Italian wines are some of the most complex and misunderstood wines of the world but are wonderful when paired with the right menu.
Sponsored by Patrizio Osteria
Written by Ken Kuczwaj, General Manager Patrizio Osteria
Italian wines are some of the most misunderstood wines inbrthe world. I think most of us cut our teeth on cheap Chianti that has more acidbrthan a marinara sauce on spaghetti and meatballs. Some of that jug wine (by thebrway, Ernest and Julio Gallo were from California) was better suited to peelbrpaint. I love Italian wines and not just with Italian food. I will take anbrAmarone over a California Cabernet any day. Amarone is made with Corvina and Rondinellabrgrapes, which are left to dry on a mat before pressed, resulting in an intense andbrslightly raisin taste. Paired with the Osso Buco we serve at Patrizio, it is abrmarriage made in heaven.
The most popular grape from Italy is the Sangiovese grape,brwhich is found in central Italy all the way down to Sicily. Sangiovese is thebrgrape found in Chianti, Brunello de Montalcino, Super Tuscans (along withbrCabernet Sauvignon) and Morellino di Scansano. This is a grape that is lighterbrthan a Cal Cab and more similar in structure to a Pinot Noir with some greatbrnuances. As they age, they take on much more depth and complexity and are alsobrthe wine of choice for any pasta with a red sauce.
Once you have a great Super Tuscan like Sassicaia, Ornellia,bror Tiganello, you will come to understand how great Italian wines are. Thesebrare some of the most expensive wines produced in Italy and are the French equivalentbrto a Bordeaux blend. Containing different blends of Cabernet Savignon, CabbrFranc, Sangioves, and Petit Verdot, these wines are silky smooth and arebramazing with meat, pasta dishes or just a plate of cured Italian meats with cheese.
Barolo, which is made from the Nebbiolo grape, comes frombrthe Piedmont region of northern Italy. This is the one wine I hesitate to sellbranyone — first of all, the wine needs to age 10 years or more before it shows itsbrpedigree, and then it should be decanted for at least 5 to 6 hours. Also, thesebrare food wines. They are not meant tobrbe sipped before dinner. They can be rough, tannic and completely unlike any winebrfrom California. Have you found any good Nebbiolos in California lately? However,brwhen handled the right way and allowed to age, Barolos are some of my favoritebrwines. Great with anything from meat to seafood, a great Barolo is a truebrexperience.
The best value wine in Italy comes from Sicily and is calledbra Nero D Avola. Similar to a Shiraz, these fruit-forward, low-acid wines arebreasy to drink and go great with the regional Sicilian cuisine. Another gem of abrwine that is a reasonable value comes from the Primitivo grape, which is thebroriginal red Zinfandel. Find an ancient-vine, late-harvest Primitivo, and youbrare in for a treat.
Come see me at Patrizio Osteria. I have all of these winesbrand will be happy to guide you through the different varietals.
Ciao!