Wine pairing has a reputation for being complicated. It isn't. The short version: lighter wines go with lighter food, bolder wines go with bolder food, and bubbles go with almost everything. Here's a simple, no-snob guide to pairing wine with what you're actually eating.
Luna Nuda Pinot Grigio's crisp apple and citrus notes, with a touch of alpine minerality, are built for lighter fare. Salmon, shrimp, white fish, anything with a squeeze of lemon — it doesn't compete with delicate flavors, it lifts them.
Both work here, depending on how the dish is prepared. A roasted or grilled chicken leans toward Luna Nuda Rosé, whose strawberry and citrus notes hold up to a little char. A simpler, lighter preparation — or your Thanksgiving turkey — is a natural fit for Pinot Grigio.
Tomato-based pasta, spaghetti, lasagna — dishes with acidity and richness call for a wine that can meet them halfway. Luna Nuda Red Blend, with its berry character and medium body, doesn't get lost next to a red sauce the way a lighter wine would.
Pork's natural sweetness pairs well with a wine that has its own fruit-forward brightness without tipping into heavy. Luna Nuda Rosé's strawberry and floral notes are an easy match for a glazed ham or a pork tenderloin.
Bubbles are one of the most food-friendly pairings there is — the acidity cuts through rich, fatty cheeses instead of getting overwhelmed by them. Luna Nuda Prosecco works with soft cheeses and cured meats; Prosecco Rosé's red fruit notes are a nice match if the board leans toward something like prosciutto.
Prosecco doesn't need an occasion, but if you want one: it's a natural match for anything not too sweet — fruit tarts, shortbread, or just the end of a good meal.
If none of the above quite fits, here's the shortcut: lighter food, lighter wine (Pinot Grigio or Prosecco); richer food, fuller wine (Red Blend); and if you're really not sure, pour something with bubbles. Prosecco pairs with more than people think, and it's hard to get wrong.
It's a decent starting point, but not a rule. What matters more is whether the wine's body matches the dish's richness — a delicate white fish can overpower a light red, and a rich, buttery preparation can hold up to more than people expect.
Depends on the toppings, but Luna Nuda Red Blend is a safe default for a classic tomato-and-cheese pie, and Prosecco surprisingly holds its own if you want something lighter.
Prosecco. The bubbles and acidity make it one of the most food-friendly wines there is, which is part of why it's worth keeping a bottle around for whatever you're eating that night.
