Spring

The flower season brings more lightness to the temperature, our mood and, of course, our food. As we said, it is foods that dictate (even unconsciously) our preferences for certain labels.

In spring, the options that match the dishes we prefer are those that are sweeter, fruitier and refreshing, such as rosé, green and even sparkling wine.

• How to harmonize?

Rosé wines pair well with seafood, salads with sweet and sour sauce and soft cheeses;

Greens are best served with white meats and salads.

Summer

There is a myth that, if you are going to drink wines during the hottest time of the year, they should be the “lighter” ones, such as whites, rosés, greens or sparkling wines. Of course, enjoying any of these drinks is a pleasure on hot days, but other types of wine can also be consumed during the summer.

• How to harmonize?

White and floral wines: go well with the dishes we usually prefer in summer, such as poultry, seafood, salads and light pastas;

Fruity: they are great companions for fish, poultry, pasta and cheese;

Rosés: pair perfectly with salads and antipasti with an acidic touch, such as tomato, as well as pasta, pizza and white meat;

Sparkling wines: these are the best drinks to accompany fruits and desserts such as mousses, cookies and ice creams.

Fall

Autumn and spring are the seasons that mark the beginning and end of the grape harvest cycle. In autumn, the vines begin to lose their leaves and prepare to hibernate for the winter. It is also at this time that the harvest that began in spring comes to an end.

In the months when the cold starts to arrive, the tip is to opt for medium-bodied wines, with good intensity of aroma and flavor. This is because the softest drink, with well-integrated acidity and alcohol, combines very well with the mid-season and typical foods of that time.

• How to harmonize?

Soft wines, with balanced tannins, pair perfectly with dishes that include pumpkin, cassava, sweet potato, eggplant and pine nuts;

Pizzas and cheese boards are also inseparable companions of this type of wine.

Winter

On days with low temperatures, we don't need to defend full-bodied wines. But it's worth clarifying that our tendency to prefer certain drinks on hot or cold days is more related to what we eat than to the numbers on the thermometer.

In other words: it is more a question of harmonization than of temperature. This is why pairing dishes with wines is taken so seriously.

In winter, for example, we tend to prefer heavy and high-calorie foods — therefore, wines must be more concentrated and alcoholic, capable of balancing and breaking down the fat on the palate.

• How to harmonize?

When pairing, remember that wines (both red and white, as long as they are fuller) go well with delicious winter dishes, such as pasta, fatty cheeses, roasts and fondues.