Italian wines are made for Italian food. The two go hand in hand, and like a good marriage, both are typically enhanced by the other. The wine to pair with everything from spaghetti and meatballs to backyard BBQ fare is Chianti. Or consider Dolcetto d’Alba as another solid red table wine that is made for Italian fare. If you are looking to crank on some steak or other heavy red meat, then take a turn with Piedmont’s Barolo or Barbaresco wine finds.
Pecorino is an early ripening, thin-skinned grape, native to central parts of Italy. The bunches tend to be very triangular in shape, reminiscent of a sheep’s head, said to be the reason for the grape’s name. This great example is 30% oak fermented. Pale yellow, with a remarkably intense nose of citrus fruits, hints of hawthorn and orange blossom. Soft, clean, but persistent palate texture, with a pleasing mineral complexity. Try with nutty cheeses, such as the wine’s sheep’s milk cheese namesake, or with simple cod dishes.
A blend of 90% Sangiovese supported by Cabernet Sauvignon and Merlot, offering an intense ruby red in color, features an equally intense nose of red fruit, raspberries, and blueberries, followed by hints of oak and spices, particularly cloves, on the aromatic finish. On the palate, the wine is immediately vibrant and very territorial in character. The tannins are supple but well present. The finish and aftertaste are fruity and the light notes of oak long and lingering.