Food and Wine Pairing – Vinimondodk

When it comes to Food and Wine Pairing, you have to know which wine enhances which flavour of the food, and vice versa. This page isn’t intended to be a guide to pairing food and wine.  It is, instead, meant to give you some advice about what food goes perfectly with the wine you are going to buy. So now you have just to grab the wine and to follow our recipes… and the hard part is over!
We enjoyed the following recipes while sipping the wines kindly offered by vinimondo.dk.



Margherita Pizza from Scratch and Organic Unfiltered Bianco Frizzante INT3GRAL3 White Wine

Although we always uncork a chilled bottle of beer when we are about to eat a pizza, this time we tried an unusual match. We have been sipping an artisan and hipster-like wine, and surprisingly the combination was perfect and to be repeated. INT3GRAL3 Bianco Frizzante Unfiltered Organic Wine is made with white ancient indigenous varieties of grapes and reflects the characteristics of the wine-making traditions.

Modern Pizza has been invented in Napoli and it is one of the most popular foods in the world. Pizza is a spread base of leavened dough topped with mozzarella, tomato, extra vergine olive oil, basil and whatever you’d like to add more… The perfect pizza is baked at a high temperature, traditionally in a wood-fired oven. With this recipe and your home – oven you can still get a great result while spending some good time with your beloved.



Evergreen Pasta with Peppers and Burrata Cheese – Negroamaro Salento I.G.T. Masseria Supreno Red Wine

Flavourful, colourful and without a doubt simply Italian. This delicious Pasta with Peppers and Burrata will brighten anyone’s mood, especially when paired with a glass of Negroamaro Masseria Supreno red Wine

Recipe here

Masseria Supreno – is an original bottled Negroamaro, which in this tightly built charm troupe generously offers a potpourri of dark and sweet berry fruit. This wine is sourced from the southern Italian province of Puglia, more specifically from the southern part of the Salento Peninsula (Puglia region), where winemakers and partners at Alma Wines, grow the locally-grown Negroamaro grape from more than 25 year-old vines.



Aromatic and Fragrant Oven Roasted Rabbit with Polenta – Ripresa Montepulciano d’Abruzzo Red Wine

We absolutely love good rabbit meat dipped in a creamy polenta, especially when the colder months are finally here (we’ve been waiting for a little snow for sooo long!). Grab a glass of Ripresa Montepulciano d’Abruzzo Red Wine, sit back and enjoy!

This organic wine with its silky structure and its floral and fruity notes of blackberries will delight every wine-loving consumers.

Grab a glass of Ripresa Montepulciano d’Abruzzo Red Wine, sit back and enjoy!



Calabrian Orange Marmalade and Mixed Nuts Crostata and Brachetto d’Acqui DOCG Sweet Red Wine

A slice of heaven to get at the breakfast table, for an afternoon tea or to serve at the end of a meal. Orange Marmalade and Mixed Nuts Crostata is a perfect blend of sweetness and healthy products, as it is prepared with intensely flavored orange marmalade and mixed nuts.

Recipe here

If you decide to serve a slice of our scented crostata at the end of your meal, offer your guests a sip of a chilled Brachetto d’Acqui DOCG – Valle delle Rose sweet red wine. This is made from Brachetto grapes, grown & picked low yielding vineyards around Acqui in Piemonte, close to Alessandria. It has wonderful mouth-filling flavors of ripe red fruits, rose and citrus peel notes, which pairs perfectly with desserts and fruit



Breaded Veal with Homemade Red Currant Jam and “Sabbie di Sopra il Bosco” Terre di Volturno Red Wine

Recipe here

The classic Cotoletta alla Milanese (breaded cutlet) with the addition of a fragrant red currant jam and a glass of “Sabbie di Sopra il Bosco” Terre di Volturno red wine is our suggestion to be served during a Christmas dinner.

Sabbie di Sopra Il Bosco 2016 – Terre del Volturno is a red wine cultivated according to biodynamic principles in Castel Campagnano acres, the northern part of Caserta in the region of Campania. The high acidity and cool elegance, spiced in the scent with lots of volcanic minerality, pencil-graphite and the scent of the lead with perfectly ripe tannins make this red wine absolutely well balanced.



Zucchini Cream and Garlic Sauteed Clams – Nanni Cope’, Polveri della Scarrupata White Wine

Nanni Cope’- Polveri della Scarrupata White Wine, made by autoctone grapes FianoAsprinio and Pallagrello bianco in the Campania region – Southern Italy, has a golden, straw-yellow color and an extraordinary scents of acacia, eucalyptus, hazelnut and smoky notes as well as notes of apricot, chamomile and citronella. 

The zucchini cream takes on an Italian twist with the addition of garlic sautéed clams. It can be served as an entree or as a first course. In either cases give your diners a unique experience pairing the cream with a well structured white wine like the Nanni Cope’- Polveri della Scarrupata.

Recioe here


Pandolfa Ginevra Sangiovese Rose’ Wine and Strawberry Slushy

Our adults-only Rose’ Wine and Strawberry Slushy is great for end-of summer days. Your guests will rave about this alcoholic slushy, fragranced with the sweetness of fresh strawberries. It can also turn into a fruity dessert, decorating it with some fresh berries or with diced seasonal fruit of your choice.

Recipe here

For this recipe we uncorked a Ginevra Rosato wine from the Pandolfa winery, in the Emilia Romagna region. This is a rose’ wine from sustainable farming and made from hand-harvested Sangiovese Grosso grapes. On tasting, it is a refined wine, pleasantly fresh, sapid and with a fruity aroma.

Cin cin! 



Percoche Peaches in Falorni Rosso d ‘Italia “Padre &Figlio” Red Wine

Percoche peaches in Red Wine is an everlasting recipe. It can be served either as an aperitif or as a dessert to end a summer meal.It consists of local summer fruit, diced and dipped in a red wine of your choice.

Recipe here

The wine we suggest in our recipe is Falorni Rosso D’Italia “Padre & Figlio” red wine. It is produced as a cuvée of three of Mezzogiorno’s best known grapes, Nero d`Avola from Sicily, Primitivo and Negroamaro from Puglia and Salento, the southern part of the Puglia region. Each grape type contributes with its characteristics and together this trio forms a dark and powerful red wine.



Mussels au Gratin – La Gioiosa “Ca’ Divo” Spumante Extra Dry

This delicate Spumante, made from the Glera, Chardonnay and Pinot Bianco grapes, presents the typical fruit of the Prosecco wine, natural bubbles and a green apple curd flavor, among with the tropical aromas of the Chardonnay grape. The presence of the Pinot Bianco adds a touch of elegance and gives the wine a creamy fullness.

Mussels au gratin are a flavorful seafood appetizer. It features mussels with the shell, stuffed with a filling composed of breadcrumbs and grated cheese, all scented with parsley and lemon peel.
This seafood appetiser goes very well with a glass of a chilled sparkling Extra Dry “Ca’ Divo” Spumante.

Recipe here


Parmigiana Style Tart and “Il Sangiovese” Red Wine – Noelia Ricci


Recipe here

This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine.

This “Il Sangiovese”by Noelia Ricci Red Wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!



Spaghetti with Seafood – “Elementi” Trebbiano d’Abruzzo DOC White Wine


Recipe here

There isn’t a better pairing than the Trebbiano d’Abruzzo white wine and a luscious dish of Spaghetti with Seafood. There isn’t a better place to enjoy them than in an Italian restaurant with a sea view and the relaxing sound of waves! Even just imagining that makes me immerse in the Italian holiday atmosphere. A steaming and flavoured dish of seafood Spaghetti under your nose will accentuate this feeling even more ;).

The Trebbiano d’Abruzzo white wine is the equivalent of the red wine Montepulciano d’Abruzzo. The “Elementi” Trebbiano d’Abruzzo DOC wine is produced following a certified biodynamic farming regime. The wine is golden in color, typically dry with a delicate bouquet and a refreshing, crisp acidity. It is a representative product of a territory where the thermal shock caused by the proximity to the mountains makes the scents of Mediterranean scrub more intense, with a palate of freshness and persistence.



Avocado and Smoked Salmon Tartare – La Gioiosa Spumante “Rosea Brut”


The colour of this Spumante wine from theValdobbiadene area, in the northeastern corner of Italy, is a delicate pink with violet reflexes, while the nose is fruity with red and blue stone fruit.

You can enjoy La Gioiosa Spumante Rosea Brut either as a welcome drink or to be served in an afternoon aperitif.

To enhance the freshness of this sparkling Spumante , we have paired it with a light Salmon and Avocado TartareCin Cin!

Recipe here


Cream of Asparagus with Poached Egg – La Gioiosa Prosecco Brut DOC Treviso


This week’s wine is a Prosecco white wine produced from the Glera grapes in the wonderful hillside vineyards of Veneto and Friuli Venezia Giulia (Northeastern Italian regions). Within the vast area of DOC Prosecco, including nine provinces between Veneto and Friuli Venezia Giulia, lies the historic area of the Province of Treviso where La Gioiosa has its headquarters and has been producing its wines since generations. This white wine is a good pairing either for an appetizer or to accompany a dinner.

We tried this La Gioiosa Prosecco paired with a Cream of Asparagus and Poached Egg. We hope that you’ll also enjoy the creaminess of this delicate soup-er dish enhanced by the freshness of this lovely Prosecco



Cannelloni with Spinach and Ricotta – Barbera d`Asti DOCG Superiore 2014 Enzo Bartoli, Red Wine

This week’s wine and food match is between the Enzo Bartoli- Barbera d’Asti Superiore and one of the most traditional dish of the Italian cuisine: the cannelloniwith spinach and ricotta cheese. This Barbera d’Asti is a fruity wine with a fresh acidity and with tones of red berries, cherry, spices, and a touch of vanilla and liquorice. Enzo Bartoli Barbera d’Asti is from Nizza, an area in the Piemonte region that is considered the best for the grape variety Barbera

Cannelloni with Ricotta and Spinach, take a look here for the recipe.



Pork Loin Braised in Milk and Red Wine Primitivo di Manduria Dop


Finally a recipe with pork meat! We are delighted to share the first of our secret “Grandmother’s recipes” (called in Italian Ricette della nonna) Pork Loin Braised in Milk.

We paired this tasty winter dish with a red wine: Primitivo di Manduria “Collezione Bellisario” 2016 – Cantine due palme.  This wine, made from 100% Primitivo grapes in the vineyards in the southern Manduria zone (Salento – Apulia Southern Italy), is characterised by a deep-red color, a juicy scent and lots of dark fruit, blackberries, spices.



Pasta with Oil, Parsley and Breadcrumbs and Noelia Ricci Bro’-Bianco Forlì  White Wine


Noelia Ricci is a family winery from the Emilia Romagna region, established in 2010 and located near the Sangiovese wine-growing area of Predappio. “Bò” Bianco Forlì Whine, featuring a strong minerality, a salty juiciness and citrus notes, is produced from Trebbiano grapes and is vinified with the skins of Pagadebit grapes.

Pasta with extra virgin olive oil, parsley and breadcrumbs comes from the Mediterranean diet. This is a light but at the same time a tasteful dish which we paired with the white wine Noelia Ricci “Brò” Bianco Forlì.



Potato Focaccia – Red Wine Corte Fiore, Lupi Reali Appassimento Red Wine


We prepared a Potato Focaccia to better savour this wine and enhance its characteristics.  You should believe us when we say that this was a rather apt combination!

The Lupi Reali Appassimento is a Montepulciano-based red wine from the Italian region Abruzzo. The use of the appassimento process creates a wonderfully pleasing fruity wine with elements of dark cherries, spices and herbs. The aftertaste brings elements of ripe grape sweetness.



Tagliatelle Pasta and Beans and Amarone della Valpolicella DOCG 2014 “Sopra Sasso” Red Wine


Pasta and Beans, or “Pasta e fagioli“,  is a traditional Italian peasant dish of which there are different regional variations.  It is an easy and cheap recipe made just with two main ingredients, precisely pasta and beans.

Amarone della Valpolicella is a robust and alcohol-rich wine, characterized by the scent and taste of dark stone fruit, like Amarena-kirsch. It can be advantageously oxygenated before being enjoyed and preferably served slightly below room temperature.



Pappardelle Pasta and Meat Ragù – Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio – Red Wine


While we were planning this recipe, we realised that we had the task to pair not only the right wine, but also the best type of pasta for the meat-based sauce. There are countless shapes of pasta but not each of them matches well with every kind of sauce: Pappardelle is one of the best choice when it comes to the meat ragù.


With no doubt a bottle (or more) of Noelia Ricci, Godenza  Romagna DOC Sangiovese Predappio, is one of the best wines to greater appreciate this hearty dish of Pappardelle with Meat Ragú. This red wine, from sustainable farming, features a soft and savory flavor showing full ripe fruits, tobacco, and balsamico.



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