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We have prepared for you a mini guide with sixteen absolutely perfect combinations to match your grilling

When the days get longer and the warm season arrives, the period of the classic barbecues in the company of friends or family also begins. Whether this one of meat, fish or vegetables, what is the right wine to pair with? The type of cooking on the grill gives a certain aroma to the dishes, due to the smoking. Even marinating can greatly affect the spiciness of food, thus requiring an equally aromatic combination. Pork, for example, goes well with wines that have a certain tannic structure useful for degreasing the mouth. In summary, the choice of wine is never predictable, so we have prepared for you a mini guide with sixteen combinations that you must try. Grilled vegetables: Grilled vegetables require wines that are not very structured and moderately aromatic. We offer you a Nuragus, a native vine of Sardinia and a sparkling Vermentino, a semi-aromatic vine very common in Liguria, Sardinia and the Tuscan Maremma. Recommended combinations: Nuragus of Cagliari The Flowers Pala winery Vermentino Brut Maremma Toscana Moraia estate Grilled fish and squid: Grilled fish requires medium-bodied wines, which are able to enhance the aroma, but at the same time respect the delicate aromas of the fish. Recommended combinations: Etna White On The Volcano Donnafugata Winery Bombino Bianco Spumante Classic Method Cantina d’Araprì Grilled Tuna: Unlike classic grilled fish, tuna also pairs perfectly with red wines with little structure and elegant tannins such as a Monica di Sardegna or a Schiava from Alto Adige. Recommended combinations: South Tyrol St. Magdalener Grobner Kaltern winery Gamay Aosta Valley Grosjean winery Grilled Shrimp: Shrimps are characterized by a particular aromaticity and a sweet tendency that goes well with a fresh rosé wine like those of the Tuscan Maremma or a classic method with a fine and creamy perlage like a Franciacorta Satèn. Recommended combinations: Franciacorta Brut Satèn Cesonato Villa Crespia winery Rosato Toscana JeT Castello di Montepò winery Grilled Pork: Pork has a fatty component that should not be underestimated when it comes to choosing the ideal combination. We recommend a structured bubble such as a Classic Method Blanc de Noir or a Chianti with a good tannic component. Recommended combinations: Oltrepò Pavese Classic Method Cuvée dell’Angelo Cigognola Castle Chianti Classico Baruffo Cantalici winery Grilled beef: The classic grilled beef is combined with more structured wines and a good tannic component, such as a Nebbiolo delle Langhe or a good Brunello di Montalcino. Recommended combinations: Langhe Nebbiolo Farm Gian Piero Marrone Brunello di Montalcino Il Marroneto Il Marroneto Winery Grilled spiced or marinated meat: Spiced meats require a soft wine that matches in contrast with the spiciness of the meat. For example an Aglianico del Vulture or a Sforzato della Valtellina. Recommended combinations: Aglianico del Vulture Title Elena Fucci Sforzato di Valtellina Wrong Wine Cantina Dirupi Grilled lamb or sheep skewers: With its strong and intense flavor, lamb meat goes well with equally rich and intense wines, which also have a good tannic structure and taste-olfactory persistence. Try the combination with a good Montepulciano d’Abruzzo or a Cannonau from Sardinia. Recommended combinations: Montepulciano d’Abruzzo Villa Gemma Reserve Masciarelli winery Cannonau di Sardegna Berteru Gungui Winery

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