Melanzane alla Parmigiana

Melanzane alla Parmigiana

Baked aubergine layered with tomato, mozzarella and parmesan is rich and savoury, the tomato bringing acidity and the cheese bringing umami and fat. The wine wants matching acidity and only gentle tannin, or the umami will turn it metallic. Avoid big, tannic reds.

Pairs Perfectly

An Etna Rosso, Sicily, Italy. Nerello Mascalese is high in acid and savoury rather than sweet, its volcanic edge a fine match for the tomato and the melting cheese.

Pairs Well

A Mencía, Bierzo, Spain. Fresh, slate-driven and herbal, it keeps the dish lively without adding weight.

A Nero d'Avola, Sicily, Italy. Riper and rounder, the everyday Sicilian red, and easy to find for not much.

Avoid

Big, tannic reds such as Barolo or Cabernet, which clash with the tomato and read as metallic against the cheese.

Failing That

A Chianti, Italy.

If All Else Fails

Garnacha, Spain.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.