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Learning about the wines of Italy can be a much more daunting task even than learning those of France. At least with France, the grape varieties -- Cabernet, Chardonnay, Syrah, Pinot Noir and so forth -- are recognizable to most American consumers. To the novice wine enthusiast, the Italian grapes -- Sangiovese, Nebbiolo, Aglianico, Barbera, Friulano to name just a few -- present an entirely new viticultural world. Where does one begin?
The answer, for many, may be the dinner table. Even the most full-bodied Italian wines tend to have an energy, a vigor, a freshness that makes them incredibly versatile with food.
Having fish for dinner? Italy has a seemingly endless array of fresh whites up for the task: from the delicate Gavi to the full bodied Fiano; from the minerally Arneis to the almond-tinged Soave. Braised meat or mushroom dish? You’ll never believe how a great Nebbiolo -- particularly the profound Barolo or Barbaresco -- can elevate your cuisine. Lamb? Try Italy’s powerhouse Amarone. Italian-American cuisine? Take your pick! From the always versatile Barbera to the savory Sangiovese of Chianti and Montalcino to a plump Montepulciano d’Abruzzo or Primitivo (a.k.a. Zinfandel).
There’s a whole world waiting to be discovered, and what a delicious world it is!
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