Christian Scarica, wine director at Affinatore, explains the thinking behind the Milan restaurant’s multiple award-winning wine program.
What does Winning a WBWL award mean to you at Affinatore?
Winning the awards for Best Long Wine List in Europe and Best Champagne & Sparkling Wine List in the World is an extraordinary honor for me and for our entire team. It recognizes the passion, dedication, and countless hours we invest in building a list that is not only comprehensive but also meaningful to our guests. For our clientele, it is a reassurance that the wine culture we promote is celebrated on a global stage. Personally, it inspires me to continue pushing the boundaries of what a wine list can represent and to keep delivering unique and memorable experiences.
What are you trying to achieve with your list at Affinatore?
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With our wine list, our goal is to offer the finest possible selection of wines in the world. We start from small vignerons, including biodynamic producers who truly express their local terroir, and we go all the way to the world’s most renowned wine producers—especially those from Italy, who represent us the most given our diverse international clientele. Of course, we also emphasize France as a crucial pillar, especially in the realm of Champagne, Burgundy, Bordeaux. Ultimately, we want to provide more than 3,800 references that range from the smallest artisanal producers to the most iconic names, allowing our guests to experience a true spectrum of excellence.
What do you feel is the biggest strength of the Affinatore list?
I believe the biggest strength of our list is its meticulous design and the breadth of our selection. We’ve carefully organized the list by region, so guests can easily find vignerons grouped by specific areas—like the Côte des Blancs in Champagne or different MGAs in Barolo—highlighting the unique terroir of each zone. We also include icons to show whether a producer practices biodynamic or organic viticulture, while still embracing all philosophies. This way, we offer a wide selection that spans from renowned old vintages to small, up-and-coming natural producers, ensuring that our guests have access to the very best and most diverse wines the world has to offer.
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Which three wines your list best represent what you’re trying to do with your wine program at Affinatore?
The first wine I’d highlight is the Krug Clos d’Ambonnay Rosé 2008. It’s from a renowned Champagne maison, but it’s an extremely limited production of about 300 bottles. We are fortunate to have it on our list thanks to our status as a Krug Ambassade. This wine represents a combination of a major producer and absolute rarity, with a very high price point that underscores its exclusivity.
The second wine is the Barbaresco Crichet Pajé by Luca Roagna, one of Italy’s greatest red wines. It’s a super-premium, limited-quantity Barbaresco that epitomizes Italian excellence and the kind of iconic, sought-after label that defines our selection.
Finally, I’d mention the Trapet Chambertin 2005, a biodynamic Burgundy grand cru from a legendary vintage. It’s an incredible, rare bottle from a small producer who works biodynamically, adding a layer of uniqueness and sustainability. These three wines together showcase the uniqueness, the meticulous research, and the rarity that define our wine list.
What is your favourite wine and food pairing served at Affinatore?
One of our signature pairings at Affinatore is a Kobe sirloin, as we are part of the Kobe consortium. The sirloin is wet-aged for 45 days in whisky and comes from Kagoshima. We pair it with the 1980 Ca’ del Bosco Annamaria Clementi RS, which was recently disgorged after over 40 years of aging on the lees. It has a very fine mousse, beautiful acidity, and great complexity that cuts through the richness of the Kobe beef. The wine’s elegance and complexity stand up perfectly to the intensity of the dish, creating a harmonious and functional pairing that is truly memorable.
