A modern renaissance of winemaking in Italy is making wine lovers and
critics stand up and take notice. In the 20th century, wine in Italy
frequently meant low-cost, low quality and high volume-think straw
covered bottles-with little to get excited about. However, things have
changed in past 25 years and thanks to new laws further regulating
Italian vintners, the standard of winemakers in that country is
reaching new levels of excellence.
Today, Italy is seen as one of the most prolific and versatile wine
regions in the world-with over 100 official vitis vinifera vines- and
thousands of grape varieties. Italian wines are food friendly and
affordable, with many of the wines available in specialty retail
stores. Italian red varietals offer a nice alternative to California
cabernets and merlots. Sangiovese is the grape of Chianti Classico that
hails from the hills of Tuscany in Northern Italy, and in the hands of
a talented wine maker, this red wine can be absolutely elegant. Look no
farther than the cuisine of Italy to find the perfect match for
Chianti. Try pasta pomodoro (or any red sauce), pizza and roast lamb
with this lovely red.
The great Barolo, made from the Nebbiolo grape grown in Piedmont, is
the King of red wines in Italy. And though Barolos are rare and pricey,
these big-gun reds are prize cellar candidates, with at least 5 (if not
15) years of patience required before the wines mature to a divine
richness. Boutique wine retailer www.personalcellar.com has only a
limited supply of the 1999 Cordero di Montemezolo Barolo, priced under
($40). This is a great value from one of the best vintages of the last
decade. If pasta and pizza are on your menu this week, try the 2000 Il
Mandorlo Chianti Classico ($25) from another great vintage. It is
blended with a little cabernet and merlot, to create a lush,
mouth-filling wine with just the right acidity to balance tomato
sauces- and not break the bank while still impressing your guests.
