Dialogue between food and wine


Over the years, the Joia Restaurant’s wine cellar has changed and grown, in line with the transformation and evolution of our cuisine, which has become increasingly refined and complex ̶ a distinctive cuisine, which is never uninspiring nor predictable. It is natural, plant-based and plays on contrasting tastes and the intensity of flavours.
Our gourmet gastronomy is the result of meticulous experimentation and ongoing research. Therefore, our culinary offerings assume an in-depth knowledge of the dishes’ ingredients, as well as the essence of their character and the different ways they can be cooked.
Guests who try Joia’s dishes can perceive the quality of the food that is revealed in the various nuances of its flavours.
Authentic, extremely versatile flavours can be paired with different wines, although they should preferably have the same characteristics, that is, they should have sufficient flavour so as not to be overpowered by vintage wines. The criterion of choice for the selection of wines reflects our conviction: perfect pairing is achieved when wine, food and the diner, each with their own specific preferences and thoughts, are seamlessly linked together.
It is difficult to decide which wine to choose. In choosing wine, we must not only consider its organoleptic characteristics and those of food, but we should also have a good knowledge of the cuisine that is proposed and the diner’s preferences. We must create harmony between the aromas and the flavour of the wine with those of the dish because the perfect match is achieved when wine and food are both enhanced, therefore balancing their respective characteristics. Luigi Veronelli, the renowned Italian wine critic and intellectual, called this a love match. However, in this love match we must always bear in mind our clients, including their desires and preferences.
Our wine cellar
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Food and wine call to mind very different feelings in terms of taste and smell that are often linked to our personal memories. Obviously, our subjectivity regarding taste and personal history plays a crucial role when we choose a glass of wine. Matching a good wine to the dish you are ordering also means looking for new, different, creative ideas. Nevertheless, there are some basic rules we should abide by: it is better to pair red wine with our winter cuisine, which proposes warmer, richer, more nourishing dishes. In spring and summer, our dishes are fresher, lighter, and usually contain very little fat. For these dishes we suggest you drink young white wines, which are not full bodied, or young, often sparkling wines, to freshen your palate ̶ those that do not have a very high alcohol content and are served nice and cool.
We also serve sparkling wines which are ideal for cleaning the palate between one course and the next.

Joia’s culinary proposal would not be complete without the presence of drinks other than wine.

Alcoholic and non-alcoholic beverages
Blended drinking has a history that has always intertwined with that of man and his evolution in transforming the gifts of the Earth, that is why the tasting paths would not have been complete without the tasting of alcoholic and non-alcoholic beverages, both linked to the seasonality of the ingredients and the menus offered.

Teas and herbal teas
Hot drinks are sought after with the same care with which we look for raw materials for dishes and wines to pair with food.

For tea lovers it is possible to sip a good cup of the millenary beverage choosing among fine green, black, white, smoked, puerth and Oolong teas, a way to amplify the pleasure experienced thanks to our imaginary and natural tales of taste.

Our careful selection of teas is an ever-evolving process, a research that involves the study and knowledge of the world of precious leaves with infinite shades. A selection that also stems from the comparison and collaboration with the store “The eclectic teapot” with its wide assortment of the best teas and the best herbal teas from all over the world.

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