As a complement to the Venetian mandorlato, a Venetian wine seems obligatory.
The typical coupling is with a sweet white wine, both still as well as sparkling.
A wine that complements mandorlato is usually served cold and “scaraffato” in a carafe.
The decanting or scaraffatura is a Venetian tradition due to the fact that the wine undergoes a little fermentation in the bottle and the yeast forms some deposits. Typical also is the expression in the Venetian dialect on the theme of cool wine: to drink un’ombra di vino (“shade”), to drink a “ touch of wine.”
Wine, in fact, was sold on carts in the Plaza of San Marco and the merchants would transfer them to the inside of the plaza in the shade of the bell tower to keep the merchandise cool.
Recioto Raisin Wine
First of all there is the Recioto Raisin Wine
The Recioto Raisin wine is made with over 70% of grapes from the Garganega vine and the remaining vine grapes from the Trebbiano of Soave, Pinot white and Chardonnay.
The zone of production includes the hilly territory of the province of Verona. The colour of the wine is golden yellow, with an intense and fruity smell, a vanilla nuance and a sweet, rounded, velvety taste.
Muscat of the hills of the Euganei
The second pairing recommended is that of the Muscat of the hills of the Euganei, produced in the province of Padua. This has a straw-yellow or golden yellow colour, with a fragrant and aromatic perfume, and a sweet, fruity taste. It is a spumante with golden reflections, and a enduring, intense perfume, typical of the citrine scented grape; its taste is sweet and equilibrated, pleasantly aromatic. It can be found in the sweet version or as a raisin wine.
The third pairing is the curious pairing with Rosolio.
This is sweet liqueur that has as a base distilled flowers and fruits mixed from the oil of the Bulgarian rose and moderately alcoholic (27 degrees). The pairing is particularly effective as the rosolio highlights the almond contained in the mandorlato, creating harmony and leaving a pleasant palate.
Lastly, a new and intriguing is the combination with the beer.
Unlike in Northern Europe and the countries of Anglo-Saxon origin, usually does not fall in our culinary traditions combine it with different dishes from pizza, but for some time the beer is emerging as a new and versatile star of the table. There are no strict rules, but general guidelines, some of which follow the criteria of matching with wine.
Basic beer moves on three basic perceptions: sour, bitter and sweet, in addition to the more or less obvious presence of carbon dioxide, and these elements can play with common rules to those of wine, that is creating matches for contrast or agreement. In general, the bitter counteracts acidity, sweet reduces the bitter, sour and savory, and the mix of acidity, carbonation, body and tannins, helps to counteract the oiliness. It’s just right pull over light beers with simple dishes, medium-bodied beers with prepared dishes, beer with a good structure with foods with strong power.
For the coated chocolate nougat, Torronificio Scaldaferro proposes an approach to a stout sweet bite, especially a Doppelbock, with its light taste of cherry, or an Imperial Stout with his often celebrated aroma of chocolate or coffee. Instead, along with the classic nougat we propose a fruit beer or – to balance – a Porter or a bitter Stout.