Rosso di Montalcino

Grilled and Roasted Meats

• Grilled Steak: A grilled ribeye or T-bone steak is a fantastic match for Rosso di Montalcino. The wine’s bright acidity and tannic structure balance the rich and fatty texture of the meat.
• Roast Lamb: Roast lamb with rosemary, garlic, and olive oil is another classic pairing. The wine’s earthy, herbaceous notes complement the savory flavors of the lamb.
• Porchetta: Porchetta, the Italian roasted pork with crispy skin and seasoned with herbs, pairs wonderfully, as the wine’s acidity cuts through the richness of the pork.

Pasta Dishes

• Pasta with Meat Sauce: Pasta Bolognese or a rich meat ragu is a great choice. The hearty, savory sauce pairs perfectly with the wine’s vibrant fruit and acidity.
• Pappardelle with Wild Boar Ragu: A wild boar ragu on pappardelle (wide flat pasta) pairs beautifully with Rosso di Montalcino, as the wine’s tannins and earthiness complement the robust flavors of the game meat.
• Pasta alla Norma: The rich flavors of Pasta alla Norma, made with eggplant, tomatoes, and ricotta salata, work well with the wine’s structure and bright fruit.

Cheese Pairings

• Pecorino: Pecorino Romano  or Pecorino Sardo are great choices. The salty, nutty flavors of these cheeses enhance the fruitiness and structure of the wine.
• Aged Parmesan: Parmigiano-Reggiano, especially aged varieties, complements the acidity of the wine while balancing the richness of the cheese.
• Toma Piemontese: A softer cheese like Toma Piemontese, with its creamy texture and mild flavor, is a good pairing with Rosso di Montalcino.

Charcuterie

• Cured Meats: A platter of prosciutto, salami, and soppressata complements the wine’s acidity and fruit. The saltiness of the meats enhances the wine’s structure.
• Pâté: Duck pâté or country-style pâté works wonderfully with the wine, as the richness of the pâté is balanced by the wine’s freshness.

Vegetarian Dishes

• Grilled Vegetables: Grilled eggplant, zucchini, and bell peppers, seasoned with olive oil and herbs, make an excellent match with the wine’s earthiness and fruit.
• Mushroom Risotto: A mushroom risotto or wild mushroom dish enhances the earthy flavors in the wine, creating a harmonious pairing.
• Stuffed Mushrooms: Stuffed mushrooms with breadcrumbs, garlic, and herbs work perfectly, as the wine’s acidity balances the richness of the dish.

Pizza

• Pizza Margherita: A classic Margherita pizza with fresh tomatoes, mozzarella, and basil pairs well, as the wine’s bright acidity complements the freshness of the tomato sauce and the creaminess of the cheese.
• Pizza with Sausage: Italian sausage pizza, particularly with fennel or spicy sausage, pairs excellently with Rosso di Montalcino’s red fruit and savory notes.

Hearty Mediterranean Dishes

• Osso Buco: The richness of Osso Buco (braised veal shanks) with vegetables and a flavorful sauce pairs beautifully with Rosso di Montalcino, as the wine’s acidity cuts through the richness.
• Eggplant Parmesan: Eggplant Parmesan(Melanzane alla Parmigiana) is a wonderful pairing, with the wine complementing the tomato sauce and melted cheese.

Game Meat

• Venison: Venison cooked with herbs or in a red wine reduction sauce is an excellent choice, as the wine’s acidity and earthy notes match the gamey flavors of the meat.
• Wild Boar: A wild boar stew or braised wild boar works perfectly, as the wine enhances the robust flavors of the meat with its tannins and acidity.

Dessert Pairings (if wine is fruit-forward)

• Berry Desserts: A berry tart or mixed berry cobbler complements the red fruit flavors in the wine.
• Dark Chocolate: A dark chocolate dessert like chocolate mousse or flourless chocolate cake pairs beautifully with the wine’s structure and berry notes.