Food & DrinkDrinksWineMajor Italian Red Wines Major Italian Red Wines Italian red wines bring up the image of grape-stomping parties that provide fun for the whole village. Fortunately, you don’t have to press the grapes yourself to enjoy a bottle of good Italian red wine. The major reds are described in the following list: Amarone: Lusty, full-bodied wine from partially-dried Corvina grapes, in the Veneto region. Dry and firm wine, but its ripe, concentrated fruitiness suggests sweetness. Needs rich, savory foods or flavorful cheeses. Barbaresco: Similar to Barolo, from the same grape in a nearby area, but generally a tad lighter in body and slightly more approachable. Drinks best at 8 to 15 years of age, depending on the producer. Barbera: Varietal wine produced mainly in the Piedmont region. Dry, light- or medium-bodied, with intense berry flavor, mouth-watering acidity, and little tannin. Particularly versatile with food. Many of the best wines are from the Alba or Asti zones.

Barolo: Dry, full-bodied, magisterial wine from Nebbiolo grapes in the Barolo area of Piedmont. Has complex aromas and flavors of strawberries, tar, herbs, and earth, as well as a firm, tannic structure. Drinks best at 10 to 20 years of age, depending on the producer. Brunello di Montalcino: Full-bodied, intense, concentrated wine from Sangiovese grapes grown in the Montalcino zone of Tuscany. Dry and quite tannic, it drinks best when it’s at least 15 years old. Chianti: Very dry, medium-bodied, moderately tannic wine with lovely tart-cherry flavor, mainly from Sangiovese grapes grown in the Chianti area of Tuscany. “Chianti Classico” is often the best. Some wines are good young; wines labeled riserva, and pricier wines, are generally more concentrated and age-worthy. Lambrusco: Most commonly a sweet, fizzy wine with delicious, grapey flavors. Made from Lambrusco grapes usually in the Emilia-Romagna region. Dry and sparkling styles also exist. Montepulciano d’Abruzzo: Generally medium-bodied and flavorful with red fruits and a slightly vegetal note.

Lighter examples are smooth and easy to drink; the best wines are concentrated and denser in texture. From the Montepulciano grape, in the Abruzzo region. Salice Salentino: Dry, full-bodied wine from Negroamaro grapes in part of the Puglia region. Generally has somewhat intense aromas and flavors of ripe, plummy, baked fruit, and rich, dense texture. Suitable with robust foods. Valpolicella: Medium-bodied wine mainly from Corvina grapes in the Valpolicella area of Veneto region. Dry, lean, and only moderately tannic, with more or less intense cherry aromas and flavors. Some versions, such as single-vineyard wines, are particularly good. Vino Nobile di Montepulciano: Medium-bodied, dry, and lean, with red cherry flavor, similar to Chianti but slightly fuller. Made from Sangiovese grapes in Montepulciano, in the Tuscany region.We Americans are raised almost from birth with an intimate knowledge of our country’s various fast food selections. Even small details like the difference between a Wendy’s, McDonalds, and White Castle burger—square, $1, guaranteed stomachache, respectively—are ingrained in our cultural food knowledge.

That’s how Italians are with wine. A native Italian does not drink cocktails or beer or soda for dinner, he drinks wine—or so boasted my hosts on a recent trip to three-Michelin-star restaurant La Pergola, located at the top of the Rome Cavalieri Hotel.best french wine in australia Keep this field blankgood quality wine brands in india Enter your email addressbest wine list in china You may unsubscribe at any time.cheap red wine cocktails La Pergola’s chief sommelier Marco Reitano—who this year received the title of best sommelier from Italy’s gourmet guide Identità Golose—is an expert among experts. best wine to turkey

The La Pergola cellar is home to 3,000 labels—all of which has been tasted and then purchased either by his staff or Reitano himself. “Our selection has representation from each Italian region, representation from every type of Italian grape, and it’s also representative of world wines,” Reitano explains. guide to wine posterWe asked Reitano for the 10 best Italian wines, and we gave him a catch: They all had to be available for purchase in the United States either in a wine shop or by mail order. the best wine list in londonHere are his picks.best buy wine storageCà del Bosco Franciacorta Annamaria ClementiThis wine from Northern Italy is full-bodied with notes of citrus and a refreshing finish—perfect for an Italian-style special occasion dinner. where can you buy wine coolers

“It’s often compared to the French Dom Perignon,” Reitano says.Pair with: Parma ham or spaghetti carbonaraBuy online: $65.19; Villa Raiano Fiano di AvellinoItaly’s Campania region isn’t only famous for its gulfs and the gastronomic town of Naples. It’s also known for the strong-flavored white Fiano grape, which is grown almost exclusively in Southern Italy. “This 100% Fiano from the southern Campania region is dry, refreshing, and mineral, with apple and walnut flavors,” describes Reitano.Pair with: Mushroom risottoBuy online: $203.88 per case; Venica Ronco delle CimeClosely related to a sauvignon blanc, the Friulano grape is one of the oldest vines in Italy’s northern Fruili region. (It also goes by the name Sauvignonasse and Sauvignon Vert.) Dry and fruity with an herbal finish.Pair with: Sea bass carpaccio or sautéed clamsBuy online: $30.50; Pieropan Soave Classico La RoccaIf you’re browsing your local shop for a bottle on this list, look for this common label. “With exotic flavors and a rich body, this is among the most long-aging Italian white wines,” Reitano says.

It’s pressed from 100% garganega grapes, local from the Veneto region.Pair with: Grilled lobster or scallops saladBuy online: $42.22; Giacomo Conterno Barolo MonfortinoIt’s only appropriate that this wine from old vines is “probably the most long aging Italian red wine,” according to Reitano. Monfortino is a classic Barolo-style wine—designed to be aged in casks for many years and made with native Italian nebbiolo grapes. What’s the payoff of patience (and the hefty price tag)? A deep, mineral flavor with wildberry and spices.Pair with: White truffle ravioli or grilled lambBuy online: $399; Gaja Barbaresco“From the world-famous Gaja winery comes a classical bodied nebbiolo—rich and mineral, with a balsamic finish,” Reitano says. Translation: It’s a wine that’ll put hair on your chest.Pair with: Roasted duckBuy online: $95.49 per case; Zenato Amarone della ValpolicellaFor the classic wine and cheese pairing, offer up this traditional red. The cherry fruit and a spicy tobacco finish complement any strong Italian cheese like Parmesan or pecorino.

Banfi Brunello di Montalcino Poggio all’OroAs every beginning student of wine knows, every vintage has its own characteristics. So what’s a vintner to do when certain year’s weather doesn’t cooperate? They don’t sell it. That’s why you’ll only see this available in specific vintages—and why you can trust that any bottle will be of the highest quality. The taste: “Power and balance with a lot of fruit and soft tannins.”Pair with: T-bone steakBuy online: $109.99; Donnafugata Passito di Pantelleria Ben RyèIf you like sweet wines, try this sugar-rich red from the small island of Pantelleria in Sicily. “The wine has a dense body with lots of dry fruit flavors,” Reitano describes.Pair with: CannoliBuy online: $44.99; Incisa della Rocchetta SassicaiaReitano calls this Bordeaux-style blend from the coast of Tuscany “the king of Italian wines.” It’s known as a Super Tuscan wine—a Chianti-style wine that didn’t technically meet Italy’s strict regulations to be officially labelled as Chianti.Pair with: Baked pigeon, chicken, or game henBuy it: Available at specialty wine shops for around $80/bottle