Foodies are fond of saying, “If it grows together, it goes together.” The statement could not be more true of Italian wines. Italy’s widespread vineyards generate some truly amazing red and white wines from premium quality grapes. These wines pair well with all different types of Italian dishes as well as some other ethnic cuisine.
Chianti
Chianti is a powerful, bold red wine. It is best served with entrees that are heavy on flavor. Order a glass of Chianti with a dish that features a rich sauce to create the perfect combination of food and drink. Chianti pairs well with just about any type of pasta dish. Though many claim that this wine tastes best with a tomato based sauce, it can also pair with cream sauces as well. Chianti has a particularly high level of acidity that tastes fantastic with fatty meats such as steak and game meat.
Prosecco
The Vento region of Italy produces this lovely sparking wine. A glass of Prosecco is the perfect way to start your meal. Drink it alongside any type of seafood (like our Chilean Sea Bass!) and your taste buds will be awash with the perfect combination of flavors. Prosecco tastes especially good with oysters. This wine also pairs nicely with shrimp, prosciutto, chorizo and Marcona almonds.
Vin Santo
If you are on the prowl for a particularly sweet wine, Vin Santo is the answer. This wine is made with grapes from the Malvasia and Trebbiano sections of Italy that have been thoroughly dried. Take a sip and you will immediately notice the considerable amount of sugar and acid in Vin Santo. The unique flavor jives nicely with biscotti, dried fruit, cheese, tarts and pies.
Sangiovese
If you love Italian food with a kick, a strong red wine like Sangiovese is the perfect way to wash down each forkful. It works especially well with Italian entrees that have beef, cheese or red sauces. Yet some foodies are adamant that Sangiovese also pairs nicely with cream sauces and oil based sauces.
Soave
Soave is one of the most flexible white wines around. It tastes great with just about any type of food. Order a glass of Soave with your salad, pasta or grilled vegetables and you won’t regret it. The only types of food that it doesn’t jive with are those that are especially rich or heavy.
Barolo and Barbaresco
Italy’s Piedmont region creates one of the country’s best grapes, the Nebbiolo. This grape is the foundation of two of the world’s tastiest red wines: Barolo and Barbaresco. These wines are best enjoyed with entrees that have a considerable amount of protein and/or fat such as pot roast, ribs or beef stew.
The tomato has been called many things throughout history: Peruvian apple, love apple, and even, by Americans at least, a vegetable.
The food and wine pairings that often appear at the bottom of a restaurant menu might seem like a difficult thing to dream up, but the reality of an elegant and unforgettable dinner party does not have to be hard to execute. If you’re organizing a dinner soon and are considering food and wine pairings that will be sure to impress, here are a few guidelines that will make for a successful evening replete with a meal your guests won’t soon forget.
From affogato all the way to gelato, there are many popular Italian treats that tempt the palette, but few desserts are more iconic than the espresso-infused Tiramisu. While most people have enjoyed this decadent treat in a restaurant – or in the country of origin with a little luck – it is not as complicated to make as it might seem. With a little background and a few simple ingredients, here’s how this dessert came to be and how you can make your very own version of this old favorite.