A thoughtfully chosen wine can bring an entire meal together. Crisp whites can brighten seafood and herb-forward dishes, sparkling wines can balance salty appetizers, and bold reds can complement slow-cooked meats and rich tomato sauces.
With hundreds of recipes in the Cento kitchen, there is no shortage of delicious combinations to explore. Use this guide as a starting point, choose your favorite bottle, and discover three Italian-inspired recipes to enjoy with every pour.
Champagne is not only for celebrations. Its lively bubbles and refreshing acidity make it an excellent match for salty, crispy and savory foods. Fried seafood, baked shellfish and aged cheeses provide richness, while the wine keeps every bite feeling light and balanced.
Lightly sweet and aromatic, Moscato pairs beautifully with ingredients that combine sweetness, salt and gentle heat. Prosciutto, ripe fruit and mildly spicy dishes allow the wine’s bright character to shine without overpowering the meal.
These crisp, refreshing white wines are natural companions for seafood, citrus, fresh herbs and creamy cheeses. Their bright acidity complements briny capers, tender fish and basil-forward sauces while keeping the pairing clean and refreshing.
Chardonnay is a versatile choice for creamy pastas, poultry, salmon and mellow cheeses. Its fuller body complements richer textures, while its acidity helps balance buttery sauces and savory ingredients.
Rosé belongs at the table throughout the year. Its refreshing acidity and subtle fruit character work especially well with roasted peppers, prosciutto, shellfish and lightly breaded meats. It is an easygoing option when a meal includes several different flavors
Pinot Noir is a lighter red wine with an earthy, savory character that complements mushrooms, herbs, pork and roasted vegetables. Its softer structure provides enough depth for a hearty dish without overwhelming more delicate ingredients.
Although each wine has its own personality, both Zinfandel and Merlot pair well with savory meats, tomato-based sauces and roasted ingredients. Zinfandel works especially well with spice and smoky flavors, while Merlot offers a softer match for slow-cooked sauces, sausage and poultry.
Bold red wines call for bold dishes. Cabernet Sauvignon and Malbec have the depth to complement slow-cooked beef, layered pasta, rich tomato sauces and aged cheeses. These are pairings made for hearty dinners and meals meant to be enjoyed slowly.
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