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 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.
Our wine cellar
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Antonio thinks there is no right or wrong wine. The circumstances, besides the occasion and its uniqueness, as well as the significance for the person to be served, are of paramount importance. 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.

We currently have two cocktails to offer our guests. A low-alcohol and a non-alcoholic cocktail. Both are seasonal cocktails made with natural ingredients.

Teas, herbal teas and coffees
We seek out the ingredients for our hot drinks with the same care we devote to finding the premium raw materials used in our dishes and the wines we pair with them.
We offer a selection of green, black and oolong teas, aged over five to ten years.
In this case too, we first talk to diners who wish to taste one of our teas so that we can bring to their table all the utensils required for making a particular tea (for instance, the instruments needed to measure the temperature of the teas and their correct brewing times).
Our coffees are also made with premium-quality blends. Besides espresso coffee, we also offer filter coffee, Turkish coffee and moka coffee.

We offer a selection of beers sourced from microbreweries, located in Perugia, San Gimignano and Bergamo. Our beers are not aromatic, and you can simply appreciate the natural flavour of hops.

Kombucha, cider and juices

We also make homemade kombucha, an extraordinary, slightly acidic drink which feeds intestinal flora.
Furthermore, we have a good selection of juices and ciders, the drink made from fermented apple juice.

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