Dining out is one of life’s greatest little luxuries. What’s better than taking the night off from cooking, being inspired by new ingredients, and enjoying easy conversation - all over a great glass of wine? One of our favorite ways to make the experience more affordable and customized is to find a cozy BYO spot where we can bring in our favorite wines. 

That’s why we’ve created our BYOW - Bring Your Own Wine - series, where we explore some of our favorite BYO spots and pair each plate with one of our wines.

 

In the third stop of our wine toting tour, we enjoyed a cozy afternoon at D’Parma. While each of their three Boston-area locations offer delicious Italian fare, our personal favorite is nestled in the oceanside town of Winthrop, and is the only one that allows you to BYOW. To complete the truly authentic Italian experience, we packed three of our new Italian reserve and collector wines and set out for what turned into a truly bellissimo afternoon. So check out our pairing recommendations below, grab some friends and a few bottles, and make reservations asap. 

Caprese Salad with Lot 182 Roero Arneis 

Pairing: Knowing the rich deliciousness awaiting us in the main courses, we kicked off the meal with a Caprese salad and glass of Roero Arneis, a lively white wine from northwest Italy. What sets this dish apart from other traditional Caprese salads is the heaping helping of roasted red peppers nestled within a ring of creamy mozzarella and ripe tomato layers. The sweetness of the charred peppers, drizzle of balsamic and sprinkle of fresh basil temper the acidity of the tomatoes, making the Roero Arneis a delightful wine to pair with this classic Italian starter. 

Ziti Meatballs with Lot 181 Barbaresco

Pairing: After a light appetizer, we were ready to tuck into ziti piled high with a giant meatball and smothered in a fragrant tomato sauce. Cooking tomatoes reduces their acidity, bringing out their sugars and deeper flavors, so instead of a super heavy Italian red, we recommend reaching for something a little lighter. We uncorked a bottle of Barbaresco, which complements the saltiness of the meat and cheese, but has fewer tannins and isn’t as aggressive as its Nebbiolo neighbor, Barolo.                                                                                                                 

Linguine Carbonara with Lot 90 Rosso 

Pairing: Between the Italian bacon, cream sauce and cheese, this dish is decadent to say the least. The bite of hard, aged cheeses, like the healthy dose of romano found in linguine carbonara, is balanced by the dark fruit flavors and lush tannins in this Rosso Toscana. This is a Super Tuscan wine, a highly concentrated wine made of 50% Cabernet Sauvignon and 50% Petit Verdot. We recommend sipping and savoring this beauty through every last bite of your culinary tour of Italy. 

BONUS: Chicken Saltimbocca 

Pairing: You couldn't possibly have expected us to choose just one creamy dish on a chilly winter day, could you? Salty prosciutto pairs nicely with an approachable red, so as we tucked into this delicious chicken saltimbocca, we finished off the bottle of Barbaresco and capped off an amazing meal.