Your Quick Guide To Wine and Food Pairing

Need a wine and food pairing guide for your next dining plans? We teamed up with the culinary folks from Osteria Art to come up with this quick cheat sheet. Just so next time, you won’t need to say, “the red pairs nicely with the white.”

Soave Classico: For pasta with seafood

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Soave (pronounced So-Ah-Ve) Classico is a white wine from the Veneto region in northeastern Italy, specifically the province of Verona. Soave is made from the garganega grapes, which is said to be one of the finest white wine grapes in all of Italy.

On your visit, be sure to order: Soave Classico, Giacomo Montresor, Veneto 2016 with Linguine with Live Clams, Young Zucchini and Basil Pesto

Pinot Grigio: For pasta dishes, chicken, and seafood

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Pinot Grigio (pronounced PEE-noh GREE-goh) grapes are planted across wine-growing areas around the world but the grapes actually originated in France, where it’s called Pinot Gris.

On your visit, be sure to order: Pinot Grigio, Tenuta Maccan, Delle Venezie, Italy 2016 with Tagliolini with Spanner Crab, Pachino Tomatoes and Salmoriglo

Vernaccia di San Gimignano: For white meat, seafood, pasta

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Vernaccia (pronounced ver-NAHTCH-cha) is another white wine grape known throughout Italy, yet the best-known variety is the one from San Gimignano in Tuscany.

On your visit, be sure to order: Vernaccia di San Gimignano DOCG, Castello di Querceto, Tuscany, Italy 2016 with Bronze Dye Spaghetti with Octopus and Smoked Paprika

Sauvignon Blanc: For fish, oyster, cheese

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Sauvignon Blanc (pronounced saw-VEE-nyon-blohnk), which translates to wild white, is probably a favourite amongst many with its primarily fruity flavours.

On your visit, be sure to order: Sauvignon Blanc DOC, Le Monde, Friuli-Venezia Giulia, Italy 2016 with Pacific Cod with Romanesco, Confit Tomatoes and Scampi Sauce

Rosso di Montalcino: For beef, lamb, turkey

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Rosso di Montalcino (pronounced ROH-so dee mon-tall-CHEE-no) is a red Italian wine, which is known to be the younger sibling of Brunello di Montalcino. While the latter must be aged for at least four years, the former only needs a year of ageing before its release.

On your visit, be sure to order: Rosso di Montalcino, La Velona, Tuscany, Italy, 2014 with Charcoal Grilled Beef Tenderloin with Asparagus and Truffle

Balto: Lamb, Beef, Veal

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Chances are you may not have heard of Balto (prounounced BAHL-taw) before. But since you have now, then why not try this red wine from Tuscany?

On your visit, be sure to order: Balto, il Ponte, Tuscany, Italy 2015 with Duck Breast with Sprouts, Endive, Honey & Yuzu Sauce

That’s it! We hope you learned something new with this quick guide on wine and food pairing. Here’s another tip: flash your ENTERTAINER app at Osteria Art to enjoy 1-for-1 main course items. Download it now if you haven’t yet.

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