Cards of Wine

Wine Pairing


A dish of Tortellini in Chicken (Cappone) Broth, as traditionally served in Bologna.

Best Wine Pairing

Lambrusco (Italy)

Red Wine Pairing

Brachetto d'Aqui Secco (Italy)
Sangiovese di Romagna (Italy)
Pinot Noir (World)

White Wine Alternatives

Soave (Italy)
Ribolla Gialla (Italy)


Tortellini are ring-shaped Pasta from Emilia-Romagna, traditionally stuffed with:
Meat, Cheese, Egg and Nutmeg, and served in Broth.

Tortellini are a savoury and fat soup and red Lambrusco with its light body, red berry flavors, acidity and bubbles that cut through the fat is the best choice.

Tortellini should be paired with a medium red wine or a bold white wine.

It is a dish from Emilia-Romagna, and you should try to pair it with an wine from that region.

Ribolla Gialla is from Friuli but its spicy notes match the nutmeg in the stuffing.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

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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