Anna Maria Giambanco DiPietro
March 24, 2022 | Wine Pairings - The BOTTAIA Way | Anna Maria Giambanco DiPietro

Easy-breezy BOTTAIA Red Wine + Cheese Pairings for Spring


It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."
—Charles Dickens

Seated Tasting Room Charcuterie and Cheese Pairing

What better way to welcome spring than by combining your favorite BOTTAIA bottles with flavorful cheese, crisp breadsticks, and savory olives? Happy hour is about to get a lot happier with longer days and sunsets pushing back to 8 pm. Here are a few tips to keep in mind when pairing wine and food:

Match mild foods with mild wines. Match bold foods with big, powerful wines.

Salty foods go extremely well with a touch of sweetness.

Tannic wines need heavy, rich foods.

Serve wines that are more acidic and sweeter than the food you’ll be serving.

The best advice we can share is to have fun exploring the world of wine, and if you have any questions, you can always ask our knowledgeable Tasting Room Staff.

And while you’re at it, why not elevate your experience at BOTTAIA by joining the Wine Club? Members enjoy special pricing and cabins at The Pool at BOTTAIA in addition to complimentary Barrel Room tastings 8 times per month.

We look forward to hosting you soon, and in the interim, scroll down for our latest installment of cheese pairings, featuring four of our BOTTAIA red wines.

Montepulciano: Fontina, Pecorino, aged cheddar, Asagio, Colby, double Glouchetser, Gouda, Manchego, Gouda, Monterey Jack, Brie, and Camembert

Barbera: Taleggio, Gorgonzola, Asiago, Bel Paese, Fontina, Grana, Morbier, Muenster, Parmesan, Pecorino

Sangiovese: Aged Asiago, Parmesan, Mozzarella, Pecorino Toscano, Grana Padano Stravecchio

Aglianico: Provolone, Taleggio, Asiago, Pecorino Romano, Fontina, Grana Padano, Mozzarella, Parmigiano-Reggiano


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