Breaking down the good red wine Italy produces

ByJB, C.A.W.E. Hours Last uncorked on

The world of Italian red wine can seem overwhelming but as a WSET wine expert, I’m here to break it down. I’ve sipped my way through the good red wine Italy boasts from the Alps to the islands and I’ll help you find some to make your taste buds sing. Wines are perfect for adding a touch of la dolce vita to any occasion and deserve a place in the wine cellar.

I’m talking about Chianti Classico, the time-honored icon. Montepulciano d’Abruzzo, the favorite from the Adriatic coast. Let’s not forget those red blends known as Super Tuscans, an example of good red wine Italy innovated to international acclaim. These are just a few of the stars among Italian red wines.

So grab a glass and let’s embark on this delicious adventure together. Trust me, your palate will thank you. Salute!

The 5 Best Italian Red Wines for Beginners

When I first started exploring the world of Italian red wines, I felt overwhelmed. With hundreds of recognized native grape varieties and a complex classification system, it’s easy to get lost in a sea of unfamiliar names. But after years of tasting and learning, I’ve discovered that the best way to dive into Italian reds is to start with a few key styles.

Chianti Classico, Valpolicella, Montepulciano d’Abruzzo, Barbera d’Asti, Nero d’Avola

These five Italian red wines are a perfect introduction to the country’s diverse wine scene. Chianti Classico, from the heart of Tuscany, showcases the bright cherry flavors and firm tannins of the Sangiovese grape which is a classic pairing for tomato-based pasta dishes. Valpolicella, from the Veneto region, is known for its light body and easy-drinking style. Made from a blend of local grapes such as Corvina and Rondinella, it’s a great match for antipasti or pizza. Montepulciano d’Abruzzo, not to be confused with the Montepulciano grape, hails from the rugged hills of Abruzzo. This delightful medium-bodied red bursts with juicy plum and herb notes, perfect for sipping alongside a hearty meat ragu. Barbera d’Asti, from Piedmont, is loved for its deep color, low tannins, and high acidity, along with flavors of blackberry and spice, it’s a food-friendly option that pairs well with everything from pasta to grilled sausages, this full-bodied red wine is packed with ripe fruit flavors and a hint of licorice. It’s bold enough to stand up to rich meat dishes and shines with simple pasta or pizza.

Exploring Italy’s Most Famous Red Wine Regions

To appreciate the diversity of Italian red wine, it is helpful to understand the country’s key wine regions. Each area has its unique grapes, winemaking traditions, and flavor profiles.

Tuscany, Piedmont, Veneto, Abruzzo, Sicily

Tuscany is home to some of Italy’s most iconic reds, like Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. These wines all have Sangiovese, the country’s most planted wine grape in the blend. This varietal thrives in the region’s warm, sunny climate. Tuscan reds are known for their firm tannins, high acidity, and flavors of cherry, leather, and herbs. Piedmont, in the northwest part of the country, is famous for its powerful, age-worthy reds made from the Nebbiolo grape. Barolo and Barbaresco are the most renowned styles, with their intense aromas of tar, roses, and truffle. The region also produces more approachable reds like Barbera d’Asti and Dolcetto d’Alba. The Veneto, in the northeast, is home to Valpolicella Classico and its bolder sibling Amarone della Valpolicella. The latter are made from dried grapes, which concentrates their flavors and bumps up the alcohol content. Expect notes of raisins, dark chocolate, and spice. Abruzzo’s star red grape is Montepulciano, which makes deeply colored, full-bodied wines with flavors of black cherry and licorice. These food-friendly reds offer some of the best value in Italian wine. Down south, Sicily is making waves with its rich, fruit-forward reds. Nero d’Avola is the island’s signature grape, producing wines with velvety tannins and notes of blackberry, cocoa, and vanilla.

Pairing Italian Red Wines with Food

One of the great joys of Italian red wine is how well it pairs with the country’s cuisine. The high acidity and firm tannins of many Italian reds make them a perfect match for the rich, tomato-based dishes of southern Italy, the lighter styles are ideal with the north’s cream sauces and delicate pasta.

Pasta Dishes, Grilled Meats, Aged Cheeses, Hearty Stews, Pizza

For tomato-based pasta dishes, look to medium-bodied reds with good acidity, like Chianti Classico, Barbera d’Alba, or Montepulciano d’Abruzzo. The bright cherry and herb notes in these wines will complement the tomato’s acidity. Grilled meats like Bistecca alla Fiorentina (Florentine steak) or lamb chops are a classic pairing for Tuscan reds like Brunello di Montalcino or Vino Nobile di Montepulciano. The wines’ firm tannins help cut through the richness of the meat. Aged Italian cheeses like Parmigiano-Reggiano, Pecorino Romano, or Gorgonzola are a perfect match for big, bold reds like Barolo, Barbaresco, or Amarone della Valpolicella. The saltiness of the cheese balances out the wine’s tannins. For hearty meat stews or braises, look to full-bodied southern Italian reds like Aglianico, Primitivo, or Nero d’Avola. These wines have the depth and complexity to stand up to long-cooked dishes. And of course, no discussion of Italian food and wine pairings would be complete without mentioning pizza. The best pizza wines are medium-bodied, fruit-forward reds with soft tannins, like Barbera, Dolcetto, or Montepulciano d’Abruzzo. They have enough acidity to cut through the cheese and enough fruit to complement the toppings.

When pairing Italian wine with classic American fare, consider Barolo or Primitivo for your next barbecue. Both stand up well to richness and full flavors. Amarone might seem at first like an unusual choice for burgers, however, the ripe fruit and velvety texture can complement the juicy meat and toppings of a well-crafted burger, especially one that includes bold flavors like blue cheese or caramelized onions. Nero d’Avola can hold its own against the heat of spicy American dishes like chili, Cajun cuisine, or wings. Its balanced fruit can complement the spice while its tannins provide structure. Montepulciano d’Abruzzo, with its medium body and soft tannins, can pair surprisingly well with the creamy, cheesy goodness of mac and cheese. The wine’s acidity cuts through the richness of the dish, while the fruitiness adds a fitting contrast.

Discovering Lesser-Known Italian Red Wine Varietals

While international grapes like Cabernet Sauvignon and Merlot have made inroads in Italy, the country’s strength lies in its wealth of native varieties. Exploring these lesser-known grapes is one of the great pleasures of Italian wine.

Aglianico, Primitivo, Negroamaro, Nebbiolo, Corvina

Aglianico, sometimes called the “Barolo of the south,” is the star red of Campania and Basilicata. It makes powerful, tannic wines with flavors of black fruit, smoke, and spice. Taurasi, from Campania, is the most renowned Aglianico-based wine. Primitivo, from Puglia, is genetically identical to California’s Zinfandel. It produces bold, fruit-forward reds with notes of blackberry, cherry, and pepper. Look for wines from the Primitivo di Manduria DOC. Negroamaro, another Puglian specialty, makes deeply colored wines with flavors of dark berries, earth, and herbs. It’s often blended with Primitivo or Malvasia Nera to soften its tannins. Nebbiolo is Piedmont’s noble red grape, responsible for the long-lived wines of Barolo and Barbaresco. It’s a finicky variety that only thrives in a few select hillside sites. Nebbiolo wines are pale in color but pack a punch, with high acidity, firm tannins, and complex aromas of cherry, rose, tar, and truffles. Corvina is the principal grape in Valpolicella and Amarone della Valpolicella. It has thick skins and high acidity, making it well-suited to the Appassimento method of drying grapes before fermentation. Corvina adds notes of sour cherry, bitter almond, and spice to these Veneto wines.

Tips for Selecting Quality Italian Red Wines

With so many Italian red wines to choose from, how do you know you’re picking a good bottle? Here are a few tips to help you navigate the wine shop or restaurant list.

The labels for Italian wines can seem confusing, with long names and acronyms. The key things to look for are the region, the grape variety (if listed), and the classification. Italy’s wine classification system has four tiers, with DOCG (Denominazione di Origine Controllata e Garantita) at the top, followed by DOC (Denominazione di Origine Controllata), IGT (Indicazione Geografica Tipica), and Vino da Tavola. DOCG and DOC wines are held to strict standards regarding grape varieties, winemaking methods, and aging requirements. The markers are becoming a good indication of quality, but keep in mind that some top producers choose to declassify their wines to IGT or Vino da Tavola for more flexibility. Vintage is another important factor, especially for age-worthy wines like Barolo, Barbaresco, and Brunello di Montalcino. In general, the best recent vintages for Piedmont are 2019, 2016, 2015, 2013, and 2010, while for Tuscany, look for 2019, 2016, 2015, 2013, 2012, and 2010. Wine Spectator has a vintage chart for each major region.

When in doubt, seek out wines from reputable producers. Some of the most renowned names in Italian wine include Antinori, Gaja, Masciarelli, Mastroberardino, and Planeta. These producers have a track record of quality across their entire range. Finally, don’t assume you have to spend a fortune to get a good bottle of Italian red. While prices for top Barolos and Brunellos can easily soar into the hundreds, there are plenty of delicious options in the $15-30 range. Seek out wines from lesser-known regions such as Abruzzo, Salento, or Etna for excellent value. If Sangiovese suits your palate, consider exploring Marche or Emilia-Romagna for a similar great value.

FAQs in Relation to Good Red Wine Italy

What is the most popular red wine in Italy?

Sangiovese in the form of Chianti steals the spotlight as Italy’s go-to red. Its balance of flavor and versatility with food make it a favorite.

What is the king of red wine in Italy?

The crown goes to Barolo, often hailed as “the king” for its depth, complexity, and aging potential.

What is the best red wine to order at an Italian restaurant?

Amarone della Valpolicella offers a rich and distinct experience and is perfect for impressing or enjoying alongside hearty meals.

What is a classic Italian red wine?

Sangiovese, the most planted grape, embodies the classic Italian style; it’s versatile and pairs well with various dishes.

Conclusion

Well, there you have it – Italian reds that’ll make you fall head over heels for good red wine Italy is famous for. From snow-tipped Alpine peaks to the sun-drenched island of Sicily, these wines are a testament to the passion and craftsmanship of Italian winemakers.

Remember, you don’t need to be a sommelier to enjoy these beauties. Trust your taste buds and let the flavors transport you to the Bel Paese and its iconic culinary culture. And don’t be afraid to try new things – that’s half the fun!

So go ahead, uncork a bottle of Chianti or Nero d’Avola, and raise a glass to the wonders of Italian wine. Salute, my friend! Until next time, keep exploring and savor every sip.

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