A Beginner’s Guide to Italian Wines

Italy’s wines can be a constant source of confusion.  The wealth of native grape varietals and a host of regions and delimited wine regions – DOC, DOCG (similar to the French term appellation d'origine contrôlée) - can puzzle even the most astute of wine lovers.  But not to fear, a basic understanding of the principal grapes and the main wines that they produce is easy to acquire and unlocks the door to Italy’s viticultural diversity.  

Italian labelling terms

Classico indicates the historic centre of many DOC and DOCG regions within these sites producing some of the best wines.  Riserva indicates that a DOC or DOCG wine has been aged for a minimum number of months before release and must contain high minimum alcohol.

Red wine regions and grape varieties

In Piemonte, the most famous reds are Barolo DOCG and Barbaresco DOCG and are both made from Nebbiolo grapes.  Nebbiolo produces full-bodied wines with high tannins, alcohol and acidity and develop incredible complexity with notes of liquorice, mushroom and leather with age.  Barolo usually commands a premium price but is certainly a good investment for the cellar.

Hailing from central Tuscany, Chianti and Chianti Classico (DOCG) are traditionally dominated by the Sangiovese grape.  Sangiovese produces medium- to full-bodied wines with high levels of tannin and acidity necessary for long ageing.  Basic Chianti is packed with red fruits and hints of spice with nice acidity but the more complex Chianti Classico DOCG shows plum, earth and tomato and tea notes.

Veneto in northeast Italy is the home of Valpolicella and Valpolicella Classico DOC.  Traditionally a blend of local varieties, predominantly Corvina, the styles can vary considerably.  Less expensive styles are usually light-bodied, low tannins and high acidity with pleasant notes of sour cherries and strawberries.  More expensive examples, such as Amarone, are full-bodied, complex dry wines with very high alcohol levels.

White wine regions and grape varieties:

Italian white wines are often characterised as being light- to medium-bodied, medium acid and with delicate floral and green fruit aromas.

Pinot Grigio is an immensely popular white grape grown throughout Italy but the best examples come from Trentino and Friuli.  Dry, medium- to light-bodied with light green fruit characteristics and medium acidity, it is a perfect summer sipper.

Soave and Soave Classico (DOC) are my personal favourites, produced from Garganega grapes situated next to Valpolicella.  It displays subtle characteristics of chamomile and iris and with age (Soave Riserva) these floral notes develop becoming more pronounced and succulent.

Caprese with Soave Riserva

Gavi (DOCG) located in Piemonte is a light, high-acid wine made from Cortese with slightly confected green fruit and citrus notes.

In contrast to the lighter white wines, Verdicchio can be full-bodied with intriguing lemon, fennel and almond notes.  This is certainly a wine to be paired with luscious risottos or fennel and asparagus dishes.  Verdicchio is labelled as Verdicchio dei Castelli di Jesi (DOC) produced in Marche.

I have just touched on a few of the vast multitude of Italian grape varieties and wine styles but I do hope that this can serve as the starting block for your foray into the world of Italian wine.  In my opinion, the only way to get to know a wine region is to start drinking it or better still, go to Italy.

Prosecco e Gelato