Wine pairings for your favorite Italian meals
BY PETER M. GIANOTTI
peter.gianotti@newsday.com
Generally, wines should either complement or contrast with food. Here are some recommendations.
Antipasti: Barbera, dolcetto, Orvieto, pinot grigio, Soave
Stuffed artichoke: Frascati, Orvieto
Baked pasta: Chianti, Nero d'Avola
Beans: Chianti
Beef stew: Barolo, Barbaresco, cabernet sauvignon
Braised beef: Barolo, Barbaresco, Barbera
Carpaccio: Arneis, Barbera, Sangiovese
Baked clams: Pinot grigio
Calf's liver: Chianti, Barbera
Cannelloni: Dolcetto, Frascati
Chicken with cream sauce: Dolcetto, pinot grigio
Grilled chicken: Chianti
Chicken with red or brown sauce: Chianti, Barbera
Chocolate: Marsala
Cream-sauce pasta: Frascati, Orvieto
Duck: Brunello
Eggplant: Dolcetto, Chianti, Barbera
Fettuccine Alfredo: Gavi, Frascati, Soave
Lightly sauced fish: Gavi, pinot grigio, Soave
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