The cellar is well supplied, especially with regard to the Sicilian wines (which have now reached levels of quality unthinkable until a few years ago).

Matching wine with food is certainly an art, but is not the case reaching the obsession in research combined perfect. Some places should be common shatter, then it is appropriate that change remember wine during a meal is not absolutely evil, it is a healthy habit. It is not compulsory to drink white wines with fish.

Wine is culture. On, which zagara smells, the sun casts its shiny arms and the lives and gives sprout clusters of gold.

In moon nights a breeze of grecale moves the leaves and temper the arsura to berries. It is a land of Magna Graecia.

Every year renews the rite of shoot, the maturation of grapes and wine making. Food luxurious oceanic goat feet from the nymphs, while in the joyful bubbling pots must.

If you want to drink a glass more than usual, then, we note that in almost all cases in red there is less sulfur dioxide than in whites with all that entails… Of course, a combination of wine to a dish must follow in large lines to some basic standards that allow us to extol the merits of both wine and the food.

Here are a few:

	succulent dishes, like good wine alcohol content and possibly quite tannic;
	the dishes starches, prefer white wines fresh trend with acid;
	fat preparations love matching wines with more or less effervescent;
	to food perfumed, aromatic spices should match perfumed wines and soft;
	not ask wine ice cream, low temperature Clear perfumes and avvilisce also among the most elegant wines.