The long-awaited Christmas holidays are coming, the streets are all lit up and we begin to breathe the Christmas atmosphere. Are you sure you know which wine to pair with Panettone and Pandoro?


Brut sparkling wines prohibited

The first thought goes immediately to the Champagne or to the great sparkling wines Brut or Extra Brut, probably because of the advertisements and the commercial logic that push us to associate the holidays with these types of wines. Unfortunately, this is a wrong match! These are dry sparkling wines suitable for accompanying aperitifs, fish dishes, white meats or even for the whole meal ... but they do not go well with desserts. The acidity of the wine, not damped by the sugars, will be too sour in the mouth, in disharmony with food. With a sweet dish you need sweet wine! However, we must choose a wine that has a sweetness comparable to that of dessert. (see article "The classification of sparkling wines based on the residual sugar")


Which wine should be paired with Pandoro?

Let's start with Pandoro, a simpler and less rich leavened Veronese dessert, soft, with a certain sponginess and fat tendency due to the presence of butter. An excellent combination linked to the territory is certainly a Recioto di Soave DOCG Spumante, produced with the autochthonous Venetian vine Garganega, or a Colli Euganei DOCG Fior d’Arancio Spumante Dolce.

Sweet sparkling wines based on Muscat or Malvasia grapes are always a good choice. The reason is simple: the sweet of the wine goes well with the dessert of the dessert, the bubbles and the acidity of the sparkling wine contrast the fatness given by the butter and keep the palate clean.

In the case of Pandoro filled with cream or other fillings, we can also combine sweet wines, as long as they are sweet enough to match our dessert. (i.e. Excellent the "Dindarello" of Maculan)


Which wine should be paired with Panettone?

The historic pairing with Panettone is with Moscato d’Asti Spumante DOCG, a Piedmontese white wine produced with Moscato grapes with typical and aromatic aromas. Always remaining tied to the territory, we can combine it with a Brachetto dʻAqui DOCG or a Malvasia di Castelnuovo Don Bosco DOC Spumante. The reasons for our choices are the same as those explained above for Pandoroesse spiegate in precedenza per il Pandoro.

The Panettone is made with flour, butter, egg yolks, candied citron, sultanas and sugar. The dough has a sweet taste, balanced by the bitter taste of the roasted crust and the sweet and sour taste of candied citron. Being a more complex and decidedly richer preparation, it allows us to push up the complexity and consistency of the wine.

An excellent regional combination is the Erbaluce di Caluso Passito DOCG, produced in Piedmont with the eponymous Erbaluce vine. Always valid choices based on Moscato and Malvasia, widespread throughout Italy: Passito di Pantelleria DOC, produced with Moscato d’Alessandria, Moscadello di Montalcino DOC, Moscato di Noto DOC, Malvasia delle Lipari DOC.

And if in the panettone there is also chocolate? Recioto della Valpolicella DOCG!


...and for those who do not like sweet wines?

You can also opt for a cross between the sweet and the extra-brut. Go ahead then to Prosecco, classic method sparkling wines of FranciacortaTrento DOC or Oltrepò Pavese ... as long as in their Dry or Demi-sec declination. (i.e. "Arzanà" of Astoria)