Vino Pairings
Italian Wine Pairings
From Tuscany’s bold reds to Veneto’s refreshing whites, Italian wines were made for the table. Here are classic, crowd-pleasing pairings for favorite Italian dishes.
Chianti (Sangiovese)
Best with: Tomato-based pasta, marinara, arrabbiata, pizza rossa
Bright acidity matches tangy tomato sauces beautifully, while savory herbal notes complement basil, oregano, and garlic.
Barolo / Barbaresco (Nebbiolo)
Best with: Mushroom risotto, truffle pasta, braised meats
High tannin, lifted acidity, and earthy aromatics shine with umami-rich mushrooms and slow-cooked dishes.
Pinot Grigio (Veneto / Friuli)
Best with: Shrimp scampi, grilled fish, lemon chicken piccata
Crisp acidity and citrus notes refresh delicate seafood and lighter lemon-butter sauces.
Prosecco
Best with: Antipasti, prosciutto & melon, fritto misto
Lively bubbles cleanse salt and fat, while gentle fruitiness flatters salty cured meats and crispy appetizers.
Montepulciano d’Abruzzo
Best with: Sausage ragù, lasagna, meatballs
Dark fruit and moderate tannin stand up well to rich, savory meats, baked pasta, and melted cheese.
Verdicchio / Vermentino
Best with: Herb-roasted chicken, pesto pasta, grilled vegetables
Fresh herbal and mineral notes sync beautifully with basil, parsley, olive oil, and green vegetable flavors.
Lambrusco (dry / secco)
Best with: Pizza, cured meats, cutlets
Dry sparkle and juicy berry fruit make Lambrusco especially good with salty, crispy, cheesy, or fried dishes.
Soave
Best with: Risotto, roast chicken, simple seafood pasta
Soft citrus, almond, and floral notes make Soave a graceful match for lighter northern Italian dishes.