The art of pairing food and wine is a sensory journey rooted in the tradition and gastronomic culture of many countries, particularly Italy, where wine is a staple on every table. When it comes to finding the right balance between food and wine, there are different schools of thought, but all share the same goal: to enhance flavors and create a unique gastronomic experience.
How are wines paired with foods?
Pairing wine with food is essential to highlight the flavors of both. One of the main rules is to choose wine based on the structure and intensity of the dish.
Our Spicial Sauces lend themselves to harmonious pairings with some Venetian wines, both white and red.
Among white wines, we recommend:
Soave Classico
Bianco di Custoza
Incrocio Manzoni
Prosecco Brut from Valdobbiadene
Lugana
Among red wines, we suggest:
Valpolicella Classico
Cabernet, particularly suitable with our mushroom sauce
The three major schools of food and wine pairing
When it comes to food and wine pairing, there are three main schools of thought influencing sommeliers and enthusiasts:
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The affinity school: according to this theory, foods and wines with similar characteristics should be paired. For example, flavorful dishes with rich wines or delicate dishes with light wines. This approach is based on the idea that wine should complement the food.
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The contrast school: here, the aim is to contrast flavors to create an interesting interplay. A classic example is pairing an acidic wine with a rich or fatty dish, such as a Grillo wine or Etna white with a red shrimp calamarata. This type of pairing can balance the richness of the dish and cleanse the palate.
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The regionality school: this philosophy is based on the idea that wine and food from a particular region always make a perfect pairing. For example, Chianti pairs beautifully with Tuscan meat dishes like bistecca alla fiorentina. Pairing local products with local wines is often a safe and authentic choice.
What is the culture of food and wine pairing?
In many cultures, food and wine pairing is not just a matter of taste, but also an expression of identity and tradition. In Italy, for example, the art of pairing is deeply rooted in gastronomic culture. Each region has its own rules and combinations, often passed down through generations. Lunch or dinner are social moments enriched by choosing the right wine, capable of enhancing typical local dishes.
Moreover, pairing is not only about main courses but also appetizers, cheeses, and desserts. For example, aged cheese pairs wonderfully with structured red wines, while a terra e mare risotto pairs perfectly with a Prosecco or Soave. Knowledge of a country’s or region’s gastronomic culture is essential for creating successful and fascinating pairings.
Pairing as a sensory experience
Ultimately, pairing food and wine is a matter of balance and knowledge. Although the rules may vary depending on the school of thought, the important thing is that the pairing enriches the gastronomic experience and stimulates the senses harmoniously. For industry professionals, knowing the different pairing possibilities is a way to offer clients a complete and satisfying culinary experience.
