Rome Food & Wine Tasting

Foods that suit these wines

Local wines tend to be crisp and lively, which is why they work so well with salty, rich Roman food. Their acidity cuts through fried food and cured meats, and their lightness suits pecorino and ricotta.

• Cured meats: prosciutto, salami and mortadella, along with guanciale used in cooking.
• Cheese: pecorino romano, fresh ricotta and mozzarella from Lazio dairies.
• Fried food: supplì, salt cod and fried vegetables.
• Vegetables: artichokes in season, chicory and puntarelle, a bitter winter salad.

How a tasting works

Tasting wine is mostly about paying attention. Look at the colour, smell the glass before you sip, then notice the balance between fruit, acidity and, in reds, tannin. Take small sips and eat something in between so that your palate resets. Spitting is normal at professional tastings but rare at casual ones; sensible pacing is the better habit.

Wine in the Roman story

Wine has been made around Rome since antiquity. Roman writers praised the vineyards of the Alban Hills, and wine was a staple of the ancient city’s trade. Later, taverns known as osterie built a social culture around the carafe, which is why wine is still sold in simple measures such as a quarter or half litre in older-style restaurants.

Reading a Roman wine list

A few labels help. DOC and DOCG mean the wine meets regional standards for origin and production. Vino della casa is the house wine, often good value and well matched to local dishes. Bicchiere is a glass, caraffa a carafe. Do not be shy about asking for a local recommendation; staff usually enjoy the question.

Making an evening of it

Wine bars, called enoteche, are found across the old centre. Testaccio, Trastevere and the streets near Campo de’ Fiori all have a good choice. A short walk by the Tiber afterwards is a pleasant way to finish.

Wine in Lazio is also shaped by its soil. The Castelli Romani sit on ancient volcanic ground, which gives the whites a mineral edge and a good level of freshness even in warm summers. Local grapes such as Malvasia and Trebbiano have grown here for centuries and are often blended. Knowing a little of this makes a glass of Frascati more interesting than a simple cold white wine, and it explains why locals are so loyal to their regional bottles.

Temperature matters too. Whites are served cold but not icy, which would hide their aroma, and light reds are often poured slightly cooler than a northern European might expect. A little patience with each glass pays off.