How to Pronounce Italian wine

Amarone della Valpolicella D.O.C.

2010-06-01T13:03:00.000-07:00

Amarone della Valpolicella is a blended, dried-grape wine made in a dry style. Amarone represents a unique winemaking tradition in the Veneto region. The wine was awarded D.O.C. status in December 1990.

Amarone is made primarily from Corvina (40% – 70%), Rondinella (20% - 40%), Molinara (5% – 25%) Corvina 40-70%, Rondinella 20-40%, Molinara 5-25% grapes. Rossignola, Negrara Trentina, Barbera and/or Sangiovese (max 15%) and other reds (max 5%) are also allowed. The soils are volcanic tufo (consolidated volcanic ash) throughout most of the Classico zone.

Before the pressing, the grapes are dried on straw mats. The winemaker then vinifies each variety separately before tasting and blending according to vintage characteristics to evoke the estate's style. Then the Amarone must be aged a minimum of 24 months in barriques made from either French or Slovenian oak.

The final result is a very ripe, raisiny, big-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor intensive process poses significant risk for the development of various wine faults. Wet and rainy weather during harvest time can cause the grapes to rot before drying out which then requires winemakers to be diligent in removing rotted bunches or moldy flavors in the wine will be accentuated

Amarone is a remarkably powerful and long-lived wine and has been known to age for upwards of 40 and 50 years if made properly and cellared well. It is traditionally paired with hearty stews (in particular the famous pastissada, a horse-meal stew, a specialty of Verona).

The word Amarone comes from the Italian amaro or "bitter." The first known reference to the wine as "Amarone" dates back to the 1930s (Amarone appears on an invoice for wine sent to a purchaser in Udine in Friuli by the Cantina Sociale della Valpolicella). Before its appearance, Recioto, made similarly to Amarone but in a sweet style, was the top wine of Valpolicella.

The term recioto comes from recia, Venetian dialect for "ear" (orecchia in Italian): the grapes used to make Recioto are taken from the "ears" of the vine, in other words, the top bunches that enjoy the best exposure and become ripe sooner than the others. For Recioto, fermentation is stopped so that much of the sugar remains and a sweet wine is created.

Legend has it that an absent-minded winemaker in Valpolicella neglected his Recioto's fermentation, forgetting to stop it (in the olden days, winemakers stopped fermentation by opening the cellar doors and allowing cool air to enter). When he realized what had happened, fermentation had completed, all of the sugar had been consumed by the yeast, and a dry wine had been created. Thus was born what was called a first called recioto scapa' in Venetian dialect (recioto scappato in Italian): the recioto that "got away." The name Amarone stuck after people who tasted it would say that the wine was "bitter!", "Amaròn!" in Venetian dialect or Amarone in Italian.

Amarone was popularized during Italy's period of industrialization in the 1920s and 30s. Italian tastes began to change and Italian winemaking styles began to emulate the drier style of Bordeaux and Burgundy where vintners had been making dry wines for centuries. Most Italian wine was vinified as sweet wine until that time because the wine was easier to conserve. Count Camillo Cavour in Barolo and Baron Bettino Ricasoli in Chianti (united Italy's first two prime ministers, both winemakers!) were among the first to begin making wines inspired by the dry French style as early as the mid-nineteenth century.

Prosecco di Conegliano-Valdobbiadene D.O.C.

2010-05-30T08:35:00.000-07:00

Prosecco is protected as a DOC within Italy, as Prosecco di Conegliano-Valdobbiadene and Prosecco Montello e Colli Asolani. From August 1, 2009, these will be promoted to DOCG status. To further protect the name, a consorzio of traditional Prosecco growers is advocating a protected designation of origin status for Northern Italian Prosecco under European law.

Related Articles:
Prosecco to be protected by new DOCG & DOC zones

Verduno D.O.C.

2009-08-21T09:59:00.000-07:00

Verduno DOC is a small appellation west of Alba in the Langhe area of Piemonte. The Verduno Pelaverga grape has a somewhat mysterious past. Verduno Pelaverga has gone by many names including Pelaverga, Pelaverga Piccolo, Carola, Fra Germano and Taddone. For many years Verduno Pelaverga was thought to have been Pelaverga brought from the Saluzzo hills at the beginning of the 18th century, by Beato Valfrè, a priest from Verduno who was chaplain to the royal court of King Vittorio Amedeo II.

In the mid 1980’s, an in-depth study, showed considerable differences between the Saluzzo Perlaverga and the Pelaverga grown in Verduno and surrounding areas. The differences were large enough to give the Verduno Pelaverga the name Pelaverga Piccolo. Then in in 1995, Verduno Pelaverga was awarded DOC status.

Verduno Pelaverga is a dry, velvety and well-balanced wine with distinct features. It is light in color hues of ruby, pink and purple. Its bouquet is intense, sensuous, fragrant, with notes of freshly ground pepper and exotic spices. It is best enjoyed young with antipasta dishes, like Carpaccio or Vitello Tonnato, vegetable flans or with pasta like Tajarin, Agnolotti, Gnocchi and risotto. It also can be enjoyed with some fish dishes and lighter ethnic cuisines.

Metodo Italiano (Charmat process)

2009-06-23T10:54:00.001-07:00

Il Metodo Italiano, Charmat process or Metodo Charmat-Martinotti was invented in Italy. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including Prosecco, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.

Sovetskoye Shampanskoye or 'Soviet Champagne' was produced using a similar method.

Transfer Method

This follows the first steps of "methode champenoise" in that after primary fermentation the cuvee is transferred to bottle to complete secondary fermentation. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, the liqueur dosage added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle.

Gavi D.O.C.G.

2009-06-23T10:23:00.000-07:00

"Gavi" [GAH-vee] or "Cortese di Gavi" DOCG is located in the Piemonte region in the Province of Alessandria. The name derives from Gavi, the town at the centre of its production zone. Gavi is made exclusively from Cortese grapes and should be crisp with floral, citrus & stone fruit, aromatic qualities. The wines are best enjoyed young.

Gavi DOCG, was recognised as a DOC by a decree of the President of the Republic of June 26th 1974 and then a DOCG DECREE 9/07/1998 (and modified by DECREE 12/03/2001). Gavi DOCG is reserved for white wines which meet the conditions and requirements laid down in the present production regulations.

These wines are the following:

"Gavi" or "Cortese di Gavi" still;
"Gavi" or "Cortese di Gavi" semi-sparkling;
"Gavi" or "Cortese di Gavi" sparkling [Metodo Italiano (Charmat process)].

Liguria

2009-06-19T12:08:00.000-07:00

Liguria is a picturesque region with breathtaking views of beautiful riviera beaches and mountains dotted with small towns, farms and vineyards. Liguria does not produce as much wine as other Italian regions. They have the second lowest output of any region; mainly because the region is small and there is not very much flat land. Many vineyards and estates are planted on the slopes of steep mountains and seaside cliffs. Also, many varietals have difficulty growing in the salty sea winds and rocky limestone soil.

Liguria's advantages are that the slopes and mountain peaks protect the grapes near the sea from the coldest winter winds blowing down from the Alps. Also, their limestone soil is particularly good for white grapes, which acquire mineral flavors.

Liguria is well known for its white wines but also has some light and fresh red wines that pair with it's seafood and herb driven cuisine. Liguria specializes in local vines and there are about 100 different varieties. Some popular varietals are Pigato, Vermentino, Rosesse & Ormeasco.

In the Cinque Terre, the soil is constantly battered by harsh, salty sea winds. The mountains and cliffs can be quite dry in the hot summer but these conditions favor fruit maturation and higher sugar content in the grapes. So, it's no wonder that Cinque Terre is known for its sweet Sciacchetrà.

Liguria exports some wines to Europe, the U.S. and other countries but some Ligurian wines, like Buzzetto, rarely leave Liguria. The place to drink Ligurian wine is in Liguria -- preferably at an outdoor cafe, in a temperate Riviera breeze, at one of the resort villages.

Buzzetto, lumassina and pigato Buzzetto are produced with grapes that are not perfectly mature, in dialect "buzze" (from which it takes the name). From the sourish taste one of the most famous wines between those products in province of Savona. Lumassina. From the delicate taste and delicate Pigato. Valuable, from the intense and persistent aroma and the dry and fresh taste. produced in small quantities and very difficult to find outside this area.

Ormeasco

2009-06-18T10:01:00.000-07:00

Ormeasco is a red grape grown in the Liguria region of northern Italy since the Fourteenth Century. Ormeoasco di Pornassio is an old red stem variety of Dolcetto that is thought to have been first imported from Piemonte by the Saracens (Middle Eastern Conquerors) in 1000 AD, to the neighboring Ormea area (a village located in the Ligurian Alps).

In 1303, the Marchese di Clavesana ordered the podestà of Pornassio to start growing the Dolcetto vine (of Piemontese origin) in 1303. The Marchese had realised that this was the only vine which could grow at that altitude (600 to 800 meters above sea level). Its name comes from Ormea, a Piemontese town which was in the heart of the marquisate. The town had also been a Saracen base and it has been suggested that Saracen raids helped the importation of this vine from the Alba district (in Piedmont) to Liguria.

Ormeasco di Pornassio DOC was recognized in September 2003. Ormeasco di Pornassio is different in respect to the Piemontese Dolcetto. Ormeasco wine has a more intense floral bouquet and a brighter color than Dolcetto from Piemonte but preserves the pleasant dark chocolate like bitterness found in Piemontese Dolcetto.

The percentage of other grapes used in the production of Ormeasco does not exceed 5% (just like Rossese). Ormeasco's color is deep red with purple tints when new, and deep ruby red with burgundy red tints when aged. When the wine is new, its perfume is characterised by a scent of ripe cherry, while it gets a scent of blueberry and violet when aged. Once ageing is complete, a fragrance of wooded resins and fresh chestnut wood prevails. Its flavour is warm, delicate to the palate. The wine should be served at 16°-17° C. when new and at 18°-19° C. when aged. Ormeasco goes well with agnolotti and meat sauce, stewed rabbit, snails, game, polenta, pork stew, and cheese

V.D.T.

2009-06-03T16:09:00.000-07:00

V.D.T. (Vino da Tavola)[VEE-noh dah TAH-voh-lah; pl. VEE-nee] Italian for "table wine, " referring to Italy's lowest category of wine. The term is similar to France's "vin de table" and Germany's tafelwein. Generally, VdT wines are fairly ordinary; however, there are a number of surprises because many top producers don't conform to DOC regulations and make excellent wines that they register in this category. This occurs mainly when producers use unapproved grape varieties or when the proportions don't meet DOC regulations. Examples of such excellent wines are Tuscany's Solaia and Tignanello (both are a blend of cabernet sauvignon and sangiovese).

I.G.T.

2009-06-03T15:55:00.000-07:00

I.G.T. (Indicazione geografica tipica) is the second of four classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Super Tuscans, I.G.T. wines are labeled with the locality of their creation, but do not meet the requirements of the stricter D.O.C. or D.O.C.G. designations, which are generally intended to protect traditional wine formulations such as Chianti or Barolo. In wine terms, it is considered the rough Italian equivalent of the French "vin de pays" designation.

Frascati D.O.C.

2009-06-03T12:23:00.000-07:00

Frascati is made from Malvasia bianca di Candia, 50%, Trebbiano toscano; Malvasia del Lazio (puntinata) 10-40%; Greco and/or Trebbiano giallo and/or Bellone and/or Bombino bianco, up to 30%; other local white varieties, up to 15%. Frascati is in the Lazio region and is located south-east of Rome. It was one of the first Italian wines to receive DOC status in 1966.

The genuine Frascati D.O.C. wine is a dry white wine, yellow pale in colour with golden glints, with "vinoso" (a perfume which brings to mind the must in the cellars), tasting fruity and full of body, with aromatics & flavors of ripe fruit, touches of honey and wild flowers.

Frascati is an ideal accompaniment to antipasti (appetizers), soup, first and second courses of fish and white meats, cheeses of medium maturity, as well as a fine aperitif. "Frascati Superiore" must have an alcoholic level no less than 11.5% in volume, whereas the production regulations determines the characteristic of sparkling wine.

Recommendations regarding typical dishes of Roman and Latium cuisine which go well with Frascati. Among first courses, soup of spelt, and certainly pasta with beans or chickpeas. Frascati goes excellently well with lentil soup or pasta and broccoli in ray (“arzilla”) broth. Bucatini all’amatriciana, spaghetti alla carbonara, tagliatelle, fettuccine and of course spaghetti with cheese and pepper among pasta first courses.

With vegetable dishes, Frascati pairs nicely with artichokes done in the Roman style "alla giudia" (Jewish style), roasted mushrooms, peas with bacon, fried courgette flowers, fillets of salted cod, chicory, stuffed zucchini and the toasted dish "crostino alla provatura" (buffalo cheese crostini w/ or w/o anchovies).

The customary main courses are "Fritto alla romana" (fried brains, sweetbreads and artichokes); Saltimbocca (sliced veal rolled with prosciutto and sage and shallow-fried); chicken or rabbit cacciatore and roasted fish.

At desert (dolci) Frascati is enjoyed with puddings and cakes steeped in wine. Frascati also makes a traditional late harvest wine (vino dolce) called "Cannellino" which is golden yellow in color and has a high level of residual sugar.
It can be served with pastries, cookies, over ricotta gelato, and more.

Tocai Rosso

2009-05-30T11:59:00.000-07:00

Color: subtle ruby red

Production zone: Veneto

Minimum alcohol content: 11%

Varieties used: Tocai Rosso (85-100%), Garganega (0-15%)

Tocai rosso has nothing to do with the Tocai produced in Friuli. On the contrary, some experts maintain it is more closely related to the Sardinian Cannonau.

It's color is lively but not very intense ruby red, Tocai dei Colli Berici is characterized by a vinous and intense nose. The palate is properly tannic, sapid and slightly bitterish. If the wine making takes place in the municipal area of Barbarano Vicentino the label can bear an additional appellation of geographical origin. No prizes for guessing that the small town belongs to the "Città del Vino" association, together with Lonigo, another town in the heart of the Colli Berici.

The particular characteristics of Tocai Rosso make it fundamental this wine be served with substantial, nourishing dishes such as Fusilli with swordfish and smoked scamorza cheese, not to mention its affinity with baccalà alla vicentina, Vicenza style salt cod, a classic recipe from the Veneto region.

Franciacorta D.O.C.G.

2009-05-30T11:27:00.000-07:00

The Franciacorta, which was known until the middle of the last century for the production of much-appreciated still wines, owes its recent international success to the introduction of the technique of making sparkling wines by the champenois method. That step has enabled the district to make further improvements in the quality of the products of a viticulture that already benefited from outstanding soil characteristics and a highly favorable microclimate.

The production zone is situated in the hills of the province of Brescia to the south of Lago d'Iseo. The unusual name, Franciacorta, appears to have been derived from an ancient term, "franca curte," that was applied to a vast monastic property that once included a great part of the district. As an ecclesiastical possession, it was free or "franco" of taxes.

However, other, more malicious explanations have been advanced, such as the argument that the name refers to the brief, or "corta," stay in the area of Charles d'Anjou and his French troops. It was brief because they were driven out in 1266.

The extraordinary development of the Franciacorta has been due not only to the appeal and the quality of its wines but also to the outstanding entrepreneurial capacity of the people of Brescia. They have intelligently promoted the production of their region, which has always been dedicated to the growing of grapes and the making of wines.

Vine variety requirements for this appellation's area change according to type.

Bianco Spumante Classico: Chardonnay and/or Pinot bianco, and/or Pinot nero, 100%.

Rosé (or Rosato) Spumante Classico: Pinot nero, at least 15%; Chardonnay and/or Pinot bianco, up to 85%.

Crémant Spumante Classico: Chardonnay and/or Pinot bianco, 100%.

Colli Berici D.O.C.

2009-05-30T11:25:00.000-07:00

Rising from the plain land in the province of Vicenza (in the Northern Italian region of Veneto), "i colli Berici", a range of gently rolling hills, are now an established DOC area comprising various wines: from Chardonnay and Garganega to Cabernet Franc and Tocai Rosso.

The microclimate is so mild that olives and oleanders flourish in the area. Environmental conditions are so favorable that vines grow lushly in the district and documents of the 13th century repeatedly observed that the hills were covered with vineyards.

The Colli Berici Denominazione di Origine Controllata discipline applies to eight different wines obtained from as many varieties, some traditional to the zone, others introduced after the phylloxera epidemic of the last century. Among them, the Tocai Rosso deserves special mention. It appears that it was introduced into the district from Hungary during the period in which the northeastern part of Italy was subject to the rule of Maria Theresa. However, the variety most widely diffused in the Colli Berici is the Garganega, followed by Merlot, which, in recent years, has expanded considerably so that it seems destined to surpass Tocai Rosso.

Altogether, the wines of the Colli Berici are going through a highly positive period. Production is increasing at every harvest and the wines are selling well both on the domestic and the international markets.

If you are looking for an excuse to visit the area, a local wine festival is usually held on the third Sunday of September. There us also the Fiera di Santa Caterina which takes place towards the end of November. Not too far away there is the national fair of nouveau wines, which takes place within the Vicenza Fair.

Vine variety requirements for this appellation's area change according to type.

Garganega, 50%; Pinot bianco and/or Pinot grigio and/or Chardonnay and/or Sauvignon, up to 50%.

Cabernet franc and/or Cabernet sauvignon, 100%.

Merlot, 100%.

Garganega, 90%; Trebbiano di Soave, up to 10%.

Tocai Italico and Sauvignon: variety indicated in the type name, 90%; Garganega, up to 10%.

Pinot bianco, 85%; Pinot grigio, up to 15%.

Chardonnay, 85%; Pinot bianco, up to 15%.

Tocai rosso, 85%; Garganega, up to 15%.

Aglianico

2009-05-29T13:14:00.000-07:00

Aglianico [ah-LYAH-nee-koh]

Bouquets / Tasting notes: aromas and flavors of black fruit, Plum, Black Cherrry, Blackberry, dark chocolate, coffee, pepper, leather, smoke, and mineral.

Body: Dark and brooding

Color: Inky, dark ruby purple

Pairings: Red Meat, Lamb, BBQ

Side notes: DOCG :
Best location: Volcanic soils in warm-to-hot climates - e.g., Taurasi D.O.C.G. in Campania and AGLIANICO DEL VULTURE in Basilicata. Brands to look for include Tenuta le Querce, Sasso, Di Majo Norante, Terredora di Paolo, Cantina del Taburno, Feudi di San Gregorio, and Caputo.

Prosecco

2009-05-29T12:10:00.000-07:00

Prosecco [proh-SEHK-koh]
Prosecco is a white-wine grape that's grown primarily in the eastern part of Italy's veneto region. Prosecco grapes are made into lightly sparkling (frizzante), fully sparkling (spumante), and still wines. Its fine reputation, however, comes from the sparkling versions. The wines are crisp and most often found dry (although they can be made sweet as well). The best-known wines made principally from Prosecco come from the doc of Prosecco di Conegliano-Valdobbiadene and are generally sold with either the name of Conegliano or Valdobbiadene attached. The very best Prosecco wines are labeled "Superiore di Cartizze" and come from a subzone within Valdobbiadene. Prosecco is also known as Balbi, Glera, Serprina, and Tondo.

Erbaluce

2009-03-30T16:01:00.000-07:00

Erbaluce [air-bah loo-chay]

Erbaluce is one of the oldest white wine varietals of Piedmont, Erbaluce’s origins remain unclear, but it is thought to be native to the damp, pre-Alpine valleys north of Torino. Still widely planted in Piedmont, it has remained primarily confined to that region.

The variety takes its name from the color of its berries approaching harvest (“erba/alba” = dawn; “luce” = light), which in the autumn sunlight are a luminous copper-pink shade. The medium sized, five-lobed leaves are bright green in color and the elongated, conical bunches support spherical, waxy, amber-yellow berries of medium size.

Erbaluce’s extremely high natural acidity gives it the versatility to produce both dry and sweet, “passito,” wines, the best of which are under the designations of Erbaluce di Caluso and Caluso Passito, respectively. It is also used for some sparkling wine production (spumante). The dry wines are bright, crisp and vibrant, with flavors and aromas of white fruit and apples. Ferando and Orsolani estates make dry whites with floral aromas and a minerally tingle almost like sparkling spring water.

Some compare Erbaluce to Chenin Blanc (from France) due to it's refreshing acidity present even when the grapes are made into a sweet wine.

Alternate Names: Albaluce, Uva Rustia, Erbalus, Bianchera, Bianc Roustì

Avanà

2009-03-26T16:00:00.000-07:00

Avanà [ah-VAH-nah]

Avanà is perhaps a mutant variety of Gamay (Vert). It is also known as Troyen in France. It is primarily grown in the Piedmont region of Italy where a varietal wine with intense violet-ruby color, peppery aroma tones and good acid/tannic structure is produced. It is also blended with Avarengo and Neretto wines to produce the local Ramiè wine in the Pinerolese DOC.

Falanghina

2009-03-26T14:37:00.000-07:00

Falanghina [FA-lan-GHEE-nah]

A very old varietal grown today on the shores of Campania, south of the city of Naples in southern Italy. Thought to be a key component in the ancient wine Falernum, today Falanghina is used to make fresh and lively white wines. Falanghina is typically rich for a white and just a bit decadent. Aromas and flavors of green apples, citrus fruits, ripe melon and stone fruits on the palate are common.

Grechetto

2009-03-26T13:25:00.000-07:00

Grechetto [greh-KEH-toh]

Grechetto is an Italian wine grape of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the DOC wine Orvieto. It is primarily a blending grape, though some varietal wine is also produced. Grechetto is commonly blended with Chardonnay, Malvasia, Trebbiano and Verdello. The grape's thick skin provides good resistance to downy mildew which can attack the grape late in the harvest season. This makes Grechetto a suitable blending grape in the production of vin santo.

Inzolia

2009-03-26T13:08:00.000-07:00

Inzolia

Inzolia is varietal that is grown mainly in Sicily although it can also be found in Tuscany under the synonym Ansonica. Together with Grillo and Catarratto part of the blend that goes into both sweet and dry versions of Marsala. Increasingly found as a table wine that can be perfumed and well-built with lots of structure and viscosity. It can also be flabby if yields get too high. Notes of almonds, citrus fruits and fresh herbs are common. A well-made Inzolia can have a beautiful deep golden/green color.

Garganega

2009-03-26T12:58:00.000-07:00

Garganega [gahr-gah-NEH-gah]

Garganega is a variety of white Italian wine grape widely grown in the Veneto (wine) region of North East Italy, particularly in the provinces of Verona and Vicenza. It is Italy's 6th most widely planted white grape. It forms the basis of Venetian white wine Soave and is also a major portion of the blend used to make Gambellara. Ampelographers believe the grape to be related to the Grecanico grape of Sicily due to the similarities of clusters, berries and leaf characteristics but there have been conclusive DNA evidence linking the two vines.

Fiano

2009-03-26T11:36:00.000-07:00

Fiano [fee-AH-noh]

The Fiano grape variety is a fairly strong flavoured wine grape native to the south of Italy, particularly in around Avellino in the Campania region, where Fiano di Avellino is a DOCG, and in Sicily it has been cultivated for more than two thousand years.

Fiano di Avellino DOCG is a wine of great elegance and refinement with an intense odor and a harmonious flavor that features scents of toasted hazelnuts. Perfect as an aperitif, the wine also makes a fine accompaniment for refined dishes based on seafood.

The Fiano di Avellino DOCG zone is located in the hills surrounding Avellino and twenty-five other villages, east of Naples in Italy's campania region. "Fiano di Lapio" on the label indicates that the wine was made from grapes grown in the classical area just northeast of Avellino near the village of Lapio.

Aleatico

2009-03-26T09:39:00.000-07:00

Aleatico [ah-leh-AH-tee-koh]

Aleatico is an Italian red grape that some theorize is a variation of the muscat family because of its flowery Muscat characteristics. Its noncharacteristic deep color, however, seems to discount this theory. The wines created from this grape are rich sweet, alcoholic and well-rounded. Two docs are focused on this variety: Aleatico di Puglia in southern Italy and Aleatico di Gradoli in lazio northwest of Rome. Aleatico wines that are fortified as liquorosos can serve as less expensive port substitutes. This grape is also called Agliano, Allianico, Leatico, Moscatello, and Muscateller.

Pecorino

2009-03-26T09:36:00.000-07:00

Pecorino [peh-koh-REE-noh]

Pecorino is an early-ripening white wine grape mainly grown in the Marche, Abruzzo, Umbria and Lazio regions of Italy. Pecorino is an indiginous red grape variety that makes a superb white wine. The Pecorino grape makes an off dry aromatic white wine.
Pecorino has been revived in the Abruzzi region of Italy and also the neighboring Marche region where there is a specific appellation called Offida Pecorino given to the production of wines from the Pecorino grape.

Lacrima

2009-03-26T09:34:00.000-07:00

Lacrima [la-cree-mah]

The Lacrima grape is so ancient in the Marche that its origins remain a mystery. The name, Italian for tear (as in what one cries over spilt Lacrima di Morro d’Alba) is believed by some to come from the tear-like shape of either the cluster or the berry itself, while others claim its name comes from the fact that the berry bursts easily, and thus seems to be crying. Lacrima wines traditionally were light, sweet wines, but recently some tremendously perfumed, dense and complex wines are being made. Lacrima di Morro d’Alba was nearing extinction in the early eighties, as demand for the wine was rapidly losing ground to the more popular Montepulciano-based wines of the Marches, but all this changed with the arrival of DOC recognition. Growers suddenly felt inspired to justify their status, especially since the recognition also brought new demand for the wine.

Uva Rara

2009-03-26T09:13:00.000-07:00

Uva Rara [oo-vah

Though its name means "Rare Grape" in Italian, this varietal can be found throughout the Oltrepò Pavese region of Lombardy, in northern Italia. Not of much interest on its own, the Uva Rara is mainly used to soften and add aromatics to the Spanna (Nebbiolo) that is grown locally.

"100% Uva Rara are rare (no pun intended). They produce a bright purple/ruby colored wine with aromas of wild berries, chalk, and black pepper underlaid with cherry, dry leaves, and violets. On the palate the wine is spunky, but still well balanced. Shows beautiful fruit, but is not a "fruity" wine per se. Fresh and lively finish."

http://winelibrary.com/reviewwine.asp?item=31561

Verdicchio

2009-03-25T16:14:00.000-07:00

Verdicchio [vehr-DEEK-kyoh]

Verdicchio is a variety of white grape grown in the Marche region of Italy. The name is a derivative of the word "verde" which means green due to its slight green/yellow hue. Verdicchio grapes make a crisp dry white wine with notes of citrus, herbs and wild flowers. Adequate acidity makes verdiccio wine food friendly. Suggested pairings include: light fish, seafood pasta & rice dishes.

The best known of the Verdicchio wines come from the DOC of verdicchio dei castelli de jesi which can include small amounts of trebbiano and malvasia. Part of the notability of these wines comes from the unusual green, amphora (two-handled urn)-shaped bottle in which it comes. The wines from the DOC of verdicchio dei matelica are not as well known as those from Verdicchio dei Castelli di Jesi but are thought by many to be as good or better because they're more full-bodied and have better aging potential. The high acid levels of the Verdicchio grape makes it a good candidate for sparkling wines and the spumante made from this variety receives good reviews. Verdicchio is also known as Marchigiano and Verdone.

Vermentino

2009-03-25T15:24:00.000-07:00

Vermentino [ver-mehn-TEE-noh]

Vermentino is a late-ripening white grape originating in Spain, Madeira, or perhaps Portugal, and is now widely planted in Corsica, Sardinia, and the coastal arc running from Tuscany through Liguria and into southern France, around Nice (where it is known as Rolle). It is thought to be related to the Malvasia variety and to have been brought to Italy in the fifteenth century during the period of Spanish domination.

The vines are often grown on slopes facing the sea where they can benefit from the additional reflected light.

The most famous wine made from Vermentino is probably the DOCG Vermentino di Gallura (and Vermentino di Gallura superiore) which is produced in the province of Olbia-Tempio, in the north of Sardinia. The grape is said to have been cultivated in this part of Gallura, often under the name arratelau, since the fourteenth century. Elsewhere on the island the grape is used for a variety of white wines, including sweet and sparkling variants.

Italian DOC Vermentino include :

Riviera Ligure di Ponente Vermentino (Provinces of Imperia and Savona, Liguria)
Colli di Luni Vermentino (province of La Spezia in Liguria and the adjacent Tuscan province of Massa-Carrara)
Candia dei Colli Apuani (province of Massa-Carrara, Tuscany)
Bolgheri Vermentino (province of Livorno, Tuscany)

Wines made from this grape are best consumed fresh, complementing traditional seafood dishes of the regions in which they are grown.

Patrimonio, located in the north of Corsica, in the Saint Florent gulf, was the first region of the island to attain AC status (in 1968). Its white wine is 100% Vermentino.

In Provence, close to Nice, the grape is used for the AOC white wines of Bellet.

Vermentino was introduced to California in 1993 by Tablas Creek Vineyard and approved by the BATF for use on American wine labels in 2001.

Greco

2009-03-25T14:25:00.000-07:00

Greco [Greh-coe]

Greco (a.k.a. Trebbiano) is a white-wine grape that is capable of producing high-quality wines (Greco di Tufo DOCG) with rich, fruity flavors, as well as hints of smoke and toasted nuts. Greco is grown in southwestern Italy's CAMPANIA and CALABRIA regions. Greco's origins are certainly Greek, although there are numerous theories as to how this ancient variety was introduced into Italy.

Greco is best known for the GRECO DI TUFO (DOCG) dry wines and the sweet wines of GRECO DI BIANCO. Greco also plays a principal role in the wines from CIRÒ and FIANO DI AVELLINO. It's also known as Greco delle Torre, Greco di Tufo, and Greco del Vesuvio. A name used for the variety ALBANA, which is totally unrelated to the true Greco.

Asprinio

2009-03-24T13:57:00.000-07:00

Asprinio [ah-SPREE-noh]

Asprinio is a white-grape variety that is grown in Italy's Basilicata and Campania regions. The Aversa DOC wines are are made primarily from the Asprinio grape. Asprinio Aversa DOC (the traditional method of making sparkling white) makes a zesty, light sparkling wine.

Asprinio Aversa DOC is that main area where Asprinio. Asprinio grapes are grown only around the town of Aversa in Caserta province and in two villages in the adjacent Naples province. Asprinio vines cover fewer than 250 acres. The production area is quite restricted although it extends over the territories of 22 municipalities in the provinces of Caserta and Naples. It might well qualify as one of the world’s smallest and most obscure appellations.

The grapevines, moreover, have a very low yield because of the way they were trained up trees. To harvest these grapes the pickers climb up ladders about 10m high because the vines were trained up trees. This means that in spite of the rising market demand, production cannot be increased. Asprinio di Aversa may be destined to remain a wine for the few.

Malvasia Bianca

2009-03-24T11:00:00.000-07:00

Malvasia Bianca

Malvasia Bianca offers delightful aromas and flavors of honey and ripe Bosc pears with hints of allspice. Round, lushly fruity flavors and a plush texture lead to a finish that is determined by the degree of residual sugar and the cellar treatment. The lightest versions offer a clean, crisp finish, while those aged in small barrels may display light tannins and a hint of vanilla. Sweeter, more opulent versions linger on the palate.

Malvasia Bianca Runs the gamut of styles from lightweight to full-flavored, dry to sweet, low to high alcohol and it is sometimes made as a sparkling wine.
It can be grown in many climates and environments, but the drier wines profit from cool, sun-drenched hillsides with light, well-drained soils.

Malvasia Bianca is a member of an ancient, highly esteemed Greek family of grapes vinified in a myriad of styles throughout Italy. It is one of the most widely planted, light-colored grape varieties in Italy. On the islands of Sardinia and Sicily, it makes rare, rich and wonderfully aromatic passito wines (sweet). Similar Malvasia dessert wines, made by drying the grapes before crushing, are found throughout central and southern Italy. Malvasia Bianca also is prominent as a blender with Trebbiano in light, dry wines such as FRASCATI, MALVASIA ISTRIANA of Friuli, and the legendary VIN SANTO of Tuscany, which can be quite dry or very sweet.

Biancolella

2009-03-24T10:30:00.000-07:00

Biancolella

Biancolella is mostly grown in the Campania region of Italy (Ischia DOC). Used to produce aromatic yet acidic dry still, sweet and sparkling varietal white wines, and blends in combination with such varieties as Forastera. Biancolella is straw-coloured with green glints, with a minimum 10.5% alcoholic content.

Croatina

2009-03-23T23:12:00.000-07:00

Croatina [kraw-ah-TEE-nah]

Croatina is a red Italian wine grape variety that is grown primarily in the Oltrepò Pavese region of Lombardy and in the Province of Piacenza within Emilia Romagna, but also in parts of Piedmont and the Veneto. In the Oltrepò Pavese, in the hills of Piacenza, in Cisterna d’Asti and San Damiano (Province of Asti), and in Roero this variety is called ‘Bonarda’. It should not, however be confused with the Bonarda piemontese, which is an unrelated vine. In the Piedmont region, it is sometimes blended with Nebbiolo in the wines of Gattinara and Ghemme.

Croatina has characteristics similar to the Dolcetto grape in that it tends to produce fruity, deeply colored wines that are mildly tannic and can benefit from bottle aging.[2] Such is the case with the wine Oltrepò Pavese Bonarda DOC which contains from 85% to 100% Croatina (under its local name of ‘Bonarda’). However Croatina is often blended with Barbera, as in Gutturnio, a wine from Emilia-Romagna containing 30.0% – 45.0% Croatino. It may also be employed as a very minor part of a blend, as is the case with some examples of Amarone.

Trebbiano

2009-03-23T14:38:00.000-07:00

Trebbiano [treb-YAH-no]

Trebbiano is a white grape that makes a light, dry white white. It is
Very pale in color with crisp citric tones and a refreshing, clean fruit with an attractive almond-like bitter note in the finish. Trebbiano is the most widely planted white grape throughout Italy due to high yields and fairly neutral flavors.

Although Trebbiano is the basis for many simple table wines, it can be much more in the hands of a zealous winemaker. Its best renditions are those blended with Malvasia Bianca in EST!EST!EST! di MONTEFIASCONE and FRASCATI produced in the province of Lazio.

Trebbiano is known as Ugni Blanc throughout much of France, the grape is called Saint Emilion in the French sub-region of Charentes, where it is the most useful in distilled products such as Cognac. It is also known as 'Saint Emilion' in California, where it resides mostly in the hot Central Valley. Few grapes can or would admit to being the source of as many generic wines as this Italian native. Trebbiano’s global reach stems from its highly-productive nature and its ability to ripen easily. Beyond that, Trebbiano is afforded little respect for the quality of the wines it produces.

D.O.C.

2009-03-22T16:02:00.000-07:00

D.O.C. (Denominazione di origine controllata)

D.O.C. is an Italian quality assurance label for food products and especially wines (an appellation). It is modelled after the French AOC. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin, which came into effect that year.

Also see D.O.C.G.

D.O.C.G.

2009-03-22T15:15:00.000-07:00

D.O.C.G. (Denominazione di Origine Controllata e Garantita)

D.O.C.G. regions are sub-territories of D.O.C. regions that produce outstanding products that may be subject to more stringent production and quality standards than the same products from the surrounding D.O.C. region.

The need for a D.O.C.G. identification arose when the D.O.C. denomination was, in the view of many Italian food industries, given too liberally to different products. A new, more restrictive identification was then created, as similar as possible to the previous one so that buyers could still recognize it, but qualitatively different.

A notable difference for wines is that D.O.C.G. labelled wines are analysed and tasted by government–licensed personnel before being bottled. To prevent later manipulation, D.O.C.G. wine bottles then are sealed with a numbered governmental seal across the cap or cork.

Pinot Bianco

2009-03-22T14:00:00.000-07:00

Pinot Bianco

Pinot Bianco, in Italy, produces a crisp, medium-bodied dry white wine. It is mainly grown in northeastern Italy, especially in the provinces of Alto-Adige, Veneto and Friuli. Pinot Bianco is is believed to have originated in France's Burgundy region where it is known as Pinot Blanc

Pinot Bianco is Medium straw-yellow in color with a somewhat fleeting aroma of green almonds, it's medium-bodied with a light fruitiness and crisp acidity. Using oak adds vanilla and cream tones and imparts a Chardonnay-like texture and finish.

Tocai Friulano

2009-03-17T13:41:00.000-07:00

Tocai Friulano [Tok-eye froo-LAH-noh]

Tocai Friulano (or just Fruliano) is known for producing crisp, floral wines. Pale Straw-yellow in color with wildflowers, notes of herbs, citrus and pears in the bouquet that develop into notes of nuts and fennel as it ages. Well balanced acidity heightens the flavors and gives it a long, clean finish. The grape was widely known as Tocai Friulano until 2006 when the European Union banned names that have some similarity or association with the Hungarian wine Tokaji.

Pinot Grigio

2009-03-16T13:59:00.000-07:00

Pinot Grigio [PEE-noh GREE-goh]

Pinot Grigio (a.k.a. Pinot Gris) can be found in the Lombardy region around Oltrepo Pavese and in Alto Adige, Italy's northern most wine region. The grape is also prominent in the Friuli-Venezia Giulia region.

Grigio is Italian for "gray," (Gris in French) which may refer to the grayish hue of this Pinot varietal. Pinot Grigio is thought to be a clone of a French Pinot gris (which is thought to be a mutant clone of the Pinot noir grape). Pinot gris can vary widely in color from silvery blue to grayish violet to ashen yellow. The grapes' varying colors produce wines that range from white to slightly pink. The style of wines ranges from crisp, light and dry-such as the Pinto Grigio produced in northern Italy, to the rich, fat, honeyed versions from France's alsace region (where Pinot Gris is called Tokay d'Alsace).

Lagrein

2009-03-13T16:20:00.000-07:00

Lagrein [lah-GRAYN]

Lagrein is a red wine grape variety native to the valleys of northern Italy in the Trentino-Alto Adige/Südtirol region, north of Bolzano, near the border with Austria. Along with Marzemino.

Lagrein is used to make deep, dark reds (known as Lagrein Dunkel or Lagrein Scuro) and rosés (called Lagrein Kretzer or Lagrein Rosato). The rosés are considered to be some of Italy's best; the reds can have wonderful chocolaty nuances and rich fruit flavors. A small amount of Lagrein is used to bolster the schiava grape in the doc wines of santa maddalena.

Lagrein is also known as Lagrain and Lagarino. It is a descendant of Teroldego, and related to Syrah, Pinot noir and Dureza. The name suggests its origins lie in the Lagarina valley of Trentino. It was mentioned as early as in the 17th century, in records of the Muri Benedictine monastery near Bolzano

Uva di Troia

2009-03-13T10:50:00.000-07:00

Uva di Troia [OO-vah dee TROY-uh]

Uva di Troia is a red wine grape variety grown in the Italian region of Puglia, particularly in the coastal areas around Barletta in the Province of Bari.

The name probably derives from the town of Troia in the Province of Foggia whose legendary founder was the Greek hero Diomedes, who had destroyed the ancient Troy. Synonyms include: Nero di Troia, Sumarello, Uva di Canosa, Uva di Barletta, Troiano, Tranese, and Uva della Marina.

Uva di Troia may be used by itself or blended with such grapes as Bombino Nero, Montepulciano or Sangiovese. Where DOC wines are concerned, the grape is the principal component of the wines Rosso Barletta and Rosso Canosa; Castel del Monte may also be produced as a pure Uva di Troia varietal wine; it is also used in Cacc'e Mmitte di Lucera (35-60%), Orta Nova (up to 40%) and Rosso di Cerignola.

Schiopettino

2009-03-13T10:34:00.000-07:00

Schiopettino [skyah-peh-TEE-noh]

Schiopettino (meaning "gunshot" or "little crack" a.k.a "Ribolla Nera") is a red Italian wine grape grown predominately in the Friuli-Venezia Giulia region of northeast Italy. Schioppettino can produce fine reds that are medium to full in body (especially for that region) and similar in aromas and flavors to Syrah.

The grape is believed to have originated between the comune of Prepotto and the Slovenian border where records of the Schiopettino wine being used in marriage ceremonies date to 1282. The grape was nearly lost to extinction following the phylloxera epidemic of the late 19th century when vineyard owners decided against replanting the variety in favor of French wine grapes like Cabernet franc, Cabernet Sauvignon, Pinot gris, Sauvignon blanc and Merlot. Some isolated plantings continued to exist until a 1978 European Union decree encouraged its planting in the province of Udine.

Sagrantino

2009-03-12T14:27:00.000-07:00

Sagrantino [Sah-Grawn-Tea-noh]

Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines.

It is grown primarily in the village of Montefalco and its surrounding areas, with only 250 acres (1.0 km2) dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely known outside of Italy, even though it was granted DOCG status in 1991.

The origins of the grape are widely disputed, but what is known is that it was used primarily for dessert wines for many years, the grape being dried in the passito style, much like a Recioto di Valpolicella. At some point, the wines were made in a dry style, and that is how they are primarily produced today.

The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.

The Sagrantino di Montefalco DOCG requires 100 percent sagrantino used, with a required 29 months aging before release. Sagrantino is of excellent storability.

A more approachable and affordable Montefalco Rosso usually contains only 10-15% sagrantino and allows up to 70 percent sangiovese and other grapes in the blend.

A passito is still made, a thick, syrupy wine with raisin and blueberry qualities. The alcohol content is around 14 percent.

Pigato

2009-03-12T14:09:00.000-07:00

Pigato [pee-GAH-toh]

Pigato is a white wine grape grown primarily in Italy's Liguria region. Pigato, whose name refers to its blotchy (oddly pigmented) skin, is thought to have originated in Greece. Pigato gives an accurate representation of the Ligurian landscape, with bouquets of wild flowers, minerals, olives, pine woods, and fresh sea air.

Pignolo

2009-03-12T13:50:00.000-07:00

Pignolo [Pee-nohl-yo]

Pignolo is a red Italian wine grape grown predominantly in the Friuli-Venezia Giulia region of northeast Italy. The Pignolo grape is used to make rich, deep colored, full bodied wine that does well with some time in oak. Well made examples of the wine have good balance between the grape's acidity and tannins with flavor notes of plum and blackberry.

Believed to have been cultivated in the hills of Rosazzo, the grape is now a prominent variety in the Colli Orientali del Friuli Denominazione di origine controllata (DOC). In Italian the grape's name means "fussy" which does describe the viticultural profile of the grape which often produces low and uneven yields. The first recorded mention of the grape was in Abbot Giobatta Michieli's late 17th century book Bacchus in Friuli in which he described the grape making "excellent black wine". Most experts believe that it is not related to the Lombardy Pignola grape of the Valtellina region

Refosco

2009-03-12T13:38:00.000-07:00

Refosco [Ree-Foh-sko]

Refosco is an Italian family of dark-skinned grape varieties native to the northern Italian areas of Friuli, Gavi, and Trentino.[1] Refosco is also grown in Slovenian, and Croatian parts of Istria, under the name of Refošk, or Teran, respectively. The grape is also known as Terlan or Terlano.

The wines this grape yields can be quite powerful and tannic, with a deep violet color and a slight bitterness. On the palate, there is strong currant, wild berry, and plum. The wine can stand some aging, and after a period of four-to-ten years, it achieves a floral quality as well.

In Friuli, there is a sub-variety of Refosco known as Refosco dal Pedunculo Rosso, the Refosco with the red stalk (peduncle), referring to the red stem that holds the grapes to the vine. In the attempt of making the wine more approachable to an international palate, recent versions have taken well to new oak and cold fermentation.

The most well known examples of Refosco come from the Colli Orientali region of Friuli.

Primitivo

2009-03-12T13:15:00.000-07:00

Primitivo [pri-meh-TEE-voh]

Bouquet / Tasting notes: Wild blackberry, raspberry, cherry, clove, and spice.

Color: Dark Purple

Body: medium bodied, spicy tannins
.

Pairings: lamb, pork, grilled beef, ribs, roasted red meats, wild game, spicy cheeses and pizza.

Side Notes: a.k.a Zinfandel. Best location: Puglia because it's always warm and sunny. Originated of primitivo is from Greece. In the 17th century, Benedictine monks named the varietal "Primitivo" because it matured early.

Pinto Nero

2009-03-12T12:51:00.000-07:00

Pinot nero [PEE-noh Nay-roh]

Pinot nero (a.k.a Pinot noir) has traditionally been cultivated in the Alto Adige, Collio Goriziano, Oltrepò Pavese and Trentino regions to produce Burgundy-style red wines. Cultivation of Pinot noir in other regions of Italy, mostly since the 1980s, has been challenging due to climate and soil conditions.

Monica

2009-03-12T09:35:00.000-07:00

Monica [moan-ee-kah]

Monica is a red wine grape that is grown primarily in Sardinia and is one of the few grapes that wine regulations allow to appear on the wine label. The vine originated in Spain but is rarely grown there in recent times. The wine made from these grapes tends to be simple wines made to be consumed young.

Montepulciano

2009-03-12T09:14:00.000-07:00

Montepulciano [mohn-teh-pool-CHAH-nooh]

Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from these same grapes in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces.[1] Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young. If aged by the winery for more than two years, the wine may be labelled "Riserva."

This wine should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes, but not the Montepulciano variety.

The quality of Montepulciano wines produced in Abruzzo (especially in the provinces of Pescara and Chieti) has been constantly improving in the last ten years, making Abruzzi, once a backwater in winemaking, one of the most interesting realites in the Italian scene.

It is blended with the grape Ciliegolo to make the wine Torgiano. It is also used as the primary grape in Rosso Conero DOCG and is a major part of the Rosso Piceno DOC blend.

Negroamaro

2009-03-12T09:08:00.000-07:00

Negroamaro [Neh-grow-ah-mar-oh]

Negroamaro, also Negro amaro, is a red wine grape variety native to southern Italy. It is grown almost exclusively in Puglia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. The grape can indeed produce wines very deep in color. Wines made from Negroamaro tend to be very rustic in character, combining perfume with an earthy bitterness. The grape produces some of the best red wines of Puglia, particularly when blended with the highly scented Malvasia Nera, as in the case of Salice Salentino (wine).

Ciliegiolo

2009-03-12T08:41:00.000-07:00

Ciliegiolo [Chee-lee-eh-joh-loh]

Ciliegiolo is a variety of red wine grape from Italy, named after the Italian for 'cherry'. It is a minor component of traditional blends such as Chianti, but interest has revived in recent years. In Umbria it is made into a light quaffing wine,in Tuscany it is made into a bigger, more structured style. Recently it was found to be one of the parents of Sangiovese.

Malvasia

2009-03-11T16:27:00.000-07:00

Malvasia [mal-VAH-zia]

Malvasia (a.k.a. Malvazia) is a group of wine grape varieties grown historically in the Mediterranean region and the island of Madeira, but now grown in many of the winemaking regions of the world. In the past, the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern oenology, "Malmsey" is now used almost exclusively for a sweet variety of Madeira wine made from the Malvasia grape. Grape varieties in this family include Malvasia Bianca, Malvasia di Schierano, Malvasia Negra, Malvasia Nera Malvasia Nera di Brindisi and a number of other varieties.

Malvasia wines are produced in Italy (including Lombardia, Sicily, Lipari, and Sardinia), Slovenia, Croatia, Corsica, the Iberian Peninsula, the Canary Islands, the island of Madeira, California, Australia and Brazil. These grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in Vin Santo

Dolcetto

2009-03-11T15:20:00.000-07:00

Dolcetto [dohl-CHEHT-oh]

Dolcetto grapes make a dark fruit forward red wine that is usually lower in acidity with tannins. Dolcetto wines are dark in color with dark fruits such as blackberries, blueberries, plums in the bouquet & palate. Dolcetto can also have bitter chocolate after taste and floral notes such as violets in the bouquet.

Dolcetto goes well with food and is very versatile. In Piemonte Dolcetto is served with an array of antipasti plates as well as main dishes. Dolcetto's subtle acidity and soft tannins won't overwhelm delicate seafood dishes but, it's structure also pairs nicely with tomato-based pastas, meat and vegetable dishes.

Dolcetto wines should be drunk young (within a year or so) before the fruit starts to fade. There are seven DOCs for Dolcetto, all in the Piedmont region. They are...

Dolcetto d'Alba
Dolcetto d'Aqui
Dolcetto d'Asti
Dolcetto di Diano d'Alba
Dolcetto delle Langhe Monregalesi
Dolcetto di Dogliani
Dolcetto d'Ovada

Many good Dolcetto comes from the Langhe - the region in southern Piemonte around the major town of Alba. Many of these wines are labeled Dolcetto d'Alba. You'll also see the names Dolcetto di Dogliani and Dolcetto di Diano d'Alba, which indicate wines from more specific regions around the smaller towns of Dogliani and Diano. These two locations are traditional centers of Dolcetto production, and their wines are worth seeking out.

This variety's also grown in the Piemonte's neighboring region Liguria, where it's known as Ormeasco. Other names for Dolcetto include Dolsin and Dolsin Nero.

Canaiolo

2009-03-11T15:06:00.000-07:00

Canaiolo [kah-nay-YOH-loh]

Canaiolo (also called Canaiolo Nero or Uva Canina) is a slightly bitter and bland red wine grape mostly used for blending with Sangiovese and Colorino to create Chianti wine in Tuscany and as an important but secondary component of Vino Nobile di Montepulciano.

Maximum percent of canaiolo grapes in all the different sub-areas of Chianti is 10%.

Canaiolo Bianco

A white sub-variety exist, known as Canaiolo Bianco, which is a permitted grape variety in Orvieto.

Sangiovese

2009-03-11T13:42:00.000-07:00

Sangiovese [san-joh-VAY-zeh]

Bouquets / Tasting notes: Cherry, strawberry, plum, violet, cedar wood, cinnamon.

Body: Medium

Color: bright ruby red

Pairings: Red Meat, Lamb, BBQ

Side notes: DOCG :
Best location: Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti Classico

Freisa

2008-09-13T22:24:00.000-07:00

Freisa [FRAY-zah]

Bouquet / Tasting notes: fruit forward, red berries, raspberries

Body: medium bodied with high acidity

Color: deep ruby red

Pairings: Prosciutto, light Italian cheeses,

Side notes: DOC Freisa di Chieri and Freisa d'Asti. Made dry, sweet and frizzante (with light bubbles)

Moscato Bianco

2008-07-14T13:17:00.000-07:00

Moscato Bianco (Moscato d'Asti) [mo-ska-toh bee-on-koh]

Bouquets / Tasting notes: delicate notes of red fruit, raspberries, strawberries, blueberries, roses, rose hip, guava nectar, apricot, white peach

Body: sweet, lightly sparkling and low alcohol

Color: Pink, light red

Pairings: with apertivo, in between dishes or for dessert

Side notes: D.O.C.G. : Moscato d'Asti (dessert wine) & Asti Spumante (Asti Spumanti is more of a sparkling wine).

Brachetto

2008-07-14T09:14:00.000-07:00

Brachetto [bra-KAY-toh]

Bouquets / Tasting notes: delicate notes of red fruit, raspberries, strawberries, blueberries, roses, rose hip, guava nectar, apricot, white peach

Body: lightly sparkling and sweet

Color: Pink, light red

Pairings: with apertivo, in between dishes or for dessert

Side notes: D.O.C.G. : d'Acqui

Cortese

2008-07-14T08:34:00.000-07:00

Cortese [kohr-TAY-zee]

Many possible Bouquets / Tasting notes: delicate notes of ripe fruit, floral, citrus, pears, green apples, grapefruit, minerality, moss

Body: medium bodied with high acidity

Color: clear straw yellow, with green reflections

Pairings: fish, light Italian cheeses,

Side notes: Gavi DOCG

Grignolino

2008-07-13T19:03:00.000-07:00

Grignolino [gree-nyoh-LEE-noh]

Bouquet / Tasting notes: fresh wild strawberries, tart black cherries, hints of mint

Body: light bodied, tangy, fresh crisp acidity

Color: Light red almost like a dark rosato

Pairings: Prosciutto, anti-pasti, apertivo

Side notes: Grignolino's DOC is in Asti and Monferrato Casalese. It is becoming harder to find because Grignolino's low yields frustrate farmers.

Bonarda

2008-07-13T14:19:00.000-07:00

Bonarda [baw-NAHRR-dah]

Bouquet / Tasting notes: fruit forward, red berries, raspberries

Body: medium bodied, low acidity, slightly tannic

Color: ruby-red

Pairings: fresh or mild cheese, salumi, soups and red meats

Side notes: DOC Piemonte

Bonarda, unlike Barbera, shows a lower acidity and richer phenolics and therefore a more rounded and soft flavor.

Nebbiolo

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Nebbiolo [neh-b'YOH-loh]

Many possible Bouquets / Tasting notes: black cherry, black berry, raspberries, black plum, licorice, truffles, tar, cedar, tobacco, chocolate

Body: rich, complex, medium bodied, pleasant acidity and stong tannins.

Color: Medium dark ruby red (often similar to Pinot Noir)

Pairings: Steak, Italian cheeses, truffle dishes

Side notes: Nebbiolo means the 'Foggy One'. There are 2 possible origins of the name nebbiolo. When nebbiolo grapes are ripe they have a "foggy" or "frosted" look, so the name could come from from "nebbia", Italian for "fog". It is an alternative possibility that the name simply comes from "nobile", Italian for "noble". Nebbiolo also goes by the names Spanna, Picutener and Chiavennasca in various Italian districts.

Ruchè

2008-07-12T23:02:00.000-07:00

Ruchè [Roo-KAY]

Bouquet / Tasting notes: Floral, wild berries, pepper

Body: medium bodied, pleasant acidity and soft tannins.

Pairings: slow-cooked beef, gorgonzola and porcini mushrooms.

Side Notes: Ruché is a red Italian wine grape variety from the Piedmont region. It is largely used in making Ruché di Castagnole Monferrato (near asti), a small production red varietal wine which was granted Denominazione di Origine Controllata (D.O.C.) status by presidential decree on October 22, 1987. The current D.O.C. recognized area of production for the wine, covers only about 100 acres [[40 hectares) of vines around the villages of Castagnole Monferrato, Refrancore, Grana, Montemagno, Viarigi, Scurzolengo and Portacomaro. Ruché di Castagnole Monferrato is, therefore, one of the lowest production varietal wines in Italy. The grape is also grown to some extent in the neighboring province of Alessandria.

There is some debate about the origins of the Ruché grape. One theory is that the varietal is indigenous to the hills northeast of the town of Asti. Another theory is that the grape is a local variation on a French import. It has been grown in the area for at least one hundred years but has only recently been marketed and consumed outside of the immediate vicinity of its production. Ruché di Castagnole Monferrato tends to be medium bodied with notes of pepper and wild berries and floral aromas on the nose. The wine is often characterized by moderate acidity and soft tannins. In the Piedmont region it is often paired with slow-cooked beef, northern Italian cheeses and mushrooms.

Teroldego

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Teroldego [teh-rawl-DEH-goh]

Teroldego has been produced since ancient times in "Campo Rotaliano", an alluvial plain between the rivers Adige and Noce.

The grapes ripen around the last week of September or the first week of October.

Cultivation & winemaking

The wine Teroldego Rotaliano, which is made with this grape in the Province of Trento, has had DOC status since 18 February 1971. It is planted on 390.5 hectares and is cultivated by over 300 producers.

Some California authorities compare Teroldego to Zinfandel, with its spicy red fruits, and hints of tar, pine, and almond, but few tasters would confuse the two varieties in a blind tasting. Its snappy acidity makes it a versatile food wine.

It has recently been discovered to be a full sibling of the Dureza variety from France, which is one of the parents of Syrah.

Nero d'Avola

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Nero d'Avola [Nay-roh Dah-voh-lah]

Nero d'Avola ("Black of Avola" in Italian) is "the most important red wine grape in Sicily"[1] and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.

Barbera

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Barbera : [bar-BEH-rah]

Bouquets / Tasting notes: red cherry, black berry, floral bouquet

Body: medium bodied, bright acidity and light tannins (new world style has fuller body, less acid and some tannins).

Color: Deep ruby red

Pairings: Pastas, game birds, lighter Italian cheeses, (new world style can pair with heavier meat dishes as well)

Barbera d'Asti DOC & Barbera d'Alba DOC are probably the most well known areas for growing Barbera. Barbera from hotter growing climates (like southern Italy & California) can be more fruity. New world Barbera's (mainly from the use of French Oak) can be more balanced and complex.

Here are some good articles on Barbera:

http://www.jancisrobinson.com/articles/barbera.html

http://www.winereviewonline.com/mccarthy_barbera_piedmont.cfm

And a video...

http://www.expertvillage.com/video/130007_barbera-piemonte-wines.htm

Coming Soon

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Piemonte

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Taurasi D.O.C.G.

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Taurasi and Taurasi riserva are red, still Italian wines based principally on the Aglianico grape variety produced in the Province of Avellino in the Campania region. They were awarded Denominazione di Origine Controllata (D.O.C.) status in 1970 and Denominazione di Origine Controllata e Garantita (D.O.C.G.) status in 1993. Produced less than 40 miles (64 km) from the other Aglianico stronghold of Aglianico del Vulture in Basilicata, the volcanic soils of the Taurasi region demonstrates the potential the Aglianico grape has to make wines on par with the Nebbiolo grape of Piedmont and Sangiovese grape of Tuscany. The popularity of the region's wine is a relatively recent phenomenon. Until the early 1990s, there was only one winery (Mastroberardino), producing wine for the export market. By the mid 200s, there were over 293 producers in the Taurausi zone

Arneis

2008-05-20T23:42:00.000-07:00

Arneis [ahr-NAYZ]

Bouquet / Tasting notes: Floral with notes of pears, apples, apricots, almonds, vanilla

Body: dry, vibrant and full bodied

Pairings: Perfect as an aperitif or with appetizers, fish, white meat, pasta, vegetarian dishes.

Side notes: Arneis is a white Italian wine grape variety originating from Piedmont, Italy. It is most commonly found in the the hills of the Roero, northwest of Alba, where it is part of the white Denominazione di origine controllata (D.O.C.) wines of Roero. It can also be used to produce DOC wines in Langhe. Arneis (little rascal, in Piedmontese) got it's name because it is regarded as somewhat difficult variety to grow. It is a crisp and floral varietal, and has been grown for centuries in the region. The white wines made from the Arneis grape tend to be dry and full body with notes of pears and apricot.

Coming Soon

2008-04-24T17:16:00.000-07:00

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