Description

Young Beef based Carpaccio should be paired with a light or medium Italian red whine.

Rich Beef based Carpaccio should be paired with a richer red wine.

About Carpaccio

Carpaccio was created in Venice in the 1950ies by Giuseppe Cipriani, chef and owner of the famous Harry`s Bar.

The doctors had forbidden a loyal customer to eat cooked meat and this restriction inspired the dish named after the venetian painter Vittore Carpaccio. The red colors of raw meat reminded Cipriani the intense colors of the paintings of the Renaissance artist.

The 3 key aspects of Carpaccio are: 1. The meat must be very fresh 2. Cut very thin. 3. Sauce, parmesan, arugula flavors.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.