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Just about anything that’s salty, fried or fishy will pair magically with Champagne. Don’t just use it as an aperitif, try it with the main course as well.
Sauvignon Blanc with its herbaceous notes pairs well with white meats, fish, seafood, mushroom and goat cheese. If your dish has parsley, rosemary, basil or mint, Sauvignon Blanc will make a great pairing.
Bolder Chardonnay wines call for crab cakes, linguine vongole (clams), halibut, or even pork tenderloin with apples. For vegetarians, lean towards rich or starchy vegetables like corn, pumpkin, or squash. Also, mushrooms are a must!
Try the sweetness of the Moscato, or you can try the flowery elegance of the Arneis, the complex notes of pollens and dried flowers of the Soave Classico, the vegetal notes of the robust Verdicchio dei Castelli di Jesi, or the flavors of pear and apple that are followed by white flowers and subtle notes of vanilla with a long and lasting finish of the Tramin Pinot Grigio.
Rosé is the delicate bright and flexible version of red grapes, it does with charcuterie, salads, light pastas, fresh fruit, or cold appetizers such as potato or pasta salads. It can be the star of the whole meal!
Barolo and his brother Barbaresco, two of the Noble Italian Wines. The delicious dishes rich in flavor, like creams or cheeses, are ideal to accompany the intense powerful wines produced with these noble grapes. Dishes like truffle risotto or butter ravioli are a revelation.
Medium-bodied and fresh the Ripasso, intense and full-bodied the Amarone, one of the Italian Noble Wines. Rich in black fruit, with hints of spice and hints of black chocolate. The prized Ripasso and Amarone deserve braised meats, steaks, mushrooms and aged cheeses. Try the wines of the city of Romeo and Juliet.
Chianti Classico is the original version of this popular wine. It goes very well with meat dishes such as ossobuco, lamb chops, pork chops in Marsala sauce, veal, steaks and pizza with meat.
Brunello pairs excellently with heavy meat dishes such as steak and game paired with mushroom sauces. It also can bode well against heavy pasta dishes, stews, and powerful cheeses.
Super Tuscans and Bolgheri wines are some of the most complex and layered wines in Tuscany. They usually have higher tannins and a savory character often described as black pepper and tobacco. Because of Cab’s traits, look for foods high in fat and umami flavors for a versatile food pairing.
Carignano is ideal with richer poultry dishes, roasted pork, or even a meaty beef brisket. The Rosso di Montalcino works with a number of things including pizza, pasta, mushrooms, risotto, sausage, roast chicken, and on and on.
A very versatile food pairing wine given its higher high acidity and lower tannin. Pinot Noir pairs particularly well with chicken, pork, and mushrooms. Try it with salmon!
The rich flavor and high tannin content in Cabernet Sauvignon make it a perfect partner to rich grilled meats, peppery sauces, and dishes with high flavor.
Merlot is considered the quiet brother of Cabernet Sauvignon, it is a great wine to play with, as it matches with a wide variety of foods. Don’t be afraid to experiment!
The complexity and the flexibility of these wines, make them perfect with any sort of smoky meat, recipes with spices or classic sides. Think steak and fries, ribs, or barbeque brisket.