Which wine goes well?
Accademia - Wine Pairing
The best wines are those that accompany us at the table. They are like good friends that stay for the meal and reveal new facets. Anything that tastes good is allowed? Well, the following tips will help you choose. So! Open the bottles!
For starters
We start with lighter white or sparkling wines, then we move up the complexity scale. Hot sauce? You can't go wrong with an acidic wine like the Sauvignon Blanc from Schiopetto. Delicate starter? A floral type of wine like the Beatrice from Mura Mura would be suitable. Acidic ceviche? A sweet type (Gewürztraminer from Kettmeir) helps. In general, the more complex the starter, the more noble the ingredients, the more complex the wine. Wines from the same region usually go well with regional cuisine.
For soup
Same game. Is the soup thickened with cream? A wine with a strong acidity helps. Is there a broth with meat in it? A red wine that is not too complex and slightly chilled works well. Do you know the Nero Buono by Federici from Lazio?
with pasta
Are we in the south or the north? When we talk about spaghetti alle vongole veraci, a Greco from Paestum (San Salvatore) is more suitable; when we think of gnocchi with fried porcini mushrooms, a light red wine is more suitable - why not a Barbera (Mercuzio Mura Mura)? Pasta is a wonderful moment of transition from white to red wine. Celebrate it.
For the main course
A light red wine or a full-bodied white wine aged in a barrique can go well with fried fish with herbs, tomatoes and capers. For example, the Dolcetto d'Alba from Massolino or the Chardonnay from Boroli. With the Bistecca alla Fiorentina, on the other hand, serve a powerful, fruity wine from Tuscany and with the brasato, serve an acidic Nebbiolo from Barolo or Barbaresco or a great Sangiovese. In general, the wine should keep up and balance the taste of the dish. Wines with ripe tannins and a distinctive acidity go well with hearty dishes. For lighter dishes (scaloppine), choose more dancing wines (Chioccioli) or, depending on the temperature, full-bodied rosé wines (Tenuta Mara).
Zum Käse
More white wines. Dry, oxidatively matured wines are also very good here, these can also be (orange) wines that have been matured in amphora, such as the Pinot Grigio Amphora Corte Quaiara or the Maramato from Tenuta Mara.
For dessert
Of course: the Tuscan Vinsanto (Ruffino) is a safe bet. A sparkling alternative would be a Moscato d'Asti and goes well with dark chocolate with a cocoa content of over 75 percent: Amarone (Anima). With coffee? Sicuramente una Grappa!
Accademia Vergani
In our basic seminar you will learn the basics about wine, but of course also what other flavor combinations there are.