FIND A LIQUOR MART
Quality & Variety
Consistently one of the top wine producers globally, Italy is synonymous with wine. With 20 wine regions and a plethora of indigenous grapes, diverse is an apt description. Northern Italy is in the foothills of the Alps, which shelter much of the area from rain and bad weather. Central Italy has a spine of the Apennine Mountain range running the length of it, providing different aspects and elevations. Southern Italy is hot and dry, with agriculture being the dominant economic activity.
Notable Regions
Tuscany
Mountains cover ¼ of the region, with hills accounting for a further 2/3’s. Sangiovese is the dominant grape in Tuscany, making Brunello di Montalcino in the southern part, and dominating the Chianti blend. Chianti is divided into 7 subregions, including Chianti Classico, which is the historic heart of the region. Along the coast, Cabernet Sauvignon and Merlot have found a home in the Super-Tuscans found in this area.
Veneto
Ranging from the foothills of the Alps to the flat plain of the Po River Valley, Veneto is the largest producing region in Italy. Valpolicella is a wine made from a blend of Corvina and other varieties, which can be dried to make the rich Amarone style. Prosecco Sparkling wine is predominantly made in this region. Its clean and fruity style is incredibly popular. A profusion of Pinot Grigio is made on the flat plains.
Piedmont
This region is protected from inclement weather by the mountains to the north, the west and the south. The famous wines of Barolo and Barbaresco are made with the Nebbiolo grape and require aging in oak barrels. Asti is also from here, a sweet sparkling wine made with Moscato. Red wines dominate, with Barbera being the most planted variety.
Other regions of note
Sicily is an island located just off the “toe” of the “boot”. The warm Mediterranean climate is perfect for dark Nero d’Avola and for making the fortified Marsala. Puglia is the heel of the boot. The hot climate is dominated by red varieties, such as Primitivo and Negroamaro. In Northern Italy, Trentino-Alto Adige makes crisp and delicate Pinot Grigio.
Key Varietals
Sangiovese
This grape is thin-skinned and late ripening. It is the most planted red variety and is grown all over Italy. The great wines of Montalcino, Chianti Classico and Vino Nobile di Montepulciano are all Sangiovese, either alone or in a blend. Medium in colour, with higher acidity and firm tannins, the red cherry and dried herbs lend itself to oak aging.
Food pairing: Pair with venison roast, grilled mushrooms, pasta in tomato sauce, or hard cheeses, such as Parmigiano Reggiano.
Corvina blends
Valpolicella wines and the dried grape versions are made from a blend of Corvina and other permitted indigenous varieties. Valpolicella is a fresh and fruity wine, often tasting of cherry and raspberry. Amarone Della Valpolicella is a style that has the grapes dried for 120 days or so, creating a rich and intense wine. In between these two styles is a Ripasso wine, a Valpolicella that has been refermented on the leftovers of an Amarone.
Food pairing: Roasted chicken or Risotto for a Valpolicella, and braised meat and hard cheese work well with an Amarone.
Nebbiolo
Light in colour, but high in tannin and acidity, this grape has fruit flavours of cherries along with roses and anise. Extended oak aging will give coffee and earthy aromas and flavours.
Food pairing: Game, braised beef and mushrooms pair very well, as well as hard or stinky cheeses. Piedmont is famous for white truffles – try them in a risotto for a perfect pairing.
Pinot Grigio
It ranges from light and simple to delicate with apple, pear and floral aromas, depending on the quality of the wine. It is grown in the North of Italy.
Food pairing: Seafood pasta, fried chicken, antipasto and mild cheeses.
Glera
This is the grape that dominates Prosecco. It is crisp and fruity, often with a slight floral character and a touch of sweetness.
Food pairing: Smoked Salmon, light cheeses and appetizers as well as spring rolls.
Primitivo
Known as Zinfandel in California, this intense and juicy red can have high alcohol and moderate tannins. The name refers to its tendency to ripen early.
Food pairing: This goes well with barbequed hamburgers or ribs, braised lamb, or pasta in tomato sauce with spicy sausages.
Did you know?
Sicily is the largest island in the Mediterranean and has the most active Volcano in Europe, Mount Etna. There are grapevines growing in its volcanic soils.
“Classico” on a wine label refers to the historic heart of the wine region. All the grapes in the wine must come from this part.
Italy has over 350 autochthonous grape varieties used to make wine; they are rarely grown in other countries. International varieties, such as Chardonnay and Merlot, are also grown.
