Italian Wine Pairing: Pairing Wines with Menu Dishes

Food-wine pairing is an art that can transform a good meal into a memorable experience. A correctly chosen wine enhances the flavors of the dish, balances fats and acidity, cleanses the palate.

Key data: Wine represents on average 28% of total revenue of an Italian restaurant, with margins of 60-75% (vs 65-70% on food). Source: FIPE 2024.

The 7 golden rules of food-wine pairing

Rule 1: Pair by Weight and Intensity

Wine must have similar weight to the dish. Light dishes → light wines. Robust dishes → robust wines.

Rule 2: Balance Fats with Acidity and Tannins

Fatty dishes require wines that "clean" the palate: Animal fats → tannic red wines. Fried foods → sparkling white wines.

Rule 3: Territorial Pairing (Italian tradition)

"What grows together, goes together": Pasta alla Norma (Sicily) → Nero d'Avola (Sicily).

Classic pairings for every course

APPETIZERS

Burrata LAPA with Cherry Tomatoes: Falanghina DOC, Fiano di Avellino DOCG, Primitivo Rosato.

FIRST COURSES

Carbonara Romana (Guanciale LAPA + Pecorino LAPA DOP): Frascati Superiore DOCG, Verdicchio.

Amatriciana (Guanciale LAPA + San Marzano Tomato): Cesanese del Piglio DOCG, Montepulciano d'Abruzzo DOC.

MAIN COURSES

Florentine Steak: Brunello di Montalcino DOCG, Chianti Classico Riserva DOCG.

CHEESES

Parmigiano Reggiano LAPA DOP 36 Months: Lambrusco di Sorbara DOC, Barolo DOCG, Amarone.

How to build a winning wine list

Step 1: Analyze your menu

Fish restaurant: 70% whites. Meat trattoria: 70% reds. Pizzeria: 50% light reds.

Step 2: Optimal size

Pizzeria/Trattoria: 15-25 labels. Medium restaurant: 30-50 labels.

Step 3: Wines by the glass (Increases sales by 35%)

Offer 6-8 wines by the glass. Very high glass margin.

LAPA products and perfect wine pairings

Guanciale Amatriciano LAPA IGP: Frascati Superiore DOCG, Cesanese del Piglio DOCG.

Burrata Pugliese LAPA: Primitivo Rosato, Falanghina DOC, Fiano di Avellino DOCG.

All LAPA products available on shop.lapa.ch, 24-48h delivery, no minimum order.

Frequently Asked Questions (FAQ)

What is the most important rule in food-wine pairing?

Pair by weight and intensity. This rule works in 80% of cases.

How many wines should I have in the list?

30-50 labels is ideal for a medium restaurant.

Is it worth offering wines by the glass?

Absolutely yes. Increases sales by 30-35%. Very high glass margin.

Conclusion: The Art of Wine Pairing Increases Profits

Food-wine pairing is a strategic skill. Wine represents 28% of revenue with margins of 60-75%.

With authentic DOP/IGP ingredients like LAPA, your dishes deserve wine pairings on par.

LAPA: 3,000+ authentic Italian DOP/IGP products. Quality ingredients deserve quality wines. 24-48h delivery. Order at shop.lapa.ch