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Enrico Bernardo Teaches Us The Art of The Perfect Pairing Across The Mediterranean

The renowned sommelier shares his favorite wines from across the region—and the local dishes to enjoy with each one.

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Friends enjoying a leisurely lunch on a terrace overlooking the coast of Capri, circa 1980. Captured by Slim Aarons/Getty Images.

Long before wine pairings became a global symbol of cultural sophistication, the Mediterranean—from Majorca’s crystal coastlines to Corsica’s rugged peaks—held a legacy, woven by generations of winemakers dating back to around 8,000 BC. For many locals, winemaking was learned by observation, then carefully cultivated as a way to bring people together through distinctive vintages and shared tradition. Over time, it blossomed into an art that captures the essence of the landscape and the skillful hands that tend the vines. Celebrated sommelier and author Enrico Bernardo invites us to explore the region’s cherished wines and the thoughtful pairings that bring each tasting to life.

Majorca, Spain

When exploring the shores of Majorca, Spain's beloved Balearic gem, have a glass of Binigrau's Nounat on hand as you immerse yourself in the island's maritime cuisine with caldereta de langosta—a traditional Majorcan lobster stew. Bernardo considers this pairing nothing short of enchanting, as the lobster blends with the wine's crisp minerality and subtle oak notes, creating a marriage of Mediterranean sophistication.

Corsica

To experience authentic Corsican flavors, Bernardo suggests pairing Clos Canarelli with fresh sea urchins. This vibrant white offers a velvety texture, bright acidity, and notes of herbs and fruit that complement the meal perfectly. He also champions the classic combination of Corsican veal alongside a bottle from Clos Venturi.

Young men lounging in the shade on Pantelleria. Photo by © Stefano Scatà.

Sardinia, Italy

Winemakers in Sardinia craft the sweet wines of Carignano del Sulcis using naturally-dried grapes, which create rich, concentrated flavors that pair beautifully with Tomme de Brebis—a creamy, sheep's milk cheese. Add a dollop of local cherry jam, and Bernardo believes you achieve just the right balance of sweet and savory.

Hvar, Croatia

Exceptional red wines made with the native Plavac Mali grape are produced on the island of Hvar. Zlatan Otok, one of Croatia's most celebrated wineries, crafts particularly flavorful versions that match beautifully with Croatia's famous Dalmatinska pašticada, a tender braised beef served in a fragrant, sweet and sour sauce.

Left: A table of simple, yet delectable, Greek food. Photo by Ian G Dagnall/Alamy Stock Photo. Right: Charming exterior of Sainte-Marie Major's Church in Calvi. Photo by © Pierre Bona.

Paros, Greece

Paros, famous for its whitewashed villages, has been creating incredible wines for more than three millennia. According to Bernardo, the island's sweet white Malvasia and the crisp Monemvasia are divine with kalamarakia tiganita, commonly known as fried calamari.

Cyprus

Commandaria, a dessert wine from Cyprus, holds the distinction of being the world's oldest named wine still in production. The sweetness of this legendary Cypriot libation is best balanced by the bitterness of a high-quality dark chocolate. Cyprus also crafts excellent light reds and rosés that naturally elevate meze—the beloved Mediterranean tradition of small plates typically made with grilled halloumi cheese, tzatziki, and hummus.

The recommendations from this story are taken directly from Wine & Travel: Mediterranean Islands, written and curated by Enrico Bernardo.

Manor house surrounded by vineyards on Elba Island. Photo by © Image Professionals GmbH/Alamy Stock Photo.

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