Drinking and Pairing Dry Fizzy Reds with FoodThis is a broad but extremely important category of wine. It often gets overlooked as "non-serious," but is extremely useful in food and wine pairing. Fizzy reds are produced throughout Italy and are appreciated for their uncanny ability to refresh the palate while dining on the rich and hearty cuisines of areas like Emilia-Romagna and Campania. Fizzy reds are also produced in other European countries and in small quantities in the New World. Many of the following wines are produced in both dry and off-dry styles so be sure to read the labels and ask questions of your wine merchant. The category includes, but is not exclusive, to the following: Lambrusco from Emilia-Romagna; Gragnano, aka "pizza-cola" made from the Piedrosso grape in Campania; Brachetto in Piedmont; sparkling Pinot Noir in Austria; and Vin du Bugey-Cerdon in France.
The carbonation and acidity of these frothy red wines can work wonders to counter the fat and salt of salumi and charcuterie, pizza and spaghetti Bolognese, as well as baked pasta dishes like lasagna or manicotti. The wines are also excellent for picnic fare, barbecued chicken, pork ribs, and beef. Try the low-alcohol, off-dry styles with Indian cuisine and Chinese-American dishes like green pepper steak or chop suey.
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