Which wine - reds
Heavier Southern Italian pasta dishes with red sauces pair well with zinfandel, Sangiovese, Barbera or Marechal Foch wines. Enjoy in front of an open fire!
There’s nothing better than a rich, earthy wild mushroom risotto to get the taste buds tingling! Pair it up with a Cabernet sauvignon for a true taste sensation!
Start the evening off with a light minestrone soup accompanied with a glass of pinot noir (or if you’re feeling a bit cheeky try it for lunch!)
Having friends round? Keep things simple with vegetable 4 bean chilli and nacho’s served with a fruity red such as syrah, Cabernet sauvignon or even a Chianti.
Generally, it is a good idea to match the flavours and aromas of the wine to the food you are serving
Red Wines
Cabernet franc: medium-bodied, black currant
Cabernet sauvignon: dark, full-bodied, black currant
Merlot: full, soft, raisins
Pinot noir: middleweight, fragrant, cherry
Syrah: dark, tannic, raspberry, pepper and smoke
Tempranillo: strawberry, pepper, vanilla
Zinfandel: fruity, blackberry, peppery
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