
Italy is a country known for making wines to go with food. They rarely sit down to a meal without a bottle being opened. Among its vast range of differing grape varieties and styles, expect to find big acidic reds, which are simply made for food, and crisp, refreshing whites, perfect as aperitifs or with white meat and fish. Like France, the Italian government has introduced categories to class wine. Their version of Vin de Pays (Table Wine) is Vino da Tavola (VDT), many of which come from southern Italy. They are mainly high volume, inexpensive wines that may not list a region or vintage on the label and are often blended.
Denominazione di origine controllata (DOC) is the next step up. This is part of the QWPSR (Quality Wine Produced in a Specified Region) as discussed in last weeks ‘Quality Guaranteed‘ post. The highest level is DOCG. The system as a whole aims to recognise traditionally outstanding wines and establishes the geographic origin, grape variety or varieties or be used, minimum alcohol content and aging requirements.
Chianti Classico is a recognised DOCG wine. It must be made primarily from the Sangiovese grape, have a minimum alcohol content of 12% and come from a particular zone in central Tuscany. With a higher alcohol content (12.5%) and a few additional years ageing prior to release, it will be known as Chianti Classico Riserva. However, as mentioned last week, these quality controls guarantee where and how the wine is made, not necessarily how they will taste.
As well as the southern parts of the country, such as Sicily, there are a number of regions in Italy that are of particular note in the wine industry:
Veneto (Northeast) Fantastic for whites, including Pinot Grigio. The whites of Soave and the red blends of Valpolicella are what this region is known for.
Piemonte (Northwest) Keep your eye out for those full-bodied Barolo’s or Barbaresco (both DOCG’s) from the Nebbiolo grape.
Tuscany (Central-western) The home of Chianti. Medium-bodied Sangiovese dominated red, which don’t have to be expensive.
Abruzzo (Central-east) Get on your broots, your sexy broots, oh - OK, you have to see this post, then you’ll know everything you need to know about the red Montepulciano.
It’s a Curious fact that in France, the Italian Trebbiano grape is known as Ugni-Blanc. Another Italian special is from the Malvasia grape. Both make beautiful white wines that you should certainly consider the next time you’re exploring. For a good place to start with the reds, you should try a DOC Montepulciano or a Sangiovese. Perfect with our Spaghetti Bolognese for an all-round authentic Italain dining experience.