04- ITALIAN WINES

Steps:

• 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 WINESServe 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 MalvoltiName: Spumante Region: Trentino, Lombardy Producer: Ferrari, Bellavista, Berlucchi, Ca' del BoscoWHITE WINESServe at 45°F.Light- to Medium-Bodied White WinesServe 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 MontiName: Arneis Region: Piedmont Producer: Vietti, Bruno Giacosa, CerettoName: Frascati Region: Lazio Producer: Fontana Candida, Villa Simone, Castel de PaolisName: Orvieto Region: Umbria Producer: Tenuta Le Velette, BigiName: Pinot Bianco Region: Trentino-Alto Adige Producer: De Tarczal, Peter Zimmer, Josef BriglName: Pinot Grigio Region: Friuli-Venezia Giulia Producer: Livio Felluga, Schiopetto, Vincentini OrgnaniName: Verdicchio Region: Le Marche Producer: Gioacchino Garofoli, Filli Bucci, Fazi BattagliaMedium- to Full-Bodied White WinesServe 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 CaputoName: Gavi Region: Piedmont Producer: La Scolca, Banfi, La ZerbaName: Greco di Tufo Region: Campania Producer: Feudi di San Gregorio, Mastroberardino, Cantina CaputoName: Sauvignon Blanc Region: Friuli-Venezia Giulia Producer: Ascevi, St. Michael-Eppan, Puiatti Alto AdigeName: Soave Region: Veneto Producer: Pieropan, Guerreri Rizzardi, InamaName: Tocai Region: Friuli-Venezia Giulia Producer: Mario Schiopetto, Ronco di Tassi, Venica & VenicaName: Trebbiano Region: Abruzzo Edoardo Valentini, Dino Illuminati, Gianni MasciarelliName: Vermentino Region: Sardinia Producer: Tenuta Sella & Mosca, Cantina di Dolianova, Antonio ArgiolasName: Vernaccia Region: Tuscany Producer: Teruzzi & Puthod, Famiglia CecchiRED WINESServe at 65°F.Light- to Medium-Bodied Red WinesServe these with chicken, veal, grilled beef, and some dark meaty fish like tuna or swordfish.Name: Barbera Region: Piedmont Producer: Vietti, Carlo Benotto, Cascina CastletName: Bardolino Region: Veneto Producer: BollaName: Chianti Region: Tuscany Producer: Monsanto, Vitticio, Ruffino, Travignoli, Antinori, BuondonnoName: Dolcetto Region: Piedmont Producer: Vietti, Poderi Marcarini, Renato RattiName: Rubesco Region: Umbria Producer: LungarottiName: Valpolicella Region: Veneto Producer: Allegrini, Masi, BertaniMedium- to Full-Bodied Red WinesThese go well with stews and roasts, game, pork, and lamb.Name: Aglianico del Vulture Region: Basilicata Producer: Paternoster, D'Angelo, SassoName: Amarone Region: Veneto Producer: Tommasi, Masi, AllegriniName: Barbaresco Region: Piedmont Producer: Pio Cesare, Produttori del Barbaresco, Marchesi di GresyName: Barolo Region: Piedmont Producer: Vietti, Borgogno, Poderi Marcarini, Giuseppe Mascarello & FiglioName: Brunello Region: Tuscany Castello Banfi, Castelgiocondo, Mastrojanni, Poggio AnticoName: Carmignano Region: Tuscany Producer: Capezzano, Fattoria Ambra, ArtiminoName: Colle Picchioni Region: Lazio Producer: Paola di Mauro, Vigna del VassalloName: Merlot Region: Umbria, Sicily, Tuscany Producer: Castello delle Regine, Planeta, AvigonesiName: Montepulciano d'AbruzzoRegion: Abruzzo Producer: Edoardo Valentini, Dino Illuminati, Bruno, Nicodemi, Tenuta Cataldi MadonnaName: Nero d'Avola Region: Sicily Producer: Morgante, Planeta, BenantiName: Primitivo di Manduria Region: Puglia Producer: Savese, Coppi, Cantina Sociale LocorotondoName: Salice Salentino Region: Puglia Producer: Agricole Vallone, Cosimo Taurino, Conti ZeccaName: Sagrantino Region: Umbria Producer: Terre di Trinci, Rocco di Fabbri, Antonelli-San MarcoName: Sangiovese Region: Umbria, Tuscany, Producer: Castello delle Regine, Carobbio, Fattoria Paradiso Emilia-RomagnaName: Taurasi Region: Campania Producer: Mastroberardino, Feudi di San Gregorio, Terredora di PaoloName: Vino Nobile di Montepulciano Region: Tuscany Producer: Avignonesi, Salcheto, Poliziano, Tenuta Il FaggetoDESSERT WINESSparkling Dessert WinesThese 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, CinzanoName: Moscato d'Asti Region: Piedmont Producer: Vietti, Cascina Castlet, Santo StefanoRich Dessert WinesServe with biscotti, plain fruit and nut cakes, with cheese, or as dessert by themselves. Serve at 65°F.Name Region ProducerName: Marsala Region: Sicily Producer: Florio, Rallo, De BartoliName: Picolit Region: Friuli-Venezia Giulia Producer: Livio Felluga, Furlan, DorigoName: Vin Santo Region: Tuscany, Umbria Producer: Antinori, Lungarotti, Travignoli, AvignonesiFrom "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.