Memorable matches

Sommeliers, winery owners, writers and importers share their favourite Italian food and wine pairings – some classic, others more surprising – and the stories that lie behind them...

- STORY VICTORIA DASKAL

Anselmo Guerrieri Gonzaga

Owner, Tenuta San Leonardo, Trentino

'One of my most treasured food and wine pairing memories involves a bottle of San Leonardo, Vigneti delle Dolomiti 2011 (£40.70/37.5cl Honest Grapes), shared during a simple evening with close friends. We had prepared a classic homemade parmigiana di melanzane, rich with layers of fried aubergine, tomato sauce, Trentin Grana – our local substitute for Parmesan - and fresh basil: simple, soulful, deeply satisfying. The 2011 vintage was in a beautiful stage of evolution, showing remarkable finesse and balance. With notes of ripe red fruit, Mediterranean herbs, sweet tobacco and a gentle balsamic nuance, it offered silky tannins and vibrant freshness that paired perfectly with the richness of the dish. The wine wrapped around the flavours of the parmigiana with elegance, enhancing it without overpowering it. It was a simple meal, but the harmony between the wine and food, and the joy shared around the table, made it unforgettable!'

Antonio Rallo

CEO, Donnafugata Sicily

'From the Donnafugata range, I'd choose the Sul Vulcano white and red, because they're vibrant expressions of Etna's volcanic soul and both versatile enough to pair with global cuisines. As a frequent traveller, I love reconnecting with Sicily through a glass of wine. Among the best pairings I can call to mind, with its crisp acidity and minerality Sul Vulcano Bianco (2022, £31-£35 Shelved Wine, The Fine Wine Co, Valvona & Crolla) pairs beautifully with scallop ceviche or vegetable tempura. Elegant and spicy Sul Vulcano Rosso (2021, £32.20-£36.50 Hattersley Wines, Shelved Wine, Valvona & Crolla) complements bolder dishes such as carnitas tacos, Korean bibimbap or gochujang wings.’