Wine pairing
Best wine for antipasti
Last updated
An antipasti spread mixes salty cured meat, briny olives, vegetables and cheese, so the best wines are versatile and refreshing. Sparkling wine, crisp whites and light reds all keep the palate fresh between bites. These are the wines on our list we serve before the main course.
Quick answer
Start with something bubbly or crisp — Prosecco, Franciacorta, Friulano or Gavi — or a light red served cool. Friulano with prosciutto is a regional classic.
15 wines to pour
Greco di Tufo
Greco · Campania (Irpinia)
Peach, almond and minerals, firm acidity. Serve at 48°F / 9°C.
Larry: “Clams, mussels, linguine — done.”
Gavi
Cortese · Piedmont
Crisp, lime and green apple, light. Serve at 46°F / 8°C.
Larry: “Piedmont's answer to 'what white goes with this?'”
Roero Arneis
Arneis · Piedmont (Roero)
Pear, almond and herbs, soft acidity. Serve at 48°F / 9°C.
Larry: “Rescued grape, generous wine.”
Frascati
Malvasia and Trebbiano · Lazio
Light, lemony, easy-drinking. Serve at 46°F / 8°C.
Larry: “Rome's carafe wine. Order it with cacio e pepe.”
Orvieto Classico
Grechetto and Procanico (Trebbiano) · Umbria
Soft, apple and almond, dry. Serve at 48°F / 9°C.
Larry: “Cheap, cheerful, takes every pasta.”
Ribolla Gialla
Ribolla Gialla · Friuli Venezia Giulia
Zesty, lean; skin-contact versions are amber and grippy. Serve at 48°F / 9°C.
Larry: “Pick the amber one if you're feeling brave.”
Friulano
Friulano (formerly Tocai Friulano) · Friuli Venezia Giulia
Almond, pear, gently herbal. Serve at 48°F / 9°C.
Larry: “Friuli's prosciutto wine — San Daniele and a glass.”
Grillo
Grillo · Sicily
Lemon, herbs, a little salt. Serve at 48°F / 9°C.
Larry: “Tastes like a Sicilian beach lunch.”
Etna Bianco
Carricante · Sicily (Mount Etna)
Mineral, lemon peel, racy acidity. Serve at 48°F / 9°C.
Larry: “Etna Rosso's white sibling. Just as volcanic.”
Chiaretto di Bardolino
Corvina and Rondinella · Veneto (Lake Garda)
Pale pink, red berries, light. Serve at 48°F / 9°C.
Larry: “The aperitivo-hour pink.”
Lambrusco di Sorbara
Lambrusco di Sorbara · Emilia-Romagna
Pale, tart, dry, fizzy. Serve at 50°F / 10°C.
Larry: “Mortadella's best friend. Fizz cuts fat.”
Conegliano Valdobbiadene Prosecco Superiore
Glera · Veneto
Pear, apple, finer bubbles. Serve at 44°F / 7°C.
Larry: “The upgrade from everyday Prosecco. Same price as a fancy sandwich.”
Grignolino
Grignolino · Piedmont (Asti and Monferrato)
Pale, peppery, tannic for its color. Serve at 56°F / 13°C.
Larry: “Looks like rosé, bites like red.”
Lagrein
Lagrein · Alto Adige
Dark plum, chocolate, soft tannin. Serve at 60°F / 16°C.
Larry: “Speck and Lagrein. Mountain dinner sorted.”
Schiava
Schiava (Vernatsch) · Alto Adige
Very light, strawberry and almond. Serve at 54°F / 12°C.
Larry: “Chill it. Drink it at lunch. Nap.”
Cooking it tonight? Start with Italian antipasti recipes, then learn the basics in Wine Pairing 101.
Questions people ask
What wine goes with antipasti?
Versatile, refreshing wines: Prosecco or other sparkling wine, crisp whites, or a light red served cool.
What wine goes with prosciutto?
A dry, gently fruity white such as Friulano, or a dry sparkling wine.
What wine goes with a charcuterie board?
A light, high-acid red or a sparkling wine handles the salt and fat.
What should I serve at aperitivo hour?
See our aperitivo hour guide for drinks and snacks.