One of the globe’s top wine producing countries, Italy is home to over 20 wine regions divided into more than 300 denominations where 350 recognized indigenous grapes are grown. Many of Italy’s finest varieties are white, but as the seasons change, we focus our vinous appetites on luscious reds from Tuscany and Piedmont. The latter, known in Italy as Piemonte , is home to rolling hills covered with Nebbiolo , the grape that is at its finest in Barolo.
Grown at high altitudes, this jewel in the crown of Italian winemaking yields full bodied and earthy wines that are meat and game friendly—think rack of lamb, pan-seared duck, and grilled veal chops—but it may be at its best paired with pasta, polenta, or risotto topped with freshly shaved truffle. Barolo isn’t the only red grape that Piedmont is known for; Barbera thrives on more than 70,000 acres throughout the region, where it has been cultivated for hundreds of years. The best Barbera comes from the Barbera d’Alba and Barbera d’Asti appellations, where bright berry flavors and notes of spice make it a natural alongside red-sauce pastas, pizza, or even grilled chicken.
Tuscany, a.k.a.
Toscana, serves up several top tier appellations such as Brunello di Montalcino and Chianti Classico, where Sangiovese is the main grape, and Bolgheri, home of Super Tuscans that may include Sangiovese but are more famous for “international” or French varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc. Brunello and C.
