Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese.

Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. 

This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility.

According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. 

Primitivo is an Italian grape variety with quite interesting origins. Research conducted in 1994 proved that the grape is identical to Californian Zinfandel, while it was later discovered that both grapes originated from an old and obscure Croatian grape Crljenak Kaštelanski.

Despite the same lineage, these grapes are influenced by their terroir, and they can slightly differ in character. In Italy, Primitivo is mostly cultivated in Apulia, where it is used in the appellation Primitivo di Manduria. Primitivo is a somewhat rustic wine, dark, intense, and rich in tannins that tend to mellow with age. 

Barbera d’Asti (DOCG) is an Italian red wine produced on the hilly vineyards in the provinces of Asti and Alessandria in Piedmont. The minimum of 90% Barbera grapes must be used in its production, while the other 10% may be made up with Freisa, Grignolino or Dolcetto varieties.

The wines are mostly ruby red and well-balanced, with notes of red and black fruits, while Superiore varieties, which are aged for at least six months in wood, may have hints of spiciness. The wine pairs well with dark meat, mushrooms, matured cheese, and braised greens.

Montepulciano d'Abruzzo is a medium-bodied red Italian wine that is produced in all four provinces of Abruzzo. The wines must be made from at least 85% of Montepulciano grapes, while the only other permitted variety is Sangiovese. Though Montepulciano d'Abruzzo wines may vary in style, they are typically dark-red, with earthy notes of dark fruits and spices.

They have some aging potential and are mostly at the low end of the price spectrum. This food-friendly wine pairs well with lamb, beef, and tomato-based pasta dishes. Montepulciano d'Abruzzo should not be mistaken with a Tuscan village of the same name, famous for its wine Vin Nobile di Montepulciano (made from Sangiovese grapes).

Nero d’Avola is an indigenous Sicilian red grape, whose name, meaning the black of Avola, refers to its distinctive dark color. For most of the 20th century, Nero d'Avola was used as a blending grape, but in the 1990s winemakers started making high-quality, bold varietal wines.

Nero d’Avola wines are typically produced as dense and dark, with flavors reminiscent of black fruit and chocolate, or as young and fresh wines that are characterized by cherry and herbal notes. They are high in tannins and pair well with rich meat dishes, hearty stews, and barbecued meat.

Amarone della Valpolicella (DOCG) is a rich, dry Italian red wine made from dried grapes of the varieties Corvina, Corvinone, Rondinella, and Molinara. It is considered to be the most prestigious wine of the Veneto region and one of the most important Italian big reds, which is usually highly priced.

The wine ages exceptionally well and though the minimum required period for the prestigious Amarone Riserva is four years, great producers tend to age it much longer. Amarone is an incredibly flavorful, concentrated wine, with aromas of fruit jams, cinnamon, chocolate, and spices. 

Chianti Classico is a historical heartland of the Chianti wine region. The wines produced in the area must be made with a minimum of 80% Sangiovese grapes and have to age in oak for at least 12 months. They typically display aromas of red fruit, but the scent of violets is always present in Chianti Classico as the most specific element.

You might also find notes of sour cherries, oregano, salami, coffee, and even tobacco, while the Riserva label, which must be aged for at least two years, will usually have a hint of spiciness. Having these savory flavors, along with high acidity and firm tannins, they are incredible wines to pair with food, especially charcuterie, aged cheeses, or tomato-based dishes, while aged styles perfectly match braised, roasted, or grilled meat. 

Sangiovese is a red grape variety indigenous to Italy that is predominantly grown in Tuscany, but also in other central and southern regions, from Romagna down to Lazio, Campania, and Sicily. It is best known as the main grape used in Chianti or Vino Nobile di Montepulciano and as the only grape in the prestigious Brunello di Montalcino.

Though its flavor profile may be influenced by the terroir, Sangiovese based wines are rich in tannins and high in acidity, while their flavor is savory, and may range from rustic to fruity, with typical notes of cherries, dark stone fruit, spices, tobacco, and dry herbs.