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.
Cheeseboard with Artisanal Jams and Fruity Honey – Organic Sangiovese Ca’ Storta Red Wine
A different dinner than usual or a refined appetizer with cheeses and jams? Whatever the occasion, cheese is always a good idea. Make your cheeseboard colorful and tastier by pairing the cheese of your choice with the right jam and some fresh seasonal fruit and crunchy nuts.
Don’t forget to serve a good wine: Sangiovese Ca’ Storta Red Wine is the one we love to pair with this recipe. It recalls wild berries, currants and violets with a pleasant acidity. The sweet tannins make it perfect for every occasion.
Traditional Oven – Baked Focaccia from Bari and a glass of 3 Passo Rosso Organic Red Wine
Focaccia from Bari: a Traditional Oven-Baked Bread Topped with Olives, Tomatoes and Oregano, Crispy on the outside, soft in the inside and full of ripe tomatoes focaccia from Bari is one of my most wanted delicacy from Puglia. Like the Baresi, (people from Bari) do, eat a slide of this focaccia any time of the day and on any occasion. To fully enjoy its goodness, cut a slice of focaccia in half and stuff it with some mortadella.
3 Passo Rosso Organic – Rosso d Italia is a modern and well-turned red wine cuvée, blended from organically grown Negroamaro and Sangiovese Grosso grapes from several southern Italian districts. Deep purple color with aroma of ripe red fruit, cloves and dark cocoa, it is perfect to combine with a slice of focaccia both as an aperitif and for a light dinner.
Linguine Pasta with Tomatoes and Plaice Fillet- 3Passo Bianco Organic White Wine
Give our recipe of the week a try!
Linguine Pasta with cherry tomatoes and Plaice fish.
We served this delicious Linguine with a glass of 3 Passo Bianco Organic White Wine. This Italian Golden Yellow colour wine is made mostly with Chardonnay and Grillo grapes. This fresh and intense wine features pleasant hints of tropical fruit, yet a great structure and smoothness
Quickly Baked Giga Oysters from Limfjord (Denmark) and Verdicchio of Jesi – Bucci Cantine Bassoli White Wine
Oysters? You can love them or hate them! In our recipe we prepared the oysters to make you love them, adding a teaspoon of sour cream and a drizzle of Parmigiano Reggiano cheese. The oysters in themselves are an aphrodisiac but by adding some Parmigiano, you’ll just find yourself falling in love with them.
One of our favourite pairing is the elegant, golden colored and with balanced flavors of spicy wood Verdicchio of Jesi – Bucci Cantine Bassoli.
Spritz: how to make the Original Italian Aperitif
The original Spritz is from Veneto region. It is born at the end of the 18th century during the Austrian domination. The soldiers and the merchants who arrived there were not used to the high alcohol content of local wines. So they started to ask the local hosts to spray sparkling water (“spritzen” in German) in the red wine or sparkling white wine.
Today this refreshing and not-too-sweet Spritz, that has spread all over Italy,
is made with Aperol or Campari liqueur (depending on your taste, the Aperol Spritz is sweeter and slightly less tart), Prosecco sparkling wine, un-flowered sparkling water and a slice of fresh orange. Recipe here
Crispy Pan-Cooked Pasta from Bari (Apulia): Spaghetti all’Assassina – Nero di Troia Red Wine
Spaghetti all’assassina (killer spaghetti), is a signature dish from Bari, Puglia.
It becomes à la mode during the 70s.
The technique behind is called “risottatura“, so the pasta is not boiled but is cooked directly in the pan, like a risotto, adding the liquid (in this case the tomato sauce) little by little, until it is absorbed and the pasta is cooked.
The pasta cooks high heat, until it caramelizes and scorches: spaghetti must be crunchy but not burnt! And they are really spicy to, with a lot of peperoncino.
Enjoy this Spaghetti dish with a glass of Nero di Troia Masseria Supreno Red Wine. You will be conquered by the intense ruby red color, the intense berry fruit aroma and the well balanced structure.
Ham and Cheese Cornetti – INT3GRAL3 Unfiltered Organic Wine Rosé Frizzante
These cheesy Cornetti are just the perfect little nibble to serve at your morning brunch or to share with your friends during a Spring pic-nic. If you don’t have at hand the ham, not to worry, they are just delicious even only with extra cheese.
The wine we paired for our weekly Apèro was an “INT3GRAL3 Organic Wine Rose’ Frizzante”, which is completely natural and unfiltered. This wine is only made with organic grapes and born with the mission of inspiring people to get back to their original, natural essence. Its color is slightly pink and the alcohol percentage is moderate (10.5%). The taste is fresh and slightly dry. Fine bubbles with red berries at the end will enjoy your mouth.
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
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.
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
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 Fiano, Asprinio 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.
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.
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.
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.
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.
Parmigiana Style Tart and “Il Sangiovese” Red Wine – Noelia Ricci
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
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 Tartare. Cin Cin!
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
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
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.