Wine Enthusiast has a great piece in which they outline the main challenges (and pairing solutions) for wine lovers with globetrotting tastes. This round, they focus on pairing Italian food with wine.
The challenge: “Italian appetizers like pizza and charcuterie tend to have rich olive oils, fat and cheese, while antipasti and tomato-based dishes are usually acidic,” says Antonio Friscia, executive chef and advanced sommelier of Don Chido, an upscale Mexican restaurant in San Diego.
Wine fix: “I personally enjoy a lager-style beer with pizza, but for a white wine, I would choose Prosecco, because the bubbles help wash your palate. For red, my preference is Sangiovese or Tempranillo, because these wines work well to balance the acidity in many antipasti.”