Wandering among the thousands of labels of wine currently produced in the world is not easy, but you can follow a series of recommendations that can facilitate the choice. It's still important to keep in mind that personal taste is undoubtedly an essential factor that has to do with the cultural roots of each of us.
The tables of food and wine combinations can therefore be only an introduction to the personal wine list that each of us must be created, to be always in the cellar and what they like to be able to order at a restaurant without hesitation.
In terms of matching food and wine there are several schools of thought, especially Italian and French.
Among them, we selected two that seem simple and comprehensive. The first, which comes from France, is a handbook that teaches a broad host a dinner from start to finish. As for a real table of combinations, we chose one made by the Enoteca Italian, which looks at virtually all variations of dishes that can be put on the table.
Appetizers |
Dry sparkling wine for each method (1-4 years, 7° C) |
Appetizers lean fish, chicken salad |
White, dry acidity, even slightly sparkling (1-2 years, 10° C) |
Galantine |
Dry white and soft (1-2 years, 10° C) |
Pâté |
White, slightly sweet (1-3 years, 10-12° C) |
Prawn cocktail or scampi |
Aromatic white (1-2 years, 10° C) |
Prosciutto |
Light and fruity rosé (1 year, 12° C) |
Italian antipasti of raw sausages without pickles |
Rosé or light red spirited young (1-2 years, 12-14° C) |
Raw vegetables with dip |
Soft white lightly scented (1 year, 10° C) |
Fried eggs |
Soft, dry white and young (1 year, 10° C) |
Scrambled eggs with ham and cheese |
White or pink light of nature (1-2 years, 10° C) |
Frittatas and omelets |
Rosato-bodied (2 years, 12-14° C) |
Broth and soups |
Continue with the wine served during the hors d'oeuvre |
Vegetable soup and pasta e fagioli |
Light and fruity rosé (1 year, 13° C) |
Risotto with mushrooms |
Red light and lively (1-2 years, 14° C) |
Risotto al Barolo |
Red Young (1-3 years, 14-16° C) |
Champagne Risotto |
The same wine used in the preparation (1-2 years, 7-8° C) |
Risotto with vegetables |
Dry white soft (1-2 years, 10° C) |
Seafood Risotto |
Dry white structured (1-2 years, 12° C) |
Risotto with sausage |
Red sparkling young (1-2 years, 15° C) |
Seafood pasta |
Soft white, dry or slightly sweet (1-2 years, 10-12° C) |
Pasta with vegetables |
Dry white soft (1-2 years, 12° C) |
Pasta with tomato |
Acidity of fresh dry white (1-2years, 10° C) |
Pasta with meat |
Rosato, young red (1-2 years, 12-16° C) |
Puddings and pies |
Dry white or rose slightly in nature (1-2 years, 10-14° C) |
Vegetable pies |
Well-structured rosé or red wine and very young (1-2 years, 12-16° C) |
Raw seafood |
Aromatic whites (1-2 years, 8-10° C) |
Cooked seafood |
Not too dry and fruity white (2-3 years, 10° C) |
Grilled fish and fried |
Dry white or rose slightly in nature (1-3 years, 10-14° C) |
Fish, baked or stewed |
Medium-bodied rosé (1-2 years, 12-14° C) |
Fish soup and broth |
Pinkish or red-bodied and ready to drink young (1-2 years, 14-16° C) |
Boiled fish with mayonnaise |
Soft, dry white (1 year, 10° C) |
White meat chicken |
Dry white or pinkish in nature (1-2 years, 10-14° C) |
Rabbit meat |
Red moderately young, light-bodied and crisp (2-3 years, 14° C) |
Veal |
Young red light (1-2 years, 14° C) |
Lamb |
Medium-bodied dry red (2 years, 16° C) |
Pork |
Medium-bodied dry red (2 years, 16° C) |
Liver and kidney |
Red-bodied red or young (1-3 years, 12-16° C) |
Grilled red meat |
Red vigorous medium-aged (2-5 years, 18° C) |
Red meat stew |
Red also lively medium-aging (1-3 years, 16° C) |
Stew meats |
Good red cloth and aging (2-5 years, 18° C) |
Boiled meats and cooked meats |
Red also lively and generous young (1-3 years, 16-18° C) |
Small game |
Red wine good body and aging (3-5 years, 18° C) |
Feathered game |
Red wine good structure and aging (4-8 years, 18° C) |
Sleeping game |
Big Red excellent harmony (5 years old, 18-20° C) |
Fresh cheeses |
Soft white (1-2 years, 10° C) |
Blue cheese |
Elegant white or pink young (1-2 years, 10-12° C) |
Blue cheese |
Red, medium bodied and well aged (2-5 years, 18° C) |
Hard cheeses |
Red-bodied and aging (3-8 years, 18-20° C) |
Hot cheese |
Red-bodied or liqueur (8 years old, 18-20° C) |
Panettone and similar |
Or semi-sparkling aromatic white (1-2 years, 7° C) |
Cake Heaven |
Slightly aromatic sweet white (1 year, 7-8° C) |
Fruit tart |
White or red semi-dry or sweet, aromatic and fruity sparkling wine (1-2 years, 7-8° C) |
Bakery products |
Sweet and mellow or sweet liqueur (2 years old, 7-10° C) |
Desserts |
Sweet white and sparkling wine (1-2 years, 7-10° C) |
Creme raw or cooked |
White liquor or aging (2 years old, 7-8° C) |
Gelati |
No wine |
Fresh fruit |
White sweet and fruity (1-2 years, 7-8° C) |
Dried Fruit |
Aromatic sweet red or sweet liqueur (from 2 years old, 7-8° C) |
Fresh fruit or fruit salad with citrus presence |
No wine |
