Wine and Parmigiano Reggiano

The natural sweetness, moderate saltiness, and the cheese’s elastic, moist texture suggest pairing with sparkling wines that have moderate persistence, or light-bodied still white wines. In the Parmigiano Reggiano region, sparkling wines made with the Charmat method or bottle refermentation are particularly fitting. Among the recommended native grapes: Spergola, Pignoletto, and Malvasia. Spergola is also excellent in a short-aged traditional method sparkling version. For fans of lightly tannic sparkling reds, Lambrusco—especially Lambrusco di Sorbara—is a great option. From the United Kingdom: Classic Method sparkling wines made from white grapes with short lees ageing—such as non-vintage English Sparkling Wines from Sussex or Kent—are an excellent match. Still whites like Bacchus, Ortega, or Seyval Blanc (whether still or sparkling), offer fresh, aromatic alternatives with moderate structure and great pairing potential. Internationally, sparkling wines like Crémant and Cava remain among the top choices.

Here, wine should offer refined balance, roundness, and lingering freshness. Many pairing possibilities exist both in Italy and abroad. If you choose red wine, its tannins should be smooth and well integrated. In the Parmigiano Reggiano region, long-aged traditional method sparkling wines—especially those based on Spergola—are ideal. Structured sparkling reds like Lambrusco Reggiano or Lambrusco Mantovano also work beautifully. From the United Kingdom: English Sparkling Rosé wines made from Pinot Noir offer both structure and freshness, ideal for this stage of aging. Barrel-fermented Bacchus adds aromatic complexity, while still red wines made from Pinot Noir, Rondo, or Regent provide soft tannins and balanced body, making them excellent companions for 24-month Parmigiano Reggiano. On the international stage, among red wines, Tempranillo from Ribera del Duero and Malbec from Argentina stand out as structured, smooth, and well-suited to this level of cheese maturation.

With this level of maturation, white wines step aside for more structured, full-bodied reds—wines that can balance the sharpness and savory intensity of the cheese. Even better: red wines with bold tannins and long persistence are especially well-suited to stand up to the richness of aged Parmigiano Reggiano. The experience is elevated further with a few drops of Traditional Balsamic Vinegar of Modena PDO or Reggio Emilia. In the Parmigiano Reggiano region, still red wines with high tannin content and barrel ageing are ideal. Recommended grape varieties include Cabernet Sauvignon, Merlot, and Barbera. From the United Kingdom: among the best local options are Pinot Noir Reserve (oak-aged), or structured reds made from Rondo, Regent, or Triomphe d’Alsace, which offer greater depth and tannic structure. Internationally, Excellent options include Rioja, Premier Cru wines from Burgundy or Bordeaux, Hermitage, and Zinfandel—renowned for their structure, depth, and length.

The intense, sometimes bitter aromatic character of this highly matured Parmigiano Reggiano calls for wines that are rich, sweet, and structured—offering perceptible but moderate sweetness. Passito wines, late harvests, and fortified wines are excellent for balancing the cheese’s powerful aromas and subtle bitterness. Its complex bouquet also makes it a perfect match for a fine vermouth. In the Parmigiano Reggiano area, passito wines made from local white or red grapes with long-lasting aromas are top-tier choices. From the United Kingdom: sweet English wines from late-harvest grapes—such as Bacchus, Huxelrebe or Madeleine Angevine—offer aromatic intensity and sweetness well-suited to this aged cheese. English craft vermouths, like those by Asterley Bros or Sacred, bring herbal complexity that matches the cheese’s depth. Globally, outstanding international pairings include Porto Tawny, Madeira, Meio Seco, and Sauternes, all known for their balance between sweetness, structure, and aromatic complexity.