Panettone is an Italian favorite – an oven baked, soft dough Christmas sweet made with mother starter. This dessert is hard on the surface and aromatic and soft on the inside. This is one of the most loved traditions of Italian baking. Born in the Milan, it has spread throughout all of Italy and throughout the world.
This dessert is usually paired with a sparkling wine that has similar organoleptic characteristics, which includes its candied fruits. The classic panettone is made with raisins and candied fruit, especially orange and cedar. This deep aroma, combined with warm sensations of leavened dough, make it particularly suitable for drier wines. The Farnito Brut or Franciacorta Pas Dosè both have imposing structure and the very wide bouquet of yeasts easily recalls that of the panettone.
A panettone with custard is best paired with something sweeter that does not contrast with the hints of filling. For such a rich bite we suggest a good Moscato d'Asti or a sweet sparkling wine from Carpineto, always based on Moscato grapes, which will bring to the glass the flavors imprinted on the palate. Panettone cakes where floral and fruity hints like apricot prevail, we can easily go pair with a Passito or Moscato wine, full bodied and alcoholic, perfect to give freshness and sensations of acidity to leavened dough. At this point you may be wondering – what about pandoro?
Not everyone likes the classic panettone, especially when it comes to the raisins and candied fruit, and some are more of the Pandoro school favoring the sugary and buttery hints of this Venetian cake. In this case, given the great presence of sugars and rich buttery scents, a great match is the Passito di Pantelleria or a Friulian Ramandolo, which have hints of honey that pair beautifully with this Christmas cake.
This dessert is usually paired with a sparkling wine that has similar organoleptic characteristics, which includes its candied fruits. The classic panettone is made with raisins and candied fruit, especially orange and cedar. This deep aroma, combined with warm sensations of leavened dough, make it particularly suitable for drier wines. The Farnito Brut or Franciacorta Pas Dosè both have imposing structure and the very wide bouquet of yeasts easily recalls that of the panettone.
A panettone with custard is best paired with something sweeter that does not contrast with the hints of filling. For such a rich bite we suggest a good Moscato d'Asti or a sweet sparkling wine from Carpineto, always based on Moscato grapes, which will bring to the glass the flavors imprinted on the palate. Panettone cakes where floral and fruity hints like apricot prevail, we can easily go pair with a Passito or Moscato wine, full bodied and alcoholic, perfect to give freshness and sensations of acidity to leavened dough. At this point you may be wondering – what about pandoro?
Not everyone likes the classic panettone, especially when it comes to the raisins and candied fruit, and some are more of the Pandoro school favoring the sugary and buttery hints of this Venetian cake. In this case, given the great presence of sugars and rich buttery scents, a great match is the Passito di Pantelleria or a Friulian Ramandolo, which have hints of honey that pair beautifully with this Christmas cake.
