For the antipasti, a Sauvignon Bland of Pinot Grigio is a good choice. Each has a good deal of acidity, which works well as a counterpoint to the richness of meats, cheeses, and vegetables drizzled with olive oil.
The predominating tomato flavor in pasta dishes has an intensity similar to three red wines: Pinot Noir, Sangiovese, and Dolcetto. Also, the soft texture a lasagna resembles the feeling of these wines on your toungue.
Pork and polenta dishes would pair pleasingly with the wines from a pasta course, but a Merlot would work well too. Merlot's slightly thicker texture and stronger flavors make it a good partner for shallot-herb sauce and roasted pork.
The classic accompaniment to biscotti is Vin Santo, sweet Italian wine made from white grapes left to dry on the vine before being fermanted. Traditionally, guests dip the biscotti into their glasses of wine to soften the crunchy cookies adn absorb the concetrated, fruity flavor. |
