Christmas tips: Sobria's pairings with wine and cider
When it comes to pairing food with beverages, the classic wine choices are often the go-to, but there’s an exciting world beyond that—cider can offer just as much harmony with a variety of dishes. In this article, I explore some of the most iconic courses, with thoughtfully chosen pairings that include both wine and cider. Whether you're a fan of sparkling wines or prefer the refreshing character of ciders, these pairings will take your experience to new points of views.
ANTIPASTO
Antipasto is an essential part of any Italian meal, where small, flavourful bites set the tone for the rest of the dining experience. It often includes a delightful mix of salty, creamy, and savoury elements that can range from cured meats like prosciutto and salame to a selection of cheeses such as pecorino or gorgonzola. Alongside these, you might find dishes like crostino nero, a rich chicken liver pâté spread on crispy toasted bread, or insalata russa, a creamy potato salad with a bright and tangy twist. These appetizers are all about contrasts—rich and light, salty and sweet—and offer an exciting range of flavours.
Pairing: Poirée Domfront by Jérôme Forget
The spontaneous fermented sparkling Poirée Domfront by Jérôme Forget, crafted from pears grown in the Domfrontais region, is a perry that combines refreshing bubbles with subtle fruit sweetness and crisp acidity. It’s a perfect companion for antipasto, offering an effervescent lift that cuts through the richness of meats and cheeses while complementing the earthiness of crostino nero. The cider's light fruitiness pairs beautifully with the creamy texture of insalata russa and balances the saltiness of cured meats like prosciutto.
Why This Pairing Works
Poirée Domfront’s light, fruity character and sparkling effervescence create a wonderful contrast to the richness and depth of typical antipasto offerings. The cider's freshness enhances the savoury notes of the meats and cheeses, while its subtle sweetness enhances the delicate flavours of the crostino and insalata russa.
Nice curiosity on Domfront: it is a blend of three perry pear varieties indigenous to the Domfront area of France's Normandy region. Primarily Plant de Blanc pears, blended with Pomera and Gaubert. The pears handpicked from massive 200 year old trees, slow pressed, and then naturally/spontaneously fermented with the native yeast on the fruit/orchard.
Pairing: Radice Sorbara by Paltrinieri
Radice Sorbara, produced by Paltrinieri in the Modena region of Emilia-Romagna, is a vibrant, sparkling wine made from the indigenous Lambrusco di Sorbara grape. Known for its delicate, pale pink colour, Radice Sorbara showcases bright aromas of fresh red fruit, such as strawberries and raspberries, complemented by a subtle floral note. Its light body and crisp acidity are balanced by the wine’s refreshing bubbles and mineral undertones.
Why This Pairing Works
Radice Sorbara’s lively acidity and effervescence make it an excellent choice for antipasto. The bright fruit notes of the wine enhance the flavours of the cured meats and cheeses, while the acidity cuts through the richness of the crostino nero and insalata russa. The lightness of Radice Sorbara also works beautifully with the creamy textures of the dishes, creating a harmonious balance without overwhelming the flavours. The sparkling nature of this wine makes it a versatile companion that refreshes the palate between bites, keeping the tasting experience lively and dynamic.
PRIMO
The first course often takes centre stage. In Italy, tortellini in brodo is a classic dish: delicate pasta stuffed with cheese and meat, served in a savoury broth.
Pairing: Uno by Tenuta Carleone
Uno is a Tuscan red wine made from Sangiovese, offering vibrant aromas of red fruit such as cherries and raspberries, along with subtle hints of herbs and earthiness. The wine’s balanced acidity and smooth tannins create an elegant profile, which makes it an excellent match for a variety of dishes. Uno is crafted with minimal intervention to showcase the purity of the Sangiovese grape, making it an authentic representation of the terroir.
Why This Pairing Works
The fresh acidity of Uno balances the richness of tortellini in brodo. Uno, made from Sangiovese, has a lively acidity that cuts through the richness of the meat filling and broth. This acidity refreshes the palate, ensuring the dish does not feel too heavy. Uno’s vibrant notes of red fruits (such as cherry and raspberry), combined with subtle earthy and herbal undertones, complement the nuanced flavours of the tortellini filling. The broth often carries hints of nutmeg and Parmesan, and the wine’s herbal tones harmonise beautifully with these elements. The wine's smooth and moderate tannins do not overpower the delicate broth or the pasta itself. Instead, they provide structure, enhancing the dish without overwhelming it.
SECONDO
For the main course, Italy offers robust dishes like bollito misto, a mix of boiled meats often served with salsa verde, or roasted meats seasoned with herbs.
Pairing: Bandita by Cascina Tavijn
Bandita is a fantastic example of Barbera. Produced by Cascina Tavijn, an artisanal winery in the Piedmont, Bandita embodies the fresh, lively nature of Barbera. It has an intense ruby red colour and offers vibrant aromas of ripe red berries, such as cherries and blackberries, with hints of herbs, spices, and subtle earthy notes. On the palate, Bandita is fresh and juicy, with a balanced acidity that is characteristic of Barbera wines. The moderate tannins and the wine’s bright fruit character make it easy to drink yet complex enough to pair with a wide variety of dishes.
Why This Pairing Works
The bright acidity of Bandita is an excellent counterpoint to the richness of bollito misto, and its red berry flavours complement the hearty, savoury qualities of the boiled meats. The wine’s subtle earthy notes and soft tannins also work well with the salsa verde, bringing out the fresh herbs and garlic. Whether served with lighter meats or a more intensely flavoured bollito, the wine’s fresh and juicy profile enhances the overall dining experience.
DOLCE
Italian desserts are the ultimate indulgence. Whether you prefer the layered luxury of tiramisu, the festive flavours of panettone or pandoro, or the pure ecstasy of Niko Romito's Pandolce topped with fresh crema pasticciera, or the regional specialty of cantucci, there’s always a perfect drink to accompany them.
Pairing for Sparkling Lovers: Cider with Quince by Floribunda
Floribunda's "Quitten // Cider alla Cotogna" is a delightful and unique sparkling quince cider from the Alto-Adige region in northeastern Italy. Made using wild quince and topaz apples, this cider is fermented without the addition of sulfur. The result is a crisp and complex drink that prominently showcases the fresh, aromatic character of quince. With an alcohol content of 6.2%, this cider has a light and refreshing profile, with vibrant acidity that enhances its floral and fruity notes. Its sweet aromatic nose will make you fall in love with it.
Pairing for Structure Lovers: Passatempo Vin Santo by Tunia
The Passatempo Vin Santo by Tunia is a distinguished dessert wine produced from Trebbiano grapes in Tuscany, Italy. This wine is made in the traditional Vin Santo style, where the grapes are carefully dried before fermentation to concentrate the flavours, resulting in a rich, amber-hued wine with complex aromas and flavours. The wine's profile typically features notes of honey, dried fruit, and subtle spices, with a balanced sweetness and acidity that make it a fantastic companion to rich desserts.
It is made with the pressing of the whole bunches, obtaining a very sweet and concentrated must which ferment with only indigenous yeasts. After a brief decantation, the must is transferred to 54 L oak barrels and here it is “forgotten” for 8 years. Tunia is known for its organic and minimal-intervention practices, ensuring that the wine remains a true expression of the terroir. The production focuses on sustainability, with the vineyards located in the Val di Chiana, a region rich in both history and biodiversity.
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This Panettone is not a case, it is made by Pavé Milano, and so far it's Sobria's favourite. After tasting it, there is no way back.
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Why These Pairings Work
This quince cider offers a true expression of the fruit it’s made from. It pairs exceptionally well with desserts like panettone or pandolce with fresh cream, where the acidity and fruitiness of the cider can complement the richness of the pastries, and its sweet aroma complements the dessert perfectly. The quince cider’s acidity balances the creaminess and enhances the sweetness. The Vin Santo pairs beautifully with dessert dishes such as chocolate Pandolce, cantucci, or other rich, creamy treats. Its honeyed sweetness, along with the nuances of dried fruit and the natural acidity, balances well with the textures and richness of these Italian classics.
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Each course of this culinary journey is brought to life with thoughtful pairings. The sparkling vibrancy of Poirée Domfront, the elegance of Uno, the fresh complexity of Bandita, Quitten and the celebratory sweetness of artisan ciders and dessert wines create an experience that celebrates the best of Italian cuisine and beverages.
If you will enjoy any of my suggestions, please do comment, and tag!
BUONE FESTE from SOBRIA
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