Italian Grape Varieties / Glossary » CellarTours Italian Grape Varieties Italian Red Grapes Aglianico: used to make quality full-bodied red wines in Campania (best commune being Taurasi) and also in up and coming Basilicata. Of Greek origin, it was known as “Vitis Hellenica” Aleatico: strong Mediterranean red varietal grown on the island of Elba and also in Puglia and Lazio Barbera: makes both elegant and juicy wines in Piedmont Bonarda: classic Lombard grape grown in the Oltrepò Pavese and Colli Piacentini DOCs. Bovale: Sardinian red grape of Spanish origin Cannonau: grown in the gorgeous island of Sardegna, also called Alicante.

Said to have been imported from Spain in 13th century Cesanese: grown in the Lazio region it is often used to make semi sparkling red Corvina: one of the key grapes used for the production of Amarone, also used for wines like Valpolicella , Bardolino and Recioto Classico Dolcetto: originated in Piedmont and has become a huge commercial success Frappato: main grape used to make the famed Sicilian Cerasuolo Freisa: light red from Piedmont used to make semi sparkling wines Fumin: grown in the Aosta Valley Gaglioppo: Greek varietal imported in ancient times to Calabria, Cirò is most famous brand to use this grape Grignolino: light colored red wine is made from this grape in Piedmont mainly around Monferrato and Asti Lambrusco: historic grape in Italy from Emilia Romagna, became notorious for the sweet sparking red wines.

Malvasia Nera: Literally Black Malvasia, used in many wines from Puglia Molinara: one of the 3 grapes used for Amarone production (the others being Rondinella and Corvina) Montepulciano d´Abruzzo: up and coming grape used to make some excellent wines in the Marche and Abruzzi regions, also in Molise and Puglia Nebbiolo: the Piemontese grape used to make Barolo and Barbaresco, also called Chiavennasca in Valtellina to produce Sforzato, and Spanna Negrara: Veneto grape from the Negrar district of Valpolicella, characteristic Negroamaro: means “Black bitter”, this intense black grape is king in Puglia, Nero d´Avola: also called “Calabrese, this is considered to be the finest red grape in Sicily and makes powerful wines Ormeasco: the term used for the Dolcetto grape in Liguria Piedirosso: found in Campania, probably of Greek origin as many Campania grapes. Means “red feet”, and is main grape in some of Mustilli´s best wines.

Primitivo: cousin to California’s zinfandel and originating in Croatia, this popular red grape used in Puglia, particularly in the Salice Salentino and Primitivo di Manduria wines Prugnolo Gentile: name of the Sangiovese Grosso clone used to make the famed Vino Nobile di Montepulciano Raboso: grown in the Padua province especially for the wines from Colli Euganei Refosco: main red grape from Friuli , makes light reds Rondinella: used as part of a trio of grapes in Amarone and other Valpolicella wines Sagrantino: the main red grape of Umbria and used to make the excellent DOCG Sagrantino di Montefalco Sangiovese: also called Morellino, this is the flagship grape of Italy used to make Chianti Classico , Schiava/Vernatsch: northern red grape found in Trentino Alto Adige Italian White Grapes Wine Varietals A-Z ‹ Wines.com Types of wine A-Z What’s on the label Wine “varietals” simply means wine made from a specific winegrape.

Varietal wines in the United States are often named after the dominant grapes used in making the wine. Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Pinot Noir, and Chenin Blanc are examples of grape varieties. When a wine bottle shows a varietal designation on the label (like Merlot) it means that the wine in the bottle is at least 75% that grape variety (at least 75% Merlot, for example).* Showing a varietal on the label tells the consumer what to expect from the flavor of the wine. That’s why learning about basic varietals in important. Wine labels in the U.S. often also give information on location like the Mondavi “Napa Valley” Cabernet Sauvignon shown here. This indicates that the Cabernet grapes in this wine were grown in the “Napa Valley” official wine region (Viticutural Area or appellation). Wines are not required to carry varietal designations and cannot legally do so if the wine is a blend where no varietal is dominant (more than 75%). This is often the case.

Then labels (in the U.S.) will often show the percentages of grapes used to make the blend. Other more generic names are used to identify wine without any information on the type of grape used or where it was grown. Examples are Red Wine, White Wine, Table Wine, Blush Wine, etc.. Place of origin designations Designations such as Chablis or Chianti indicate wines similar to the wines originally made in geographic regions indicated by those names. Chablis was originally a product of France and Chianti, a product of Italy. Such wines must include an appellation of origin to indicate the true place of origin. Some wines are designated with distinctive names which are permissible only on specific wines from a particular place or region within the country of origin. For example, Pommard from France and Rudesheimer from Germany. COMMON WINE TYPES Spanish white wine grape that makes crisp, refreshing, and light-bodied wines. Aligoté White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Amarone From Italy’s Veneto Region a strong, dry, long- lived red, made from a blend of partially dried red grapes.

Arneis A light-bodied dry wine the Piedmont Region of Italy Asti Spumante From the Piedmont Region of Italy, A semidry sparkling wine produced from the Moscato di Canelli grape in the village of Asti Auslese German white wine from grapes that are very ripe and thus high in sugar Banylus A French wine made from late-harvest Grenache grapes and served with chocolate or dishes with a hint of sweetness. By law the wine must contain 15 percent alcohol. Barbaresco A red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it is lighter than Barolo. Bardolino A light red wine from the Veneto Region of Italy. Blended from several grapes the wine garnet in color, dry and slightly bitter, sometimes lightly sparkling. Barolo Highly regarded Italian red, made from Nebbiolo grapes. It is dark, full-bodied and high in tannin and alcohol. Ages well. Beaujolais Typically light, fresh, fruity red wines from and area south of Burgundy, near Lyons, in eastern France.

Areas: Beaujolais-Blanc, Beaujolais Villages, Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-àVent, Morgon, Regnie, Saint Amour. Blanc de Blancs Champagne or white wine made from white grapes. Blanc de Noirs White or blush wine or Champagne made from dark grapes. Blush American term for rosé. Any wine that is pink in color. Boal or Bual Grown on the island of Madeira, it makes medium-sweet wines. Brunello This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red. Luscious black and red fruits with chewy tannins. Cabernet Franc Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins. Light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet Sauvignon.

Cabernet Sauvignon Currant, Plum, Black Cherry & Spice, with notes of Olive, Vanilla Mint, Tobacco, Toasty Cedar, Anise, Pepper & Herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American & French Oak barrels which tend to soften the tannins, adding the toasty cedar & vanilla flavors. Carignan Known as Carignane in California, and Cirnano in Italy. Once a major blending grape for jug wines, Carignan’s popularity has diminished though it still appears in some blends. Old vineyards are sought after for the intensity of their grapes. Carmenere Also known as Grande Vidure, once widely planted in Bordeaux. Now primarily associated with Chile. Carmenere, was imported to Chile in the 1850’s. Carmenere has been frequently mislabeled snf many growers and the Chilean government consider it Merlot. Cava Spanish sparkling wine. Produced by the méthode champenoise. Charbono Mainly found in California (may possibly be Dolcetto), this grape has dwindled in acreage. Often lean and tannic.

Few wineries still produce it. Champagne Champagne is the only wine that people accept in such a multitude of styles. Champagnes can range from burnt, carmely oxidized to full bodied fruit and yeast characters to light and citrusy, and everything in between. Then each of these wines can be altered in its amount of residual sweetness from a bone-chilling dryness to sugar syrup. Bottle age will also alter the weight and character of each of these styles. Chardonnay Apple, Pear, Vanilla, Fig, Peach, Pineapple, Melon, Citrus, Lemon, Grapefruit, Honey, Spice, Butterscotch, Butter & Hazelnut. Chardonnay takes well to Oak aging & barrel fermentation and is easy to manipulate with techniques such as sur lie aging & malolactic fermentation. Châteauneuf-du-Pape The most famous wines of the southern Rhône Valley, are produced in and around the town of the same name (the summer residence of the popes during their exile to Avignon). The reds are rich, ripe, and heady, with full alcohol levels and chewy rustic flavors.

Although 13 grape varieties are planted here, the principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre (also Vaccarese, Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan, Rousanne, Bourboulenc). Chenin Blanc Native of the Loire where it’s the basis of the famous whites: Vouvray, Anjou, Quarts de Chaume and Saumer. In other areas it is a very good blending grape. Called Steen in South Africa and their most-planted grape. California uses it mainly as a blending grape for generic table wines. It can be a pleasant wine, with melon, peach, spice and citrus. The great Loire wines, depending on the producer can be dry and fresh to sweet. Chianti From a blend of grapes this fruity, light ruby-to-garnet-colored red may be called Chianti Riserva when aged three or more years. Chianti Classico From a designated portion of the Chianti wine district. To be labeled Chianti Classico, both vineyard and winery must be within the specified region.

Claret British term for red Bordeaux wines. Colombard (French Colombard) The second most widely planted white variety in California, nearly all of it for jug wines. It produces an abundant crop, nearly 11 tons per acre, and makes clean and simple wines. Constantia This legendary sweet wine from South Africa, was a favorite of Napoleon. It comes from an estate called Groot Constantia. Cortese White wine grape grown in Piedmont and Lombardy. Best known for the wine, Gavi. The grape produces a light-bodied, crisp, well-balanced wine. Dolcetto From northwest Piedmont it produces soft, round, fruity wines fragrant with licorice and almonds. Eiswein “Ice wine,” A sweet German wine, made from grapes that have frozen on the vine. Freezing concentrates the sugars in the grapes prior to harvesting. Frascati An Italian fruity, golden white wine, may be dry to sweet. Fumé Blanc see Sauvignon Blanc Gamay Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc.

Low in alcohol and relatively high in acidity, the wines are meant to be drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines. Gamay Beaujolais A California variety that makes undistinguished wines. Primarily used for blending. Gattinara A Piedmont red made from Nebbiolo blended with other grapes. Powerful and long-lived. Gewürztraminer A distinctive floral bouquet & spicy flavor are hallmarks of this medium-sweet wine. Grown mainly in Alsace region of France & Germany, and also in Californ>ia, Eastern Europe, Australia, and New Zealand. Grappa An Italian spirit distilled from pomace. Dry and high in alcohol, it is an after dinner drink. Grenache Used mainly for blending and the making of Rose and Blush Wines in California, while in France it is blended to make Chateauneuf-du-Pape. Originally from Spain is the second most widely grown grape in the world.

It produces a fruity, spicy, medium-bodied wine. Johannisberg Riesling See Riesling Kir An aperitif from the Burgundy Region of France. A glass of dry white wine and a teaspoon of crème de cassis make this popular drink. To make Kir Royale, use champagne or sparkling wine. Lambrusco A fizzy, usually red, dry to sweet wine from northern Italy, made from the grape of the same name. Liebfraumilch A blended German white, semisweet and fairly neutral, which accounts for up to 50 percent of all German wine exports. Madeira A fortified wine named for the island on which its grapes are grown. The wine is slowly heated in a storeroom to over 110ºF, and allowed to cool over a period of months. Styles range from dry apéritifs, from the Sercial grape, to rich and sweet Boal and Malmsey. Malbec Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal.

In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it’s considered part of the Bordeaux-blend recipe. Marc A distilled spirit made from pomace that is known by different names around the world. Italy calls it grappa; in Burgundy, Marc de Bourgogne; in Champagne, Marc de Champagne. Dry and high in alcohol, typically an after dinner drink. Marsala Made from Grillo, Catarratto, or Inzolia grapes, this Sicilian wine may be dry or sweet and is commonly used in cooking. Marsanne A full-bodied, moderately intense wine with spice, pear and citrus notes. Popular in the Rhône & Australia (especially Victoria) has some of the world’s oldest vineyards. California’s “Rhône-Rangers” have had considerable success with this variety. Mead Common in medieval Europe, a wine made by fermenting honey and water. Wine makers now making flavored meads. Meritage Registered in 1989 with the U.S.

Department of Trademarks and Patents by a group of vintners, who sought to establish standards of identifying red & white wines made of traditional Bordeaux grape blends. They needed a name for these wines since 75% of a single variety is not used, therefore the label could not state a particular variety of grape. Meritage was chosen because it was a combination of two words, merit and heritage. To be called a meritage, the wine must: Blend two or more Bordeaux grape varieties: Red wines/ Cabernet Franc, Cabernet Sauvignon, Carmenere, Gros Verdot, Malbec, Merlot, Petite Verdot & St. Macaire. White wines/ Sauvignon Blanc, Muscadelle and Sémillon. Have less than 90% of any single variety. Be the winery’s best wine of its type. Be produced and bottled by a United States winery from grapes carrying a U.S. appellation. Be limited to a maximum of 25,000 cases produced per vintage. Merlot Herbs, Green Olive, Cherry & Chocolate. Softer & medium in weight with fewer tannins than Cabernet and ready to drink sooner. Takes well to Oak aging.

It is frequently used as a blending wine with Cabernet to soften Montepulciano A medium to full-bodied wine, with good color and structure. Known for its quality and value. Moscato see Muscat Mourvedre A pleasing wine, of medium-weight, with spicy cherry and berry flavors and moderate tannins. Often used in Châteauneuf-du-Pape. Müller-Thurgau A cross of two grapes, Sylvaner and Riesling. Mainly grown in Germany, Northern Italy, and New Zealand. Light in color, and can be dry to medium dry. Muscat Also known as Muscat Blanc and Muscat Canelli. With pronounced spice and floral notes it can also be used for blending. A versatile grape that can turn into anything from Asti Spumante and Muscat de Canelli to a dry wine like Muscat d’Alsace. Nebbiolo The great grape of Northern Italy, which excels there in Barolo and Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian types.

Petit Verdot From the Bordeaux Region of France it is used for blending with Cabernet Sauvignon. Petite Sirah Plum & blackberry flavors mark this deep, ruby colored wine. Usually full-bodied with chewy tannins. Used in France & California as a blending wine. Not related to the Syrah of France. Pinot Blanc Similar flavor and texture to Chardonnay it is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a excellent wines. It can be intense, and complex, with ripe pear, spice, citrus and honey notes. Pinot Grigio/Pinot Gris At its best this varietal produces wines that are soft, perfumed with more color than most other white wines. Grown mainly in northeast Italy, but as Pinot Gris it is grown in Alsace & known as Tokay. Pinot Meunier Grown in the Champagne region of France, it is blended with Pinot Noir and Chardonnay to add fruit flavors to champagne. Pinot Noir This is the great, noble grape of Burgundy. Difficult to grow but at its best it is smooth & richer than Cabernet Sauvignon with less tannin.

Raisin like flavors with undertones of black cherry, spice & raspberry. Widely used in the making of champagne sparkling wines. Pinotage A cross between Pinot Noir and Cinsault. Grown in South Africa. Fermented at higher temperatures and aged in new oak for finesse and wonderful berry flavors. Port Fortified wine from the Douro region of Portugal. Styles include: Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red. Retsina Dry white Greek wine flavored with pine resin. Dating back to ancient Greece, it is an acquired taste. Dominant flavor is turpentine. Riesling Flavors of apricot & tropical fruit with floral aromas are characteristics of this widely varying wine. Styles range from dry to sweet. Rosé Sometimes called blush. Any light pink wine, dry to sweet, made by removing the skins of red grapes early in the fermentation process or by mixing red and white Roussanne A white wine grape of the northern Rhône Valley, mainly for blending with the white wine grape Marsanne. Sangiovese Known for its supple texture, medium to full-bodied spice flavors, raspberry cherry & anise.

Sangiovese is used in many fine Italian wines including Chianti. Sauterns A blend of mostly Sémillon and Sauvignon Blanc grapes, affected by Botrytis cinerea, which concentrates the wine’s sweetness and alcohol. Sauvignon Blanc Grassy & herbaceous flavors and aromas mark this light and medium-bodied wine, sometimes with hints of gooseberry & black currant. In California it is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon Blancs in a markedly fruity style. Sémillon The foundation of Sauternes, and many of the dry whites of Graves and Pessac-Léognan. It can make a wonderful late-harvest wine, with complex fig, pear, tobacco and honey notes. As a blending wine it adds body, flavor and texture to Sauvignon Blanc. It may be blended with Chardonnay, but does not add much to the flavor. Sherry Fortified wine from the Jerez de la Frontera district in southern Spain. Palomino is the main grape variety, with Pedro Ximénez used for the sweeter, heavier wines.

Drier Sherries are best served chilled; the medium-sweet to sweet are best at room temperature. Ranging from dry to very sweet, the styles are: Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, Palo, and Pedro Ximénez. Shiraz/Syrah Black cherry, spice, pepper, tar & leather with smooth tannins & supple texture make this wine a growing favorite. With early drinking appeal it also has the ability to age well to form more complex wines. Soave A straw-colored dry white wine Italy’s Veneto Region. Symphony Symphony is a U. C. Davis clone. In 1948, the Muscat of Alexandria and Grenache Gris grapes were combined to create this delicate Muscat flavor. It’s very distinctive Tokay A light, semidry red from Italy’s Veneto Region, typically drunk young. Verdicchio Italian white that produces a pale, light-bodied, crisp wine. Viognier Viognier, is one of the most difficult grapes to grow. It makes a floral and spicy white wine, medium to full-bodied and very fruity, with apricot and peach aromas.

Zinfandel With predominant raspberry flavors and a spicy aroma, Zinfandels can be bold and intense as well as light and fruity. It takes well to blending bringing out flavors of cherry, wild berry & plum with notes of leather, earth & tar. It is the most widely grown grape in California. Much of it is turned into White Zinfandel, a blush wine that is slightly sweet. *Most wine is made from a family of grapes called “Vitus Vinifera”. Wine made from “Vitis Labrusca” grapes – such as Concord – is an exception because of the grape’s intense flavor. These wines must contain a minimum of 51% of the grape variety, and it will be so stated on the label. If the label carries no percentage statement, the wine must contain at least 75% of the “labrusca variety.” Chianti Tuscany grape varieties Sangiovese Sangiovese is Italy's most commonly-planted red grape variety and is particularly common in central Italy. In 1990, almost 10% of all Italian vineyards were planted with some form of this grape.

Under its various names (Brunello, Prugnolo Gentile, Morellino), it is the principal vine variety used to produce Chianti and other Tuscan red wines. In Tuscany alone, no less than 25 appellations require Sangiovese as the main grape variety in the blend. Sangiovese has many clonal varieties, two of which predominate. The Sangiovese Grosso variety Brunello is used for the dark red, traditionally powerful and slow-maturing Brunello di Montalcino wine. The other is the Sangiovese Piccolo, also known under the historical synonym Sangioveto, used for standard Chianti Classico DOC wines. A third variety, Morellino, is used in a popular wine blend of the same name found in the southern part of Tuscany.

While sangiovese is the sole grape variety permitted for Brunello di Montalcino and is the basis of the blends for Chianti, Vino Nobile de Montepulciano and the vast majority of the "super-Tuscans" (such as Sassicaia and Ornellaia), it is also the main red grape for all of central Italy, widely planted in Umbria (where it gives its best results in the DOCG wines Torgiano and Montefalco), in the Marches (where it is the base of the Rosso Piceno, and an important component of the Rosso Conero), and in Latium. The Sangiovese vine itself, probably indigenous to Tuscany, is of ancient origin, as the literal translation of its name ("Blood of Jove") suggests. Conventional descriptions of Sangiovese divide the variety into two families: Sangiovese Grosso, to which Brunello, Prugnolo Gentile and Sangiovese di Lamole belong, and Sangiovese Piccolo. The former is generally considered to be superior. Sangiovese is slow and late to ripen, which gives a rich, alcoholic and long-lived wine.

Over-production tends to accentuate the wine's acidity and lighten its colour. Further difficulties are experienced because of the rather thin skin of the grape, making it susceptible to rot in damp years. Throughout Tuscany, Sangiovese is now often blended with Cabernet Sauvignon or Cabernet Franc, whether for Chianti (where Cabernet Sauvignon must not exceed 15%) or Vino da Tavola. The blend is highly successful, producing intense fruit and colour, and there are numerous excellent Vini da Tavola so-named because the exceed the blend limit and not because they are inferior in taste to the DOC and DOCG wines. Trebbiano Trebbiano is the most common name for the undistinguished Ugni Blanc grape. It has many mutations and sub-varieties such as Procanico in Tuscany and Umbria. It is so widely planted in France that probably produces more wine than other vine variety in the world. It's more often cited in DOC regulations that another other single variety and may well account for more than a third of Italy's entire DOC white wine production. The wines are generally light, white and crisp.

Trebbiano (along with Malvasia) has been excluded from the official Chianti Classico DOCG composition from the 2005 vintage onwards. Historical references to Trebbiano include Pliny ("vinum trebulanum") and Petrus de Crescenthiis in 1303, making it an ancient vine. Today, Trebbiano's principal varieties are Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano d'Abruzzo, Trebbiano Giallo and Trebbiano di Soave. Vernaccia Vernaccia is a minor grape of ancient origin grown in San Gimignano in the Tuscany region of Italy that traditionally produces dry, lean white wines that soften after two or more years bottle aging. It also used to create sweet golden white wines. An unrelated variety is the Vernaccia di Oristano from Sardinia that produces sherry-like wines with enormous aging potential. Canaiolo Canaiolo (Nero) is now a somewhat minor grape grown in Tuscany to produce red wine often used for blending with Sangiovese Grosso in some of the Chianti range of red wines. Is also an ingredient in other local blends.

Has many synonyms including Caccione (Nero), Tindillaro and Uva Fosca. Canaiolo, also known as Canaiolo Nero to distinguish it from the white-berried version (Drupeggio) widely used alongside Trebbiano, Malvasia and Grechetto in many central Italian white blends, is one of the historic red grapes of Tuscany. Along with Sangiovese, it was, in the century between 1870 and 1970, the basis of the blend of Chianti Classico , the other Chianti-style wines produced in a substantial part of the territory of Tuscany, and of Vino Nobile di Montepulciano. Canaiolo could well have been the most important grape in Chianti Classico until World War I. It was only the result of the prestige which Sangiovese enjoyed as a result of the work of Baron Bettino Ricasoli, who gave Sangiovese a privileged place in his famous "formula" for Chianti, Sangiovese and Canaiolo, which tipped the scales in favour of Sangiovese. Canaiolo has a long history behind it.

Petrus de Crescentiis cited "Canajuola" as early as in the first decade of the 14 C and describes it as a "lovely grape, one to cherish and protect" ("bellisima uva e da serbare"). Canaiolo was successively cited by Soderini in the 17 C and by Villifranchi in the 18 C. Ciliegiolo Ciliegiolo was referred to in the early 17 C by the Florentine writer Soderini who described a "Ciregiuolo dolce" with a long bunch, a somewhat large berry, and a sweet and fragrant flavour. Currently, Ciliegiolo is cultivated almost exclusively in Umbria and Tuscany, though the two regions give distinctly different wines. The Ciliegiolo of Umbria, grown in an inland area with a somewhat cool, continental climate, is a light, fruity wine meant to be drunk young. In Tuscany, in contrast, beginning with vintages at the end of the 1980's, a warmer, more maritime climate and a more ambitious winemaking philosophy have produced startlingly different results.

These have come principally from the Maremma , the coastal area of the region in the province of Grosseto . Colorino Colorino is a variety occasionally used in a light-bodied blend, based on Sangiovese, with other red wines of Tuscany. The grape has several synonyms. The well-known Chianti Classico Ruffino Riserva Ducale Oro is composed of Sangiovese (85%), Colorino (10%), Merlot and Cabernet Sauvignon (5%) Masseretta Masseretta, also known as Barsaglina Nera, is an indigenous Tuscan grape that takes its name from the city of Massa in the province of Massa Carrara in northernmost Tuscany and is limited in cultivation to this province where the mountains descend almost all the way to the coast. This topology has resulted in some of the most striking vineyards in Italy: a series of terraces hewn into the steep slopes, planted as tightly as possible, often with close to four thousand vines per acre, and worked without tractors.

The characteristics of Masseretta make it a likely candidate for the commercial production of red wine and the first vintages have shown that the wine can be aged in oak with highly satisfactory results, giving a certain spicy complexity and sweetness to its fruit. At the moment, Masseretta-based wines are not entitled to appellation recognition and can only be marketed as Tuscan IGT wines. Inzolia Inzolia is planted extensively on the west coast of Sicily where it is made into a wine commonly blended with the Grillo and Catarrato Bianco grape wines in order to create the famous dry and sweet "Marsala" white wines of historical significance. The grape is also found in Tuscany region of Italy where it is known as Ansonica. Mammolo Mammolo, an increasingly rare violet-scented grape mainly grown in Chianti DOC region of Tuscany. Mammolo is a red wine producing variety used in the various blends of the area. Synonym: Fegeri. The Castello di Volpaia Chianti Classico Riserva "Coltassala" contains mammolo to add a powerful perfume to the sangiovese.

Malvasia Malvasia (in French "Malvoisie", in English "Malmsey" and in German "Malvasier") is the name widely used for a complex set of grape varieties. Ancient and of Greek origin, it produces wines high in alcohol and, often, with residual sugar. Most are deeply colored whites but some are, usually light, reds. The word Malvasia is the Italian derivative of Monemvasia, the southern Greek port and Venetian fortress that, in the middle ages, was famous for its dessert wines. So important was Malvasia during the time of the Venetian Republic that wine shops in Venice were called "Malvasie". White Malvasia Bianca, the largest part of production, is widely used throughout Latium, Umbria and Tuscany. The finest dry white varietal Malvasia is made in Friuli, where there are two DOCs, Collio and Isonzo. Under EU rules, any wine made on the Portuguese island of Madeira must be 85% Malvasia to be called Malmsey. Pin 2092 If variety is what you crave in your red wines, then Italy is the place for you.

That's not to say their white varieties aren't equally delicious, however a budding red wine lover could easily spend several years drinking his or her way through the native grapes of Italy with little risk of encountering the same wine twice. Italy’s best-known red wine grape, Sangiovese (which is primarily used to make Chianti), itself has dozens of variants across the country. How’s that for diversity? There’s more to Italian reds than Chianti and Sangiovese, of course; so much so that entire books have been devoted to the subject. We don’t plan on going into quite that much detail here – at some point, you need time to start actually drinking the stuff, right? However, for those of you craving some wine adventure, it helps to have a quick starting guide to navigating the byways of Italian reds beyond Chianti. Here are five of the most interesting red wine grapes born in Italy, and what you can expect from them. Consider this your “getting started” pamphlet for Italy’s indigenous red grape wonders!

Barbera While no one is 100 percent certain where in Italy Barbera originated, we know two things for sure: it was born in Italy, and it hits its vinous high notes in the northwestern region of Piedmont. Barbera has a lot going for it. It has a robust, dark color that is instantly appealing, but it’s soft on mouth-puckering tannins and very high in acidity, which makes it a great match for Italian food in general. It offers lots of bright red fruit flavors, and carries the chocolate and vanilla aromas of oak aging very well. What’s more, it tends to make pretty good wine even at high farming yields, making it one of the easiest grapes to work with for winemakers. Small wonder, then, that Barbera is so popular. It’s one of the five most planted native grapes in all of Italy, it’s the third-most common red grape in the country, and it usually ranks in the top fifteen most planted grape varieties worldwide. Look for Barbera d’Asti for classic examples, or Barbera d’Alba for richer, more velvety versions.

Nebbiolo Nebbiolo takes its name from the Latin term for fog, because the grape ripens into the late fall when its home turf of Piedmont tends to get blanketed in the stuff. Though not as well known as Sangiovese, Nebbiolo is the undisputed quality king of Italian red grapes, and is responsible for some of the country’s longest-lived and greatest wines. This king has a history befitting a regal character, too. Pliny the Elder might have referred to it, and there are references to the grape that date back to the 1200s. In the early 1400s, laws were passed forbidding the damaging of Nebbiolo vines, and in the late 1700s a count – Count Nuvolone – spent time describing in detail the subtypes of the grape. So Italy pretty much always knew it had a winner in Nebbiolo. Nebbiolo produces dynamic, complex, vibrant, and tightly wound wines that can take decades of aging to unfold. Expect dark red fruit flavors, and aromas of licorice, spices, rose petals, and even tar.

Look for Barolo if you want something powerful and meaty, or its sister regino of Barbaresco for a somewhat more elegant take. Sagrantino In the central region of Umbria, we find another classic red grape: Sagrantino. No one is totally sure of its history, but they are sure that it’s been grown in Montefalco and Umbria for centuries. Interestingly, for most of its life Sagrantino was made into sweet wine, produced from the passito process of drying grapes into raisins before producing the wine. In the twentieth century, however, the quality of the dry wines made from this thick-skinned grape became justifiably well known. If you want hair-on-your-chest, powerful, serious red wine, this is your grape. Sagrantino doesn’t lack for firm structure or alcohol content. Having said that, it’s not a total monster of a wine; while it can age for many years due to its high acidity and tannin content, its structure is powerful but soft around the edges. You’ll get blackberry and black cherry fruit flavors, with hints of pine, smoky spices, and even wet earth.

Look for Montefalco Sagrantino, and Montefalco Rosso (a slightly more approachable version). Aglianico Moving to Italy’s southwest, in Campania, we find a great red grape that might not be Italian. Aglianico has widely been thought to have Greek origins, but more recent claims are challenging that heritage and suggesting the grape might actually have originated in Italy. Either way, it thrives in Campania, where it truly shines. Its name first appears in print in the 1500s, though some have argued that it was being cultivated in Italy as far back as the Roman Empire. Aglianico’s wines have always been so good that its name was conveniently attached to a lot of grapes to which it has no genetic link, much to the confusion of wine lovers ever since. This grape makes muscular, complex wines (often confused for Nebbiolo), some able to happily live on for decades of cellaring. Generally, the fruit flavors will be dark and savory, the structure will be potent, and the aromas will evoke roses and minerals. Look for wines from Taurasi, and Aglianico del Vulture.

Nero d’Avola The southern Italian island of Sicily has several interesting native grapes, Nero d’Avola (meaning “dark from Avola”) being one of the most interesting; especially considering that most of Italy calls it Calabrese, while the rest of the world calls it Nero d’Avola. Confused yet? Nero d’Avola is the second-most common grape in Sicily, and became so popular that its plantings increased by over a third between 2000 and 2008. In the late 1990s, Italians went gaga for this grape, but overproduction led to a reduction in quality, and it went out of vogue quickly. Thankfully, the quality is back on the rise, and stellar examples are again being produced. Nero d’Avola is a bit of a vinous chameleon, able to conjure up easy-drinking, everyday wines with plummy red fruit flavors, or more complex wines (often aged in some oak) that bring darker berry flavors and aromas of chocolate. Look for wines designated Sicilia to start your Nero drinking experiments. Italian cuisine is known for its rich and delicious flavors, and the wine is no different.

Next time you head to the liquor store, make sure you head straight to the Italian section and try a vino made with one of these delicious grapes! Embed the article on your site <a href=""><img src="" border="0" /></a><br />Source: <a href="">Fix.com Blog</a> Tuscan Wine Grape Varietals - Wines from Tuscany - Frescobaldi Italian Wines Red Grapes Sangiovese You simply cannot talk about Italian wine without giving credit to the all-star of Italian grapes: Sangiovese. Literally translated as the 'Blood of Jove,' Sangiovese it the most widely planted grape in all of Italy. It is a high yielding, late ripening grape that performs best on well-drained limestone soils on south-facing hillsides. The hot, dry climate in Tuscany provides this grape an excellent home to thrive - although it's grown all over Italy.

It is not just the sole grape variety permitted for Brunello di Montalcino , but also the base for the blends of Chianti, Vino Nobile de Montepulciano, and the ever growing "Super-Tuscan" category which breaks from tradition by adding Cabernet Sauvignon and Merlot into the mix. Because Sangiovese is very thin skinned, the juice produces a rich, alcoholic and long-standing wine. The wine itself is known for being fruity and naturally acidic. The aroma is non-aggressive and it is best enjoyed with the excellent cuisine of Italy . As Fernande Garvin once said, "Wine makes a symphony of a good meal." When paired with food, Chianti and other Sangiovese blends shine! Sangiovese's natural acidity matches up with foods like tomatoes and citrus and cuts through rich dishes like rabbit, duck, or tomato based pastas. Click here for a recipes to be paired with Sangiovese wines . Cabernet Sauvignon Although Cabernet Sauvignon is best known in the wines coming from Bordeaux, France, it plays a large part as a blending agent in Italy - especially in Tuscany.

You will find Cabernet Sauvignon blended in very small amounts with Sangiovese to make the contemporary "Super Tuscan" style wine. You also find Merlot in those blends, although Cabernet Sauvignon is often the sole grape variety, because it is arguably the greatest of dark-skinned grape of them all. The grape has a very distinct blue skin which contributes to the heavy pigment found in the wine and the lush, elegant burgundy color. Because of the thick skins, the wines are highly tannic and can deal with great amounts of aging and oak - and once in bottle, they have great longevity. The wines are highly aromatic and have violet and cedar characteristics, and distinct flavors of chocolate, mint, and tobacco. Because of its dense body, it pairs well with creamy cheese , smoked meats, pizzas, barbecue, and rich meat dishes . Click here for a recipes to be paired with Cabernet Sauvignon wines . Merlot As with Cabernet Sauvignon, Merlot is used as blending agent in the "Super Tuscan" style wines out of Italy and also in some modern Chianti's. Merlot has been used for hundreds of years because of it easy-drinking 'calming' quality.

The grape itself buds, flowers, and ripens early. Because of this, Merlot has a full body with lots of bright, black fruit, and aromas and flavors of chocolate and violet - similar to Cabernet Sauvignon. Click here for a recipes to be paired with Merlot wines . Canaiolo Nero The Canaiolo grape was once absolutely critical to the success of the Chianti region, as it was used in most every Chianti blend - sometimes amounting for 30-50% of the wine. It is still used in Chianti wine today, but definitely takes second fiddle to Sangiovese. The flavors are soft and neutral and slightly bitter and can produce a rather bland wine if not blended correctly. Chianti's reformed DOCG laws today allow for only 10 percent in a Chianti blend. The best Canaiolo's can be a nice combination of very ripe strawberries and leather in taste and smell, but the worst are used to soften the Chianti and not much else. Its future in Italy is unknown. White Grapes Trebbiano Trebbiano is the most common white grape variety in Italy, accounting for around a third of all Italy's white wine.

Some of the sub-varieties found in Italy include Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano Gallo and Trebbiano d'Abruzzo. The wine itself is crisp and very neutral. It is sometimes called 'bland' because of this and the wine can be somewhat overly acidic and flavorless. It requires great skill to make it into a desirable table wine. The high acidity does make it useful in making brandy and is therefore widely used in the Cognac and Armagnac regions. It is best paired with meats like chicken, turkey , pork and light and delicate tasting fish like sole and catfish. Pinot Grigio Pinot Grigio is probably is the best-known 'white' variant-clone of Pinot Noir grown in the northeastern corner of Italy known as Friuli. Although the wine is consumed all around Italy, it is not widely planted outside this region, as it enjoys the cool breeze of the Adriatic Sea and elevation of the mountains. You can find some plants cropping up in Tuscany, but not many. Pinot Grigio is usually delicately crisp and fragrant with mild floral notes and hints of citrus.

Depending upon ripeness at harvest and winemaking technique, Pinot Grigio can be tangy and light, or quite rich, round and full bodied. Made in an appropriate style, it is one dry white wine that can even age well. Italian Wine Guide Store Italian Wine This Italian wine guide will help you get the most out of wines from Italy. Learn about the different types of wine from Italy, and get tips on reading wine labels, and pairing Italian food and wine. Italy is the largest producer of wine in the world, having made wine for over 3,000 years. Vineyards grow throughout the country, and there are many different wine labels and provinces in Italy. But in fact, if you want to learns the Italian wine basics, then you only need to worry about a small fraction of that: the three most important wine regions, and a couple of dozen of the leading quality wines. Italian Wine Regions There are almost two dozen wine regions in Italy, but you can concentrate on the main three. These three top wine-producing regions are: Tuscany – Tuscany is most well known for Chianti made from the Sangiovese grape. This region extends north from Rome in the central western part of Italy.

Piedmont – This region is in the extreme northwest portions of Italy, and is known for the Nebbiolo grape from which the full red wines Barolo and Barbaresco are made. Veneto – This is the region around Venice in northeastern Italy. It produces some very drinkable white wines such as Soave. Italian Wine Labels and Classifications The Italian organization which controls the production and labeling of wine is called the Denominazione di Origine Controllata (D.O.C.). There is also a higher quality designation called D.O.C.G. ("G" stands for Garantita). There are about 300 D.O.C. wines and almost 25 D.O.C.G wines. Italian wines are labeled in different ways. Some are labeled by the grape variety (eg, Sangiovese), some by the wine-making district or village (eg, Chianti), and some have proprietary names invented by the particular vineyard. The best way to become familiar with Italian wine labels is to get to know some of the main brands, such as those listed below. You can also take a look at this article with more information on how to understand the labels on Italian wine bottles.

Italian Red Wines There are a much smaller variety of wine grapes grown in Italy than, for example, in France or California. The main red grape varieties are Sangiovese (in Tuscany) and Nebbiolo (in Piedmont). Dolcetto and Barbera grapes are other varieties grown in Piedmont. These are some of the main Italian red wines: Chianti For many people, when they think of Italian wines, they think of having a Chianti table wine with pizza. Chianti is made from the Sangiovese grape in the Tuscany region. There are three quality levels of Chianti: the budget plain "Chianti", the mid-range "Chianti Classico" and the highest quality "Chianti Classico Riserva". Barolo Made from the Nebbiolo grape variety, Barolo is a full, tannic red wine with high alcoholic content produced in the Piedmont region. It is required to be aged for three years before sale (one year in wood), and the "Riserva" label must be aged for five years.

Barbaresco Like Barolo, this is also made from Nebbiolo grapes in the Piedmont region, but Barbaresco is a somewhat lighter red wine. It is aged for a shorter time than Barolo. Italian White Wines Italy is definitely better known for red than for white wine, but there are some popular, economical white wines from Italy. For example, Pinot Grigio (the same grape as Pinot Gris in France ) is a white grape variety common in Italy. Other examples are Soave white, and Frascati. More recent white grape varieties planted in Italy include Chardonnay and Sauvignon Blanc. These are some of the main Italian white wines: Soave Soave is produced in the Veneto region, and is an economical, easy-to-drink white table wine. It is made from the Garganega and Trebbiano grapes. Asti Asti is a well-known Italian sparkling wine made from the Muscat grape in the Piedmont region. Cortese Cortese is not a well-known wine grape. It has been grown in Northwestern Italy in the Piedmont area since as long ago as the 17th century.

It is used to make a light, greenish-colored, refreshing white wine that can make an excellent aperitif when well chilled. I have enjoyed Castalvero Cortese, which was quite affordable in our local wine shop. The aroma is quite citrussy, with a lot of grapefruit and a touch of sweet melon. The taste was nice and light and refreshing - quite tart without being overly acidic. Lots of citrus, especially grapefruit, with some minerality. It's quite a dry wine, although there's a hint of initial sweetness on the tongue, followed by the tart, citrussy finish. Cortese can make a very nice aperitif wine, or it can be paired with light seafood dishes. Sangiovese | Wine grapes | JancisRobinson.com Sangiovese Sangiovese Until relatively recently Sangiovese, Italy's most widely planted vine variety, was a grape in the wilderness. And whenever the name Sangiovese did appear on a label it was far from a guarantee of greatness. Rather the reverse.

The most common wines that carried the name Sangiovese on the label were Sangiovese di Romagna, cheap Italian reds which were typically extremely light, pale, tart confections with little of interest to offer the wine lover. Perhaps the most exciting development in the recent dramatic upgrading of the reputation of Chianti, however, has had the side effect of suggesting that it was slack winemaking rather than any inherent shortcomings in the Sangiovese grown in Romagna north-east of Tuscany that was at fault. Sangiovese is and has always been THE dominant grape of central Italian red wines, and Chianti in particular. Because in the mid-20th century Chianti was frequently lightened with the addition of tart, pale-skinned Trebbiano grapes and stretched by the addition of fuller reds imported in bulk from the south of Italy and the islands, it was far from easy to determine what Sangiovese's innate qualities were.

It has been only in the last couple of decades, thanks to a systematic research programme by producers in the Chianti Classico heartland of the greater Chianti region, that the myriad clones of Sangiovese grown all over central Italy have been studied and assessed. After years of research it has emerged that two of the finest clones, R24 and T19, are in fact from Romagna. I enjoyed a fascinating tasting of some of the most promising vine selections in 1996 with Paolo De Marchi of Isola e Olena in the heart of Chianti Classico country. From a range of almost a dozen different Sangioveses, the R24 had the most sumptuous mulberry flavours whereas one selected by the University of Florence (SS-F9-A 5-48 was its romantic name) was much tarter and simpler, one from Montalcino was almost too soft and another from Corsica (where Sangiovese is known as Nielluccio , or more often in local dialect Niellucciu) was sweet and almost inherently oaky.

Sangiovese's dominant viticultural characteristics are that it can vary as much as Pinot Noir in its sensitivity to place and that it ripens relatively late. This means that if it is planted too high in Tuscany it can all too easily produce wine that is tart and unripe. The Chianti Classico research programme has concentrated on trying to match suitable clones to the varied local conditions of this quite extensive region whose upper reaches can be at the limit of successful grape-ripening territory. Many of the best producers deliberately try to have a range of different selections in their vineyards and therefore wines. In the bad old days, Sangiovese tended to be overproduced which accentuated its tendency to exhibit high acid and unripe tannins. Thanks to its thinnish skins and frequent blending with white grapes, this all too often meant that the wines turned brown after only a few years in bottle. Today, fine Sangiovese is an altogether nobler wine. It will be the product of much lower yields so that there is real concentration of colour and savour.

As for the elusive flavour of pure Sangiovese, it ranges in a spectrum somewhere between mulberries, prunes, spice, tobacco, sometimes leather and chestnuts (there seems to be some common thread of colour here!) It tends to be savoury rather than sweet, and if not fully ripe can smell distinctly farmyard-like. Chianti is still often a blended wine, but the tendency nowadays is to make it with an increasingly high proportion of Sangiovese - sometimes 100%. There was a vogue in the late 1970s and 1980s to minimize Sangiovese's role and blend in very obvious proportions of Cabernet and Merlot . Marchese Piero Antinori set in train a huge fashion for blending in these Bordeaux grapes with the local Sangiovese when he released the then mould-breaking Tignanello in the early 1970s (mimicking the recipe for Carmignano on the other side of Florence).

He also demonstrated that Sangiovese could cope with an entirely different ageing regime from the traditional practice of keeping it in large, old botti, upright casks of usually Slavonian oak and leaching the colour and guts out of it. Nowadays, many producers supplement or substitute for botte with much smaller barrels, typically made from French oak - just like the ones used in Bordeaux. This, just as much as anything else, has helped to make Chianti Classico a much more concentrated wine - although there are still too many that taste too obviously of oak and/or Cabernet Sauvignon. And now that the right clones have been identified and are increasingly planted, Sangiovese is allowed to shine in all its glory without depending on make-up imported from Bordeaux. The much-amended regulations now allow producers to add a total of up to 25% (this may be reduced to 20%) of other varieties, but many of the finest wines are made entirely from Sangiovese.

And if other grapes are added, they are today just as likely to be the traditional and local scented Mammolo , rather ordinary Canaiolo and/or the deep-coloured Colorino as Cabernet and Merlot - and since 2006 white grapes have been outlawed from Chianti Classico. Perhaps the most famous selection of Sangiovese was first promulgated by Biondi Santi of the hilltop town of Montalcino in southern Tuscany in the late 19th century. This particularly deep-coloured, tannic selection is known as Brunello and thus Brunello di Montalcino, one of Italy's most noble and long-lived wines made entirely of this local vine speciality, was born. Brunello tends to need many more years in bottle to develop than even the sternest Chianti Classico but the DOC Rosso di Montalcino identifies the earlier-maturing reds of the region. Just to the east of Montalcino, around the town of Montepulciano, there is a similar system for the local wines, known as Vino Nobile di Montepulciano, whose local strain of Sangiovese is called Prugnolo Gentile .

Quality here has been improving steadily of late, with Rosso di Montepulciano playing a similar role to its counterpart from Montalcino. On the southern Tuscan coast, Sangiovese goes under the alias Morellino and makes particularly toothsome wine in unusually acid soils around Scansano. Sangiovese is still the standard red grape of the Romagna region, and it is still easy to find vapid, pale, stretched examples but producers such as Zerbina have shown that top-quality Sangiovese is also bottled in this region. In Umbria to the south Sangiovese is the standard red vine and can make some delicious Montefalco Rosso, while as Nielluccio, the Sangiovese vine is the most widely planted vine on the French island of Corsica. Vine growers are becoming increasingly curious and Sangiovese is now planted throughout the Americas. California had a major flirtation with it. The results have been decidedly mixed but Shafer with their Firebreak blend, predominantly Sangiovese, has managed admirable consistency.

Argentina with its considerable Italian immigrant population also has quite a bit of Sangiovese (and Nebbiolo ) planted, but it is still to perform even half as well as the dominant Argentine vine Malbec . And in Australia Coriole and Pizzini have shown that Sangiovese can thrive in such different wine regions as McLaren Vale and the Victorian Highlands. Some top wines made predominantly from Sangiovese are Flaccianello (from Fontodi, Chianti Classico), Le Pergole Torte (Montevertine, Chianti Classico), Zerbina Riserva Pietramora (Zerbina, Romagna), Riserva (Case Basse, Brunello di Montalcino), Asinone (Poliziano, Vino Nobile di Montepulciano), and Poggio Valente (Le Pupille, Morellino di Scansano).

Join and gain access to wine reviews and much more MOST POPULAR Wine Picks Infographics Apps & Quizzes Etiquette DIY Travel Longform Join Chianti – Learn About The Classic Italian Wine There is more to Chianti (Kee-Ahn-tee) than the classic bottle in a straw basket, known as a fiasco, made famous by old school Italian red sauce joints in the ‘70s and Anthony Hopkins in Silence of the Lambs. In fact, Chianti is currently the most popular Italian red wine in America. Known for being a dry red that goes very well with food, Chianti can range in price from $10 a bottle to upwards of $50 dollars for high-end versions. Suffice it to say, Chianti has outgrown its old school straw basket image. In fact, almost none of the Chianti sold today comes in the classic straw basket. Like most other wines made in the Old World , Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made.

The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history. It is from this region that we also get delicious olive oil and Michelangelo’s David. The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history. For a Chianti to be a Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet , Merlot or Syrah to soften the finished wine. The two versions of Chianti you are most likely to encounter in a store or on a restaurant wine list are Chianti and Chianti Classico. The difference between the two is that Chianti Classico is considered to be a bit more refined and higher end than Chianti; this is because it’s produced from grapes harvested in the best vineyards of the region.

Whether the wine is Chianti or Chianti Classico will clearly be labeled on the front of the bottle. In both versions of Chianti, you can expect a wine that is very earthy and rustic, high in tannins (it dries your mouth out), has a smell and taste that is reminiscent of cherries and strawberries, and is high in acidity , which makes it go very well with food. While many people love to pair this classic Italian wine with classic Italian food, Chianti goes well with whatever you feel like eating. It’s as much a pizza and pasta wine as a grilled cheese and fries wine. So go ahead, pop a bottle of Chianti, turn on The Godfather, and let the wine transport you to Italy. Spread The Knowledge With Your Friends: Core Grapes & Wines A Flow Chart to Selecting Italian Red Wines | Wine Folly Infographic , Intermediate , Italy , Medium-Bodied Red Wine , Wine Types A simple flow chart outlines nearly 50 different Italian red wines by taste. Find what Italian red to try next in a useful and relatable way. Don’t worry, you’re not the only person who thinks getting into Italian wines is hard.

Here are some illuminating reasons as to why Italian wines are such a mystery to non-Italians: Hundreds of indigenous grape varieties grow in Italy Very few of these Italian varieties grow outside of Italy A Flow Chart for Selecting Italian Red Wines Easy to Embed Copy/Paste the code. <br /> <a href=""><img src="" /></a> <p>Original Source: <a href="" title="Flow Chart of Italian Red Wines" rel="dofollow">Flow Chart of Italian Red Wines</a></p> <p> Tips Try The 8 Main Italian Reds Taste Italy with just 8 major Italian red wines (listed below) Fruit vs. Earth: Italian red wines tend to be fruitier in the South and more earthy from the North. Decant Italian Reds It’s a great idea to decant all Italian red wines before drinking. The 8 Major Italian Red Wines Sangiovese, Montepulciano (the grape), Barbera, Valpolicella Blends, Primitivo, Dolcetto and Nebbiolo are the top most planted red grapes of Italy. Sangiovese Drink By: Typically best after 4-7 years, although fine examples last longer.

173,000 Acres – All of Italy – Italy’s champion red variety, Sangiovese, goes by many names. You’ve probably heard a few of them: Chianti Vino Nobile de Montepulciano (nothing to do with Montepulciano, the grape) Montefalco Rosso Morellino di Scansano This grape grows all over Italy and, because of this, you’ll notice that Sangiovese wines vary widely from one region to the next. In Tuscany, you can find very earthy Sangiovese wines with black cherry notes and bold tannins and in Southern Italy, around Campania, you can find lighter Sangiovese wines tasting of strawberries and roses with medium tannins. Montepulciano Drink By: Typically best after 4-7 years of vintage, although fine examples last longer. 75,000 Acres – Central Italy – Even though Montepulciano is Italy’s 2nd most planted grape, many have never heard of it.

Montepulciano grows in Central Italy and can be found under a few common names as well: Montepulciano d’Abruzzo Rosso Conero Rosso Piceno Montepulciano is deeply colored, similar to Syrah, and with very bold tannins, although some producers will blend it with other grapes to round out the flavor. Supposedly, there is less than 100 acres of this grape growing outside of Italy. Barbera Drink By: Typically best within the first 3 years. 70,000 Acres – Piedmont – Barbera is the most produced Italian red wine of Piedmont. Over 60% of the Barbera vineyards exist in the region. Barbera almost always has a unique note of licorice in the taste, which is what makes it so unique. While American Barbera can be quite fruit-forward, Italian Barbera is often herbaceous with juicy acidity and tart black cherry flavors. Nero d’Avola Drink By: Typically in 5-7 years, although fine examples last longer. 47,000 Acres – Sicily – A bold but fruit-forward variety hailing almost exclusively from Sicily.

Nero d’Avola can, at times, be surprisingly similar in style to Shiraz or Cabernet Sauvignon. Primitivo & Negroamaro Drink By: Typically best within the first 3 years. 60,000 Acres – Puglia – Primitivo is Italy’s name for Zinfandel (which is actually a Croatian grape called Tribidrag!) and Negroamaro grows alongside it in Southern Italy. These sweet tasting fruity and lighter bodied Italian wines often exhibit strawberry, raspberry, blackberry and leather notes. Primitivo provides the fruity punch and Negroamaro has more dark fruit flavors and structure. It’s common to find them blended together. Valpolicella Blend Drink By: Varies by style of Valpolicella . 22,000 Acres – Veneto – Varies on Style. A blend of Corvina, Molinara, and Rondinella. This signature blend of grapes makes everything from Veneto’s tart and simple Valpolicella Classico to the highly prized Amarone wines –a wine made by partially dehydrating Valpolicella grapes to increase the intensity of the resulting wine.

Check out this article on Valpolicella wines with a hierarchy of the styles. Dolcetto Drink By: Typically within the first 3 years. 18,000 Acres – Piedmont – A deeply colored red wine with high tannins but lower acidity make Dolcetto one of the easiest wines to drink immediately instead of after several years of cellaring. This wine is made mostly in Piedmont although it grows in Lombardy too. It can commonly be found by these names: Dogliani Advertisement Aglianico Dark and brooding, this intense red grape arrived in southern Italy centuries ago from Greece (the name is a corruption of ellenico, i.e., Hellenic). Grown now primarily in Basilicata and Campania, its wines are usually fiercely tannic, smoky and full of robust dark-berry flavors. They also age well—decades, for the best bottlings. Barbera Barbera is almost always thought of as Piedmont’s “B” grape, and not just because it starts with that letter—more because it lives in the shadow of Nebbiolo.

But when carefully made (and not over-oaked) it is responsible for elegant, medium-bodied reds that carry their sour-cherry and spice flavors along a line of vibrant acidity. Fiano This exotic grape variety, grown mostly in southern Italy’s Campania region, makes luscious, full-bodied, floral white wines marked by rich pear and honey-spice flavors. A subregion in Campania called Fiano di Avellino creates the most sought-after bottlings. Garganega The principal grape that’s used in Soave (a demarcated region near Venice that has undergone a renaissance in recent years), Garganega produces white wines that might be considered just shy of medium-bodied, with citrus and melon fruit and often an almondy finish. Montepulciano This robust red grape variety is planted throughout central Italy, but it does best in the Abruzzo and Marche regions. There, in wines labeled Montepulciano d’ Abruzzo and Rosso Conero, respectively, it creates plummy, forceful reds with broad, soft tannins.

Nebbiolo Piedmont’s most famous grape, responsible for both Barolo and Barbaresco, is also in many ways the region’s most difficult: It is grown successfully almost nowhere else, and its wines, when young, are often so astringent and tannic that they’re jarring. Given five or 10 years of age, though, Nebbiolo’s gorgeous perfume of roses, herbs, cherries and plums emerges, and the tannins soften to a silken grace. Nero d’ Avola Nero d’ Avola (translation: the black grape of Avola) is actually found throughout Sicily, and lately in places as far-flung as Australia and California. Its widespread appeal lies in its generous, ripe, black-fruit flavors and soft, enveloping tannins, which seem to embody an ideal of Mediterranean warmth. Pinot Bianco This pale-skinned cousin of Pinot Noir thrives mostly in the north of Italy, particularly in the Friuli and Alto Adige regions. Though more full-bodied than Pinot Grigio, it still makes light-bodied white wines, often with flavors recalling crisp pears and green apples.

Sangiovese Probably Italy’s most famous grape, thanks to its role as the pivotal grape of Tuscany (and hence of Chianti), Sangiovese is grown throughout central Italy. It is responsible for everything from bargain-priced, berry-flavored, pizza-pairing reds to the thrillingly aromatic, complex, age-worthy wines of Brunello di Montalcino. Trebbiano The most widely planted white grape variety in Italy, Trebbiano mostly produces bland, forgettable plonk—most of which, thankfully, doesn’t make it to the U.S. Yet it does make some appealing, affordable wines, and in the hands of a great winemaker (like Emidio Pepe), it takes on floral aromas and a luscious, even honeyed texture. Verdicchio Confined to Italy’s Marche region—and to only two DOCs within Marche, dei Castelli di Jesi and di Matelica—this white grape variety is known for a subtle delicacy in both its fragrance and flavor. Imagine fresh herbs followed by crisp, lemony citrus notes.

Vermentino One of Italy’s most compelling white grape varieties, Vermentino is grown up and down Italy, but almost always by the coast (in Liguria, for instance, as well as in Tuscany and Sardinia). There, the cool climate seems to bring out its best qualities: fresh, focused acidity; savory, lightly herbal flavors; and a complex, minerally finish. Advertisement

Question: What variety of grape is used to produce the Italian red wine Chianti?
Answer: Sangiovese