When it comes to winemaking, some countries enjoy a peerless reputation. Italy is among the most widely respected. Italian wines can be found in the cellars of fine-dining restaurants around the world, as well as on supermarket shelves.
But knowing how to get the best from a given Italian wine might not be obvious. A guided tour of Italy will provide you with a close-up view of some of the best of them. In the meantime, however, we can overview some of the regional differences.
The Rich Heritage of Italian Wines
The reason that Italy, along with neighbouring France, has such an excellent wine culture has to do with geography. The climate is favourable, as is the land itself – although there’s significant variation in topography from one region to another, which is part of what gives each region its unique character.
Wine has been produced in this part of the world for at least two thousand years. During that time, regions like Tuscany, Piedmont and Veneto have earned a reputation for quality. Tuscany is famed for its rolling hills, teeming with Sangiovese, Colorino, and Canaiolo grapes. Piedmont is a rival, which emphasises smaller vineyards; Veneto, by contrast, is a small region best known for the Prosecco appellation.
The most famous names in Italian wine are often protected by special appellations like DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita), which help to assure customers that the wine they’re buying is authentic and of a high quality.
Northern Italy: Alpine Flavours and Crisp Whites
In Northern Italy, sticky rice dishes like Risotto are a staple. The light and creamy nature of a good risotto makes it a perfect match with many of the sharper whites produced in Piedmont, including Pinot Grigio and Soave. You’ll get just enough acidity to break apart those creamy cheese textures, without dominating the dish.
Central Italy: Hearty Fare and Robust Reds
Head south, and you’ll find a culinary landscape that tends more toward hearty meat dishes. In Florence, a large T-bone steak is traditionally chargrilled over extremely hot coals, and served alongside potatoes. On the other hand, there’s a raft of meaty ragùs to consider.
To deal with these more robust beef flavours, you’ll need a suitably punchy red – which is where Chiantis and Montepulcianos come to the fore. The tannins found in these wines will help to puncture those big beefy flavours, and create a well-rounded dining experience.
Southern Italy: Mediterranean Cuisine and Indigenous Varietals
The further south you travel, the more evident the influence of the sea is going to be. Seafood pasta and aubergine parmigiana are both staples, with the latter being a popular vegetarian-friendly alternative to lasagne. Sicilian grapes like Nero d’Avola are smooth and peppery, while a well-aged Aglianico can elevate any parmigiana.
Sweet Endings: Italian Desserts and Dessert Wines
Traditional Italian desserts tend to be big on flavour – and they’re best paired with sweet wines. A good tiramisu should offer creamy coffee bitterness, which is a great match for the smooth sweetness of Vin Santo (this being a Tuscan white wine). Delicate Italian pastries like Cannoli are best matched with a delicate Moscato d’Asti, whose profile is slightly earthier.
