Holiday dinners approaching? Here's how to choose the perfect wine!

The holiday feasts are just around the corner, and if you have no idea about the perfect wine to serve with your dishes, fear not! We're here to help you find the perfect wine!

Today, we meet Andreas Krautgasser, one of the leading wine experts in Val Pusteria. Born in San Candido, Andreas grew up closely connected to the world of Tyrolean viticulture, knowing practically everything about it. Here are his valuable tips for choosing the right bottle... Naturally South Tyrolean!

Good morning, Andreas! So, let's start with our menu: which wine would you recommend for the appetizer?

Goodmorning! Well, if you want to make a great impression, with a meat appetizer, I recommend serving a bottle of Vernatsch; it's a red wine, easily digestible, and is the classic accompaniment to the typical Tyrolean platter of cheeses and cured meats. For a seafood appetizer, the alternative is Kerner, a well-structured white wine with surprising freshness: a delight!

Let's move on to the first course, which in Italy is synonymous with pasta. Is there a perfect wine for this course?

If we stick to white, I would say Sylvaner, a semi-aromatic wine exclusively cultivated in Val d'Isarco, in the northernmost vineyards of Italy. As for red, one cannot overlook the Pinot Noir, in german Blauburgunder, a wine that perfectly combines elegance and structure: in Alto Adige, it can achieve levels of global excellence!

It's time for the second course; with which wine would you pair, for instance, a meat dish?

For a meat-based second course, the quintessential South Tyrolean wine is Lagrein. Color, aroma, structure... It's our most important wine! And if the second course were a fish dish, do you have a particular suggestion? For fish, I recommend Pinot Bianco, Weissburgunder; it's a well-structured and exceptionally elegant wine that has reached levels of excellence in South Tyrol!

Finally, let's conclude with dessert: which wine do you recommend?

For dessert, there is only one wine: Moscato Rosa! It's a highly prized wine, and its german name, Rosenmuskateller, comes from its pronounced scent of roses, not, as many think, from its color, which is actually a very intense ruby. Due to its sweet and delicate residue, this wine pairs well with a variety of desserts in the world's finest restaurants.

One last question: if you had to choose a perfect wine, a single one for the entire meal, what is the wine that would never be missing from your table?

As a white wine for the entire meal, I recommend a fine reserve of Sylvaner; if you prefer red wine, undoubtedly go for Pinot Noir, the Blauburgunder!

Thank you, Andreas, and of course, HAPPY NEW YEAR!