Whether it's a beef tartare or a carpaccio, raw meat is one of the dishes best suited for a meat-based menu to celebrate the Feast of Lovers: red, tender, succulent, inviting, it just asks to be bitten; a perfect prelude to an evening of love and seduction.

The sweet tendency of the meat, combined with the pleasantly acidic taste that characterizes this type, require the combination of a soft wine that enhances its taste and at the same time does not dominate its delicacy, for this reason a dry and harmonious white is preferable as a Greco di Tufo from the province of Avellino, a Langhe Chardonnay, an Arneis del Roero or a South Tyrolean Pinot Grigio.

Often the most disparate condiments are used with raw meat, an additional element to keep in mind when proposing a pairing with wine: they range from the classic salt and lemon, to pepper, mustard, to white truffle. In this case the most suitable wine will be chosen in accordance with the aroma and spiciness of the dish. Think of a fragrant Sauvignon or Gewürztraminer, the king of aromatics.