Traditional combinations with the wines of Italy

A simple criterion of selection of wines and dishes is the criteria for “traditional combinations”. The greater part of the Italian cuisine national and regional origin, so very often their recipes are accompanied by wines born of the same territory, which usually demonstrate the generality of aromas and taste with local flavor. In this community based wine taverns and restaurants focused on wine production site.

Indeed, for example, for sharp Tuscan dishes, what else could be better than aged red wines of Tuscany itself? The Sangiovese grapes used for the production of wines of various areas, is simply superb. With stewed pork or beef, a variety of wild “cause” Brunello di Montalcino (Brunello di Montalcino). Vino Nobile di Montepulciano (Nobile di Montepulciano) goes well with steak in Florence; what may be more to your taste beef stew, stew of hare and Grengam in the Tuscan than a Chianti dei Colli Fiorentini (Chianti dei Colli Fiorentini) or Chianti Colli Senesi (Chianti Colli Senesi), or Rufina (Rufina) or Chianti Classico (Chianti Classico), if these wines are “regular” or “reserve”? And the same can be said about Barolo (Barolo) and Barbaresco (Barbaresco), and for all the rich red wines that are strewn from North to South Italy.

Classic combinations of Italian wines with food

Not many first courses of pasta or rice that can “support” a wine with great poise. Their combination is apparently due to seasoning or sauce. Pasta from durum wheat, made at home, such as “strascinati” – a typical dish in various regions of southern Italy, or seasoned with ragout ravioli with ricotto long cooking well suited, for example Aglianico del Vulture (Aglianico del Vulture) or Diana (Taurasi).

Barolo wine (Barolo) and Barbaresco (Barbaresco) are served with thin noodles, “tajarin”, as well as agnolotti and ravioli al plin. Much easier to combine with first courses of any other red wines are even aged, but without a very long exposure. In Italy we are faced with the difficulty of choice in this sense, in all regions, as the choice among wines made from indigenous grapes and international varieties that are often stated in different extracts, and among all this wealth you need to choose the best combination of wine with any meal.

With these wines, which we can define as a soft and middle aged, well roast white meat. The full list will be very long, so we give here only some examples: Refosco dal peduncolo Rosso (Refosco dal peduncolo rosso), Valpolicella (Valpolicella), Rosso Conero (Rosso Conero), red wines from international grape varieties produced in different regions, etc.

If you increase the structure of dishes, ranging from roast pork or beef, combine the wine needs to be more structured and tart. There is also a range of opportunities, thanks to the wealth of Italian winemaking, is very wide: Chianti Classico (Chianti classico), Rosso di Montalcino (Rosso di Montalcino), Morello di Scansano (Morellino di Scansano), Salice Salentino (Salice Salentino), rotaliano of Teroldego (Teroldego Rotaliano), etc.

Boiled and stewed beef are also suitable thick Mature red wines such as Barbera d’alba (Barbera d’alba), Barbaresco and Amarone della Valpolicella (Amarone della Valpolicela).
If meals are prepared from the more subtle taste of the meat, as the meat of various game, the most suitable wine should be really rich and with great endurance.

Let’s start with red wines made from Sangiovese grapes in Tuscany – Brunello di Montalcino (Brunello di Montalcino), Nobile di Montepulciano (Nobile di Montepulciano), Chianti Classico “reserve – and up to wines from grapes Nebbiolo in Piedmont or chiavennasca (Chiavennasca) in Valtellina – Barolo and Sforzato della Valtellina (Sforzato della Valtellina), as well as Aglianico del Vulture (Aglianico del Vulture), Taurasi (Taurasi), rare wine Donnas (Donnas) from the Valle d’aosta, and rich red wine from Alto Adige – Lagrein (Lagrein) and Pinot Nero (Pinot nero).

To aged and spicy cheeses suit red wines with strong structure. Here the criterion of territoriality is well suited to the search for harmony. For example, Carmignano (Carmignano) and Nobile di Montepulciano well with sheep cheese, Pecorino Toscano; Valtellina superb with cheese Bitto, Aglianico del Vulture – again with sheep cheese Pecorino di Moliterno, Barbaresco – with Tom di Murazzano and many other combinations here that could be added.

But, obviously, are also excellent combinations outside the “territorial criterion”: one of them is Amarone della Valpolicella with cheese Parmigiano Reggiano.