"Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations."

From behind the bar of a music venue in Desenzano to leading the selection of over 140 references at one of Lake Garda's most popular trattorias, Simone Monese's journey is a story of quiet perseverance and deep love for wine. Trained at the AIS headquarters in Brescia and seasoned through private events linked to Lugana DOC, Monese is today responsible for the wine list, pairings and wine service at La Vecchia Griglia (Sirmione), where he champions a pairing philosophy that is both coherent and sensorial: grilled meat and wines with structure, maturity and soul. His specialisation in the Garda area gives him a deep knowledge of local wines — from Lugana to Valpolicella, from Bardolino to Franciacorta — which he combines with a broader Italian and international vision. Wine pairing philosophy The first thing is to understand what your "thirst" — in the sense of desire — tells you, and following it is never a mistake. Then you need to think about the structure of the dish, seeking a wine that in terms of intensity can balance the pairing experience. Debunking a myth Sparkling wines pair perfectly with meat, just as light reds go beautifully with fish! Wine crowns a moment of pleasure, and it is right to experiment with various pairings to seek new stimuli. A surprising wine recently Terroir al Límit Terra de Cuques Blanc 2022, Priorat. Best value wine Arpepe "Il Pettirosso" Winerim Winerim streamlines the search for useful information to always be prepared to interact with diners and offer personalised recommendations.