Gastronomists and gourmets have always agreed that in order to be able to truly savour a dish in the best way possible, it must be accompanied by an appropriate wine, and the same holds true for the best way to savour wine.

The purpose of wine and food pairing is to create harmonic taste sensations, so wine and food must reciprocally enhance one another and the one must be at the service of the other, neither one overpowering the other.
There are some guidelines that may suggest how to achieve combinations that can satisfy even the most demanding palates.

There a few general rules, some criteria, which allow us to find our way through the vast universe of wines to choose the "best" one for each product.

Appetizers:

During a lunch or dinner, the first dishes served are the appetizers, which are meant to stimulate the appetite and prepare the stomach for more decisive dishes. Appetizers do not require particularly structured wines, due to both the substance of the dishes themselves and the need to serve wines during the meal following the criteria of escalating body and alcoholic content.
Appetizers may be divided into "sea" and "land". Fish-based dishes may be paired to a slightly sparkling wine, such as a Pinot Nero Vinified in White (Le Cascine) or a Muller Thurgau (Le Cascine) which, due to their sapidity and effervescence, clean the taste buds and prepare them for the flavours to come.

Next