Italian cuisine

For Eggplant Parmesan, choosing a wine with good acidity is key to pairing with the acidity in the tomato sauce. Medium to full body can stand up to the dish's heft, and tannins should be moderate to low to avoid clashing with the dish’s cheesy component. A moderate level of tannins can provide a nice counterpoint to the soft texture of the eggplant.

Italian wines are often a good match for Italian dishes due to regional pairing synergy. A Chianti Classico, with its bright acidity and cherry flavors, could complement the tomato sauce, while its savory notes echo the parmesan. Sangiovese, the grape behind Chianti, typically has a profile that makes it a versatile partner to dishes with tomato sauce. Alternatively, a medium-bodied Barbera offers vibrant acidity and a touch of fruitiness to balance the savory cheese and earthy eggplant.

Italian Lasagna is a rich and hearty dish layered with pasta, cheese, a robust tomato sauce, and often includes ground meat or vegetables. The multiple layers of flavours – the acidity from the tomatoes, the creamy cheese, and the savoury meat – demand a wine that can stand up to the complexity without being overshadowed.

A wine with a full body and pronounced tannins can cut through the richness of the cheese and meat, while acidity is important to balance the tomato-based sauce. Lasagna pairs wonderfully with wines that offer a counterpoint to its savory profile, with enough structure to cleanse the palate.

For an Italian Lasagna, a traditional choice would be a Chianti Classico or a Barbera, both offering acidity and tannins that harmonise with the tomato sauce and the cheese. Other options like a Merlot or a Zinfandel can also pair well, providing the necessary full-bodied and fruity characteristics to complement the dish.

Bistecca alla Fiorentina, or Italian Fiorentina steak, is a Tuscan steak traditionally from the Chianina breed of cattle. It's a thick, typically very large steak grilled over a wood fire and seasoned simply with olive oil, rosemary, salt, and sometimes black pepper. The steak is known for its rich, succulent flavor and is often shared among several diners due to its size.

The Italian Fiorentina steak calls for a wine that can stand up to its robust flavors and rich, juicy texture. A full-bodied wine with pronounced tannins is ideal, as the proteins and fats in the steak will soften the astringency of the tannins, resulting in a smoother taste experience.

The wine should be dry to complement the natural savoriness of the meat without competing with its flavors. A high alcohol content (over 13% ABV) can also match the intensity of the dish. Classic pairings include a robust Chianti Chianti Classico a bold Brunello di Montalcino, or a Super Tuscan, all of which hail from the same region as this iconic steak. These wines not only match the weight and flavors of the steak but also harmonize beautifully with the traditional Tuscan preparation.