Red Wines of Italian Origin
Who doesn't love Italian food and wine? They just go together. It
recent years, Italian varietals such as Sangiovese and Dolcetto
have been growing steadily in reputation. This section offers a brief
glimpse of the major Italian wines.
Who doesn't love Italian food and wine? They just go together. It
recent years, Italian varietals such as Sangiovese and Dolcetto
have been growing steadily in reputation. This section offers a brief
glimpse of the major Italian wines.
Vinapedia.net
Wine knowledge for the wine novice
Wine knowledge for the wine novice
Barbera
where it has probably been grown since ancient Roman times. It is often
labeled according to its variety and local growing area -- Barbara d'Alba,
Barbara d'Asti for example. It is also used in blending, especially in California.
Chianti
Grown In: Tuscany, Italy
Descriptors: Fruity, cherry, vanilla, cinnamon
Popular Pairings: Red meat grills and roasts, pasta, Pecorino cheese
Chianti is the best known of the Italian wines. In times past it was considered a
cheap jug wine and came in a "fiasco" -- a squat bottle inside a wicker basket.
Today Chianti is widely respected, however. It is made in the Chianti region of
Tuscan Italy, usually from Sangiovese grapes (see below), although it may
also be blended with Canaiolo and Malvasia bianca, a white grape. There are
three designations for Chianti quality standards, Chianti, Chianti Reserva and
Chianti Superiore.
Dolcetto
are light and fruity and are ready to drink right away. They are usually very
affordable.
Nero D'Avola (Calabrese)
and body to other wines. Recently, however, Nero d'Avola has become popular
on its own, and is now the most popular grape grown in Sicily. Nero d'Avola
makes wines that are dark with big fruit flavors, which are also quite ageworthy,
although they are good when drunk young. Also called "Calabrese."
Primitivo
that Primitivo is the same as Zinfandel. Both grapes are said to come from
Croatia, originally. The wines they produce, however, differ. Primitivo comes
from the southern Italian province of Apuglia (Puglia). Wines made from
Primitivo often have flavors of plums and spices, but are less jammy or raisiny
than Zinfandels, due to the particular soil of the region.
Sangiovese
for Jupiter, the ancient Roman god of gods. It is the main grape used in
Tuscan wines, particularly Chianti. Sangiovese makes hearty, robust wines
that go well with food. Sangiovese ripens late and has high acidity. When
treated properly, Sangiovese produces wines with delicious structure and fruit,
and an acidity that goes well tomato-based dishes such as pastas and other
Italian faire.
Valpolicella Blends
Italy near Verona. It is made from a blend of Corvina Veronese, Rondinella and
Molinara grapes, alone these grapes don't amount to much, but blended
properly they yield wines that tend to have good bouquets, be full on the palate
with good fruit, velvety, and with a nice finish. They also tend to be less tannic
than the heartier Sangioveses and Nebbiolos.
- Grown In: Piedmont, Italy; California
- Descriptors: Chewy, hearty, cherry, blackberry, chocolate
- Popular Pairings: Pastas, beef, pizza and other Italian favorites
where it has probably been grown since ancient Roman times. It is often
labeled according to its variety and local growing area -- Barbara d'Alba,
Barbara d'Asti for example. It is also used in blending, especially in California.
Chianti
Grown In: Tuscany, Italy
Descriptors: Fruity, cherry, vanilla, cinnamon
Popular Pairings: Red meat grills and roasts, pasta, Pecorino cheese
Chianti is the best known of the Italian wines. In times past it was considered a
cheap jug wine and came in a "fiasco" -- a squat bottle inside a wicker basket.
Today Chianti is widely respected, however. It is made in the Chianti region of
Tuscan Italy, usually from Sangiovese grapes (see below), although it may
also be blended with Canaiolo and Malvasia bianca, a white grape. There are
three designations for Chianti quality standards, Chianti, Chianti Reserva and
Chianti Superiore.
Dolcetto
- Grown In: Northern Italy
- Descriptors: Fruity, jammy, light, soft
- Popular Pairings: Pasta, chicken, pork and spicy foods
are light and fruity and are ready to drink right away. They are usually very
affordable.
Nero D'Avola (Calabrese)
- Grown In: Sicily, Italy
- Descriptors: Fruity, spicy, oaky
- Popular Pairings: Pasta, grilled beef, game, cheese.
and body to other wines. Recently, however, Nero d'Avola has become popular
on its own, and is now the most popular grape grown in Sicily. Nero d'Avola
makes wines that are dark with big fruit flavors, which are also quite ageworthy,
although they are good when drunk young. Also called "Calabrese."
Primitivo
- Grown In: Southern Italy
- Descriptors: Chocolaty, fruity, plumy, rustic, spicy
- Popular Pairings: Pasta, pizza, roasted red meats
that Primitivo is the same as Zinfandel. Both grapes are said to come from
Croatia, originally. The wines they produce, however, differ. Primitivo comes
from the southern Italian province of Apuglia (Puglia). Wines made from
Primitivo often have flavors of plums and spices, but are less jammy or raisiny
than Zinfandels, due to the particular soil of the region.
Sangiovese
- Grown In: Tuscany, Italy; California
- Descriptors: tart cherry, olives, plum, spice
- Popular Pairings: Tomato-based dishes such as pasta and pizza;
sauced beef
for Jupiter, the ancient Roman god of gods. It is the main grape used in
Tuscan wines, particularly Chianti. Sangiovese makes hearty, robust wines
that go well with food. Sangiovese ripens late and has high acidity. When
treated properly, Sangiovese produces wines with delicious structure and fruit,
and an acidity that goes well tomato-based dishes such as pastas and other
Italian faire.
Valpolicella Blends
- Grown In: Valpolicella, Italy
- Descriptors: Cloves, vanilla, cherry, almonds
- Popular Pairings: Light meats; chicken, game birds
Italy near Verona. It is made from a blend of Corvina Veronese, Rondinella and
Molinara grapes, alone these grapes don't amount to much, but blended
properly they yield wines that tend to have good bouquets, be full on the palate
with good fruit, velvety, and with a nice finish. They also tend to be less tannic
than the heartier Sangioveses and Nebbiolos.
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