Fit for a King and Queen! 

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 papillae 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 * As you wander through the Bologna hills, you will soon chance upon the endless rows of vineyards where the delectable Colli Bolognesi wines come from. The vines growing in this area have a long history, which begins in the Etruscan civilisation and carries on into Roman times.

Pinot Bianco

My tasting notes:

In the glass a pale citrus yellow color with green reflections. On the medium nose aromas of apple, pear, banana and melon with hints of honey, lemon grass and lime. On the palate dry, medium bodied with medium acidity and freshness. Flavours of pear, lemon, mango and nice minerality. Medium aftertaste. Not a complex wine but perfect as a starter or a good companion with hors d’oeuvres such as vitello tonnato or salmon and tuna carpaccio; courgette flowers with a stracchino cheese or in combination with burrata; avocado salad; regional dishes like a good appetizer with cured meats; also in combination with spaghetti alla carbonara; scallops au gratin, and grilled scampi, sea bream.

Oltrepò Pavese Metodo Classico

Prosciutto di San Daniele * Oltrepò Pavese Metodo Classico is an Italian appellation for sparkling (spumante) wines that are predominantly made from Pinot Nero (Noir). The appellation is located in the province of Pavia, and it was upgraded to a DOCG status in 2007. Pinot Nero is the principal grape used in the production of Oltrepò Pavese wines, which come as both white and rosé sparkling wines. Other varieties that are used in smaller percentages include Chardonnay, Pinot Grigio, and Pinot Blanc.

All wines must undergo the second fermentation in a bottle (Metodo Classico). Regardless of different styles, Oltrepò Pavese wines are harmonious, fresh, and well balanced, and they typically display aromas of roses, vanilla, and brioche. They all make an excellent aperitif, but they can also match appetizers, fish, and crustaceans. Among different varieties, the appellation also includes Oltrepò Pavese Metodo Classico Pinot Nero wines that have more structure and are made with at least 85% of Pinot Nero.