There’s nothing like having a great Italian meal with a glass of wine that goes perfectly with it. Whether it’s a classic pasta dish or a rich osso buco, the right wine can make the flavors even better. But with so many Italian wines out there, choosing the right one can be tricky. This guide will make it easy to find the best wine for your favorite Italian dishes.
1. The golden rule of wine pairing: match intensity
A simple rule for pairing food and wine is that neither the food nor the wine should be too strong for the other. A light dish should be paired with a light wine, while a full-bodied dish requires a full-bodied wine. This balance helps the flavors work well together instead of overpowering each other.
2. Classic Italian combinations
Pasta with tomato sauces
Tomato-based pasta dishes, like spaghetti bolognese or penne arrabbiata, have a tangy and rich flavor. A medium-bodied red wine with good acidity, like Chianti or Montepulciano d’Abruzzo, is a great match. It balances the tomatoes’ tartness and brings out the dish’s savory taste.
Creamy pasta dishes
For creamy pasta sauces like fettuccine alfredo or carbonara, choose a wine with good acidity to cut through the richness. A Chardonnay (unfiltered or lightly oaked) is ideal, as is an Italian Pinot Grigio, which provides a crisp contrast to the richness.
Seafood dishes
Italy’s coastal regions are famous for their seafood dishes, from linguine alle vongole (clam pasta) to grilled branzino. Light, crisp white wines such as Verdicchio, Vermentino or a good Sicilian Grillo are an excellent accompaniment and complement the delicate flavors of the seafood without overpowering them.
Pizza
Whether you love a classic margherita or a meaty diavola, pizza and wine go together like a glove. A Chianti or a Barbera go well with a traditional pizza with tomatoes, while a Lambrusco, a slightly sparkling red wine, is fantastic with a pizza topped with pepperoni or sausages.
Osso Buco and braised meat
Slow-cooked Italian meat dishes such as Osso Buco or Brasato al Barolo call for strong, structured wines. Barolo or Brunello di Montalcino are both excellent choices, as their enhanced tannins and rich fruit profile stand up to the depth and delicacy of the braised meat.
Antipasti and charcuterie
When serving antipasti with charcuterie, cheese and olives, choose a versatile wine such as Prosecco for something light and fizzy or Nebbiolo for a more nuanced combination. These two wines are great for a variety of flavors.
3. If you’re in doubt, go regional
A helpful tip for pairing wine with Italian food is to think about where they come from. Italian dishes are shaped by their region, and local wines usually pair best with traditional foods from the same place. For example:
- Tuscan dishes such as Ribollita or Bistecca alla Fiorentina go perfectly with Tuscan wines such as Chianti Classico.
- Sicilian dishes such as Caponata or Arancini go well with Sicilian wines such as Nero d’Avola or Etna Rosso.
4. A note on sweet endings
There are also ideal wine pairings for Italian desserts. While Moscato d’Asti is a refreshing complement to creamy desserts like panna cotta, Vin Santo with Cantucci (almond sponge cake) is a traditional pairing. Try a glass of Marsala to go with the coffee and cocoa flavors if you like tiramisu.
Final Thoughts
It’s not necessary to follow rigid guidelines when pairing wine with Italian cuisine; the goal is to highlight the tastes and enjoy the moment. Try new things, have faith in your taste buds, and most importantly, have fun. The correct wine can make your dinner memorable whether you’re cooking at home or dining at an Italian restaurant like ours.
Visit one of our restaurants and experience the perfect pairing of Italian cuisine and fine wine. Book a table today and savor the flavors of Italy.
Salute! 🍷
