Soups, polenta, pasta, ragu, thick meats, fondue… It’s impossible to resist dishes that go well with wine in winter. But who has never been afraid of making mistakes when choosing the menu and drink? When it comes to harmonizing, unnecessary complications arise that, not infrequently, discourage people and make them give up before trying. The idea is to make it simple and, in general terms, there is not much of a secret: the more full-bodied, greasy or spicy the food, the fuller (and eventually more alcoholic) the wine should be.
The Product Manager of the La Pastina group, Maitê Maran, gives valuable tips to facilitate the experience.
- The first: don’t be afraid to make mistakes. Only by experimenting can we acquire knowledge and, thus, choose more assertively.
- Start with unpretentious and less sophisticated wines.
- More important than finding a perfect pairing is choosing a wine that simply gives us pleasure to drink with our meals.
- Do not give up! The rest is learned over time.
On cold days (and nights), we burn more calories to stay warm. That’s why we feel so much desire, and so much pleasure, to eat hotter and unctuous dishes, and also more caloric and complex. And nothing like an excellent wine to complete the meal and warm the body and soul. In the opinion of sommelier André Zangerolamo, “winter wines warm us up. Associated with the station kitchen, they comfort and give a delicious feeling of satiety”.
Now just fill the cellar and enjoy.
Cono Sur Reserva Especial Cabernet Sauvignon, goes very well with soufflés and pasta – La Pastina/publication Photograph:
to start in style
Soups, so welcome on cold winter nights, are a separate chapter in wine pairings. If we drink it very hot, the high temperature tends to dampen the taste buds and, thus, we perceive less of the wine’s nuances. The tip is to let it cool a little and then enjoy the pairing better. Generally, soups and broths are best paired with medium-bodied wines.
A respectful entry, the Capeletti Soupfor example, goes very well with a Borgotorre Montepulciano D’Abruzzo DOCa silky, light and fruity red, with notes of red fruits such as cherries and strawberries, a delicate touch of violets and fine tannins.
Tasty and versatile, the Cooked Corn Meal with sausage ragu pepperoni it can be served as a starter, in a small portion, or as a main course, without any harm, and it calls for a wine to match. In this case, the suggestion is the full-bodied land di San Vincenzo DAL 1947, made with Primitivo, a grape variety from southern Italy, from vines over 50 years old, an iconic red from its importer, La Pastina, one of the most renowned and traditional importers of wines and food in Brazil . Elegant and velvety, it is full of aromas and flavors of red fruits and a delicious and discreet residual sweetness. A wine to keep in memory.
The charm of the classics
Creamy, airy and warm, the cheese soufflés ask for expressive wines – but a little less full-bodied and less tannic, like the Cono Sur Reserva Special Cabernet Sauvignon. Fruity and fresh, it has an intense aroma of strawberries and dark fruits, such as plums, and a remarkable touch of spices.
lighter, the gnocchi with sugo order a wine like Santapietra Chianti Riserva DOCG, an excellent cost-benefit red, made in the traditional Italian region of Chianti, famous for its wines of great freshness. With its notes of fresh cherries and strawberries, it is the perfect partner for pasta with tomato sauce, lasagna bolognese and hard cheeses such as Parmesan and Grana Padano.
Santapietra Chianti Riserva DOCG is an excellent value for money red – La Pastina/publication Photograph:
Red meats and potent wines, the perfect marriage
To enter the world of meats, a succulent beef stew It’s always a good choice for a winter lunch. THE Mouton Cadet Bordeaux Rouge is a classic that reflects the spirit of Bordeaux winemaking, France’s most famous wine-producing region. Full-bodied, voluminous and versatile, this red combines with a wide range of dishes based on red meat, such as pot roasts, oven-baked lizard stuffed with vegetables, kafta and various barbecue cuts.
Special occasions call for special wines. for a tasty Boeuf BourguignonThe Bosio Barolo “Boschi dei Signori” DOCG it’s the perfect choice. Complex, elegant and structured, it has delicate notes of dried flowers and an earthy touch. Undoubtedly a memorable red, produced in Piedmont, where Italy’s most coveted reds come from.
Fondue? We have!
if the night is fonduebet on the peculiar Anciens Temps Reserve Cabernet Sauvignon – Syraha blend of two classic grapes from the French region of Languedoc, with aromas of spices, black fruits and notes of vanilla and chocolate.
To finish off a fondue night with a golden key, a creamy semisweet chocolate fondue combines perfectly with the intense and unctuous Croft Porto Fine Tawny, made with Portuguese grape varieties from a reserve of Port wines aged in oak barrels. A wine whose flavor persists in the mouth and prolongs the pleasure of the experience.
The wines that can’t be missed in your cellar this winter
- Borgotorre Montepulciano D’Abruzzo DOC – R$ 91.00
- Santapietra Chianti Riserva DOCG – BRL 104.00
- Anciens Temps Reserve Cabernet Sauvignon – Syrah – R$ 127.00
- Croft Porto Fine Tawny – R$ 138.00
- Cono Sur Reserva Especial Cabernet Sauvignon – R$ 147.00
- Mouton Cadet Bordeaux Rouge – R$ 182.00
- Terre di San Vincenzo DAL 1947 – R$ 354.00
- Bosio Barolo “Boschi dei Signori” DOCG – R$ 473.00
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