Amarone (Veneto): a red wine made from partially dried grapes dry and very
rich, should accompany hearty food.
Barolo (Piedmont): The "King of Italian wines". Full-bodied red
wine with what some experts describe as "chocolaty" characteristics.
Should accompany hearty food.
Brunello di Montalcino: One of Italy's most expensive and greatest.
Deep in color, powerful flavor. Ages well. Excellent with grilled meats.
Chianti (Tuscan): Inexpensive red wine. Made from traditional grapes Sangiovese
and Canaiolo as well as Cabernet Sauvignon. The word "riserva"
on the label indicates a superior quality wine that has been aged at least
three years. Should accompany sauced dishes.
Pinot Grigio: A crisp, dry white that rivals Chardonnay. Often "the
restaurants house wine". Sipping wine for appetizers.
Soave (Veneto around Verona): Best known Italian wine. Look for bottles produced
by small wineries.
Ripasso: A less expensive wine made from red grapes fermented in casks with
the sediments from expensive wines. Serve with hearty foods.
Vernaccia di San Gimignano (Tuscan): A white wine with what some described
as an "oxidized" taste in the past. Different techniques now produce
a paler wine with a crisp flavor. Should accompany seafood.