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IT From Bresaola to Bruschetta: 18 Recommendations
Italian antipasti with the perfect wine pairing
Whether it is paper-thin carpaccio with rocket and Parmesan, creamy burrata on sun-ripened tomatoes or classic vitello tonnato – Italian antipasti culture is a celebration of flavours. And it calls for wines that do justice to this diversity.
In short — which wine with antipasti? Mineral whites with carpaccio and seafood, elegant reds with affettati, fresh sparkling wine with burrata and mozzarella. For the mixed platter, as with tapas: better to open two or three different wines.
Antipasti are not merely a starter – they are the first act of an Italian meal. In the trattoria, the platter arrives first: paper-thin salumi, grilled vegetables, fresh cheese, bruschetta with tomatoes. You share, taste, discuss – and drink alongside it. The variety of antipasti calls for versatile wines.
The beauty of it: antipasti and wine are made for each other. Salty bresaola loves mineral white wines, creamy burrata demands a wine with freshness and body, and grilled vegetables suit both an elegant white and a robust red. On this page: 18 wines for 6 Italian classics.
Carpaccio – Delicate & elegant
Carpaccio di manzo, carpaccio di tonno, bresaola con rucola – the art of slicing wafer-thin is a tradition in Italy. Raw beef, raw tuna or air-dried bresaola, drizzled with the finest olive oil, garnished with rocket and Parmesan shavings. Elegant, intense, unadulterated.
These delicate raw preparations call for wines with finesse and vibrancy. A zesty pét-nat refreshes the palate, a mineral Riesling underlines the subtle aromas, and a characterful white wine from Corsica brings Mediterranean depth. Heavy red wines would overwhelm the delicate meat.
Brichet Colli Trevigiani IGT Frizzante Naturalmente
A bottle-fermented frizzante from Casa Coste Piane, sourced from the steep slopes of the Colli Trevigiani, with linden blossom, elderflower and lime zest over fine yeasty notes and a creamy, finely sparkling texture. Well chilled, it brings freshness to paper-thin <strong>carpaccio</strong> and cuts cleanly through olive oil and Parmesan.
Riesling Heimbourg 2021
Biodynamic Riesling from Zind-Humbrecht. Peach, smoke, salty minerality – the elegance for tuna carpaccio. The depth of a great terroir.
Diplomate d’Empire 2019
Characterful white wine from Abbatucci made from indigenous grape varieties. Citrus, herbs, wild minerality – the Mediterranean depth for bresaola. A wine with history and soul.
Affettati – Italy’s finest cured meats
Prosciutto di Parma, Salame Milano, Coppa, Lardo – the art of the Italian salumeria is legendary. Every region has its specialities: the sweet ham from Parma, the spicy salami from Milan, the delicate Coppa from Emilia. On an antipasti platter, they are the stars.
With these salty, fat-rich delicacies, both fruity red wines and powerful whites work beautifully. A light Gamay refreshes between bites, an elegant Burgundy underlines the nuttiness of the ham, and a great Barolo elevates the finest Prosciutto. The tannins cut through the fat and leave you craving the next bite.
Juliénas “Les Fouillouses” AOC 2020
Gamay from Romanesca, from the Juliénas cru, made from roughly 70-year-old vines on blue volcanic rock, with sweet cherry, raspberry, violet and a hint of forest floor, carried by vibrant acidity and powdery fine tannin. Slightly chilled, it refreshes between <strong>salami, Coppa and Prosciutto</strong>, while its smoky-salty finish picks up the spice of the charcuterie board.
Marsannay Les Longeroies 2022
Elegant Pinot Noir from Charlopin-Tissier. Raspberry, spices, silky tannins – the finesse for fine Prosciutto. Burgundy meets Parma in perfect harmony.
Barolo Monvigliero 2020
Legendary single-vineyard Barolo from Vietti. Rose, tar, fine tannins – the crowning glory for the finest Culatello. For when the ham is as good as the wine.
Grilled Vegetables – Verdure alla griglia
Melanzane, Zucchine, Peperoni, Carciofi – grilled vegetables are the vegetarian soul of the antipasti platter. Aubergines with roasted aromas, courgettes marinated in olive oil, peppers with smoky sweetness, artichokes with their elegant bitterness. Served preserved in oil or fresh from the grill.
The earthy, smoky aromas of grilled vegetables harmonise with a broad palette of wines. A fresh Sancerre counters the sweetness of the peppers, a ripe red from Provence underlines the roasted notes, and a great Côte Rôtie mirrors the smokiness. This is where you can experiment – vegetables are flexible.
Sancerre blanc 2024
Biodynamic Sauvignon Blanc from Vacheron. Citrus, flint, herbal freshness – the minerality for grilled courgettes. The acidity counters the sweetness of the vegetables.
Château de Pibarnon Rouge 2018
Legendary Bandol from Pibarnon. Black olives, garrigue, velvety tannins – the Mediterranean soul for Peperoni alla griglia. Six years of ageing bring elegance.
Côte Rôtie Les Binardes 2022
Elegant Syrah from Maison Stephan. Smoke, violet, peppery spice – nobility for grilled aubergines. The roasted aromas are mirrored in the wine.
Burrata & Mozzarella – Creamy Freshness
Burrata, Mozzarella di Bufala, Stracciatella – Italy’s fresh cheeses are the very essence of purezza. The creamy burrata, revealing its silky interior when cut open. The buffalo mozzarella with its unmistakable aroma. Served on sun-ripened tomatoes, with basil and the finest olive oil.
This creamy freshness calls for wines with vitality and elegance. A zesty Crémant refreshes between bites, a skin-fermented Pinot Grigio brings structure and depth, and a great Styrian Sauvignon Blanc elevates the finest burrata. The acidity of the wine balances the creaminess of the cheese.
Bulles de Liv Crémant 2022
Artisanal Crémant from Liv Vincendeau. Apple, brioche, fine mousse – the elegant companion to mozzarella. The effervescence refreshes the palate.
Fuoripista Pinot Grigio 2024
Skin-fermented Pinot Grigio from Foradori. Apricot, almond, grippy texture – the structure for creamy burrata. This copper-hued wine has depth and character.
Ried Trinkaus Sauvignon Blanc 2021
A grand cru vineyard site from Sattlerhof. Gooseberry, flint, complex minerality – the elegance for the finest Burrata di Puglia. A great wine for a great cheese.
Bruschetta & Crostini – Toasted Bread
Bruschetta al pomodoro, Crostini con fegatini, Fettunta – toasted bread is the simplest yet most brilliant form of antipasti. Rubbed with garlic, drizzled with olive oil, topped with whatever the season offers: fresh tomatoes, chicken liver pâté, white truffle, green pesto.
The crisp texture and the varied toppings call for fresh, aromatic wines. A Styrian Sauvignon Blanc brings herbal notes to the pesto, a Burgundian Chardonnay has the richness for liver pâté, an opulent Gewürztraminer plays with the aromas of truffle. The bread is the canvas – the topping determines the wine.
Kalk & Kreide 2024
Fresh Sauvignon Blanc from Tement. Elderflower, grapefruit, chalky minerality – the freshness for bruschetta with pesto. The herbal notes mirror the basil.
Marsannay “Clos du Roy” blanc AOC 2023
Biodynamic Chardonnay from Charlopin Tissier made from 80-year-old vines, with waxy apple, nectarine, bergamot and buttered toast, viscous in extract and with a finely grained mineral finish. This richness and the noticeable wood support <strong>crostini with liver pâté</strong>, while the mineral length keeps every bite fresh.
Gewürztraminer Rangen 2020
Legendary Grand Cru from Zind-Humbrecht. Rose, lychee, volcanic minerality – the opulence for crostini with white truffle. A wine that is a match for the truffle.
Vitello Tonnato – The Piedmontese Classic
Vitello tonnato – veal with a creamy tuna sauce is a classic of Piedmontese cuisine. Paper-thin slices of poached veal, covered in a velvety sauce of tuna, capers, anchovies and mayonnaise. A dish that unites elegance and umami.
This complex flavour profile – the delicate meat, the fishy sauce, the salty capers – calls for white wines with character. A fresh Trebbiano provides the necessary acidity, an alpine Nosiola the mineral depth, a great Styrian Sauvignon Blanc the complexity. Red wine would be out of place – the tuna sauce demands white.
Trebbiano d’Abruzzo 2024
Biodynamic Trebbiano from Cirelli. Citrus, green apple, mineral freshness – the crisp acidity for vitello tonnato. Cuts through the creamy sauce.
Fontanasanta Nosiola 2023
Autochthonous grape variety from Foradori in the Dolomites. Hazelnut, herbs, alpine minerality – the depth for classic vitello tonnato. Pure, unadulterated Italy.
Zieregg Kapelle 2022
Great STK vineyard site from Tement. Cassis, flint, complex minerality – the elegance for festive vitello tonnato. A great wine for a great dish.
Frequently asked questions
Which wine pairs best with antipasti?
There is no single perfect antipasti wine – variety is the secret. Mineral white wines suit carpaccio and seafood antipasti, elegant reds complement affettati and meat, and fresh sparkling wines are ideal with creamy cheese. The beauty of it: with a mixed antipasti platter, you can open several wines!
Red or white wine with antipasti?
Both! Carpaccio, vitello tonnato and fresh cheese call for white wine or rosé. Affettati and grilled vegetables often harmonise better with light red wines. With a mixed platter: simply open both colours – that is how the Italians do it too.
What is the difference between antipasti and tapas?
Antipasti are Italian starters, traditionally the first course before the primo (pasta) and secondo (main course). Tapas are Spanish bites that can serve as a meal in their own right. Both cultures share the idea of small, sociable dishes – but the flavours and traditions differ.
Which wine goes with burrata?
Burrata loves fresh wines with good acidity: Crémant, Prosecco, Vermentino, Grüner Veltliner or a light Sauvignon Blanc. The creaminess of the cheese calls for a wine that refreshes the palate. Skin-fermented white wines, with their grippy texture, also pair surprisingly well.
Does it always have to be Italian wine with antipasti?
No! Italian wines are an obvious choice, but antipasti are international team players. An Alsace Riesling with carpaccio, a Burgundy Pinot Noir with prosciutto, an Austrian Sauvignon Blanc with burrata – whatever tastes good is allowed. The flavour world of antipasti is versatile enough for wines from all over the globe.
Menu suggestion: Antipasti evening for 4 people
A complete antipasti menu with carefully matched wines – from light to full-bodied, from creamy to spicy. This is how an evening becomes unforgettable.
1. Aperitivo – The relaxed start
Burrata with cherry tomatoes, accompanied by marinated olives and crisp grissini. The creamy burrata opens up the palate, while the olives bring salinity. Serve a Pet Nat or Crémant alongside – the fine mousse refreshes and whets the appetite for more. Alternatively, a dry Prosecco.
2. Crudo – Tuna carpaccio
Carpaccio di Tonno – wafer-thin slices of raw tuna with capers, a drizzle of olive oil and lemon zest. The freshness of the fish calls for a wine with minerality and elegance: Riesling Heimbourg by Zind-Humbrecht – its saline minerality mirrors the sea.
3. Verdure – Grilled vegetables
Melanzane e Zucchine alla griglia – grilled aubergines and courgettes, marinated with olive oil, garlic and fresh mint. The roasted aromas and herbs call for a wine with freshness and herbal notes: Sancerre blanc by Vacheron – the Loire meets Italy.
4. Vitello Tonnato – The classic
Vitello Tonnato – tender veal beneath a velvety tuna sauce with capers and anchovies. The complex aromatic profile – meat, fish, acidity – demands a special wine: Fontanasanta Nosiola by Foradori brings alpine minerality and character.
5. Formaggi – Cheese to finish
Pecorino, Gorgonzola, Taleggio – three textures, three intensities. Served with honey, walnuts and fig mustard. With the cheese, you can afford to go bolder: a mature Barolo or – for the adventurous – a Vin Santo alongside the Gorgonzola. The sweet finale to a perfect evening.
Wine tip for the evening: Two to three bottles will see you through in a relaxed fashion. A sparkling wine for the aperitivo, an elegant white (Riesling or Sancerre) for the crudo, verdure and vitello. Then a mature red or a sweet wine with the cheese. About 3–4 glasses per person – enough to do justice to every course.
Discover all wines for antipasti
This selection shows only part of our recommendations. In our shop you will find further Italian classics, mineral white wines and elegant companions for your next antipasti evening.
All wines for antipasti