Welcome to our expert break down of popular food categories, outlining the main challenges (and pairing solutions) for wine lovers with globetrotting tastes.
This round, we focus on pairing Italian food with wine.
The challenge: “Italian appetizers like pizza and charcuterie tend to have rich olive oils, fat and cheese, while antipasti and tomato-based dishes are usually acidic,” says Antonio Friscia, executive chef and advanced sommelier of Don Chido, an upscale Mexican restaurant in San Diego.
Wine fix: “I personally enjoy a lager-style beer with pizza, but for a white wine, I would choose Prosecco, because the bubbles help wash your palate. For red, my preference is Sangiovese or Tempranillo, because these wines work well to balance the acidity in many antipasti.”