Description

Sicily, the biggest island in the Mediterranean Sea, is the home of Caponata.

The main ingredients are local, sun-ripened vegetables such eggplant, tomatoes, onions, celery, olives and pine nuts.

Eggplant is fried in olive oil creating a dominant taste both sweet and bitter which in Italian is "agrodolce".

The "agrodolce" taste comes also from the use of vinegar and sugar as ingredients.

Caponata and Rosé wines are a gastronomic match made in heaven. They create the perfect balance with the agro-dolce and bitter vegetable taste.

Bubbles are best when Caponata is served as an apetizer. While red wines are magic with Caponata as a main course.

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.