What's happened
Fiona Beckett delves into the world of Italian wines, highlighting the preference for fresher, lower-alcohol whites that complement the simplicity and seasonality of Italian cuisine. She explores popular varieties like soave, pinot grigio, gavi, and Verdicchio, noting their affordability and versatility in pairing with different dishes.
Why it matters
Beckett's insights offer valuable lessons on wine selection for food pairing, emphasizing the importance of balance and restraint in flavors. Her exploration of lesser-known Italian grape varieties and regions provides a fresh perspective for wine enthusiasts seeking new experiences.
What the papers say
Fiona Beckett's article in The Guardian celebrates the elegance of Italian whites in food pairing, focusing on simplicity and balance. She contrasts the perception of wines like pinot grigio as 'bland' on their own with their transformative power alongside Italian dishes. Beckett's emphasis on affordability and variety in Italian whites sets the stage for a delightful culinary journey.
How we got here
Italian wines have long been celebrated for their ability to complement and enhance the flavors of Italian cuisine. The preference for fresher, lower-alcohol whites aligns with the Italian culinary ethos of respecting ingredients and seasonality. Beckett's exploration sheds light on the evolving interest in lesser-known Italian grape varieties and regions, offering wine enthusiasts a diverse palette to explore.
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Fiona Beckett is a Bristol-based writer and food journalist who regularly writes for The Guardian, Decanter magazine, and other UK news publications. She has also written for The Times, The Daily Mail, The Telegraph, and National Geographic Food.