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In the Gourmet World or simply, for those who love good food, it is important and fascinating to know how to pair food with wine and vice versa. So, a lunch or dinner can also become an extraordinary sensory experience …
FOOD AND WINE PAIRING:
PIZZA – Choose light wines with low acidity, especially if there is tomato. Rosé wines are the most suitable both still and sparkling;
MEAT – First courses and second courses with white meat appreciate still or sparkling rosé wines, or medium-bodied red wines, while first and second courses based on red meat prefer fine and structured red wines;
FISH – First courses with clams go well with white wines, mussels prefer rosé wines and pasta with shellfish likes both wines. For second courses, still white wines or sparkling wines are preferred;
TRUFFLES – Courses based on Alba White Truffle prefer red wines, those based on fine black truffle rosé wines, while they go better with summer or autumn black truffle than still white wines or with bubbles.
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FRESH TRUFFLES – White Alba Truffle (Fresh Seasonal Truffle: from 1 October to 31 January), Autumn Black Truffle (Fresh Seasonal Truffle: from 1 October to 30 November) and Precious Black Truffle of Piedmont (Fresh Truffle Season: from 15 December to 15 March).
The Best Fresh Truffles in Piedmont (Seasonal Fresh Truffles) – Delicious Truffle Creams and Sauces (Truffles Preserved Year-Round) – Truffle Hunting or the Alba Truffle Tour (including Truffle Tasting and various services) …