An Italian Sommelier Guide to Wine Pairings

Centuries of winemaking traditions support every grandmother and executive chef in Italy. From the Alpine peaks in the north to the sun-soaked beaches in the South, every Italian town offers a local perspective on food and wine pairing.

This guide explores the most famous of the Italian food and wine pairings. From north to South, join us on a journey through vineyards and cellars to uncover the best matches for your favorite Italian dishes!

Wine Pairings from the Northern Italy

The northern regions of Italy offer a wide range of food styles and wines. Their culinary history is a fusion of Germanic and Roman sources. From the Alpine borders to the coastal areas of Liguria and along the Adriatic, the mix of elevation, climate, and landscapes produces a wide array of products.

The Iconic Wines of Northern Italy

Four wine types from northern Italy can be identified: full-bodied, long-lasting red wines, Charmat-style sparkling wines, and white wines of deep minerality and elegance.

Piedmont

From the tiny village of Alba, Barolo has earned its reputation as the godfather of iconic Italian red wines. This wine is traditionally paired with local specialties, with a focus on braised and roasted game, truffle-seasoned dishes, and the region’s famous Fassona beef.

Veneto

Amarone della Valpolicella is a full-bodied red wine from Veneto, perfect for rich meat courses and the classic Venetian specialty, Risotto all’Amarone. Prosecco is the region’s workhorse wine, a fruity, bubbly wine made by the Charmat-Martinotti method. Even if it’s often served as an aperitivo, Prosecco is an excellent match for sushi and sashimi.

Friuli-Venezia Giulia

Friulano is a sophisticated white wine from the hills near Slovenia. Its bouquet is reminiscent of Sauvignon Blanc, and it goes spectacularly well with Adriatic seafood, particularly scallops and soft-shelled crabs.

Wine Pairings From Central Italy

Tuscany is famous for its wines. However, the regions of Lazio and Umbria are also worthy of your attention in terms of food and wine pairing.

The Classical Wines of Central Italy

Tuscany

Bolgheri is famous for its Cabernet-based Supert Tuscans, which combine well with roasted meats. Chianti Classico, one of the most celebrated Italian red wines, is sourced from the province of Siena. Its high acidity and delicate tannins make it a versatile wine for pairings, particularly meats and pasta with mushroom-based sauces.

Vernaccia from the Tuscan town of San Gimignano works wonders for white wines with earthy dishes like ribollita.

Lazio

The DOCG-classified white sparkling wines from Lazio, such as Cannellino di Frascati and Frascati Superiore, go exquisitely with Roman-style artichokes or fried mozzarella (Roman cuisine is surprisingly awash with battered-and-fried dishes). A spectacular red wine offering is Cesanese del Piglio, a shoo-in for any rabbit or lamb dish.

Umbria

Sagrantino di Montefalco is one of the most intense Italian reds: a full-bodied red wine with prominent tannins. This wine is perfect paired with rich wild game dishes. The region also produces a Passito version and Torgiano Rosso Riserva, a Chianti-like wine for more traditional meat dishes.

Southern Italian Wine Pairings

Italy is renowned for its sunny coastal zones to the South but is also home to mountainous regions famous for wine. Most wines from here are full-bodied since many grapes get torn due to overripening.

The Iconic Wines of Southern Italy

Sicilia

Marsala is an old-school fortified wine mainly used in cooking outside of Sicily. However, there are excellent examples that are perfect as dessert wines to be matched with pastries. On the eastern side of the region come red wines from Mt. Etna, which are complex in character and pair well with pork and aged cheeses like Pecorino.

Apulia

Apulia offers full-bodied red wines like Castel del Monte DOCGs, not to mention the dessert wine of Primitivo di Manduria dolce naturale. These go well with the local pastries and stewed meats.

Campania

Campania gastronomy is rich in fish and seafood: Branzino is excellent with Fiano d’Avellino or Greco di Tufo. Another white is the richer Falanghina, which works best with fresh tomatoes and sauces based on the classic Colatura di Alici Fish Sauce.