Welcome to our new website! Learn more
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.