Wine Pairing
Italian Frittata
Pairing Suggestions
Greco di Tufo (Italy)
Soave (Italy)
Pinot Bianco (Italy)
Catarratto (Italy)
Inzolia (Italy)
Rosé (World)
Bubbles
Metodo Classico (Italy)
Prosecco (Italy)
Description
Eggs, artichokes and asparagus are considered difficult to match with wine.
Egg yolk coats the palate, while boiled egg is sulphurous.
Eggs have a mouth-feel which makes it unpleasant with tannis.
Full bodied reds with high tannins will not work, neither will oaky whites.
Our best suggestion is a sparkling or fruity white.
Or match the other dominant flavor in your dish.
Frittata history
Since Roman times is Frittata part of the Italian culinary tradition.
The word "Frittata" appeared for the first time, in the 1st century AD, in the famous Roman recipe book of Apicius "De re coquinaria", which describes various preparations of Frittata based on asparagus, lettuce and elderflower.
The word Frittata means "frying", precisely because the eggs were beaten and fried in a pan.
Frittata quickly spread to various regions of the Empire, where it was reinterpreted and from which national dishes such as the French "omelette" and the Spanish "revuelto" were born.
Best Match
Frittata + Wine
| If Frittata has: | The best Wine match is: |
|---|---|
| Herbs | Sauvignon Blanc Vermentino Toscano |
| Onions | Ribolla Gialla Verdicchio |
| Tomato | Trebbiano Dry Rosé |
| Asparagus | Sauvignon Blanc Catarratto |
| Cheese | White Burgundy Dry Rosé |
| Bacon | White: Frascati Superiore Reds: Primitivo, Merlot |
| Hollandaise Sauce | Buttery Chardonnay |
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.