WINE AND FOOD
Pairing
How to match a glass of wine to what is on the plate?
Over time, food and wine pairing has been influenced by different currents of thought.
Today, the search for harmony between food and drink and respect for each person’s personal taste is encouraged.
There are, however, macro rules that can be taken into account as a general guideline so as not to make mistakes.
A good Offida DOCG Rosso is surprising for its strength and elegance.
Since it is an important wine, it is recommended to let it breathe for at least an hour before serving. Also excellent as a meditation wine, it is certainly the ideal companion for a mouth-watering meal of typical Marche and Piceno dishes: platters of cured meats accompanied by the ever-present Ascoli olives, traditional rural legume soups, maccheroncini with chicken livers or lasagne, beans with pork rinds, mixed roasts, mixed Ascoli fried food with lamb chops and sweet cream.
A delicacy, suggestive even by name alone, typical of Offida is chicken ‘ncip ’nciap. The meat, cut into small pieces, is browned in a pan with oil and chopped lard, blended with white wine, flavoured with sage, rosemary, garlic with the peel, pepper or chilli pepper, and pieces of tomato at the end of cooking. A variation of this recipe involves substituting rabbit for chicken.
Although it is a white meat, here Offida DOCG Rosso enhances the aromas and flavours.
