WINE AND FOOD
Pairing
How to match a glass of wine to what is on the plate?
Over time, food and wine pairing has been influenced by different currents of thought.
Today, the search for harmony between food and drink and respect for each person’s personal taste is encouraged.
There are, however, macro rules that can be taken into account as a general guideline so as not to make mistakes.
We can say that fresh, fruity whites, such as Passerina DOCG, go well with raw or boiled seafood, small shellfish, seafood salads, soups, pasta or risottos with vegetables that are not very aromatic, lean boiled fish.
In the Marche region, when talking about Passerina, it is a must to consider whether still or bubbly. In the first case, it is perfect to accompany fish brodetto. Each town is proud of its own special recipe. In the brut sparkling version, Passerina is perfect with cremino. These are cubes (or lozenges) of fried cream, served as an appetiser.
What does dessert do at the start of a meal? It is part of the fritti all’ascolana, which also includes olives, vegetables and lamb, and serves to dilute the very strong taste of these preparations.
