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Our Suggestions for Your Choice of Wine

Aperitifs

Any dry white wine will do, as well as Sherry, brut sparkling wines, brut Champagne, or better still blancs de blancs, vermouth, and virgin Marsala.

Prosciutto and Cured and Smoked Meats

Particularly well suited to prosciutto and cured meats are full-bodied and weighty white and rosé wines, brut Champagnes and sparkling wines, both white and rosé. With smoked meats and fish, robust, full-bodied whites and rosés go very well, or, with salmon, Brut rosé Champagnes and sparkling wines.

Soups

For brothier soups we suggest the same wine you drink with your antipasto. The exceptions are tortellini and consommés, which require a full-bodied white or light red wine. For stews, like those made with a base of rice or pasta, a white wine is absolutely essential, and the choice will depend on the soup’s flavor. With cream- or milk-based soups we suggest a soft and aromatic white wine.

Fish

Light, slightly acidulous white wines go best with boiled fish. Grilled fish, on the other hand, are best paired with white wines that are full-bodied and soft, though with a touch of acidity. White sparkling wines and brut Champagnes are also suitable. With fried or stewed fish dishes the best matches are full-bodied whites and rosés, as well as brut Champagnes and sparkling wines, white or rosé.

White Meat

With grilled and roasted white meat, as well as roasted or spit-cooked wild poultry, we suggest young, soft rosés and weighty reds, or rosé Brut sparkling wines or Champagne.

Red Meat

Grilled or roasted red meats, as well as roasted and spit-cooked land-dwelling game, are excellent with aged, full-bodied, and weighty reds. Meat in spicy sauces and salmì, on the other hand, require full-bodied, weighty reds with a healthy dose of tannins.

Cheeses

Young, sweet cheeses are best paired with soft and aromatic whites or rosés. Aged cheeses and more piquant cheeses, on the other hand, go better with aged and weighty reds. Cheeses aged in herbs or leaves require wines of a liqueur-like character.

Dessert

Desserts are most appropriately accompanied by sweet liqueur-like wines, sweet and delicate sparkling wines, demi-sec Champagne, Prosecco, Picolit, Verduzzo, Marsala, Sherry or Port, Moscato di Pantelleria, Syracuse, Asti, or Chambave.