How to pair wine and food
In this section we would like to give you advice and tips on how to combine the right wines to your favorite Italian dishes.
Appetizers with sauces
In the presence of sauces with a marked sapidity, the paired wine should be softer, while it should have good acidity if the sweet tendency in the food prevails. To dampen the oiliness, the wine should have either a good tannic component, or a perlage capable of “degreasing”.
A classic among the appetizers with sauces is vitello tonnato, characterized by the marked fatness of the accompanying sauce and the sweet tendency of the meat. To all this capers are added, wich give the dish its distinctive taste. The elements of this recipe, combined, provide rather rich and persistent flavors.
As a result, delicate white wines, too light in body are going to be overwhelmed by the food. It is advisable to favor a wine with greater structure, but at the same time balanced.
The ideal wine to combine with vitello tonnato will therefore be a white wine with a good alcohol content, or a delicate wine like a medium-bodied brut sparkling wine, able to stand up to the comparison with the strong taste of this rich dish.