How to best combine first courses of Italian cuisine with wines, depending on the characteristics and ingredients of the dish.

First courses as such, and with them their pairing with wines, represent an entirely Italian tradition, practically unknown outside our cuisine.
A first course is generally a course of rice, pasta, soup, or a soup in broth, typically consumed at the beginning of the meal after the appetizers.

The first course can be a pasta but also a risotto or a brothy preparation, such as a soup based on legumes, vegetables, meat, or fish broths.

In cooking habits outside our country, a distinction is rarely made between first and second courses, or rather between appetizers and first courses. The courses are served after the starters according to the normal sequence criteria (increasing structure and intensity).

Pairing wine with first courses: the general rules

Overall, the general pairing rules apply, keeping in mind that the first course is usually followed by a main course. It will therefore be necessary to be careful to avoid choosing wines that tend to overpower any subsequent wines, depending on the pairing of the main course. Keep in mind that, for both wine and food, the correct service sequence is based on gradually increasing intensity and structure.

Some examples of wine pairing with first courses

• Lasagne alla Bolognese: Reggiano DOC Lambrusco, Rosso di Aprilia DOC, Cacc’e Mmitte di Lucera DOC
• Pappardelle with rabbit: Langhe DOC Nebbiolo
• Spaghettini with bottarga: white Bolgheri DOC, Vermentino di Sardegna DOC, Vernaccia di Oristano DOC
• Bavette with clams and courgettes: Montecarlo DOC white, Ischia DOC white, Ortrugo dei Colli Piacentini DOC
• Risotto with prawns: Bolgheri DOC white, Erice DOC Catarratto
• Risotto with sausage: Chianti classic DOCG, Cirò DOC red, Langhe DOC Freisa
• Broth with crêpes tagliolini: Orvieto DOC, Locorotondo DOC, Maremma Toscana DOC Viognier
• Fennel cream with smoked salmon: white Montecarlo DOC, Castel del Monte DOC Sauvignon, Vernaccia di Oristano DOC

3 techniques for pairing wine and food

In order to pair wine and food correctly it is important to know:

• The main characteristics of the dish: tendency towards sweet, acidic or bitter, flavor, spiciness, succulence, fattiness, type of cooking.
• The characteristics of the wines to match: flavor, acidity, sweetness, structure, softness.

There are various ways to pair wine with food: let’s see the 3 best known and most used methods.

1. Seasonality

This way of pairing wine and food is based on the principle that different dishes are enjoyed in different seasons and therefore the wines must also be adapted.
In summer, light dishes are preferred, paired with fresh whites or rosé wines.

In winter, hot, structured and “caloric” dishes are preferred combined with full-bodied and complex red wines.

2. Concordance

The objective of pairing according to the principle of concordance is to create a harmonious marriage between wine and food, capable of enhancing and balancing the characteristics of both.

The structure and intensity of the food must also, in fact, be reflected in that of the wine.
So:

• Wines with contained aromas are paired with delicate and simple dishes, steam cooking and light seasonings;
• Elaborate and rich preparations require equally complex and structured wines.

3. Contrast

According to the principle of contrast, we focus on the contrast regarding all the other characteristics of the food (fattiness, flavor, pungency, acidity, sweet or salty tendency).

The idea is that if a dish has an excess of certain sensations, the wine must attenuate them.
Let’s see some examples:

• For foods with a large fat component and/or with substantial condiments, it is better to combine wines with good acidity or effervescence, which can therefore “degrease” the dish.
• Dishes and ingredients with sweet sensations (such as risotto and pumpkin) can be compensated by wines with good flavor, acidity and effervescence.
• The succulence of dishes such as soups or grilled meat must be balanced with alcohol and tannins that “dry”.
• The greasiness of some condiments and preparations, such as roast game and baked meats, can be well tempered by the alcohol and tannins of full-bodied reds.
• Very savory dishes or dishes with a bitter or acidic tendency contrast with wines that have good softness. This is why the salty flavor pairs very well with white wines containing moderate acidity.

Pairing wine with food: some suggestions

Let’s now look at pairing wine with food from a practical side.
First, however, here are some suggestions for the correct sequence in which to serve different types of wine:

• Start with the younger wines and then finish with the older ones;
• Serve the lighter wines first and then the more robust ones;
• The whites are served before the reds;
• Serve the cooler wine first, then the one at room temperature.

Wine for appetizers and starters

To choose wine with appetizers and first courses, remember to pay attention to the right temperature. Here are some examples:

• Lean appetizers with fish or chicken: Dry or sparkling white
• Raw ham: Savory and light rosé
• Cured meats and sausages: Fresh rosé or lively young red

Wine with pasta, soup and risotto

For first courses you can range from whites to rosés and reds, as it depends a lot on the type of first course and its seasoning.
Let’s see some examples:

• Mushroom risotto: Light and lively rosé or young red
• Vegetable risotto: Soft dry white
• Seafood risotto, fish: Structured dry white
• Pasta with seafood: Soft and dry white or slightly sweet
• Pasta with tomato: Dry white with fresh acidity
• Pasta with meat sauce: Young and lively rosé or red

Which wine to enjoy with fish?

Yes, as you know, fish goes with white wine. However, even the right rosé can be an excellent accompanying wine.
Some examples:

• Raw seafood: Aromatic or full-bodied whites
• Cooked seafood: Whites not too dry and fruity
• Grilled and fried fish: Dry white with character or light rosé
• Stewed fish or foil: Medium-bodied rosé
• Fish soup: Full-bodied rosé or young, drinkable red

Which wine to enjoy with meat?

As for meat, red meat is usually paired with full-bodied red wines, while white meat is accompanied by white wines.
Some examples:

• White chicken meat: Dry white or pink in character
• Veal: Light young red
• Pork: Medium-bodied, dry red
• Grilled red meat: Vigorous, medium-aged red
• Mixed boiled meats: Young, even lively red
• Game: Red with good aging and structure

Which wine to pair with cheeses?

In Italy there are many cheeses of different types. So here are some typical combinations:

• Fresh cheeses: Soft white
• Blue cheeses: White with good body or passito
• Fermented cheeses: Red with medium body and good aging
• Hard cheeses: Red with good body and aging
• Spicy cheeses: Full-bodied red or fortified

Wine with sweets and desserts

The combination “sweet with sweet” is not always correct in the case of desserts and sweets. Let’s see some examples:

• Panettoni and Colombe: Semi-dry or aromatic white sparkling wine
• Fruit tart: White or red, semi-dry or sweet, aromatic or fruity, also sparkling
• Baked products: Sweet or sweet liqueur passito
• Spoon desserts: Sweet white or sparkling wine
• Raw or cooked creams: White liqueur and aged
• Fresh fruit: White, sweet, aromatic and fruity
• Dried fruit: Sweet red or liqueur passito