Varieties of Italian wines to suit a broad range of palates

September 3, 2009

Red wines from Italy come from a wide range of geography in its wine-growing regions, so it is no surprise that the country produces a variety of red wines to satisfy a broad range of palates.

Piedmont, a cool mountainous region (much like its namesake in the American Carolinas), makes wines noted for simplicity and crispness. The bright sunlight hills of Tuscany are dotting with richly colored architecture that appeal to the eye just as Tuscan wine appeals to the mouth: full-bodied and strong.

More than half the wine produced in Italy is red, but with all the varieties, a connoisseur can find exactly the right wine for any almost any occasion.

Amarone
This wine originates from the Veneto region near Venice via the “recioto” technique. This method requires the vintner to pick the “ears,” or “wide hanging” fruit on the outside of the bunch. These grapes get the most sunlight and develop more fully, which shows up in the wine as full-bodied taste that might lead one to believe the grapes came from a warmer region. After picking, the grapes are air-dried for three to four months into raisins with a stronger concentration of flavor. Up to one third of the grape’s mass is lost to evaporation. This drives up the alcohol content into the 15 to 16 percent range. Made mostly from Corvina grapes, Amarones age for at least for five years before being bottled. In some cases, oak barrels are used as the aging vessel. Amarone translates to “big, bitter one”, which is apt; the wine complex, lush, and has almost Port-like texture and powerful concentration that gives off hint of mocha. Hearty meats such as roast beef, pork, and strong cheeses pair will with Amarone.

Barolo
Some regard Barolo as the greatest of red wines. The wine strides forward boldly with a bawdy mix of powerful flavors – vanilla, chocolate, strawberry and tobacco that only improve with age. “The king of wines” to some, a Barolo is tannic in its youth and requires at least three years of aging. This softening tenure is required by Italian law. Barolo is best served with decanting. The wine originates from the Piedmont Langhe Hills region, and is comprised entirely of Nebbiolo variety grapes. Nebbiolo is a challenging grape to grow. Best results come from areas with clay, sand, and limestone, ideally on a sunny, south-facing hillside. Barolo goes well with meats, pastas, risottos, and cream-based dishes.

Chianti
Chianti once served as the opening act for wine bottles with long careers as candle holders in Italian restaurants. Those wines were often cheap and low quality. That was then; a good Chianti deserves its place in a well-stocked wine cellar. These Tuscan wines originate from the region around Florence as a government-controlled grade of product. All wine labeled Chianti must originate from the Chianti region. Chianti is produced primarily from Sangiovese grapes, with a splash of Cabernet Franc, Merlot, or Cabernet Sauvignon. Chianti more subtle a Cabernet Sauvignon and brings more elegance than a Zinfandels or Syrahs. Chainti is high in acid and carries notes of plum and wild cherry. Chianti and tomato-based sauces are a classic union, but Chianti also complements steak and other grilled meats.

Barbaresco
Barbaresco is similar to Barolo. Another wine that comes from Nebbiolo grapes, Barbaresco is softer and carries a touch more grace. Barbaresco volume is about half of the annual Barolo yield. Barbaresco can be consumed sooner than Barolos. Red meat and the rich cuisine of Piedmont pair well with it.

Bardolino
Bardolino is a light, fruity wine from the Veneto region. Named after the town of Bardolino on Lake Garda, it has faint cherry flavors and spice. Bardolino’s primary source is Corvina grapes. A dry, rose, sparkling wine called “chiaretto” is a secondary variety. Bardolino works best cold, and works well with seafood.

Brunello di Montalcino
Brunello di Montalcino “The nice dark one” comes from Montalcino, another Tuscan region. Brunello di Montalcino is made exclusively from Sangiovese grapes. Tuscany’s most expensive, rare, and longest-lived must be aged longer than any other wine – at least four years. Brunello carries hints of blackberry, black cherry, chocolate, and vanilla. This treat goes best with hearty dishes. Vino nobile di Montepulciano Another Sangiovese grape, Vino Nobile di Montepulciano (Tuscany) is aged about two years (three in “riserva” version), using wood barrels. It is a full bodied wine, that goes well with many foods.