Food and Wine Pairing

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

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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