How to Pair Wine with Italian Food

Whether pairing with rich olive oils or high-acid antipasti, we've got the wine picks for you.

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.”

Make These Dishes

Spinach Parmesano Frittata
Baked Rigatoni
Spaghetti with Artichoke
Black Trumpet Risotto
Orecchietti
Cotechhini
Ultimate Parm

How to Pair Wine with Indian Food

Published on February 19, 2015
Topics: Cooking, Italian, Wine Pairings
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine, Fodors.com, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email: akorman@wineenthusiast.net




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