WINES THAT GO WELL WITH BACCALA' ALLA VICENTINA
Everybody knows that all dishes were generated on the basis of certain economic requirements of a particular area. But even the way a dish is served, eaten, the time it is eaten and the drink it is matched with are, by now, well coded in tradition. There are good many wines that are best suitable to reduce the aggressive flavour and the tenderness of baccalà on our taste buds ....we leave to the gourmet the intelligent and grounded choice..the tasting - from time to time - of Vespaiolo from Breganze, with honeycomb gradations, or even better of Durello, hard with its exclusive flavour, or red (Tocai) from Barbarano, a ruby red, by no means strong wine, with a good alcoholic content and a call of quince. One thing is sure..baccalà wants a wine that doesn't dominate its own flavour and that skims the fat, cleans our mouths without removing those magic taste sensations only baccalà can convey.

(edited by PINO KHAIL)

GAMBELLARA (card technique)
	Gambellara, vino bianco asciutto, armonico che ben si abbina a minestre, uova, pesce, antipasti. Giusta acidità, amarognolo; Colore bianco; 10,5 Grad. Vol.

VESPAIOLO (area of Breganze)

Being produced only with grapes of the homonymous vine. Classic wine with rather dark straw-yellow colour, intensely fruit-scented, exhibiting a slightly aromatic character; it's flavour is fresh , agreeable, acid. Just for this reason, it can be drunk very well on dishes of fish, such as eel, trout and stockfish, but is also excellent with the dishes of the local traditional cooking: from cheese to asparogus and eggs.

LESSINI DURELLO

It is produced with grapes of an autochthnous vine, which have been grown since 1200 in the Eastern Lessini Mountains ( between the provinces of Verona and Vicenza ) . It is a sourish wine, rather tough, which a high content of malic acid conveys an exclusive bright taste that goes well with quite fat dishes such as Baccalà alla Vicentina, eel, anchovies, sardines, and mackerel and fresh-water fish. Thanks to its bright sourness, a peculiar characteristic of Brunello seems to be its suitability to become a sparkling wine, both by the classical method of refermentation in bottle and by the Charmat method.

ROSSO DI BARBARANO (TOCAI)

Being produced with grapes of a wine growing in limited areas of the Eastern zone of the Venetian Region. It 's a bright , transparent, ruby-red wine; being attractive and curious it represents an anomaly among the Venetian red wines. It exhibits an intense and characteristic fig-like scent , and a right , harmonic taste tending sometimes to be bitterish . Noble table wine , is excellent either with roasted meats and poultry and with the typical Vicenza dish of stockfish.