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.

Red Meat

Depending on how red meat is cooked, it’s possible to choose a younger wine or an older one. The more complex the preparation of the meat, the more structured the wine must be.

For example, raw or lightly cooked meat such as tartare or rare meat should be paired with a young wine. It does not necessarily have to be a red wine: raw meat can also be paired well with white wines.

In the case of boiled or very cooked meat such as braised meat, a good choice would be an aged red wine like our Amarone della Valpolicella.

For dishes that require a long cooking, the best recommendation is a mature red wine, with an intense bouquet rich in red fruit notes, high in alcohol and and in tannins.

As always, when the fat component of a dish is dominant, it’s necessary to have a wine with more tannins and structure.

Massimo Veneto IGT Rosso 0,75L 2018

Le Olle Bardolino Superiore DOCG Classico 2020

Pramonte Collezione Cabernet Sauvignon IGT Veneto 0,75L 2018