Pairings | Italian wine
Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
It’s not often you find a wine that sails through every dish you put in front of it but I’d say on the basis of Friday night’s Italian feast at Wild Artichokes in Kingsbridge that the Tenuta Tasca Buonora Etna Bianco 2017 would see you through almost any Italian meal.
Like other dishes the perfect wine match for risotto depends on the flavourings for the risotto rather than the rice itself - the lighter the dish, the ligher and fresher the wine.
I’m a bit obsessed with orange wine* at the moment. It seems to go with so many things not least blue cheese as this match with gorgonzola at Le Baratin in Paris underlined.
One of the most interesting things that’s happening in wine at the moment is how big producers are pursuing new areas and old grape varieties and Planeta is no exception