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 aged whites, such as Offida DOCG Pecorino, go well with sliced meats, gnocchi and pastas with aromatic vegetable sauces, with meat sauces, aromatic risottos (mushrooms, truffles), omelettes, large crustaceans, medium-fat fish (grouper, tench) baked or stewed, and goat cheeses.
In the Marche region, Pecorino is found at the table, already at the time of appetisers, together with olive all’ascolana, the famous olives stuffed with three types of minced meat, breaded and then fried.
It also goes well with fish-based first courses and roast fish.
And at the end of a meal with a peach or ricotta and sultana pie, it is perfect.
