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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. |
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