Combinations of Food & Wine

HORS-D'OEUVRE KIND OF WINE SERVE AT:
Lean based on fish - dry lightly acidulous white, also a little sparkling 10° C.
Raw shellfish - dry aromatic white 10° C.
Cooked shellfish - white demi-sec 10° C.
Sliced salami and ham - red young a little tannic 14° C.

FIRST COURSE
Pasta containing fish - white, dry soft or a little sweetish 10° C.
Pasta containing meat - young red 16° C.
Risotto (kind of rice dish) containing vegetables - white, dry, soft 10° C.
Risotto containing fish - white, dry, structured 12° C.
Soup - white, dry, harmonious, lighty acidulous 12° C.
Vegetable soup - red, young 14° C.

SECOND COURSE
Containing eggs - white, dry, fine, velvety 10° C
White meat - red, young, fresh, light of body 14° C.
Red meat - red, soft, lightly tannic, average ageing 16° C.
Game - red vigorous, aged 18° C
Boiled meat, sausages, spiced pork sausages (for boiling) - red, young even bright 16° C
Grilled fish and fried food - white, dry of character or fresh rosé, sparkling brut,12° C. red lightly soft like Freisa & Pinot Noir 14° C
Boiled fish - white, dry, soft 10° C
Baked in paper or stewed fish - white, dry, harmonious or rosé of average body 12° C.

CHEESE
Soft - white, soft 10° C.
Medium hard - red, full-bodied, delicate, soft 16° C.
Hard - structured red and well aged 18° C
Strong - red, full-bodied 18° C.
Marbled with green - red, harmonious, dry 16° C.

FRUIT
Fresh white, sweet, aromatic, lightly fruity 10° C.
Dried - red, sweet, aromatic or raisin liqueur-like 10° C
Fruit-salad no wine

DESSERT
Dolci al cucchiaio (sweets or cakes that you eat using a spoon) - white, sweet or sparkilng 8° C.
Cakes - white, sweet, lightly aromatic 8° C.
Cream - white, sweet or raisin liqueur-like 8° C.
Pastry - white, sweet 10° C.
Products cooked in the oven - white, sweet or raisin liqueur-like BAROLO CHINATO
(Barolo wine spiced with herbs) Very good at the end of a meal, it can excellently be combined with chocolate-based desserts or as a digestive (serve cool). It was traditionally used among the Langan families to prepare hot "punch" and offered to the guests at any time of the day as a sign of respect. 8° C.

Panettone (Milanese cake) - sparkling demi-sec 8° C.
Ice cream, No wine.


	Matching your wine with complimentary foods will bring out the best in your wine. But the most accurate test of a match is still your own palate. If you like the combination, you have chosen well. But for those of us who would still like a little guidance to get started, this handy chart* will help you to match various foods with some of the most popular wine varietals. MATCHING FOOD & WINE Right combining is essential for the success of a dinner. The following table is ideal for a first approach.
HORS-D'OEUVRE KIND OF WINE SERVE AT: Lean based on fish - dry lightly acidulous white, also a little sparkling 10° C. Raw shellfish - dry aromatic white 10° C. Cooked shellfish - white demi-sec 10° C. Sliced salami and ham - red young a little tannic 14° C. FIRST COURSE Pasta containing fish - white, dry soft or a little sweetish 10° C. Pasta containing meat - young red 16° C. Risotto (kind of rice dish) containing vegetables - white, dry, soft 10° C. Risotto containing fish - white, dry, structured 12° C. Soup - white, dry, harmonious, lighty acidulous 12° C. Vegetable soup - red, young 14° C. SECOND COURSE Containing eggs - white, dry, fine, velvety 10° C White meat - red, young, fresh, light of body 14° C. Red meat - red, soft, lightly tannic, average ageing 16° C. Game - red vigorous, aged 18° C Boiled meat, sausages, spiced pork sausages (for boiling) - red, young even bright 16° C Grilled fish and fried food - white, dry of character or fresh rosé, sparkling brut,12° C. red lightly soft like Freisa & Pinot Noir 14° C Boiled fish - white, dry, soft 10° C Baked in paper or stewed fish - white, dry, harmonious or rosé of average body 12° C. CHEESE Soft - white, soft 10° C. Medium hard - red, full-bodied, delicate, soft 16° C. Hard - structured red and well aged 18° C Strong - red, full-bodied 18° C. Marbled with green - red, harmonious, dry 16° C. FRUIT Fresh white, sweet, aromatic, lightly fruity 10° C. Dried - red, sweet, aromatic or raisin liqueur-like 10° C Fruit-salad no wine DESSERT Dolci al cucchiaio (sweets or cakes that you eat using a spoon) - white, sweet or sparkilng 8° C. Cakes - white, sweet, lightly aromatic 8° C. Cream - white, sweet or raisin liqueur-like 8° C. Pastry - white, sweet 10° C. Products cooked in the oven - white, sweet or raisin liqueur-like BAROLO CHINATO (Barolo wine spiced with herbs) Very good at the end of a meal, it can excellently be combined with chocolate-based desserts or as a digestive (serve cool). It was traditionally used among the Langan families to prepare hot "punch" and offered to the guests at any time of the day as a sign of respect. 8° C. Panettone (Milanese cake) - sparkling demi-sec 8° C. Ice cream, No wine.