I receive a lot of questions about pairing food and wine, especially when Autumn comes. It's an endless field and can be quite complicated, still learning! When asked, I try to convey the message that the better is the food and wine combination, the more enjoyable experience you get on both! The basics? Pair red wines with bold-flavoured meats (e.g. red meat) and white wines pair best with light-intensity meats (e.g. fish or chicken). What about pasta? It's my favourite, I am Italian after all... Everyone loves it, ideal and easy for the festive menu, and for perfect wine pairing just think about the sauce. Pasta and tomato based sauce Medium bodied red wines like Primitivo, Sangiovese or a Sicilian Nero d'Avola. When adding red meat (like for lasagne), these are good choice too for as long as your wine is structured enough to balance the richness of the sauce. Pasta and creamy cheese sauce Full bodied white wines like a Sicilian Chardonnay, or a light bodied red like a Nerello Mascalese or a Pinot Noir for a more intense cheesy sauce. Pasta and sea food So much choice, medium bodied whites like Pinot Grigio or a Sicilian Catarratto (my favourite). The acidity of the wine add refreshning bitterness. If you add tomatos in your scampi, go for a Rosé, like an excellent Etna or even pick bubbles like a Prosecco or a Spumante Brut. Buon appetito.
When asked, I try to convey the message that the better is the food and wine combination, the more enjoyable experience you get on both!
The basics? Pair red wines with bold-flavoured meats (e.g. red meat) and white wines pair best with light-intensity meats (e.g. fish or chicken).
What about pasta? It's my favourite, I am Italian after all... Everyone loves it, ideal and easy for the festive menu, and for perfect wine pairing just think about the sauce.
Pasta and tomato based sauce
Medium bodied red wines like Primitivo, Sangiovese or a Sicilian Nero d'Avola. When adding red meat (like for lasagne), these are good choice too for as long as your wine is structured enough to balance the richness of the sauce.
Pasta and creamy cheese sauce
Full bodied white wines like a Sicilian Chardonnay, or a light bodied red like a Nerello Mascalese or a Pinot Noir for a more intense cheesy sauce.
Pasta and sea food
So much choice, medium bodied whites like Pinot Grigio or a Sicilian Catarratto (my favourite). The acidity of the wine add refreshning bitterness. If you add tomatos in your scampi, go for a Rosé, like an excellent Etna or even pick bubbles like a Prosecco or a Spumante Brut.
Buon appetito.