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 wine selection reflects the firm belief of Antonio, our Restaurant Director and Sommelier, that 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.