Parmigiano Reggiano is the best known and most commonly used cheese in Italy and elsewhere. It is a hard cheese made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna provinces, in the valleys, hills and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives.
| Wine | Pairing | Why it works |
|---|---|---|
| Lambrusco | ⭐⭐⭐⭐⭐ | Bubbles, acidity, and berry fruit balance the salty, savory cheese |
| Barrel-aged Chardonnay | ⭐⭐⭐⭐⭐ | Body and subtle oak complement the nutty, buttery flavors |
| Pinot Noir | ⭐⭐⭐⭐½ | Red fruit and moderate tannin work beautifully with 22–24-month cheese |
| Sauvignon Blanc | ⭐⭐⭐⭐½ | Bright acidity cuts through the richness |
| Cava / Franciacorta | ⭐⭐⭐⭐½ | Bubbles and acidity cleanse the palate |
| Barbera | ⭐⭐⭐⭐½ | High acidity and red fruit are excellent with aged Parmigiano |
| Tempranillo | ⭐⭐⭐⭐ | Especially good with more mature Parmigiano |
Vivaldi Parmigiano Reggiano DOP
$14.99Price
