Successful wine pairing with selected gastronomic specialties is a task that requires a refined sense of the aroma, texture and taste of each wine. Although wine pairing is a subjective experience, which may depend solely on each individual’s own preferences, there are also certain techniques by which the art of pairing wine can be learned.
Our experienced sommelier will thus take into account the sparkling, sweetness, aromaticity, juiciness, saturation, tendencies of acidity or bitterness in a particular dish. In pairing food with a particular wine, there are different principles guiding him: contrasting, whereby the characteristics of wine are opposed to those of food, for example a fatty dish with soft wine. The second principle is balance, so for example sweet wines are paired with sweet dishes and the like. The third principle of pairing wine is contextual whereby sparkling wine will be suitable for a romantic dinner, and local traditional wines will be paired with local traditional dishes.
In the Zigante restaurant, which offers only the best examples of domestic Istrian or foreign wines on its wine list, you may see, firsthand, what the art of pairing wine looks like. Experienced sommelier of this restaurant will show you which wines go best with top truffle specialties in the which includes four different selections based on truffle dishes. In the degustation menu, which includes four different selections based on truffle dishes, we will show you which wines go best with top truffle specialties.
