Pairing Italian Food with Wine

When many people think about Italian food, they think of red sauces and red wines, but Italy’s food - and drink – is much more varied than that. There are delicate and refreshing white wines, bold and powerful reds, subtle fruit-forward red wines, and, of course, sparkling wines. Learn which ones accentuate popular Italian fare.

Before the Meal
Italy, as most of Europe, eschews American-style before-dinner cocktails in favor of an aperitif or a glass of wine. Particularly refreshing is the “Bellini,” a mixture of sparkling wine, peaches, and peach liqueur, created by Venice’s “Harry’s Bar.” Another favorite is a glass of Franciacorta, Italy’s premier sparkling wine, and the only one crafted in the classic “methode Champenoise,” or try a glass of light, sparkling, and delicious Prosecco.

Another singularly Italian starter is Vermouth, a distillation of herbs, spices, and bark. Primarily used in North America as an ingredient in the perfect Martini, Vermouth in Italy is drunk alone in a small cordial glass. 

Northern Italian Cuisine
The northern region of Piedmont is famous for its pungent white truffles, found in everything from soups to egg dishes, during the season from October to December. The region also favors braised beef, lamb, and rabbit dishes. All are perfect accompaniments for a full-bodied Barolo or Barbaresco.

Northeastern Italy’s hearty Amarones are ideal when paired with winter foods, such as roasts and game meats, or even hard cheeses like asiago and parmesan. Prosciutto, some of the best of which comes from the northern Italian province of Fruili, is enhanced by a glass of fruity, floral white wine, such as Tocal or Ribolla Gialla. Seafood, fish, and light summer dishes are best paired with the region’s light and drinkable Soaves. Delicate trout pulled from Lake Garda or the fish stews popular in Liguria pair well with Trebbiano-based Lugana wines.