Food Suggestions

The following dishes go well with Montefalco Rosso, Scacciadiavoli 2016 (IT26501)

Hard Cheeses

Hard Cheeses

These cheeses can often be quite salty and dry and sometimes a little nutty in flavour. Many favour Claret with this style of cheese, though opt for flessy, sweet flavours and not overly tannic bottles. A good Amarone, ripe Chianti or even Aussie shiraz would work too. If you favour a white, then Sherry, and white Rioja are good bets.
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Parmesan

Parmesan

Parmesan is so much more than a strong-flavoured cheese to grate over pasta but it is difficult to get hold of decent Parmesan for the cheese board in the UK. It is highly versatile and can be enjoyed before or after the meal, when it is often served with Italy’s top, full-bodied reds. Sherry would work well too.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Charcuterie

Charcuterie

Almost anything goes, though whites with high acidity (to cut through the fat) and vibrant, juicy reds work best.
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Cooked Meats

Cooked Meats

The simplicity of plainly cooked unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Bangers and Mash

Bangers and Mash

Opt for gutsy, spicy reds from the south of France, southern Italy, the Rhône or Australia.
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Beef Stew

Beef Stew

Usually thought of as a dish for the colder months, robust, full-bodied and heart-warming reds are the order of the day.
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Cold Meats

Cold Meats

The simplicity of plainly cooked, unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Game Pie

Game Pie

The red-berry flavours of ripe pinot, dolcetto, sangiovese and some Claret would marry well with game pie.
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Grouse with Bruschetta

Grouse with Bruschetta

This recipe from The River Café calls for a seductive sangiovese, preferably with some bottle age. A Supertuscans would probably be a bit too heavy for the dish.
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Hog Roast

Hog Roast

Whilst we generally try to keep this a secret, a Hog Roast is actually a very friendly food to match with wine and the biggest consideration is personal preference. A dry, crisp and appley (think apple sauce) riesling with its mouth-watering acidity partner well and cut through the fatty meat. Conversely, a young Italian sangiovese will fit well, again with acidity, but fine grained tannins and sweet cherry and sour cranberry fruit flavours. Off-dry whites will also work too as the sweetness is complementary, as is the balancing (again) acidity which will keep the palate fresh.
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Lamb Ragu

Lamb Ragu

Shepherd's pie is not the only option when it comes to using up the remains of a joint of lamb. Janet Wynne Evans was inspired by a brief visit to the Cipriani hotel in Venice to make a ragu sauce from it instead. Soft, flavourful Italian reds are the natural partner, but the sweetness of a spicy zinfandel would be equally delicious.
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Lamb Shoulder

Lamb Shoulder

LambShoulder
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Meatballs - Tomato sauce

Meatballs - Tomato sauce

Italian wines are the natural choice here. As tomato-based sauces feature so widely in their cuisine it is no surprise that the Italians make wines that cope best with these dishes.
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Partridge

Partridge

Opt for peppery shiraz or ripe pinot noir; Chianti and Montepulciano would also work well.
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Pepperoni Pizza

Pepperoni Pizza

Italian reds would be an obvious choice here expounding on the old adage ‘what grows together, goes together’; though you don’t grow pizza, of course! That said, a region’s wines are generally produced to complement the food of the area and so a rich and robust, red-fruited red wine (Italian or otherwise) is the ideal partner to marry a sweet tomato sauce and slightly spicy, meaty pepperoni and a crispy base. Think gluggable and juicy and you can’t go wrong.


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Pheasant

Pheasant

Though not as assertive in flavour as other feathered game, pheasant nonetheless calls for spicy richness in the wines that accompany it. The savoury character of Rhône syrah and Italian sangiovese work particularly well. More delicate dishes might be served well by a good red Burgundy or a New World pinot.
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Pigeon

Pigeon

Pigeon has lots of flavour and needs full-throttle reds. High-octane Aussie shiraz or the almost gamey flavours of northern Rhône syrah or Italian sangiovese would work well.
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Pizza

Pizza

Young Italian reds such as Chianti, Valpolicella, Montepulciano or Barbera are the obvious candidates, or try something equally characterful from the Languedoc or Provence. Match your wine with the strongest-flavoured topping.
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Risotto

Risotto

The natural choice for a meat risotto would be an easy-drinking barbera or quaffable dolcetto. The Italians would also make the risotto with red wine rather than white.
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Roast Lamb

Roast Lamb

Rioja and Claret instantly spring to mind, but sangiovese and syrah would be equally delicious.
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Roast Pork

Roast Pork

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here too.
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Venison Ragu

Venison Ragu

Use up leftovers from rich game in a tasty ragu sauce rather than a hunter's pie and enjoy the results with pappardelle or as the base for a luxurious lasagne. Soft, flavourful Italian reds are the natural partner, but the sweetness of a spicy zinfandel would be equally delicious.
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Lentil Lasagne

Lentil Lasagne

Regional pairings are always a wise fall-back option and Italian reds would work just as well here as they would for the non-veggie version. The Argentineans, with their large ex-pat Italian population, also make wine to marry well with dishes from the homeland.
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Macaroni Cheese

Macaroni Cheese

This ultimate comfort food, though now mostly considered an American stalwart, has its roots back home in Italy, and that’s just where we’d suggest looking for a natural fit on the wine front too. Unoaked (or lightly oaked) fresh, textured whites are a great match, otherwise, ripe, juicy reds, with refreshing acidity would work equally well. If you’re making a fancy version with truffles, opt for more opulence in the form of oaked chardonnays like Pouilly-Fuissé or ripe South African chenin blanc, for whites and pinot noir or nebbiolo for reds.


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Margherita Pizza

Margherita Pizza

Ripe, fruity soft-flavoured Italian reds, especially those from the north, such as those from the corvina grape of Valpolicella and barbera are the natural choice. Full-bodied Mediterranean rosés are equally good.
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Pasta and Tomato Sauce

Pasta and Tomato Sauce

Not surprisingly, the Italians have this spot covered: barbera is a winning choice. If the sauce is to be a little spicy (arrabiata) then montepulciano seems to work particularly well.
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Ribollita

Ribollita

This hearty Tuscan bean soup (literally means ‘re-boiled’) finds its natural regional partner in fruity young Chianti, but Vapolicella, Spanish tempranillo or fruity Languedoc reds work well too.
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