DOC

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).

This red Italian wine is produced in the DOC region that surrounds the city of Alba and in some areas overlaps with Barolo and Barbaresco wine regions. The wine is produced with a minimum of 85% Barbera grapes, with the only permitted addition of Nebbiolo. Barbera d’Alba wines are age worthy and well-balanced, with high acidity, refined tannins, and typical floral and fruit notes, which may evolve with age. Though they are bold and rich, the acidity in the wine makes it work well with charcuterie, cheese, poultry, risottos, and pasta dishes. 

Bolgheri is an Italian appellation located in Tuscany that is best known for its tannic red wines made from classic Bordeaux grapes. These red wines can be made entirely from Cabernet Sauvignon, Cabernet Franc, or Merlot, or with a blend of these wines and up to 50 percent of Syrah or Sangiovese and up to 30 percent of Petit Verdot grapes. Although wine has been cultivated in the region since ancient times, the production was mainly focused on local grapes and rudimental table wines. The situation changed in the mid-20th century with the arrival of Mario Incisa Della Rocchetta, who moved to Bolgheri and started producing wine, mainly for personal needs. He introduced Cabernets, classic Bordeaux grapes, as he assumed that the grape might prosper on gravel soils, which were similar to those in Graves. The wine was named Sassicaia, and it was introduced in 1972 with the 1968 vintage. Despite its apparent quality, the wine did not enjoy much success. The twist came in 1978 when Sassicaia topped the list at a blind tasting organized by Decanter. The fantastic quality of the wine was verified when the legendary Robert Parker gave 1985 vintage Sassicaia 100 points—which was the first time in history for Italian wine. With this success, many realized the potential of the region. In 1983, the first set of regulations for white and rosé wines was introduced, and in 1994, a broader, less traditional version was created to include red wines made with grape varieties that were typically grown in the area. To this day, the appellation remains one of the most prestigious Italian terroirs. In 2013, Sassicaia was awarded a separate DOC status, and it remains the only single-estate appellation in Italy. Bolgheri appellation includes sub-regions for red (rosso), white (bianco), and rosé (rosato) wines. 

Primitivo is a red grape variety grown in Puglia but considered genetically identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. In Italy, the grape is predominately used in the production of Primitivo di Manduria (DOC), and its sweet DOCG version Dolce Naturale. Dry Primitivo di Manduria wines can be enjoyed young, while the oak-aged varieties result in wines that are softer in tannins. The wines are rich, full-bodied, and high in alcohol, with flavors of dark fruits and hints of earthy leather notes. Because of its bold character, Primitivo di Manduria pairs well with roasts, grilled meat, and hearty pasta dishes.

This robust red wine is produced in Sardinia from a special, thick-skinned Cannonau grape variety, also known as Garnacha or Grenache. The wine is low in acidity and tannins, with herbal and spicy notes and aromas of dark fruit, such as cherries and raspberries, chocolate, coffee, and licorice. It pairs well with roasted meat, charcuterie, meat stews, or matured cheese. Special varieties of Cannonau di Sardegna that are aged for at least two years are labeled as Riserva, while other styles include rosés and fortified liquoroso varieties.

One of the most exported Italian white wines, Prosecco is a sparkling wine that comes in three levels of perlage, the bubbliest spumante (sparkling), followed by frizzante (semi-sparkling), and tranquillo (still). Prosecco is made exclusively in the regions of Veneto and Friuli-Venezia Giulia. Glera is the predominant grape variety used in the production of Prosecco, though Perera, Bianchetta, and Verdiso are often used as well. Unlike its more expensive bubbly counterparts, the secondary fermentation of Prosecco takes place under pressure, in huge stainless steel tanks, making the wine production less expensive. Considering that Prosecco does not ferment in the bottle and grows stale with time, it should be enjoyed as young as possible, preferably within several years of its vintage. This Italian favorite tends to exhibit more fruity and flowery aromas and much lighter bubbles. Prosecco is quite versatile, but it leans towards the sweeter end of the wine spectrum which makes it great as an aperitif, and an ideal match for fruit-based desserts but also light charcuterie and cheese appetizers. It is also commonly added to many sparkling cocktails made with fruit juice and other ingredients, most noted of which is a Bellini, a mixture of prosecco, peach purée, and nectar.

An Englishman John Woodhouse discovered this fortified Sicilian wine and started producing it on a larger scale in 1796. Because of its instant popularity, the quality of Marsala wines began to deteriorate, but in 1984, stricter regulations of production have been implemented, which eventually had an impact on the better quality of Marsala. The unique taste of the wine comes from the traditional winemaking method and the use of only Sicilian indigenous grapes, predominately Grillo, but Inzolia, Catarrato, or Damaschino can also be used. The wine comes in three styles: secco (dry), semisecco (semi-dry), and dolce (sweet), while its flavor is typically reminiscent of cherries, apples, dried fruits, as well as soft vanilla, honey, and licorice. Refined versions of Marsala make excellent dessert wines, but they are also commonly used in the production of desserts or to create rich, caramelized sauces. This complex wine naturally pairs with a wide variety of classic Italian desserts such as cannoli, tiramisù, or amaretti, while some varieties can perfectly complement delicate spring vegetables.

Valpolicella is a red Italian wine that is produced from varying percentages of Corvina, Corvinone, and Rondinella grapes, as well as small portions of other local grape varieties. Often described as a pleasant, everyday wine, Valpolicella is a lively, medium-bodied, fruity, and floral wine that usually displays aromas and flavors reminiscent of sour cherries and herbs. The wine is traditionally enjoyed young, though some producers occasionally experiment with aging. This food-friendly wine can match a wide array of dishes, from antipasto to pasta dishes and risottos, as well as grilled or roasted meat. Amarone della Valpolicella and Valpolicella Ripasso (DOC) are the most important incarnations of this Italian wine.

Vin Santo is a type of Italian wine made with dry grapes (passito method) that is produced in various styles. Vin Santo del Chianti is a regional variety from Tuscany—the birthplace of the style—and it can only be produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato, and Siena. The wines can be made with Trebbiano Toscano and Malvasia, which can be used separately or in a blend. Vin Santo del Chianti is golden or amber-colored wine that is aromatic and richly flavored. The aroma is intense, usually reminiscent of dried fruit, nuts, and quince, along with honeyed and caramel notes. The wines are sweet but have enough acidity to retain freshness and avoid being cloying. Vin Santo del Chianti is a wine best paired with desserts, especially traditional Tuscan specialties. The appellation includes several subzones and Occhio di Pernice, a red variety made from Sangiovese. 

Produced from Vermentino grapes, Vermentino di Sardegna is a dry, crisp wine native to Sardinia. Characterized by their light skin and yellow color, the grapes provide the wine with a light body and typical amber color. It is a complex wine that has a herbal flavor with subtle aromas of pear, peach, lime, citrus, and basil, while it can also have a slightly bitter finish. Vermentino pairs naturally with white fish, and calamari, but it can also go well with spicy dishes, vegetables, and soft cheeses such as ricotta or mozzarella.

Salice Salentino is an Italian appellation (DOC) located in the Apulia. The appellation allows the production of red, white, rosé, sparkling, and dessert wines, but red varieties remain the most common and the most important style of the entire region. These approachable, fruit-forward red wines are made with Negroamaro as the principal grape variety. The wines are available as varietal and blends, which usually include a small amount of local Malvasia Nera. They typically have soft tannins, an intense ruby red color, fruity aromas reminiscent of dark berries, and spicy nuances. In the general Rosso label, Negroamaro has to make at least 75% of the blend, while the label Negroamaro has to have a minimum of 90% of the same grape. Red Salice Salentino wines pair well with red or white meat, lamb, ragù, and aged cheese. 

This red Italian wine is made with 100% Sangiovese grapes, and it is produced in the vineyards surrounding the town of Montalcino. The wine was created as a fresher and younger expression of Brunello di Montalcino wines, which are produced in the same area. Rosso di Montalcino wines need less aging time and result in well-structured wines that display similar intensity as Brunello, but retain their fruitiness and typical notes of blackberries and forest fruit that are occasionally accompanied by hints of vanilla and spices. The wine is a perfect match to tomato-based sauces, risottos, mushrooms or truffles, as well as pork, veal, and sausages.