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Food Pairing

What type wines pair best with

Italian Salami and Salty Romana cheeses.

The salame I am going to have is the best I have ever had. They are made by a company in Oakland area called Framani and you can see the web site at

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Relatively new company but incredible and extravagant treat. I copied this from their web site.

Paul Bertolli Fra' Mani Founder and Curemaster Paul Bertolli is known for his tenure as Chef of Chez Panisse Restaurant in Berkeley, California (1982-1992) and Chef of Oliveto Restaurant in Oakland, California (1993-2005).

This stuff is great but what wines do you think other than Chianti goes with this.

Reply to
Richard Neidich
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Reply to
Joe "Beppe"Rosenberg

Richard Neidich wrote

Salty Romana Cheeses will probably be Pecorino Romano, made from sheep milk. It's saltiness is very intense and lasting, cooking with it involves a reduced use of salt in the recipes. For pairing, Montepulciano based wines will generally do well, but there's also a local wine who has an ageworthy version, Cesanese del Piglio. This geographical approach could be interesting. Obviously, a bottle aged over 4 years would be better. For pairing with salami: if you are going to have only one kind of wine, I'd go with the same choice made for the cheeses: salami is not as salty as pecorino romano but it's sure tasty, so the same wine shouldn't be out of place. If you'd choose the wine based on the salami, instead, yuou could find wines which are nice with salami but at a total loss against the salty cheese. Will the cheese be aged?

Reply to
Vilco

Yes, it would be aged...some crystalization too. :-)

The salame is heavy pork flavor and high in salt. Outstanding, fatty and balanced. A diabetics DREAM!!!

Reply to
Richard Neidich

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