicious wines and foods from which you can select when it comes to pairing Italian dishes with wines.
Pinot Noir makes an excellent accompaniment to red meat sauces like ragu barese. It also pairs nicely with pasta and cheese dishes like linguine carbonara.
Sangiovese wine pairs perfectly with many pizza toppings, particularly those featuring mushrooms or truffles, as well as meaty Italian dishes such as sausage or bresaola.
Italy boasts an extensive coastline and variety of lakes, making for an abundance of seafood dishes to sample. Pair some scampi or shrimp with an aromatic Sauvignon Blanc wine for an enlivening and lightened dining experience.
An elegant seafood dish like monkfish coda alla Livornese pairs beautifully with a robust Cabernet Sauvignon, making a fantastic duo that goes well with both rich seafood dishes as well as tomato-based sauces on pasta or pizza.
For lighter pasta dishes, pair a glass of rose or Prosecco with each bite for added refreshment and to enhance its flavors. It will help clear your palate between bites of richer sauces, and bring out their aroma and flavors even further.