Italian Wine and Food Pairings You Must Try

Italy is a country where food and wine pairings aren’t just a meal, they’re a way of life. In every piazza, trattoria, and family kitchen, you’ll find dishes crafted with love and wines poured with pride. Italian wines are as diverse as the regions that produce them, from volcanic slopes in Sicily to the sun-soaked hills of Tuscany and the Adriatic coast. Yet one thing connects them all: the absolute harmony they create when paired with good food.

Few cuisines pair more naturally with wine than Italian. Whether it’s a simple Margherita pizza or a rich, meaty pasta, there’s an Italian wine ready to enhance every bite. And the beauty of Italian wines lies in their food-friendliness, bright acidity, balanced tannins, and vibrant fruit flavours, which make them perfect companions for the rich flavours of Italian fare.

Here are our suggestions for pairing award-winning Italian wines with delicious Italian food. These combinations will surely transport you to Italy for a delectable sojourn.

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Pizza with Tornatore Etna Rosso

Sicily’s Mount Etna isn’t just one of Europe’s most dramatic volcanoes- it is home to some of Italy’s most exciting wines. Tornatore Etna Rosso is crafted from Nerello Mascalese grapes grown on Etna’s volcanic soils, resulting in a wine that is full of character and complexity.

This Etna Rosso greets you with aromas of wild red berries, dried herbs, and a faint smokiness. On the palate, it’s medium-bodied, with crisp acidity, mineral undertones, and delicate tannins that make it both elegant and vibrant.

Pair this wine with a Pizza Napoletana topped with tomato sauce, anchovies, capers, and olives. The briny flavours and tangy sauce echo the wine’s earthy minerality and red fruit notes. It’s also fantastic with a Pasta alla Norma, a Sicilian speciality featuring eggplant, tomato, and ricotta salata. The wine’s freshness balances the richness of the dish, making every bite and sip feel perfectly in sync.

Importer: WinePark
Price: ₹4,995

Pasta Bolognese with CARPINETO Dogajolo Rosso Toscana IGT

From the rolling hills of Tuscany comes the charming CARPINETO Dogajolo Rosso Toscana IGT, a modern Super Tuscan blend of Sangiovese and Cabernet Sauvignon. This wine offers the best of both worlds: the bright cherry and earthy notes of Sangiovese combined with the dark fruit depth and structure of Cabernet.

In the glass, it delivers vibrant cherry aromas, hints of violet, and a touch of vanilla from brief oak ageing. The palate is juicy and smooth, with balanced acidity and soft tannins that make it deliciously approachable.

Pair Dogajolo Rosso with a classic Margherita Pizza, where its bright red fruit beautifully complements the sweet tomato sauce and creamy mozzarella. Or enjoy it alongside Pasta Bolognese; the wine’s acidity cuts through the richness of the meat sauce, while its fruit flavours mirror the tomato base. This pairing is pure comfort, perfect for a cosy evening.

Importer: Ace Beveragez
Price: ₹3,200

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Porchetta with Sensi Collezione Montepulciano d’Abruzzo DOC

From the Adriatic side of Italy comes the crowd-pleasing Sensi Collezione Montepulciano d’Abruzzo DOC. Montepulciano is beloved for its approachable style, generous fruit, and soft tannins, making it a versatile choice for pairing with hearty Italian fare.

This wine opens with notes of black cherries, ripe plums, and a touch of spice. On the palate, it’s medium-bodied, plush, and smooth, with a lingering fruit-forward finish that’s both comforting and lively.

The juicy, savoury flavours of porchetta are a perfect match for Montepulciano’s vibrant acidity and dark fruit notes. The wine’s moderate tannins cut through the rich pork fat, while its herbal undertones echo the aromatic spices in the dish. Another great pairing is aged Pecorino, whose nutty, salty complexity will pair beautifully with Montepulciano’s ripe plum and blackberry flavours.

Importer: Gusto Imports
Price: ₹1,993

Here are 5 tips for pairing Italian wines with food:

1. Match regional wines with regional dishes: Chianti loves Tuscan fare like Bistecca alla Fiorentina, while Barolo sings with hearty Piedmont dishes.

2. Balance acidity: High-acid wines like Pinot Grigio or Barbera cut through rich tomato sauces and creamy pastas beautifully.

3. Consider tannins with meat: Bold reds like Brunello or Amarone pair best with grilled meats, game, or aged cheeses to soften their tannic grip.

4. Think sweetness with spice: Off-dry Moscato d’Asti pairs delightfully with spicy salumi, balancing heat with gentle sweetness.

5. Keep it light with seafood: Crisp whites like Vermentino or Soave are perfect for delicate seafood dishes, letting flavours shine without overpowering.

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