Italian wine bars, or enotecas, offer a unique and intimate setting to explore Italy’s rich food and wine culture, typically through small plates or cicchetti (in Venice) and stuzzichini (in other regions). These casual yet sophisticated establishments focus on simple, high-quality ingredients paired with carefully selected wines, allowing you to sample a variety of regional flavors while discovering the perfect wine to complement each dish. The experience is all about balance, where the wine enhances the food and vice versa. Here are some of the classic wine bar dishes you’ll encounter, along with their ideal wine pairings at Kingston’s Bobbi Pecorino Italian Wine located in Kingston Ontario’s historic center.
Cured Meats and Cheeses Wine Pairing
Let’s start with a classic Tagliere or what Italians refer to as a charcuterie board. A typical start to an Italian wine bar experience is a platter of salumi (cured meats) and formaggi (cheeses), often served with a side of olives and crusty garlic bread. These small bites are designed to showcase the depth and variety of Italian charcuterie and cheese, and they offer endless opportunities for pairing with wines. The wine bar sources this selection directly from Italy to ensure the authenticity of fresh ingredients.
The ubiquitous Prosciutto di Parma, a famously sweet and tender dry-cured ham is a staple at the wine bar. We often recommend pairing with Lambrusco Grasparossa DOC “Corleto” – Villa di Carlo, a sparkling red wine from Emilia-Romagna. Lambrusco’s gentle effervescence helps cut through the richness of the prosciutto, while its light, fruity character enhances the ham’s delicate sweetness. The wine complements the savory, salty prosciutto, creating a balanced and refreshing wine pairing.
Another northern Italian specialty, Culatello is a refined, tender dry-cured pork that pairs beautifully with a glass of Barbera d’Alba from Giacomo Fenocchio. This red wine from Piedmont is known for its fresh acidity and bright fruit flavors, which work to balance the richness of the Culatello. The wine’s acidity cuts through the fattiness of the pork, while its berry and plum flavors resonate with the subtle sweetness of the cured meat.
In central Italy, particularly Tuscany, Pecorino Romano, a salty and tangy sheep’s milk cheese, is often served with cured meats. Wines made primarily from Sangiovese, pair perfectly and we have many to offer from Tuscany, Marche, and Emilia-Romagna. The grapes’ bright acidity and earthy fruit notes complement the sharpness of the Pecorino, while its medium body provides enough structure to balance the cheese’s intensity.
Wine Pairing: Seafood and Fish
In Italian coastal regions, seafood plays a prominent role in the wine bar menu, with dishes showcasing the freshest fish and shellfish. These light, flavorful dishes require wines that are equally fresh, crisp, and aromatic. Classic plates like fried calamari, grilled sardines, and fresh anchovies pair brilliantly with Prosecco, Franciacorta, and fresh white wines like Vermentino, Grillo, and Soave. Given our petite kitchen at Bobbi Pecorino’s, we focus on the classic Spanish tradition of Conservas – or “something preserved.” Mussels en escabeche, scallops in Galician sauce, and Razor clams fit the bill and are often paired with wines like Cascina Maddalena’s crisp white wine Lugana “Capotesta” here.
Pairing with Wine: Crostone and Bruschetta
Crostone and bruschetta are common small bites in Italian wine bars, typically served on toasted bread and topped with a variety of ingredients. These can range from simple tomatoes, artichokes, and basil to more elaborate spreads, such as Stracchino and Taleggio cheese, mushroom and truffle-infused toppings. This wide variety requires the wine bar to offer regionally influenced wine pairings. For example, on Bobbi Pecorino’s version of Taleggio and mushroom crostone, we like to keep a Nebbiolo or Barbera based wine from Piedmont offered by the glass. The earthy, umami flavors of the mushrooms and cheese are well suited to red wines of Piedmont.
Bruschetta with fresh, ripe tomatoes, garlic, and basil is a quintessential wine bar snack. The light, refreshing nature of the dish calls for a wine that doesn’t overwhelm it. Chianti or Sangiovese-based wine, with their bright acidity and red fruit flavors, are a perfect match. The wine’s herbal notes complement the basil, while its acidity helps cut through the freshness of the tomatoes and balance the garlic. Bruschetta requires fresh, sweet, and ripe tomatoes, so be cautious when you see it on a wine bar menu in February! At Bobbi Pecorino’s, our Bruschetta takes the winter off only to return when the ingredients are just right.
Burrata and Mozzarella di Bufala
Burrata, a rich, creamy cheese originating from southern Italy, is a perfect addition to the wine bar menu. Its creamy interior and delicate exterior pair well with wines that have enough acidity to cut through its richness. The lush creaminess of burrata is balanced by a glass of Fiano di Avellino, a white wine from Campania. Fiano is aromatic and structured, with citrus and almond notes that complement the richness of the cheese while providing enough acidity to cleanse the palate. Its slight floral and herbal undertones enhance the fresh, milky flavor of the burrata, making for a delightful pairing.
Buffalo mozzarella, particularly from the Campania region, is another soft, creamy cheese, but with a firmer texture than burrata. It has a milder flavor with a distinct tang and herbal notes, making it a great candidate for pairing with fresh, vibrant wines. A fantastic pairing for buffalo mozzarella is Falanghina, a white wine from Campania. This wine offers bright acidity, citrus notes, and a slight herbal character that complements the freshness and subtle tang of the mozzarella. The wine’s minerality and crisp finish create a harmonious contrast to the creamy texture of the cheese, making it an ideal match.
When served with a drizzle of extra virgin olive oil, fresh basil, or a sprinkle of sea salt, these cheeses become even more delightful, and the wine enhances the overall freshness and richness of the dish. Whether you enjoy them as part of an antipasto platter or as a standalone dish, pairing burrata and buffalo mozzarella with the right Italian wine enhances their deliciousness and complexity.
Conclusion
Italian wine bars captivate with their simplicity, offering a seamless blend of food and wine that reflects Italy’s rich culinary heritage. At Bobbi Pecorino’s Italian Wine Bar, small plates of cicchetti and stuzzichini showcase regional flavors and are thoughtfully paired with wines that bring out the best in each dish. From a crisp, refreshing white to accentuate the nuances of delicate seafood, to a bold red that complements savory cheeses, or a sparkling wine that balances rich bites—each wine pairing transforms the experience. With every sip and taste, you embark on a flavorful journey through Italy’s diverse food and wine traditions.
