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04- Italian Wines |
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Italian wines are recognized as some of the world's finest and are widely available in the United States. I have always found that they are the best complement to Italian food. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
Choosing wine need not be complicated. The best way to discover wines that you like is to find a wine store with a large selection and a knowledgeable staff. Tell the staff what you plan to eat and ask for recommendations. Probably the most important thing you can to do is keep a notebook, recording the wines you have tried, what you served them with, and how you liked them. It is all too easy to forget the name of a wine, no matter how much you liked it. Telling the sales clerk you want the red wine with the green label may or may not be helpful the next time you want to buy a bottle. Many high-quality stores keep computerized records of customers' purchases, and for this service they are worth patronizing. Generally speaking, light- to medium-bodied wines go well with lighter foods, and richer, heavier dishes are complemented by more complex and more flavorful wines. White wines are usually the best choice with fish, while red wines go with meats. Dry wines are typically a better choice with savory foods, while sweet wines are best for dessert. But there are exceptions to these guidelines, so don't hesitate to experiment if you are so inclined. Your personal taste should be the deciding factor and is really all that matters. The temperature of the wine is important. Icy cold can mask a white wine's flavor, while too high a temperature may make reds seem heavy and dull. White wine should be chilled to about 45°F, while reds are best at cool room temperature, about 65°F. Dessert wines that are not sparkling are usually drunk at about the same temperature as red wines, or slightly chilled, while both sweet and dry sparkling wines should be served cold, at about 45°F. Many of the recipes in this book call for dry red or white wine. Wine that is dry is not sweet, though it may have pleasant floral or fruit flavors, depending on the type of grapes used and how they are vinified. Dry wines are often sold as table wines, because they are meant to accompany meals, as opposed to sweet or dessert wines, which are served after a meal. Wine is often drunk with meals in Italian homes, and it is a simple matter to use some of the same wine for cooking. Wines are made in every region of Italy, and most Italians prefer to drink wines from their region on a day-to-day basis. While I would not use my finest aged wines for cooking, because their flavors may be too delicate--and because they may be very expensive--neither would I use a wine that I do not enjoy drinking. Any of the light- to medium-bodied table wines listed here would be ideal for cooking and drinking. Medium- to full-bodied wines are more flavorful and can be used in spicier, heartier preparations. Marsala, a dark brownish red wine with a rich, nutlike flavor, is often used in cooking. Both dry and sweet varieties are available. Typically, sweet Marsala is used for desserts and dry for savory dishes, though I have sometimes substituted one for the other without any problem. Below are some of the Italian wines that I enjoy from some of the country's most reliable producers. I have categorized these wines according to their body, or weight. Keep in mind that each producer has his or her own style and that many will have several styles of the same wine. Regional differences, vintage (the year the wine was made), and age will influence the wine too. SPARKLING WINES Serve at 45°F. Serve dry sparkling wines before a meal with appetizers or throughout the meal. They should be served chilled. Name: Prosecco Region: Veneto Producer: Nino Franco, Aneri, Capene Malvolti Name: Spumante Region: Trentino, Lombardy Producer: Ferrari, Bellavista, Berlucchi, Ca' del Bosco WHITE WINES Serve at 45°F. Light- to Medium-Bodied White Wines Serve these wines as aperitifs instead of cocktails, or with delicate dishes such as scallops and other seafood and white fish. Name: Albana di Romagna Region: Emilia-Romagna Producer: Fattoria Paradiso, Uberto Cesari Tre Monti Name: Arneis Region: Piedmont Producer: Vietti, Bruno Giacosa, Ceretto Name: Frascati Region: Lazio Producer: Fontana Candida, Villa Simone, Castel de Paolis Name: Orvieto Region: Umbria Producer: Tenuta Le Velette, Bigi Name: Pinot Bianco Region: Trentino-Alto Adige Producer: De Tarczal, Peter Zimmer, Josef Brigl Name: Pinot Grigio Region: Friuli-Venezia Giulia Producer: Livio Felluga, Schiopetto, Vincentini Orgnani Name: Verdicchio Region: Le Marche Producer: Gioacchino Garofoli, Filli Bucci, Fazi Battaglia Medium- to Full-Bodied White Wines Serve these wines with fish in rich butter or cream sauces, pasta with fish or vegetables, and goat cheeses. Name: Fiano di Avellino Region: Campania Producer: Mastroberardino, Terra Dora di Paola, Cantina Caputo Name: Gavi Region: Piedmont Producer: La Scolca, Banfi, La Zerba Name: Greco di Tufo Region: Campania Producer: Feudi di San Gregorio, Mastroberardino, Cantina Caputo Name: Sauvignon Blanc Region: Friuli-Venezia Giulia Producer: Ascevi, St. Michael-Eppan, Puiatti Alto Adige Name: Soave Region: Veneto Producer: Pieropan, Guerreri Rizzardi, Inama Name: Tocai Region: Friuli-Venezia Giulia Producer: Mario Schiopetto, Ronco di Tassi, Venica & Venica Name: Trebbiano Region: Abruzzo Edoardo Valentini, Dino Illuminati, Gianni Masciarelli Name: Vermentino Region: Sardinia Producer: Tenuta Sella & Mosca, Cantina di Dolianova, Antonio Argiolas Name: Vernaccia Region: Tuscany Producer: Teruzzi & Puthod, Famiglia Cecchi RED WINES Serve at 65°F. Light- to Medium-Bodied Red Wines Serve these with chicken, veal, grilled beef, and some dark meaty fish like tuna or swordfish. Name: Barbera Region: Piedmont Producer: Vietti, Carlo Benotto, Cascina Castlet Name: Bardolino Region: Veneto Producer: Bolla Name: Chianti Region: Tuscany Producer: Monsanto, Vitticio, Ruffino, Travignoli, Antinori, Buondonno Name: Dolcetto Region: Piedmont Producer: Vietti, Poderi Marcarini, Renato Ratti Name: Rubesco Region: Umbria Producer: Lungarotti Name: Valpolicella Region: Veneto Producer: Allegrini, Masi, Bertani Medium- to Full-Bodied Red Wines These go well with stews and roasts, game, pork, and lamb. Name: Aglianico del Vulture Region: Basilicata Producer: Paternoster, D'Angelo, Sasso Name: Amarone Region: Veneto Producer: Tommasi, Masi, Allegrini Name: Barbaresco Region: Piedmont Producer: Pio Cesare, Produttori del Barbaresco, Marchesi di Gresy Name: Barolo Region: Piedmont Producer: Vietti, Borgogno, Poderi Marcarini, Giuseppe Mascarello & Figlio Name: Brunello Region: Tuscany Castello Banfi, Castelgiocondo, Mastrojanni, Poggio Antico Name: Carmignano Region: Tuscany Producer: Capezzano, Fattoria Ambra, Artimino Name: Colle Picchioni Region: Lazio Producer: Paola di Mauro, Vigna del Vassallo Name: Merlot Region: Umbria, Sicily, Tuscany Producer: Castello delle Regine, Planeta, Avigonesi Name: Montepulciano d'Abruzzo Region: Abruzzo Producer: Edoardo Valentini, Dino Illuminati, Bruno, Nicodemi, Tenuta Cataldi Madonna Name: Nero d'Avola Region: Sicily Producer: Morgante, Planeta, Benanti Name: Primitivo di Manduria Region: Puglia Producer: Savese, Coppi, Cantina Sociale Locorotondo Name: Salice Salentino Region: Puglia Producer: Agricole Vallone, Cosimo Taurino, Conti Zecca Name: Sagrantino Region: Umbria Producer: Terre di Trinci, Rocco di Fabbri, Antonelli-San Marco Name: Sangiovese Region: Umbria, Tuscany, Producer: Castello delle Regine, Carobbio, Fattoria Paradiso Emilia-Romagna Name: Taurasi Region: Campania Producer: Mastroberardino, Feudi di San Gregorio, Terredora di Paolo Name: Vino Nobile di Montepulciano Region: Tuscany Producer: Avignonesi, Salcheto, Poliziano, Tenuta Il Faggeto DESSERT WINES Sparkling Dessert Wines These are low in alcohol and should be served well chilled, about 45°F. Serve with fruit, creamy desserts, or pastry. Name: Asti Spumante Region: Piedmont Producer: Fontanafredda, Contratto, Cinzano Name: Moscato d'Asti Region: Piedmont Producer: Vietti, Cascina Castlet, Santo Stefano Rich Dessert Wines Serve with biscotti, plain fruit and nut cakes, with cheese, or as dessert by themselves. Serve at 65°F. Name Region Producer Name: Marsala Region: Sicily Producer: Florio, Rallo, De Bartoli Name: Picolit Region: Friuli-Venezia Giulia Producer: Livio Felluga, Furlan, Dorigo Name: Vin Santo Region: Tuscany, Umbria Producer: Antinori, Lungarotti, Travignoli, Avignonesi From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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