Cards of Wine

Wine Pairing
Beef Carpaccio


Carpaccio is an Italian appetizer made with thin slices of raw meat.

The main ingrediens are raw meat (beef, horse, veal, venison), lemon juice, olive oil, parmesan cheese, salt, and black pepper.

Pairing Suggestions

Barbera (Italy)
Chianti (Italy)
Merlot (France)
Pinot Noir (France)

Other Excellent Alternatives

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


Young Beef based Carpaccio should be paired with a light or medium Italian red whine.

Rich Beef based Carpaccio should be paired with a richer red wine.

About Carpaccio

Carpaccio was created in Venice in the 1950ies by Giuseppe Cipriani, chef and owner of the famous Harry`s Bar.

The doctors had forbidden a loyal customer to eat cooked meat and this restriction inspired the dish named after the venetian painter Vittore Carpaccio. The red colors of raw meat reminded Cipriani the intense colors of the paintings of the Renaissance artist.

The 3 key aspects of Carpaccio are: 1. The meat must be very fresh 2. Cut very thin. 3. Sauce, parmesan, arugula flavors.

Go Local

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Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

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