Tincadeira + Mushroom Risotto
Italy on a plate. Portugal in a Glass.
Mushroom Risotto and Tincadeira - a match made in culinary heaven.
To access THE BEST mushroom risotto, please visit our friends at Lidia's Italy:
lidiasitaly.com/recipes/risotto-with-mushrooms/
When people think of pairing wine with a classic Italian favorite like creamy mushroom risotto, their minds often drift toward the expected classic Italian reds such as Chianti or a Pinot Noir. However, I would like to cross borders and introduce you to an unexpected pairing.
Meet Tincadeira, a lesser-known but beautifully expressive red wine from Portugal, and a surprisingly graceful match for one of Italy’s most comforting dishes.
What Is Tincadeira?
Tincadeira is a traditional Portuguese grape variety, most commonly found in the Alentejo region. While it may not be as internationally known as other bold reds, it’s a grape that plays an important role in Portugal’s wine heritage. You will often find it blended with other grapes, but this wine can be truly appreciated on its own.
Tincadeira typically produces wines that are:
- Medium-bodied
- Fresh and aromatic, with notes of red and black berries
- Herbal and earthy, sometimes with a touch of spice
- Balanced with soft tannins and bright acidity
Its structure and flavor profile make it a really versatile wine, and when paired well, it can really shine This is especially true with the star dish of our story – mushroom risotto.
Why Does Tincadeira Pair So Well with Mushroom Risotto
Mushroom risotto is a dish that’s all about depth and texture. The creamy rice, the umami-rich mushrooms, and the subtle flavors of Parmesan and herbs all come together to create a soft, layered experience. It needs a wine that can enhance those elements, but not overwhelm them.
Here’s why Tincadeira works beautifully:
- Earthy goodness: The herbal and slightly earthy notes in the wine complement the natural flavors of mushrooms, creating a smooth, unified profile.
- Bright acidity: The wine’s acidity cuts through the richness of the risotto, refreshing the palate between bites. You'll notice after a sip, you will crave another bit.
- Soft tannins: Tincadeira has enough structure to hold its own, but it won’t overpower the dish or clash with its creamy texture.
- Elegant fruit notes: Subtle red berry flavors add a gentle contrast to the dish’s savory character, without becoming distracting.
Make it Yourself
If you’re interested in exploring this pairing yourself, here are a few tips:
- Choose a Tincadeira from Alentejo, preferably one that’s unoaked or only lightly aged, to preserve its freshness and herbal qualities.
- Keep the risotto classic, trust the expert: Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her mushroom risotto is incredible and I am grateful she is sharing her recipe with us. Use the link above to connect with the recipe. To learn more about Lidia, visit: www.lidiasitaly.com. Thanks again to Lidia and her incredible team!
- Serve slightly below room temperature: Around 16–17°C (60–63°F) is ideal for Tincadeira, especially when paired with warm food.
Final Sip
Great wine pairings don’t always come from matching regions. Sometimes, the best combinations are the ones you don’t expect. A Portuguese red and an Italian classic may seem like an unlikely duo, but Tincadeira and mushroom risotto prove that thoughtful contrast can be just as powerful as tradition. I know you will enjoy it.
Saúde!
