The suitable italian wine

Today your advisors of Mediterranean Diet present you  advices for the suitable italian wine. A delicious recipe without a good wine in Italy it is meaningless but it’s always very difficult to decide between white wine or red wine not only for a good dinner but also for a gift wine. Tipically regional or local dish should generally be combined with one of the same area wines to create an affinity of scents and flavors

Match for opposition and concordance of flavors

The more enjoyable match is when the wine expresses opposite characteristics the ones of the food. When a dish is particularly fat (for example Zampone) it will be good to match it with a good fresh, tangy red wine (fresh means the wine acidity) that it, counteracting the greasiness of the food, clean up your mouth and lighten the heaviness of the dish.

The sweet taste of a food tends to prevail, especially in the case of dessert. Since there are no dry wines that can stand comparison with the character of a sweet dessert it is definitely better to accommodate the sugar content of the plate and match it with a sweet wine (concordance sweet dish sweet wine).

Tended the body of the wine must be proportional to the structure of the dish and then a plate rather complex requires elaborate preparations due to the type of cooking, the amount or preciousness of the ingredients, should be combined with an equally complex and robust wine, good aging , that it cannot be dominated by the personality of the food. A light and delicate plate as a result will not have to be “covered” by too important wines or have a pronounced flavor component, but will marry a pure, light and young wine.

Each plate should ideally be accompanied by a different wine, and then according with the flow rates should vary the wine, because each dish has its own flavor characteristics.

Match tied to the seasons

It is based on the logical principle that in the summer we hardly prepare typical winter dishes and vice versa. In winter we will have fat dishes and in summer light dishes, so you can understand that in the summer we will not drink Barolo because it is suitable to complex dishes!

The suitable italian wine for appetizers

Light seafood appetizers, chicken salad:
Dry white wine with little acidity, even lightly sparkling (1-2 years, 10° C)
Galantines:Dry and soft white wine (1-2 years, 10° C)
Patè: White wine slightly palatable (1-3 years, 10-12° C)
Cocktail shrimp or prawns Aromatic white wine (1-2 years, 10° C) prosciutto:
light and savory rosé wine (1 year, 12 ° C)
Italian antipasti of raw sausages (no pickles):
Fresh rosé wine or young red vivacious wine (1-2 years, 12-14 ° C)
Raw vegetables with vinaigrette: Soft white wine lightly scented (1 year, 10° C)
Butter eggs: soft and young dry white wine (1 year, 10° C)
Eggs with ham and cheese: White wine of character or light rosè wine (1-2 years, 10° C)
Frittatas and omelets Bodied: rosè wine (2 years, 12-14 ° C)
Consommé and soups: Continue with the wine served during the appetizer

The suitable italian wine for first courses


Vegetable soup and pasta with beans Light wine and savory rosè wine (1 year, 13° C)
Risotto with mushrooms Light wine and vivacious red wine (1-2 years, 14° C)
Risotto with Barolo young red wine (1-3 years, 14-16 ° C)
Risotto with sparkling wine Same wine used in the preparation (1-2 years, 7-8 ° C)
Risotto with vegetables Soft and dry white wine (1-2 years, 1O ° C)
Risotto with seafood Structured and dry white wine (-2 years, 12 ° C)
Risotto with sausage Young and sparkling red wine (1-2 years, 10-C)
Noodles with fish  White wine soft, dry or slightly palatable (1-2 years, 10-12° C)
Pasta with vegetables Soft dry white wine (1 -2 years, 12 ° C)
Pasta with tomato Dry white wine with fresh acidity (1-2 years, 1O ° C)
Pasta with meat Rosè wine or young red wine (1-2 years, 12-16 ° C)
Casseroles and pies Dry white wine character or light rosè wine (1-2 years, 10-14 ° C)
vegetable pies White wine with good structure or red wine very young and vinous (1-2 years, 12-16 ° C)

The suitable italian wine for

fish or meat dishes


Raw seafood: Aromatic white (1-2 years, 8-10 ° C)
Cooked seafood White wine not too dry and fruity (2-3 years, 1O ° C)
Grilled fish and fried Dry white wine character or pinkish light (1-3 years, 10-14 ° C)
Stewed and in paperbag fish Medium body rosè wine (1-2 years, 12-14 ° C)
Fish soups and stews Good body rosé wine or young and drinkable red wine (1-2 years, 14-16 ° C)
Boiled fish with mayonnaise Dry white wine soft (1 year, 1O ° C)
White meat chicken Dry white wine or rosè wine (1-2 years, 10-14 ° C)
Rabbit meat Red wine moderately young, light-bodied and fresh Veal Young red wine light (1-2 years, 14 ° C)
Lamb meat Medium-bodied dry red wine (2 years, 16 ° C)
Pork Medium-bodied dry red wine (2 years, 16’C)
Liver and kidney Red-bodied or red wine young (1-3 years 12-16 ° C)
Grilled red meat Red wine vigorous medium aging (2-5 years, 18 ° C)
Red meat stew Red wine medium aging also vivacious (1-3 years, 16’C)
Braised red meat Good quality and aging red wine (2-5 years, 18 ° C)
Boiled meats and cooked meats Young generous and also vivacious red wine (1-3 years, 16-18 ° C)
small game Good aging and body red wine (3-5 years, I8 ° C)
Game Feather Good structure and aging red wine (4-8 years, I8 ° C)
Haired Game Excellent harmony big red wine (5 years on, 18-20 ° C)

The suitable italian wine for cheese 


Fresh cheeses White, soft (1-2 years 10 ° C)
Herbed cheese Elegant white or young rosè wine (1-2 years, 10-12 ° C)
Fermented cheese Medium body and good aging red wine (2-5 years 18 ° C)Hard cheeses Red-bodied and aging (3-8 years, 18-20 ° C)
Spicy cheese Red-bodied strong or liqueur (8 years and older, 18-20 ° C)
Panettone and other similar products Semi-dry sparkling wine or white wine aromatic (1-2 years, 7 ° C)
cake heaven Sweet white wine slightly aromatic (1 year, 7-8 ° C)
Tart White wine or red wine semi-dry or sweet, aromatic and fruity; sparkling wine (1-2 years, 7-8 ° C)

The suitable italian wine for desserts

The suitable italian wine


Bakery products: Sweet and semi-sweet or sweet liqueur (2 years on, 7-10 ° C)
Desserts Sweet white wine and sparkling wine (1-2 years, 7-10 ° C)
Crude or cooked cremes White wine or liqueur Aging (2 years on, 7-8 ° C)
Gelati No wine
fresh fruit White wine sweetish aromatic and fruity (1-2 years, 7-8 ° C)
dried fruit Sweetish aromatic red wine or sweet liqueur (from 2 years onwards, 7-8 ° C)
Fresh fruit or fruit salad with citrus No wine

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