The wines of Carpaccio — pairings with beef and carpacci
Over one hundred labels, chosen for one reason only: to stand up to the beef. From Champagne to the fifteen Italian regions on our list, every wine is selected to accompany the carpacci, the cuts from the grill and the classics of Roman cooking.
Sparkling & Champagne
Franciacorta and Champagne open the meal and follow the carpacci: Bellavista, from the zero-dosage Extra Brut “Alma” to the “Vittorio Moretti” Riserva, Contadi Castaldi in its Brut, Rosé and Satèn versions, and the great French names — Billecart-Salmon, Dom Pérignon, Krug Grande Cuvée. A fine bead cleans the palate between one slice and the next: the most natural pairing for raw beef.
Whites & Rosé
Alto Adige is the heart of the white selection — Elena Walch, Tramin, Falkestein, across Sauvignon, Gewürztraminer, Riesling and Pinot Bianco — alongside Schiopetto from Friuli, the Campanian Fiano and Greco di Tufo of Mastroberardino and Di Meo, and Capichera’s Vermentino. Five rosés, from Abruzzo’s Cerasuolo to Donnafugata’s Etna Rosato, for anyone looking for a middle way between freshness and structure.
Reds — paired with beef
This is where the list comes into its own: Barolo and Barbaresco from Piedmont, Amarone della Valpolicella from Veneto, Brunello di Montalcino and Bolgheri “Sassicaia” from Tuscany, Taurasi and Sagrantino from the south. Cuts from the grill, Wagyu and Black Angus call for a red with tannin and structure to match; with carbonara and amatriciana we stay closer to home, with the Cesanese wines of Lazio.