"Italian" appetizer with wine
Cured meats. The undisputed protagonists, together with cheeses, of the "Italian" appetizer. A unique, irresistible, simple and original dish that varies from region to region. Cured meats and cheeses are products with a strong territorial vocation. Just think of Bologna. Without a doubt the place of creation of mortadella, at least the one we know and appreciate today.
But which wine to pair?Before discovering it, we must tell you that a good salami should be enhanced with a good wine. It seems obvious but it is not at all. And it is good to emphasize that the combination must first please you. In general, cured meats can be raw, cooked, fresh, seasoned or smoked.The composition of their meat, the times and methods of seasoning, the production areas and the uses in the kitchen, generate a wide sensory range. We are talking about the sweet tendency, salinity, flavor and fatness. There are two macro-groups of cured meats: savory products and sausages. Salted products are obtained from the anatomical wholeness of the piece of meat (for example, raw or cooked prosciutto).
Salty products stimulate the taste buds more. The perception of salty will be higher in long-cooked or seasoned cured meats. It will be less in the fatter ones, where the taste buds will perceive a sweet tendency. This is a bit the key that "guides" the pairing with wine. Simplifying, as the flavor and spiciness increase, it will be necessary to prefer soft wines with greater intense aromatic persistence. If it increases fatness and sweet tendency, it will be preferable to go on soft wines but more structured and persistent, even effervescent. Feature also suitable for "cleaning" the mouth.
Prosciutto di Parma D.O.P.: Colli Bolognesi Pinot Bianco, Collio Ribolla Gialla DOC, Emilia Malvasia IGT or Colli Orientali del Friuli Tocai Friulano DOC
Prosciutto di San Daniele D.O.P.: Collio Pinot Bianco DOC, Grave del Friuli Pinot Bianco DOC, Colli Orientali del Friuli Cabernet Sauvignon DOC or Oltrepò Pavese Metodo Classico DOCG
Prosciutto di Carpegna D.O.P.: Bianchello del Metauro DOC, Verdicchio dei Castelli di Jesi DOC or Sangiovese di Romagna Superiore DOC
For me wine and cold cuts is a simply perfect wedding. Close your eyes just for a moment and imagine a nice platter of cold cuts...
Cured meats. The undisputed protagonists, together with cheeses, of the "Italian" appetizer. A unique, irresistible, simple and original dish that varies from region to region. Cured meats and cheeses are products with a strong territorial vocation. Just think of Bologna. Without a doubt the place of creation of mortadella, at least the one we know and appreciate today.
But which wine to pair?
Before discovering it, we must tell you that a good salami should be enhanced with a good wine. It seems obvious but it is not at all. And it is good to emphasize that the combination must first please you. In general, cured meats can be raw, cooked, fresh, seasoned or smoked.
The composition of their meat, the times and methods of seasoning, the production areas and the uses in the kitchen, generate a wide sensory range. We are talking about the sweet tendency, salinity, flavor and fatness. There are two macro-groups of cured meats: savory products and sausages. Salted products are obtained from the anatomical wholeness of the piece of meat (for example, raw or cooked prosciutto).
Salty products stimulate the taste buds more. The perception of salty will be higher in long-cooked or seasoned cured meats. It will be less in the fatter ones, where the taste buds will perceive a sweet tendency. This is a bit the key that "guides" the pairing with wine. Simplifying, as the flavor and spiciness increase, it will be necessary to prefer soft wines with greater intense aromatic persistence. If it increases fatness and sweet tendency, it will be preferable to go on soft wines but more structured and persistent, even effervescent. Feature also suitable for "cleaning" the mouth.
Prosciutto di Parma D.O.P.: Colli Bolognesi Pinot Bianco, Collio Ribolla Gialla DOC, Emilia Malvasia IGT or Colli Orientali del Friuli Tocai Friulano DOC
Prosciutto di San Daniele D.O.P.: Collio Pinot Bianco DOC, Grave del Friuli Pinot Bianco DOC, Colli Orientali del Friuli Cabernet Sauvignon DOC or Oltrepò Pavese Metodo Classico DOCG
Prosciutto di Carpegna D.O.P.: Bianchello del Metauro DOC, Verdicchio dei Castelli di Jesi DOC or Sangiovese di Romagna Superiore DOC
For me wine and cold cuts is a simply perfect wedding.
Close your eyes just for a moment and imagine a nice platter of cold cuts...
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