Cards of Wine

Wine Pairing
Bresaola

Bresaola

Bresaola is Italian dry-cured beef from the Alps (Lombardy).

Pairing Suggestions

Rosé (World)
Lambrusco (Italy)
Sforzato (Sfurzat) di Valtellina (Italy)

Other Excellent Alternatives

Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)

Description

Bresaola beef is salted and air dried in cool mountain caves in Valtellina (Lombardy).

The meat is incredibly juicy, melts on the tongue, and has a nice balance between salt and sweetness.

Bresaola works well with bubbles, full-bodied whites, dry rosés, and many reds.

Lambrusco is often a winner with cured meat because of the good acidity and fruit. Bubbles help to cut the fat and it is low in alcohol, an advantage when salumi makes you thirsty.

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