Cards of Wine

Wine Pairing
Italian Frittata


Pairing Suggestions

Greco di Tufo (Italy)
Soave (Italy)
Pinot Bianco (Italy)
Catarratto (Italy)
Inzolia (Italy)
Rosé (World)


Metodo Classico (Italy)
Prosecco (Italy)


Eggs, artichokes and asparagus are considered difficult to match with wine.

Egg yolk coats the palate, while boiled egg is sulphurous.

Eggs have a mouth-feel which makes it unpleasant with tannis.

Full bodied reds with high tannins will not work, neither will oaky whites.

Our best suggestion is a sparkling or fruity white.

Or match the other dominant flavor in your dish.

Frittata history

Since Roman times is Frittata part of the Italian culinary tradition.

The word "Frittata" appeared for the first time, in the 1st century AD, in the famous Roman recipe book of Apicius "De re coquinaria", which describes various preparations of Frittata based on asparagus, lettuce and elderflower.

The word Frittata means "frying", precisely because the eggs were beaten and fried in a pan.

Frittata quickly spread to various regions of the Empire, where it was reinterpreted and from which national dishes such as the French "omelette" and the Spanish "revuelto" were born.

Best Match
Frittata + Wine

If Frittata has:The best Wine match is:
HerbsSauvignon Blanc
Vermentino Toscano
OnionsRibolla Gialla
Dry Rosé
AsparagusSauvignon Blanc
CheeseWhite Burgundy
Dry Rosé
BaconWhite: Frascati Superiore
Reds: Primitivo, Merlot
Hollandaise SauceButtery Chardonnay

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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.

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