Jersey Mike's Italian Sub
Italian cold cut sub
Best wine varietals
Chianti
Chianti's acidity and cherry notes complement Italian cold cuts and cheese.
Chianti Classico
Chianti Classico offers robust tannins that balance the sub's rich meats.
Barbera
Barbera's bright acidity cuts through the fat and enhances tomato flavors.
Blend
Blend wines provide complexity that matches the layered flavors of the sub.
Best cocktails with this
Wine Glass • Medium • 5 min
bitter/herbal/bubbles — Campari bitterness and tonic cut the fatty, salty cold cuts
Cocktail Glass • Easy • 5 min
acid/herbal — clean, crisp cucumber and bright vermouth cut fat and refresh palate against salty cured meats.
Martini glass • Easy • 5 min
briny/acid — olive brine and vermouth echo salumi salt and boost umami
Champagne flute • Medium • 10 min
acid/bubbles — lemon and sparkling wine cut fat and brighten cured meats
Martini glass • Medium • 5 min
herbal/pepper — bright and zesty with pepper spice to lift fattiness and echo salami spice.
Cocktail Glass • Medium • 5 min
acid/salt/heat — briny pickle and heat provide savory contrast that complements cured meats and provolone.
Highball glass • Easy • 5 min
acid/bitter/bubbles — pink grapefruit bitterness and effervescence lift oily, fatty flavors
Highball glass • Medium • 5 min
acid/heat — lime and jalapeño brightness slice through richness and add a complementary spicy note.
Coupe • Medium • 5 min
herbal/bitter — gin plus sweet vermouth and orange bitters play well with Italian cold cuts' herbal/umami profile.
Highball glass • Easy • 5 min
acid/bubbles — bright citrus and soda refresh the palate against rich meats
Coupe • Medium • 5 min
herbal/citrus — refined, citrusy-herbal balance highlights cured-meat flavors without overpowering them.
Highball glass • Easy • 5 min
acid/bubbles — tonic bitterness and orange oils complement cured Italian meats