Our tips
The criteria for pairing food and wine are numerous and, over the years and as trends change, have been subject to significant changes.
Appetisers
The most important suggestion is to always choose a non-structured wine in the first place.
In the context of a lunch or a dinner, the role of the entrée is to stimulate the appetite, so the wines served should only anticipate those for the rest of the meal, without overpowering or over-structuring them.
We recommend: Prosecco Extra-Dry Millesimato Doc, Prosecco Brut Millesimato Doc and Chardonnay Doc.
First courses
First courses are a typical Italian tradition. From pasta in brodo to pasta asciutta, from timbales to flans, these are served with light vegetable sauces, full-bodied meat ragouts or delicate fish and shellfish sauces.
The ideal pairing wine should always emphasise and enhance the main ingredient of the condiment, so it’s best to consider it on a case-by-case basis.
We recommend: Chardonnay Doc, Cabernet Franc Doc.
First courses
First courses are a typical Italian tradition. From pasta in brodo to pasta asciutta, from timbales to flans, these are served with light vegetable sauces, full-bodied meat ragouts or delicate fish and shellfish sauces.
The ideal pairing wine should always emphasise and enhance the main ingredient of the condiment, so it’s best to consider it on a case-by-case basis.
We recommend: Chardonnay Doc, Cabernet Franc Doc.
Fish, shellfish and seafood
Fish, shellfish and seafood can be used in many different recipes. If for a mixed grill of the daily catch you can use a structured white wine or opt for a more elegant choice, for fried food we prefer lightness and bubbles.
For shellfish and sautéed dishes, a soft, enveloping wine with warm, spicy overtones might be the right choice, and for soups a wine with fresh, floral notes is an interesting choice.
We recommend: Chardonnay Doc.
Red or white meat
The combination of wine with red or white meat dishes is bound to bring a few surprises. According to the marinades, spices and herbs used in the preparation, more or less structured wines are required.
The way the meat is cooked also plays a role, so a roasted steak should be accompanied differently to a stew or braised meat.
We recommend: Cabernet Franc Doc.
Red or white meat
The combination of wine with red or white meat dishes is bound to bring a few surprises. According to the marinades, spices and herbs used in the preparation, more or less structured wines are required.
The way the meat is cooked also plays a role, so a roasted steak should be accompanied differently to a stew or braised meat.
We recommend: Cabernet Franc Doc.
Dessert
Dessert and fruit are usually served at the end of a lunch or dinner, leaving us with the memory of the last sensation of our gastronomic experience. That is why it is so important that they taste delicious and that the accompanying wine is never less than superb.
The bubbles, with more or less fine perlage but always well persistent, are the ideal choice to tickle the palate and conclude the meal, perfect for a dinner with friends, a special occasion or the Menùs of Great Festivities.
We recommend: Prosecco Rosè Doc and Millesimato Extra-Dry.
Whole meal
And if we would prefer just one wine for the whole meal? Surely the best choice would be a Prosecco Brut Millesimato DOC which, thanks to its discreet perlage, is the closest to a still wine, but maintains the inviting and vibrant characteristics of a glass of bubbles.
