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Fall's Best Aperitivo Pairings, Curated by a Top Sommelier

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  Published in Food and Wine on Sunday, November 16th 2025 at 20:20 GMT by Food & Wine

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Fall’s Best Aperitivo Pairings, Curated by a Top Sommelier

When the leaves turn amber and the air takes on that crisp, sweet‑spicy bite of early autumn, the idea of a lively “aperitivo” – the Italian tradition of sipping a drink to whet the appetite before a meal – feels especially timely. Food & Wine’s recent feature, “Fall Aperitivo Pairings, Sommelier Picks,” compiles a menu of autumn‑appropriate aperitivo beverages and the dishes that bring out their best. The article draws on the expertise of renowned sommelier Giorgio Cattaneo, who has spent two decades scouting the best small‑batch spirits and sparkling wines across Europe. With his discerning palate, Giorgio offers a balanced blend of classic and unexpected pairings that highlight the flavors of fall while staying true to the spirit of aperitivo.

The Sommelier Behind the Selections

Giorgio Cattaneo, a name that commands respect in wine circles, previously served as Head Sommelier at the Michelin‑starred Osteria Francescana in Modena. His focus on terroir, aging, and flavor profile has earned him a reputation for pairing craft spirits with seasonal ingredients. In this piece, Giorgio’s philosophy is clear: an aperitivo should be a bridge between the palate and the table—light enough to tease but complex enough to entice.

The article provides a short biography of Giorgio, linking to a profile on the Wine Spectator website that showcases his work. It also includes a sidebar that explains the Italian aperitivo tradition, citing a short documentary on the History Channel that traces the drink’s evolution from medieval Europe to modern cosmopolitan bars.

1. Aperol Spritz with Roasted Butternut Squash & Sage

• Aperitivo: Aperol, prosecco, soda water
• Why it works: Aperol’s bright orange hue and citrus‑herbal undertones pair beautifully with the mellow sweetness of roasted butternut squash. The bitterness of the Aperol cuts through the dish’s natural sugar, while the prosecco’s bubbles lift the savory sage.
• Food pairing: Slice roasted butternut squash, drizzle with a sprinkle of brown sugar and fresh sage leaves, and serve it alongside a small glass of Aperol Spritz.

The article links to an Aperol product page on the brand’s official site, offering a deeper look at its history and recommended mixers.

2. Campari & Soda with Maple‑Glazed Brandywine Tomatoes

• Aperitivo: Campari, soda water, a dash of lime
• Why it works: Campari’s bittersweet profile—bitter orange, gentian, and a hint of spice—mirrors the caramelized flavors of maple‑glazed tomatoes. The citrus and mild heat in Campari echo the maple’s sweetness, creating a harmonious balance.
• Food pairing: Roast small, firm brandywine tomatoes with maple syrup, rosemary, and sea salt, then present them with a chilled glass of Campari & soda.

Readers can click on the Campari link to view the Campari Heritage video series on the brand’s YouTube channel, detailing the unique distillation process.

3. Mezzacane Brachetto d’Acqui with Pecan & Gorgonzola Tart

• Aperitivo: Brachetto d’Acqui (sweet red sparkling wine)
• Why it works: Brachetto d’Acqui offers a light, floral sweetness that contrasts and complements the rich, buttery pecan crust and tangy gorgonzola. The wine’s bright acidity cleanses the palate after each bite.
• Food pairing: A short‑crust tart filled with a pecan and gorgonzola filling, baked to a golden finish, serves as an ideal canvas for Brachetto d’Acqui.

The article provides a link to a Brachetto d’Acqui tasting notes page, complete with food pairing suggestions and a printable list of recommended producers.

4. Punt e Mes Brachetto with Mushroom & Truffle Arancini

• Aperitivo: Punt e Mes (brachetto with a splash of vermouth)
• Why it works: The slightly higher tannins in Punt e Mes lend a subtle earthiness that pairs wonderfully with earthy mushrooms. The vermouth’s herbal notes complement the subtle richness of truffle, creating an upscale twist on a classic appetizer.
• Food pairing: Crispy arancini stuffed with porcini mushrooms and black truffle, served with a light drizzle of olive oil.

A link directs readers to a Punt e Mes brand blog that chronicles its origin and offers a pairing guide for mushroom lovers.

5. Torrontés Sauvignon with Roasted Beet & Walnut Salad

• Aperitivo: Torrontés Sauvignon (aromatic white wine)
• Why it works: Torrontés is known for its floral, citrus profile that pairs perfectly with the earthy sweetness of roasted beets. The wine’s high acidity cuts through the nutty bitterness of walnuts, leaving a refreshing finish.
• Food pairing: Toss roasted beets with walnut halves, goat cheese, and a balsamic reduction, then serve alongside a glass of Torrontés Sauvignon.

The article references a Torrontés tasting guide from the Wine Enthusiast magazine, accessible through a linked PDF.

6. Rosé Champagne with Sautéed Brussels Sprouts & Chestnut

• Aperitivo: Rosé Champagne (sparkling rosé)
• Why it works: The effervescence of rosé Champagne brightens the slightly bitter Brussels sprouts, while the subtle fruitiness complements the sweet, nutty chestnut.
• Food pairing: Sauté Brussels sprouts with a splash of balsamic vinegar and a handful of roasted chestnuts, finished with a sprinkle of parmesan.

A quick link leads to a Rosé Champagne video tutorial on crafting the perfect glass, featuring a mixology influencer.

7. Sparkling Prosecco with Apple & Cinnamon Crostini

• Aperitivo: Prosecco
• Why it works: Prosecco’s crisp, lightly sweet character accentuates the tartness of apples and the warm spice of cinnamon, creating a palate‑satisfying snack.
• Food pairing: Thinly sliced apples on toasted crostini, topped with a dusting of cinnamon sugar and a drizzle of honey.

The article includes a link to a Prosecco brand's tasting notes page that offers suggestions for pairing with fruit‑based hors d’oeuvres.

8. Amaro Montenegro with Pork Tenderloin & Cranberry Relish

• Aperitivo: Amaro Montenegro (sweet herbal liqueur)
• Why it works: Amaro Montenegro’s complex blend of herbs, citrus, and spices cuts through the savory richness of pork, while its natural sweetness mirrors the tart cranberries.
• Food pairing: Pan‑seared pork tenderloin served with a homemade cranberry relish and a small glass of Amaro Montenegro.

An embedded link directs readers to an Amaro Montenegro recipe page featuring a seasonal cranberry sauce tutorial.

9. Grappa with Grilled Polenta & Wild Mushroom Ragù

• Aperitivo: Grappa (Italian pomace brandy)
• Why it works: Grappa’s bold, pure alcohol content and lingering aftertaste enhance the earthy flavors of a mushroom ragù. Its peppery finish pairs well with the creamy texture of grilled polenta.
• Food pairing: Grilled polenta rounds topped with a robust wild mushroom ragù, accompanied by a shot of Grappa.

The article includes a short documentary link on Grappa production, hosted by the Italian Food Network.

10. Aperitivo Rosso with Porcini & Gnocchi

• Aperitivo: Aperitivo Rosso (a robust, aromatic red aperitif)
• Why it works: The earthy, fruity profile of Aperitivo Rosso complements the deep mushroom flavor in the porcini gnocchi. Its moderate tannins bring out the creamy texture of the gnocchi without overpowering the dish.
• Food pairing: Creamy gnocchi tossed with sautéed porcini mushrooms, fresh sage, and a light drizzle of truffle oil.

Readers can explore an Aperitivo Rosso tasting booklet via a linked PDF, detailing the product’s heritage and best use cases.

What Makes These Pairings Stand Out

The article highlights several key principles Giorgio used when selecting these pairings:

1. Seasonal Resonance – Each beverage echoes the flavors dominant in fall: caramel, apple, squash, and earthy mushrooms.
2. Contrast & Balance – Pairings emphasize either contrast (sweet vs. bitter) or harmony (matching aromatics) to keep the palate engaged.
3. Simplicity Meets Sophistication – The recommendations are accessible for home cooks but sophisticated enough for a dinner party.
4. Cultural Touchstone – While many drinks are Italian, the dish pairings draw on broader culinary traditions (e.g., Mexican‑style beet salad, French‑style brie crostini) to showcase cross‑cuisine appeal.

How to Use the Guide

The article suggests two approaches:

• One‑Glass Wonder – Use the list for a single-aperitivo evening, pairing each drink with a simple side or starter that reflects its flavor profile.
• Mini‑Tasting Menu – Create a multi‑course spread, assigning a drink to each course, ensuring each transition is smooth and memorable.

Giorgio also offers a printable PDF of the full guide, which includes tasting notes, suggested brands, and a quick “après‑aperitivo” dessert pairing (think warm chocolate croissant with a shot of amaro).

Further Exploration

For readers who wish to dive deeper, the article provides links to additional resources:

• Aperitivo Brands – Dedicated product pages with history, production methods, and recommended mixers.
• Seasonal Food Guides – Links to Food & Wine’s fall recipes for each suggested pairing, ensuring you have everything you need at hand.
• Mixology Tips – Short videos on how to create a perfect spritz or how to balance bitters in a Campari cocktail.
• Cultural Background – An interactive timeline of the aperitivo tradition, illustrating how it evolved from medieval Italy to the modern bar.

Bottom Line

Giorgio Cattaneo’s fall aperitivo picks are a masterclass in marrying seasonal flavors with classic Italian libations. Whether you’re a seasoned sommelier or a casual cocktail enthusiast, the article provides a clear roadmap to elevate your autumn evenings. From the bright, citrusy zest of an Aperol Spritz to the robust, herbal depth of a Grappa, these pairings invite you to explore the nuanced dance between food and drink that defines the aperitivo experience. Embrace the season, sip thoughtfully, and let the flavors of fall guide you to new culinary adventures.