Italian Red Wine 101

CellarTracker Main Site

Italian Red Wine 101

View related threads: (in this forum | in all forums)

Logged in as: Guest

Users viewing this topic: none

Printable Version

All Forums >> [Cellar Talk] >> General Discussion >> Italian Red Wine 101

Page: [1]

Message

<< Older Topic Newer Topic >>

Italian Red Wine 101 - 4/17/2008 3:20:23 AM

Maestro

Posts: 521
Joined: 10/4/2007
Status: offline

Based on the questions I have been asked (and inspired by Serge's "all you need to become a Bordeaux expert is to remember 7 names"), I decided to post the basics of Italian Red Wine:

Category 1: The Collectibles

Italy has basically 5 types of red wine that one can collect and which are likely to appreciate in value. They are (in order of importance):

* Barolo (Variety=Nebbiolo; Region=Piedmont)
* Brunello di Montalcino (Variety=Sangiovese; Region= Tuscany)
* Barbaresco (Variety=Nebbiolo; Region=Piedmont)
* Super-Tuscans (Variety=Bordeaux-like Blend; Region=Tuscany)
* Amarone (Variety=Corvina Blend; Region=Veneto)

There you have it. Remember these 5 and you are an "expert".

Category 2: The Best Sellers

* Chianti (including Chianti, Chianti Classico, and Chianti Classico Riserva)
The variety is predominantly Sangiovese and the Region is Tuscany.
* Valpolicella (including Ripasso and Valpolicella Superiore)
It is a Corvina blend and the Region is Veneto.

Chiantis drink well but very seldom deliver the quality needed for long-term cellaring and collecting. If you want a Sangiovese-based collectible, your wine is Brunello.

Valpolicella is the little brother of Amarone.

Category 3: The Hidden Treasures

These are not likely to be that well know, but are well worth the adventure:
* Taurasi (Variety=Aglianico; Region=Campania
* Etna (Best varieties being Nerello Mascalese and Nero d'Avola, as well as blends; Region=Sicily)

And that's the basics...

< Message edited by Maestro -- 4/17/2008 4:52:07 AM >

Post #: 1

RE: Italian Red Wine 101 - 4/17/2008 5:05:18 AM

Maestro

Posts: 521
Joined: 10/4/2007
Status: offline

And now to the classification systems:

"Vino da Tavola" --> Table Wine --> Anything goes...

"DOC" ("denominazione di origine controllata") --> The original classification system from 1963, which is largely modeled after the French AOC system.

"DOCG" ("denominazione di origine controllata e garantita") --> these go through more strict regulations than DOC wines, including bottle sizes, allowed yield, mandatory tasting control and lab controls. There are 25 DOCGs in Italy.

"IGT" ("indicazione geografica tipica") --> created primarily to allow the Super-Tuscans and other internationally-inspired wines to have a classification. This tells you about the terroir (for example, a IGT Toscana must come from Tuscany), but there are almost no restrictions on grape varieties and vinification methods.

In simple terms, the Vini da Tavola are usually simple, cheap wines; the DOCs and DOCGs are classified Italian wines which use Italian grape varieties and traditional methods; and the IGTs come from a certain region but tend to carry less of an "Italian Tradition" in their vinification approach (for example: the Super-Tuscans are very much inspired by Bordeaux).

< Message edited by Maestro -- 4/17/2008 5:06:29 AM >

(in reply to Maestro)

Post #: 2

RE: Italian Red Wine 101 - 4/17/2008 9:48:52 AM

gbm

Posts: 136
Joined: 3/12/2008
From: Connecticut
Status: offline

Thanks Maestro. That's a great introduction. Now if I can just remember it...

(in reply to Maestro)

Post #: 3

RE: Italian Red Wine 101 - 4/17/2008 9:53:49 AM

cgrimes

Posts: 895
Joined: 10/8/2007
From: Massachusetts
Status: offline

Thanks! I have had a couple of Taurasi which have been very good. Based on your previous threads, I'll have to delve more into the south. For everyday drinking (though I tend to drink French), I must admit its hard to beat a good Barbara or Ripasso.

(in reply to Maestro)

Post #: 4

RE: Italian Red Wine 101 - 4/17/2008 10:42:01 AM

fingers

Posts: 682
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline

I have to also add my favorte sparkler, Moscato d' Asti. Just the best summertime drink there is!

(Sorry, forgot the thread was for red's)

< Message edited by fingers -- 4/17/2008 10:46:51 AM >

(in reply to cgrimes)

Post #: 5

RE: Italian Red Wine 101 - 4/18/2008 1:29:08 PM

Doryman

Posts: 17
Joined: 4/18/2008
From: Newfoundland
Status: offline

Maestro:

I really enjoy your posts on the Italian reds.

Could you offer any examples of the Taurasi and Etna wines?

Thanks!

(in reply to fingers)

Post #: 6

RE: Italian Red Wine 101 - 4/18/2008 2:00:00 PM

Maestro

Posts: 521
Joined: 10/4/2007
Status: offline

Thanks, Doryman.

For the Taurasi, look here: http://www.cellartracker.com/forum/m_18613/mpage_1/key_/tm.htm#18613 .

As for Etna, that is coming soon, in my next "Southern Italy Outpost" issue. Watch this space...

(in reply to Doryman)

Post #: 7

RE: Italian Red Wine 101 - 4/19/2008 1:46:23 AM

GintsO

Posts: 87
Joined: 5/14/2006
From: Latvia, Jūrmala
Status: offline

I tried hard many times to like Chianti but without success...
The same for Super-Tuscans - I have not found any reason why producers in Italy try to make Bordeaux replicas. Cheaper wines from real Bordeaux are (in my opinion) far better. Instead of these I prefer such varieties as Nebbiolo, Barbera (my favorite), Negroamaro, Nero d'Avola, etc. They are representing the real Italian character unlike commercial "...aia"s.
Perhaps, it is heresy but this is my opinion.

(in reply to Maestro)

Post #: 8

RE: Italian Red Wine 101 - 4/19/2008 9:08:23 AM

apes

Posts: 165
Joined: 1/29/2008
From: CT
Status: offline

* Brunello di Montalcino (Variety=Sangiovese; Region= Tuscany)
* Chianti (including Chianti, Chianti Classico, and Chianti Classico Riserva)
The variety is predominantly Sangiovese and the Region is Tuscany

If Brunello and Chianti are from the same Varietal and region, what is the difference? Why are Brunello's cellar worthy?

(in reply to Maestro)

Post #: 9

RE: Italian Red Wine 101 - 4/19/2008 2:26:58 PM

Maestro

Posts: 521
Joined: 10/4/2007
Status: offline

There are many other similar examples, such as -- for instance -- why is Pomerol age-wrothy and Fronsac is not?

In one word, apes: "terroir".

In terms of Sangiovese, there is Brunello, and then there is the rest...

(in reply to apes)

Post #: 10

RE: Italian Red Wine 101 - 4/19/2008 3:20:20 PM

ParkHill

Posts: 124
Joined: 6/27/2007
From: Denver, CO
Status: offline

Is Brunello better because of soil and climate, or do the producers just do a better job?

(in reply to Maestro)

Post #: 11

RE: Italian Red Wine 101 - 4/19/2008 3:31:17 PM

Maestro

Posts: 521
Joined: 10/4/2007
Status: offline

If you go to Montalcino and Chianti you will notice that the microclimates are quite different (Tuscany is a fairly large area and Chianti and Montalcino are not neighbours).

I also personally think that the Brunello producers try harder -- but that is just a matter of opinion.

But the terroir must play a big role. Personally, I think the 2nd wine from Montalcino (called "Rosso di Montalcino" -- a DOC) is on average superior to Chianti Classico (which is a DOCG).

Of course, there is Chianti Classico Riserva (the top Chianti), which tends to be better and more age-worthy. But Brunello is Brunello.

(in reply to ParkHill)

Post #: 12