DOCG

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. The wine pairs well with red meat and rich, tomato-based dishes, and it usually sells at a lower price than the prestigious Barolo wines.

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. Because of its distinctive notes of rose petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with various dishes. Serve it with beef or game meat, aromatic tomato and truffle sauces, or aged and blue cheese varieties.

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.

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. It is recommended to pair it with grilled, braised or roasted meat, game, or well-aged cheese varieties.

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. The black rooster (Gallo Nero) is a registered trademark symbol of a consortium that controls the production of Chianti Classico and awards the sign under very strict regulations.

Conegliano Valdobbiadene Prosecco is a DOCG region in Italy that produces premium, high-quality Prosecco. These prized sparkling wines are made with Glera as the principal grape variety, while common additions include Bianchetta Trevigiana, Perera, and/or Verdiso. The wines produced in the region are refined and well-balanced with a straw-yellow color and fine effervescence. The aromas are floral and fruity, reminiscent of wisteria, acacia, rose, and white-fleshed fruits such as apple, pear, and peach. They also might display subtle citrus nuances. These wines can be enjoyed as an aperitif or an accompaniment to light appetizers and snacks. They also pair well with fish, vegetable-based main courses, and salads. The region mostly produces fully sparkling (spumante) wines, though there is a small amount of semi-sparkling (frizzante) and still wines, but only spumante versions can be labeled as Superiore. The region also includes prestigious Cartizze and Rive subzones, and there is also a small number of col fondo (sur lie) Prosecco, in which the second fermentation takes place in the bottle and the sediment remains in the bottle.

Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed to be made almost anywhere in Tuscany, and the entire region is divided into seven sub-zones, with the renowned Chianti Classico being its historical heartland. These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied and are often described as food-friendly wines that can match a variety of dishes. Young and lively styles pair well with appetizers, while aged varieties go well with braised and roasted meat.

Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province of Asti and the nearby Alessandria and Cuneo. The wine is delicate, floral, and aromatic, with hints of peach, apple, pear, pineapple, sage, lime, and orange. Because it is sweet and low in alcohol, it naturally pairs with desserts, especially those made with apples, berries, peaches, hazelnut, and lemon, but it also works well with fresh salads, charcuterie, antipasto plates, or cheese. The wine should not be confused with Asti Spumante, a fully sparkling version that falls under the same Asti DOCG.

This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered as the less prestigious, lighter cousin of the Nebbiolo-based Barolo, but in the 1960s Barbaresco managed to emerge from Barolo’s shadow and position itself as an approachable, good-quality wine. According to the Italian DOCG regulations, Barbaresco needs to mature for at least two years, while those aged for four years carry the label Riserva. Barbaresco wines are often described as refined and elegant, but also rich in acidity and tannins, with spicy flavors and aromas of roses, fruits, licorice, and truffles. Enjoy it with beef, game meat, stews, truffle-based sauces, and blue and well-aged cheese varieties such as Parmigiano Reggiano, Gorgonzola, Castelmagno, or Fontina.

This prized Italian wine is produced in the hilly vineyards surrounding the city of Montepulciano. The principal grape variety in its production is Sangiovese—locally known as Prugnolo Gentile—with a minimum of 70% percent. Though the character of the wines may vary depending on the final composition of grapes and age, the best examples of Vino Nobile are typically rich and savory, and while young varieties display notes of ripe red fruit and spices, aged wines develop more robust and earthy flavors of tar, smoke, and leather. Because of its fresh acidity and good tannins, it pairs well with a wide array of dishes, particularly tomato-based sauces, ragù, bistecca alla Fiorentina—beef steak from Chianina cattle—Tuscan sausage and bean stew, grilled or roasted meat, charcuterie, as well as pasta dishes accompanied by truffles and mushrooms.

This sweet, well-structured Italian wine is produced in Veneto region with air-dried (passito) grapes. Corvina is the principal grape variety, while the blends commonly include Corvinone, Rondinella, and Molinara. Recioto della Valpolicella is an intense, aromatic wine with floral and fruit notes reminiscent of ripe red fruit and spices. It can be enjoyed as a digestif, but it also goes well with matured and blue cheese, pastries, cookies, and various desserts that incorporate chocolate, coffee, or cherries. The wine also comes in a sparkling (spumante) version.

Produced from Greco grape variety, this prized Italian wine hails from Campania. Apart from the still white wine, Greco di Tufo also comes in a sparkling (spumante) style which must be aged for a minimum of three years. Still wines are usually fresh, mineral, medium to full-bodied, with well-balanced acidity. They can display various aromas of tropical fruit, lemons, pears, apples, and herbs. Although they can be enjoyed young, they also age well, and matured varieties typically show more herbaceous notes. Greco di Tufo wines pair well with poultry, risottos, fish, crustaceans, and shellfish, but they also go well with mozzarella di bufala Campana.