Italian Red Wine Food Pairings And More

Italy never ceases to impress us. The exotic land of marvelous architecture, fastest cars, and the most delicious cuisines; all of them famous and accepted globally. The Italians also have a very rich history and a rather eventful one.

We’d love to talk about it, but we are sort of busy discussing the valuable gift, the heritage of Italy. Italian Red Wines! Let’s pour ourselves a glass of Red Italian Vino and start chatting.

If you cherish the taste of a classic Italian red wine and enjoy every sip with delight, this is our chance to bond. Everyone loves drinking wine, but only a true connoisseur knows their wine. The history, the geography, and finally the culinary.

Each type of wine has its own suitable side of food, a suitable cuisine. They are known as Food Pairings. They enhance the taste and experience, which differs from wine to wine.

It’s time to get entangled in the world of Italian Red Wines. Come creep with us! Here are some of the most famously appreciated Red Italians and their food pairings.


It is said that Chianti smells and tastes like Italy. Chianti wines are made across the Tuscany region and generally aged for 6 months. But that is not specific to all Chianti variations, of course. Some of these wines are aged for two years to be given the Riserva label. It is made out of a blend of Sangiovese grapes and other prominent grapes.

Chianti is a dry Italian red wine, which makes it the perfect savory companion for most of your meals. The tannins present in the wine make it a good food companion. Chianti pairs very well with tomato-based tangy food items. A red sauce pasta, a pizza, or exotic red meats!


Montepulciano is a red wine grape that is found at the heart of Italy. It’s one of the most popular Italian red wines in the world because it offers a rich combination of tastes. Montepulciano has oak-aged variants and neutral aged variants. The former being the more expensive one because of its age of 4 years.

Why is it the most popular and favorite Italian red wine, you ask? The answer lies in the various food pairings that this wine has to offer. And the list is endless!

Montepulciano is welcome with a basic cheese platter and goes very well with Parmesan or Cheddar. Its high intrinsic acidity is a compliment to any and every type of meat. Beef, goat, and pork are a treat with this wine.

Even when it comes to veggies, herbs, and spices, this red wine doesn’t stop giving—herbs like oregano, pepper, cumin, thyme, etc. And baked potatoes, rice, beans, beets, and other winter vegetables are perfect with a glass of Montepulciano.


Happy to know that Barolo is here for a Buongiorno! A good day indeed with this red, full-bodied Italian masterpiece that competes with any French or English wine. The high acidity and tannins in the Barolo come from Nebbiolo grapes. All Barolos are aged for almost four years, after which it gets the Riserva label.

Barolo offers various hints of tobacco, tar, rose petals, mocha, and dark fruit. So when it comes to pairing it with food, you can count on it to complement many types of dishes, from beef, tomatoes, steaks, and truffle sauces to aged blue cheese. It is perfect for a winter barbecue session with your close ones.


Grown in Tuscany and surprisingly scarce, Sangiovese grapes have high tannins and high acidity. These grapes are used in a number of wines as the main ingredient. Sangiovese wines have aged a minimum of 4 years in neutral oak barrels.

This Italian red wine is known as a chameleon with regards to the various tastes it offers. It can be rustic, earthy, fruity, and whatnot, but plain amazing always, of course.

Sangiovese wine works well with herbs and tomatoes. It can be paired with roasted meats, sausages, fish, and hard cheeses. Always a good idea to add pizza and pasta to the mix. Roasted vegetables are also an option.

Amarone Della Valpolicella

Amarone Della Valpolicella, more famously known as Amarone, is prestigious from the Veneto region, Italy. It is made from three different types of grapes, namely: Corvina, Molinara, and Rondinella. Amarone has firm tannins and high acidity and is aged for two years minimum. The Amarone Della Valpolicella wine has a history of going back thousands of years to its origin in ancient Greece.

Amarone has a rich sour and cherry flavor, which makes it compatible with red meats, various fish dishes, and desserts, mainly dark chocolate.


Barbera is the people’s wine. It isn’t something Italy is most proud of, but it is quality wine in a bottle that comes at an affordable price. It has low tannins, high acidity, and is aged for 2 to 4 years. The combination of rich taste and light-bodiedness is both present in a Barbera.

Barbera goes with mushrooms, herbs, herbaceous cheeses like blue cheese. It compliments dark meats for the non-vegetarians and root vegetables & braised greens for the vegetarians. The high acidity in the wine makes the high tannin dish a delightful experience.

Other Red Italian Wines

That’s not all the wines that Italy has to offer. Some of the Italian Red Wines did not make it to the list, but mentioning them is mandatory. Naming them so that you can remind yourself of their existence. The following gems deserve all the admiration in the world: Corvina, Nebbiolo, Bardolino, Barbera, and Primitivo.

All these wines are impressive and carry the traditional Italian richness that makes you pour another glass. Of course, it’s never enough, and we know that.

Just like talking about wine is never enough. But now it is time for you to go ahead and pour one out now that your doubts are cleared.

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