May is the month of weddings. Dress, favors, wedding list, church, flowers, restaurant, perhaps the house to be furnished, there are many things to be taken care of in the months preceding the fateful wedding day. Last but not least, the lunch or refreshment menu, usually chosen by future spouses, trying to combine personal tastes and tradition. In this hectic period of preparation, there is often one detail that is overlooked: the choice of wines . Once the menu has been defined, perhaps also taken from exhaustion, the future spouses delegate the pairing and the consequent selection of labels to the restaurant. Instead , wine is not a detail to be overlooked , because each dish needs a right combination that enhances it and accompanies it in harmonious balance. Delegating the choice of wine to others is too great a risk, especially after carefully taking care of every aspect of the ceremony. VINO75 wants to help you face the dilemma of choosing wines, by offering you some simple but useful advice . Obviously, each menu requires specific combinations but there are some general rules that can adapt to all lunches. We will base ourselves on a standard menu, which includes an aperitif with a welcome glass, a fish appetizer, a first course, a second course of fish, a second course of meat and a dessert.

A general advice and to stay on fairly classic wines, which can appeal to everyone, even those who drink occasionally. Choose wines of a good standard, but without going in search of absolute excellence. The spirit of the occasion is convivial, it is not that of a tasting dinner among refined connoisseurs. Let's start from the most informal moment of the aperitif , often served as a buffet before sitting at the tables. The advice is to choose a non-vintage Classic Method , with a fresh and delicate profile. A Franciacorta Brut or Extra-Brut, a Franciacorta Saten or a Trento Doc will do very well. For appetizers you can opt for a fresh white such as a Pinot Blanc from South Tyrol , a Ribolla Gialla del Collio or a Gavi . If you prefer a more fragrant wine, you can choose a Sauvignon Blanc from Friuli or a Müller Thurgau from Valle Isarco . For first courses , generally based on pasta or rice, therefore with a slight sweet tendency, you can choose a Falanghina del Sannio or Campi Flegrei, a Lugana , a Verdicchio di Matelica, a Bianco dell'Etna , or a Vermentino dei Colli of Luni . To accompany the second fish, we recommend a white wine with a greater structure and persistence, such as a Fiano di Avellino , a Vermentino di Gallura, a Soave Classico or a Verdicchio Superiore dei Castelli di Jesi . With the meats you can stay on a classic Rosso di Montalcino or on a Nebbiolo d'Alba , an Etna Rosso or a Bolgheri . For dessert , however, if it is a leavened dough, the traditional Moscato d'Asti "satin cap" , not sparkling, is the ideal choice, fresh, pleasant and low in alcohol. If dry pastry is served, then a passito will be perfect: a Malvasia delle Lipari, a Zibibbo from Pantelleria, a Ramandolo or a Recioto di Soave.