Food Suggestions

The following dishes go well with Grillo Sicilia, Isola della Fiamma, Cantine Rallo 2018 (IT26851)

Asparagus

Asparagus

Full-flavoured whites such as White Burgundy, New World chardonnay or Alsace muscat work particularly well especially when served simply with melted butter. Verdant sauvignon blanc from Chile or New Zealand or a crisp dry Italian white would be good 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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Greek Salad

Greek Salad

You need a fresh vibrant wine to live with the rich flavours of all those olives, feta cheese and tomatoes. Sauvignon blanc, either New World or Old, works well, as does a crisp rosé or Italian white. The Greeks would no doubt plump for a delicious Santorini.
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Ham

Ham

Lighter, fruity reds such as those from the Loire work well here. Alsace whites once again are brilliant. New World cabernet franc and pinot noir and successful too.
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Olives

Olives

Typically served with aperitifs, the saltiness of olives can be a tricky match. Sherry would be the obvious choice with the drier Fino and Manzanilla styles working best. Mediterranean dry whites and rosés can be an equally good choice – some of the new-wave whites from Spain and Portugal offer lots of flavour alongside tangy freshness to get the taste buds going before the meal.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Prawns with garlic

Prawns with garlic

Mediterranean-style whites are the obvious choice here.
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Salads – seafood

Salads – seafood

Dry rosé, dry Italian whites or one of Spain’s new-wave whites would work well here. Muscadet, France’s seafood wine par excellence is a good standby.
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Pasta Vongole

Pasta Vongole

A simple dish that somehow manages to be comforting on cold winter nights and refreshingly light for sultry summer evenings. There’s plenty of debate as to whether the dish should be made with tomatoes or not, but most seem to concur that a pinch of chilli is essential. Natural partners would be flavoursome dry whites from Italy or Portugal and Mediterranean-style rosés.
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Salmon and Spinach Lasagne

Salmon and Spinach Lasagne

Though salmon doesn’t pose a problem here, the creaminess of the sauce requires a wine with enough ‘cut’ and spinach can sometimes make wine taste metallic. Italy and Alsace make wines that can cope with such flavours with ease. Alternatively sparkling wines would work well too, the fizz cutting through the richness of the sauce and complementing rather than fighting any metallic sensations that the spinach might induce. For reds, try a youthful pinot noir from the Loire or New Zealand.
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Shellfish Risotto

Shellfish Risotto

This dish is a gift to wine and will show off even quite basic bottles in an excellent light. Mediterranean styles will obviously shine; go for dry, fruity rosés or round Italian whites. Muscadet, that classic seafood wine will work well, as would something like Picpoul de Pinet from the Languedoc. For those who want to try something a little different, explore some of the new-wave whites from Spain.
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Sole

Sole

Sole goes well with richer styles of white wine such as white Burgundy or New World chardonnay, the soft, buttery flavours of the wine complementing the fish. Italian whites, and even Champagne, work well alongside too.
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Spaghetti al Tinno

Spaghetti al Tinno

Janet Wynne Evans' recipe is a store-cupboard take on the classic Sicilian Pasta Con Le Sarde dish substituting tinned tuna for fresh sardine. The raisins and pine nuts contribute a sweet earthiness that cries out for southern Mediterranean wines with real bite. The Sicilians like to serve soft reds with this dish, but Portuguese and Spanish whites would be terrific and of course, rosé is a sure-fire hit.
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Swordfish

Swordfish

Opt for Mediterranean-style whites or rosés with zesty flavours from Italy, or even Greece. New World chardonnay would be lovely too.
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Tuna

Tuna

The Italians and Portuguese make some wonderfully food-friendly wines from a vast array of flavoursome indigenous varieties which would partner tuna with ease. The assertive limey richness of Aussie riesling or semillon would work well too. Spanish whites and Sherry are terrific and Mediterranean rosés.
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Pork Fillet with Gorgonzola

Pork Fillet with Gorgonzola

Wines with a touch of fruity softness and enough acidity to cut through the creaminess of the cheese work best. Valpolicella works well for reds; think Italian for white matches too or new world chardonnay with a gentle oaky sweetness to counterbalance the saltiness of the blue cheese.
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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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Roasted Beetroot Risotto

Roasted Beetroot Risotto

Rich and creamy, sweet, savoury and earthy, a beetroot risotto requires a wine with a natural ripeness of fruit, that is not too structured but delicate and lithe. Pinot noir from the New World with a focus on sweet cherry and berry fruits and a little savoury complexity will be a fine match. Elsewhere negroamaro, or nero d’Avola from The south of Italy and Sicily can often offer a very keenly priced alternative and fuller bodied, aromatic Italian whites are ever the great all-rounders and would work well with the dish too.
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Spaghetti Puttanesca

Spaghetti Puttanesca

This Italian classic can quickly be whisked up from storeroom staples for a perky and satisfying supper. The strong flavours need wines with vibrancy. New-wave Iberian whites or crisp Italian whites from flavourful native grapes spring to mind. Mediterranean style rosés and lively fresh reds from the nero d’avola grape, for example, would be good too.
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