How to match wine with food.

"What do you like to drink? White, red or sparkling wine?" It is not uncommon to hear a question like this when sitting at a table in a restaurant.

Sweet, bitter, salty, sour, spicy, hot, these are just some of the flavors that come from a dish. It is important to decipher the flavor components of a food to understand what to value and what to compensate with the wine.

In general it is always recommended to combine a typical regional or local dish with one of the wines of the same area to create an affinity of aromas and flavors.

The wine should never overwhelm the flavours of the dish, but similarly the wine should not be so weak that it becomes tasteless with the food. A delicately flavored dish requires a light wine, while strong and decisive flavors are generally answered with a more powerful wine, that can match the flavours of the dish.

The wine body must generally be proportional to the structure of the dish and therefore a rather complex dish that requires elaborate preparation due to the type of cooking, the quantity or preciousness of the ingredients must be combined with an equally complex and robust wine, with good ageing that cannot be overwhelmed by the personality of food. As a result, a light and delicate dish should not be matched with wines that are too powerful or endowed with a pronounced aromatic component, but will be combined with a fresh, light and young wine. While a powerful dish like a fatty roast or game should be matched with powerful mature wine with tannins and alcohol to match the taste and fattiness of the meat.


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