Italian Wines & Food Pairings

ITALIAN WINES & GOOD FOOD PAIRINGS (compiled by: Dan)

Whites:
Gavi
Prosecco
Moscato D'Asti
Soave or Orvieto
Pinot Grigio
Vin Santo

Reds (most Italian reds are dry)
Dolcetto
Barbera
Primitivo (same clone as zinfandel)
Chianti
Chianti Classico
Nero D'Avola

Pairings:
Gavi - Fish (fried and/or white), pasta w/ cream sauce, pasta w/ pesto sauce, seafood (esp. soup or stew), fried or roasted vegetables.

Prosecco - almonds, asparagus, prosciutto, smoked salmon, shrimp (chilled), appetizers.

Moscato D'Asti – fruit tart

Soave or Orvietto - chicken (esp. as a salad), clams, crab, light preparation of fish (poached), polenta w/ Gorgonzola cheese, scampi, seafood, pasta w/ seafood, calamari. Also for Orvietto specifically: prosciutto w/ melon.

Pinot Grigio (Ruffino if available)- Eli's Parmesan crackers*, seafood, shellfish, goats milk or sheepsmilk cheese, chicken (fried, grilled or roasted), mussels, salmon, scallops, light seafood dishes, shrimp.

Vin Santo - biscotti (plain or hazelnut) for dipping in the wine.

Dolcetto - red meat grilled or roasted and/or served cold, grilled or roasted chicken w/ tomato sauce, pasta w/ cheese and vegetables (simple sauces), roasted tomatoes, tomato-based dishes (bruschetta), pizza bites, salami.

Barbera - full flavored cheese (pecorino), fontina cheese, grilled sausage, salami, tomatoes, grilled or roasted root vegetables, Chinese food, chili, garlic, grilled mushrooms, hamburgers with bacon and cheese.

Primitivo - strong cheese, spicy vegetable dishes, sausage, pasta with spicy meat sauces

Chianti and Chianti Classico - baked pastas (lasagna, cannelloni, manicotti), pizza bites, caprese salad (basil, buffalo mozzarella, tomatoes, balsamic vinegar, olive oil), Parmesan, pecorino, provolone, grilled mushrooms, beans and bean based dishes, grilled red meats.

Nero D'Avola - meatballs (and meatballs with rice), baked pastas, red meat.