Elite Pairings – by Witty Bougie People!

Salami tastes even better when it’s paired with the right Italian wine.
The pairing of salami and wine is popular aperitivo fare in Italy – especially during these days when the buffets have dwindled due to the pandemic. And salami of course tastes even better when it’s paired with the right wine. So, on that note, here are six Italian salami and wine pairings to try.

1. Prosciutto Cotto
   “Cooked” prosciutto, which can be smoked, steamed, or roasted, is among the most popular Italian cured meats. It goes well with complex sparkling wines like the Trentodoc wines made via the classic method. Cavit’s Altemasi Risverva Graal 2013 is a chardonnay with almost 30% pinot noir which, after more than 60 months of aging on the lees, smells of candied fruit and brioche, and has a savory, balanced flavor. Cavit, Trento
2. Salami
   Salami varies. Each region has its own variety with its own spicy characteristics, but the right wine to pair it with is red. Choose one with a character that adds body and softness, such as Pasqua’s Passione-Sentimento Rosso 2017, a blend of corvina, croatina, and merlot that have been cellar-dried, a process that concentrates aromas and sugars. Balanced and enveloping, it goes well with strong flavors. Definitely try it with ‘nduja. Pasqua, The Veneto
3. Prosciutto Crudo
   Whether in Parma, San Daniele, or one of the many lesser-known small production areas, “raw”
   prosciutto is at its best alongside a fragrant, savory, and elegant white. Foradori Manzoni Bianco Fontanasantana 2019 is a macerated, floral, spicy, mineral mountain wine produced biodynamically. Foradori, Trentino

4. Pancetta
Indulgent, delicate, and ever-so-flavorful, pancetta calls for fragrant and fresh bubbles, like those of Valdobbiadene Prosecco Superiore. Bisol’s Brut Jeio is a light and graceful sparkler that combines sweetness and flavor, just like pancetta. Bisol, The Veneto 

5. Bresaola
Delicate and lean, bresaola, a beef salami typical of Lombardy, needs a wine that doesn’t overpower it, even when it’s the santa (holy) version, which is served with curls of juniper butter and rye bread. The right bottle also comes from Lombardy, but another province. Ca’ del Bosco’s Franciacorta Brut Cuvée  Prestige has an enveloping creaminess and fresh character that complements the meat. Ca’ del Bosco, Lombardy

6. Mortadella Bologna PGI
Mortadella paired with Lambrusco is a match made in heaven. Even better if it’s one from Sorbara, which is pink, like the mortadella, and effervescent. Cleto Chiarli del Fondatore 2019 is savory with aromas of wild strawberries and a lively sparkle that seems to have been made for refreshing the palate between slices. Chiarli, Emilia-Romagna