Description

Tortellini are ring-shaped Pasta from Emilia-Romagna, traditionally stuffed with:
Meat, Cheese, Egg and Nutmeg, and served in Broth.

Tortellini are a savoury and fat soup and red Lambrusco with its light body, red berry flavors, acidity and bubbles that cut through the fat is the best choice.

Tortellini should be paired with a medium red wine or a bold white wine.

It is a dish from Emilia-Romagna, and you should try to pair it with an wine from that region.

Ribolla Gialla is from Friuli but its spicy notes match the nutmeg in the stuffing.

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.