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Wine and Food Matches


The preferred destination from the wine connoisseur is to develop a "right" combination of food and wine, that is to harmonize the taste of a food to that of a wine in order to obtain a mutual enhancement.

In practice the "how" we can manage to get good food and wine pairing can be solved by a technical point of view, using the one and only mezzzo able to assess and, therefore, encode a leisurely activities food and wine.


Organoleptic analysis

The "tasting" can therefore be regarded as a discipline with regard to the application of procedures and techniques of tasting, but also as a valuable tool in the hands of art capable of promoting, groped, trying for a "theme pairing "not one but several solutions, all valid, by proposing more than to be imposed, which, while respecting the subject theme may externalize in ways more disturbing and evocative, and including the occasional gourmet can choose the one with him more acceptable, according to their habits and preferences.


The few principles of harmony, which must be answered in the approach of "characters taste" of a food to those of wine, are fully reflected the occurrence of one or more of the following conditions:

  • units of sensory quality, as in any approach must be respected relationship quality (country cooking and heavy demands refreshing wines of the same mold, a delicate dish of haute cuisine requires, however, fine wines);
  • Association for an effect of completion (the components of the structure of a food can be completed with the elements of structure and softness of a wine, because a sour dish, like duck with orange can be approached only liqueur wines) ;
  • by analogy, for an effect of strengthening character (the traditional approaches of different regions, where the combination leads to enhance the typicality of the kitchen, although not always balanced a plate complex, concentrated, with an aged wine, a dish with elementary a young and fresh wine, a cake with a Moscato d'Asti);
  • contrast, for a mitigation or mutual sensory zero (the full flavor, but tends towards a sweet mullet stew with Trebbiano fresh and lively, and juicy taste of a greasy stew with a alcoholic and tannic Barolo).


Simultaneously the effects perceptible taste, the volatile component scented wine will approach that of the food still persistent, overlapping or continued, and with regard to:


  • the type and quality of sensory conditions:
    • analogy, association, unit of quality (at best);
    • contrast and dissonance (at worst)


  • The level of intensity in conditions:
    • preponderance of imbalance or (worst case)
    • equilibrium or equivalent (in c ase better);

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