Wine and food pairing Archivi

25 July 2019

Wine and Pizza: a happy marriage

Pizza is traditionally paired with beer. In fact, it is quite unusual to serve it with wine, even if wine goes well with the leavened dough and makes it more digestible. Furthermore, the many possible pizza toppings offer interesting ideas for a satisfying wine pairing. Wine and pizza pairings:
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16 May 2019

Ribolla Gialla Spumante in Friuli and its Pairing with Food

Credit for the production of the first sparkling wine in Friuli Venezia Giulia goes to Rino Russolo, who ran the Piave Isonzo estate (now Tenuta Villanova). This wine was produced in both dry and sweet versions. In the former case, two varieties were considered to
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7 May 2019

Schioppettino from the Colli Orientali del Friuli: Features and Pairings

Schioppettino dei Colli Orientali is one of Friuli’s precious native varieties. In the seventies it was produced by very few growers and in small quantities. Despite evidently existing, it was doubly ignored. Firstly, it was not included in the list of wines with a controlled
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20 March 2019

Sauvignon: Characteristics and food pairings

The Friulans consider this variety born and bred in Friuli. Its history in the region, however, is actually relatively recent, with its presence here first documented in the 1880s. When the vineyards were destroyed by the attacks of parasites and fungi, the Friulan landowners brought in varieties suitable for quality
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6 March 2019

Refosco dal Peduncolo Rosso: Characteristics and food pairings

The characteristics of Refosco dal Peduncolo Rosso Refosco dal Peduncolo Rosso is considered the king among Friuli’s red wines. Its sensory profile varies, depending on the place of cultivation. In the Colli Orientali del Friuli it displays appreciable structure and good, yet never excessive alcoholic strength. The
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12 February 2019

Wine and Food: rules and pairings with Ribolla Gialla

The issue of how to pair food and wine was a matter for discussion as far back as the Middle Ages. At that time, cold moist dishes, such as fish, were accompanied by warm, strongly-flavoured wines. The aim was to compensate for what the food lacked
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