Perfect Pairings for Ferragosto: The Art of Matching Food and Wine

From its origins nearly eight thousand years ago, wine has always had a constant and delightful companion: food. In European history, the distinction between the two was minimal. Wine was considered food—a comfort, a source of calories, and an integral part of life as essential as breathing.

A Historical Perspective

Historically, wine and food have been inseparable. In Italy, for example, wine was often part of the daily diet, not just for special occasions. The Italian grandmother didn’t stop to consider the acidity level in her pasta sauce before choosing a wine for dinner. Instead, she relied on the limited selection available, often choosing wines that matched the mood as much as the food.

The Modern Approach

In the United States, the 1980s saw the rise of food and wine pairing as a national pastime. Restaurants offered dinners with wine and food pairings, food magazines suggested wines with recipes, and American wine bottles began to include food pairings on their labels. This exploration aimed to enhance pleasure but sometimes introduced complex "rules" that could be overwhelming for anyone.

The Joy of Pairing

Despite the complexities, there are extraordinary flavor affinities, and most of us have experienced those "wow" moments when the combination of wine and food is perfect. Here are some guidelines to help you create those moments:

• Acidity and Salt: The acidity in wine beautifully contrasts with salty foods. Think of a crisp Sauvignon Blanc with a salty goat cheese.
• Fat and Tannin: The tannins in a robust red wine like Barolo can cut through the richness of a fatty steak, creating a harmonious balance.
• Sweet and Spicy: Sweet wines like Moscato d'Asti can mellow the heat of spicy dishes, offering a delightful contrast.

5 Vini per un bel Ferragosto

1. Barolo Rombo DOCG:
Harvested in late September and early October, this Barolo undergoes meticulous fermentation in stainless steel tanks, followed by aging in oak barrels. The result is a garnet-colored wine with orange reflections, a distinctive sign of high-quality Barolos. On the nose, Barolo Rombo opens with a rich and enveloping bouquet where notes of berries, leather, and fine spices emerge, enriched by hints of rose and tobacco. On the palate, the wine is an explosion of flavors: elegant and well-integrated tannins blend with incisive minerality, leading to a long and memorable finish. Characterized by excellent structure, this is a wine that can be enjoyed immediately but also has significant aging potential. Perfect for grilled meat dishes or aged cheeses.

2. Liguria di Levante Bianco Muri Grandi IGT :  The Liguria di Levante Bianco Muri Grandi IGT by Federici hails from Liguria and is a tribute to its homeland. Its golden hue anticipates an aromatic bouquet rich in citrus and floral nuances. On the palate, it is like a sea breeze: fresh, light, and incredibly balanced. Although specific details on aging are unavailable, the wine exhibits complexity that suggests meticulous care in its production. Ideal for a summer terrace dinner, it pairs splendidly with fish dishes or fresh salads. A wine that is not only to be savored but experienced.

3. Metodo Classico Oltrepò Pavese Brut Cuvèe 59 DOC :  A sparkling wine that embodies elegance and complexity. Produced from a skillful blend of Pinot Nero (80%) and Chardonnay (20%), this wine comes from the Vigna del Portico and a selection of other estate vineyards. Harvesting occurs manually between September 5th and 10th, followed by white fermentation with gentle pressing and a yield of 45%. Fermentation takes place at 18°C in stainless steel, giving the wine a balanced structure and unparalleled freshness. On the palate, Cuvèe 59 offers a bouquet of fruity and floral aromas, enriched by mineral and citrus notes. Excellent for aperitifs and fish-based dishes, with fine and persistent bubbles.

4. Merlot Mirie DOC - Forchir :  Forchir’s Merlot Mirie DOC is an elegant wine that expresses the best of the Friulian terroir. The Merlot grapes, harvested in early September, come from clay and iron-rich soils, ideal for enhancing the complexity of the variety. Vinification takes place in Ganimede fermenters, where the grapes macerate on the skins for about two weeks. Subsequently, the must is separated from the skins and placed in wine vats for initial aging, during which malolactic fermentation and micro-oxygenation occur to stabilize the color. Bottling happens in the absence of oxygen to preserve freshness, followed by further aging in the bottle. Sensory-wise, the Merlot presents a deep ruby red color with violet hues. On the nose, it offers a fruity bouquet with notes of cherry, strawberries, and blackberries, accompanied by black pepper and tertiary hints of leather and coffee. On the palate, the tannin is soft and balanced, with an enveloping structure that makes this wine versatile. It is perfect paired with charcuterie and cheese boards, appetizers, first courses with meat sauces, and roasts.è un vino elegante che esprime il meglio del terroir friulano. Le uve Merlot, raccolte all'inizio di settembre, provengono da terreni argillosi e ferrettizzati, ideali per esaltare la complessità del vitigno.
La vinificazione avviene nei fermentatori Ganimede, dove le uve macerano sulle bucce per circa due settimane. Successivamente, il mosto viene separato dalle bucce e posto nei vasi vinari per un primo affinamento, durante il quale avviene anche la fermentazione malolattica e la micro-ossigenazione per stabilizzare il colore. L'imbottigliamento avviene in assenza di ossigeno per preservare la freschezza, seguito da un ulteriore affinamento in bottiglia.
Dal punto di vista sensoriale, il Merlot si presenta con un colore rosso rubino deciso e sfumature violacee. Al naso, offre un bouquet fruttato con note di ciliegia, fragole e more, accompagnate da pepe nero e accenni terziari di cuoio e caffè. Al palato, il tannino è morbido ed equilibrato, con una struttura avvolgente che rende questo vino versatile. È perfetto in abbinamento con taglieri di salumi e formaggi, antipasti, primi piatti con sughi di carne e arrosti.

5. Negroamaro Rosato Salento IGP - Vecchia Torre: 

1. This fresh Negroamaro Rosato from Cantina Vecchia Torre is made entirely from Negroamaro grapes. The soil from which the grapes originate is alluvial, deep, and medium-textured, with areas tending towards limestone. The planting density varies between 4,500 and 5,000 plants per hectare, and the training system used is the bush vine and spur cordon. Vinification is a careful process: after destemming and crushing, the must remains in contact with the skins for about 8-10 hours. Subsequently, the free-run must is extracted, and alcoholic fermentation occurs at a controlled temperature of 16-18°C for a period of 12-15 days. From a sensory perspective, Negroamaro Rosato presents a light cherry pink color. On the nose, the bouquet is intense and delicate, with nuances of cherries and raspberries. On the palate, the structure is soft and savory, with a fruity persistence that makes it a versatile and pleasant wine. This wine is an excellent companion for any meal but pairs particularly well with first courses based on tomato sauce, white meats, pork, and grilled shrimp.

Conclusion

Wine and food do not always have to be perfectly paired to be delicious. Sometimes, the mood and environment play an equally important role. However, understanding the basic principles of pairing can enhance your culinary experience and create memorable moments.

At Vinai del Borgo, we invite you to explore the world of Italian wines and discover the joy of pairing them with your favorite dishes.

Cheers to delicious combinations and unforgettable experiences!