Beef carpaccio with Parmesan shavings and pine nuts

The elegant Italian starter classic in perfection

If you are looking for the ideal wine to accompany a light yet sophisticated starter, the beef carpaccio is unbeatable. In the world of wine and food, this dish is considered the epitome of Italian elegance, where the quality of the raw materials plays the leading role. Thinly sliced beef fillet of the highest quality forms the base, while the salty Parmesan shavings and buttery pine nuts create a complex interplay of textures. A high-quality olive oil and a squeeze of fresh lemon give the dish a lively freshness that emphasizes the meat’s own flavour without dominating it. Carpaccio is a dish that thrives on its lightness and precision, making it the perfect start to a sophisticated meal. The combination of delicate melting, nutty accents and a fine acidity makes it a timeless favorite in fine dining. Each fork is a tribute to the simplicity of Italian cuisine, elevated by a clever choice of wine to create a harmonious work of art that will delight your guests.

Ideal wine accompaniment: Bardolino DOC (Veneto, Italy)

A young and lively Bardolino from Veneto is the ideal accompaniment to a classic beef carpaccio. This red wine is characterized by its bright ruby red color and its remarkable lightness, which harmonizes perfectly with the tender fillet of beef. The nose usually reveals fresh notes of cherries, strawberries and a subtle pinch of black pepper, which correspond wonderfully with the spiciness of the Parmesan. As carpaccio is a cold dish, Bardolino should be served slightly chilled to bring out its lively freshness and fine fruit acidity. The rather low tannins of the wine ensure that the delicate meat aroma is not suppressed, while the tangy structure elegantly balances the oily texture of the olive oil. It is a very Italian pairing that focuses on naturalness and drinking pleasure. The wine acts as a refreshing partner here, cleansing the palate and providing a charming accompaniment to the nutty components of the roasted pine nuts. A sip of this cool red wine between bites turns the starter into a dynamic experience and underlines the summery character of the recipe at the highest level.

Further wine recommendations for beef carpaccio with Parmesan shavings and pine nuts

Pinot Noir Pfalz QbA (Palatinate, Germany)

A Pinot Noir from the Palatinate offers a delicate structure and elegant berry fruit that goes excellently with raw beef. With its aromas of raspberry and a subtle earthiness, it supports the natural flavor nuances of carpaccio. As the wine usually has a well-integrated acidity, it harmonizes perfectly with the lemon juice in the marinade. It is a wonderful choice for connoisseurs looking for a local alternative that impresses with its finesse and silky texture. This wine does not impose itself, but envelops the meat with a subtle spiciness and ensures a very round and harmonious finish on the palate.

Rosé Provence AOC (Provence, France)

A dry rosé from Provence brings a mineral coolness and delicate nuances of peach and Mediterranean herbs that put the carpaccio in a summery light. The pale pink color and tangy nature of the wine perfectly complement the lightness of the starter, both visually and in terms of taste. Especially when the carpaccio is served with some rocket, the rosé skillfully picks up on the spicy bitter notes of the salad. It is a refreshing and very elegant choice that provides an invigorating accompaniment, especially on warm days, and ideally combines the maritime and agricultural flavors of Italian cuisine.

Valpolicella DOC (Veneto, Italy)

A classic Valpolicella is another excellent representative from northern Italy, which impresses with its fruity and uncomplicated style. It has a little more body than a Bardolino, but remains light enough not to overwhelm the delicate melting of the beef fillet. With its typical notes of bitter almond and red fruit, it offers an interesting contrast to the salty Parmesan. The fine spiciness of the wine harmonizes excellently with the roasted aromas of the pine nuts and ensures a full-bodied taste experience. It is a reliable partner for anyone who appreciates a characterful yet fresh red wine with their starter.

Chianti Classico DOCG (Tuscany, Italy)

A young Sangiovese-based Chianti brings the necessary acidity and a distinctive sour cherry aroma to stand up to the strong Parmesan shavings. Its rustic elegance reflects the traditional origins of the dish and ensures an authentic combination of enjoyment. The fine tannin structure of the Chianti is softened by the protein in the beef, which makes the wine particularly soft on the palate. It is a classic pairing that adds depth and structure without losing the lightness of the carpaccio. This wine underlines the Mediterranean soul of the recipe and provides a long-lasting and spicy finish that goes wonderfully with the olive oil.

Sauvignon Blanc Pfalz QbA (Palatinate, Germany)

For those who prefer a white wine with their carpaccio, a Sauvignon Blanc from the Palatinate is an excellent choice. Its green aromas of gooseberry and freshly cut grass correspond phenomenally with the rocket and lemon dressing. The crisp freshness of the wine provides a lively counterpoint to the fat content of the oil and pine nuts. A Sauvignon Blanc adds a whole new dimension of effervescence and exoticism to the starter. It is a modern and bold combination that shows how versatile wine and food can interact when the acidity of the wine is used to accentuate the freshness of the meat.

The recipe: