In summer, antipasti are not only ideal as side dishes for the evening barbecue party, the small appetizers and starters such as ceviche, charcuterie or oysters can be enjoyed throughout the day. Falstaff knows the most harmonious accompaniments.
The art of wine pairing does not begin with the main course. Falstaff has compiled a list of the best wines for the most common starters.
Antipasti – fresh white wines (or rosé) of Mediterranean origin and fino sherry.
Beef carpaccio – red wines from Tuscany.
Ceviche – a tart Vinho Verde or simple Chablis go just as well as acidic whites (Gutedel, Grüner Veltliner). Or sake.
Charcuterie – Chianti Rufina or Beaujolais, depending on the origin of the sausages.
Smoked salmon – Chardonnay (ideally only slightly wood-influenced), Pinot Blanc, Sauvignon Blanc or Champagne; a fruity Mosel Kabinett is also suitable with honey-mustard sauce.
Foie gras – Sauternes, Tokaji or Pinot Gris Sélection de Grains Nobles from Alsace.
Oysters – Champagne Blanc de Blancs, Chablis, Muscadet or Saumur Blanc.
Mozzarella Caprese – Falanghina or Fiano from Campania.
Tapas – Manzanilla or Fino sherry.
