Exciting news! Bocca Di Bacco will soon be serving our OWN red wine! Our Montepulciano d’Abruzzo is from the east-central region of Italy called Abruzzo. It will be a dry, flavorful red with soft tannins. Bocca di Bacco in Italian means “mouth of the wine god,” so it’s only fitting that we have our very own wine!
With our new wine debuting, I thought it would be a great time to give you some tips on which wines I suggest that pair best with some of my favorite Bocca di Bacco menu items. For our oven roasted Salmone Bocca Di Bacco, I enjoy a crisp, dry Sauvignon Blanc like our Dorigo 2011 to cut through the buttery fish and caramelized onions. When pairing with chicken, like our Pollo Al Rosmarino, most people choose a white like a chardonnay. However, you can also choose a juicy red like a pinot noir or zinfandel. I find that the fruity red adds a burst of berry acidity and complements the chicken's delicate flavor. When it comes to steak and other bold meats, like our Tagliata Al Tagliere, I recommend a strong Cabernet or Syrah. These full-bodied wines have tannins that can stand up to the fatty, bold flavored angus skirt steak while still giving you their fruity undertones.
For dessert, I actually suggest serving brandy If you haven’t tried it before, I highly recommend changing up your usual port. Here you can see one of our dessert brandy options at our Chelsea bar. Smooth and sweet, they add just the right finish. ;)
Not only are we debuting our very own wine, but we are also holding a fabulous contest for its label design! So, if you or someone you know is interested in having their design on our wine label and win a $500 NYCRG gift card, you can find out more contest information here!