Let's say you've made broth for tortellini or cappelletti, or to flavour anything else you desire. Essentially, besides the first course, you've already prepared the mains. Yes, because the meat that flavoured that broth is ready and steaming to be eaten, maybe with the accompaniment of some sauces, or simply with good olive oil and salt. Therefore, a capon leg, a piece of chicken, or the beef brisket after giving so much can still offer a lot; the important thing is to enhance everything to the fullest. Even by choosing the right wine. We have focused mainly on light and lively reds, emphasising their drinkability rather than their structure. We have selected them from the wines in the 2024 Berebene guide by Gambero Rosso, so only excellent labels are available for less than 20 euros: you will find some classic denominations and some inspiration outside the usual paths because sometimes we also enjoy experimenting.
Wines with the best quality-price ratio to pair with braised meat
- A. A. Santa Maddalena Cl. 2022 - Tenuta Ansitz Waldgries
- Botticino Colle degli Ulivi 2020 - Noventa Botticino
- Molise Tintilia 200 Metri 2022 - Tenimenti Grieco
- Ovada Convivio 2021 - Gaggino
- Langhe Nebbiolo 2021 - Giuseppe Cortese
- Askos Susumaniello 2022 - Masseria Li Veli
- Cerasuolo di Vittoria Cl. 2021 - Tenuta Bastonaca
- Brecciaro Ciliegiolo 2021 - Leonardo Bussoletti
- Bardolino Montebaldo V. Morlongo 2021 - Vigneti Villabella
- Barbera d'Asti Sanbastian 2021 - Dacapo
- Morellino di Scansano 2022 - Col di Bacche
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