Amarone Della Valpolicella (ah-mah-ROH-nay DAY-lah val-poh-lee-CHAY-lah) - Grapes include Corvina, Molinara and Rondinella. Here the grapes undergo a drying process, known as appassimento, for 3 to 4 months. Drying causes the grape’s sugar concentration to increase and the acidity to decrease. The wine is dry (little to no sugar) with high alcohol levels (15-16.5%). Flavors include dried fruit, chocolate and spices with round tannins.
Barbaresco (bahr-buh-RES-koh) - Made entirely with the Nebbiolo grape, this wine is quite similar to its ‘big brother’ Barolo in its complexity and fragrance. But a Barbaresco tends to have lighter tannins and a bit more refined structure. It must have greater than 12.5 percent alcohol and be aged 2 years, with one year in oak or chestnut casks.
Barolo (bah-roh’-loh) - Known as “The King of Wines and the Wine of Kings,” this wine is made from 100% Nebbiolo grapes in the Piedmont region. Barolo is a full-bodied red wine with high acidity and strong tannin that makes it a good candidate for aging. It must have greater than 12.5 percent alcohol, be aged a minimum of 3 years, with two of those years in oak or chestnut casks.
Bolgheri - These wines are made from Cabernet Sauvignon and Cabernet Franc.
Brunello di Montalcino - This wine is made entirely from Sangiovese and has a firm, tannic structure. This wine is released five years after the harvest year; Riserva is released after six years. In either case, the wine must spend two years aging in wood.
Brachetto (bra-keh’-toe) - Primarily from the Piedmont region of Italy near Alessandria and Asti. This grape is used to make brachetto d’Acqui which is a deep red sparkling wine.
Chianti (k’yahn-tee) - In most regions, this wine is produced with a minimum 70% Sangiovese, along with Canaiolo, Colorino, and up to 15% combined Cabernet Sauvignon, Merlot and Cabernet Franc. But, in the Chianti Classico region, there must be a minimum 80% Sangiovese and the neck of the bottle will have the black rooster seal.
Dolcetto (dohl-chet’-oh) - Literally translates to “little sweet,” this grape produces a fruity, low-acid wine.
Gavi (gah’-vee) - Made from the Cortese grape, this is a dry, crisp white wine with citrus and mineral notes.
Lambrusco (lam-broos’-coh) - Made from the grape variety Lambrusco, this wine is widely known as a sweet fizzy wine. Yet, better Lambrusco wines are not sweet. They are dry and just slightly fizzy (called frizzante) from being fermented in pressurized tanks.
Marsala (mar-sah’-lah) - This is most often known as a cheap cooking wine. But this wine, named for the ancient port city of Marsala, can be first-rate when made by first-rate producers. This fortified wine is made primarily from Grillo, Catarratto bianco and Inzolia grapes, but may include small amounts of Perricone, Nero d’Avola and Nerello Mascalese.
Montepulciano (mon-ta-pull-channo): Montepulciano wines are from Marche, Molise, northern Puglia and most notably, Abruzzo. All of these regions are along the eastern coast of Italy and benefit from the cooling winds off the Adriatic Sea. These wines display notes of cherry, crushed herbs and tobacco.
Moscato d’Asti (moss-cah’-to dah’ss-tee)- Made from Moscato Bianco grapes in Piedmont’s Asti, Alessandria, and Cuneo provinces. Unlike its fully sparkling cousin Asti Spumante, Moscato d’Asti is only gently frizzante, with low alcohol (typically 5-6.5%) and a delicate sweetness balanced by peach, orange blossom and honeysuckle notes. Meant to be drunk young and chilled.
Nebbiolo (nehb-bee-OH-loh) - A legendary northern Italian red wine that tricks your senses by looking pale and light in the glass, but tasting incredibly bold and powerful. It has a high amount of natural mouth-drying compounds (called tannins) and sharp crispness from it acidity, which are beautifully balanced by aromas of tart cherries, dried roses, and leather.
Orvieto (ohr-v’yay’-toh)- A white wine DOC from the Umbrian hill town of Orvieto, made primarily from Grechetto and Trebbiano (locally called Procanico) grapes. Historically produced in a medium-sweet “abboccato” style and aged in the town’s volcanic tuff cellars, most Orvieto today is crisp and dry, with citrus and almond notes.
Pinot Grigio (PEE-noh GREE-joh) - A light, crisp, easy-drinking dry white wine.
Pinot Noir (PEE-noh nwar) [a.k.a Pinot Nero (PEE-noh NEE-roh)] - Known locally as Pinot Nero, this light-to-medium-bodied red offers delicate aromas of red berries, subtle earthiness, and a smooth, elegant texture.
Prosecco (pro-seh-coh) - Sparkling wine made in the Veneto region from the Prosecco grape (also known as Glera).
Rosso di Montalcino (ross-oh dee mon-tahl-t’chee’-noh)- Made entirely from Sangiovese in the same zone as Brunello di Montalcino, this is the fresher, earlier-drinking counterpart, often called “Baby Brunello.” Released the year after harvest with no mandatory oak aging, it’s more approachable and less expensive while still carrying real Sangiovese character.
Sassicaia (sah-see-cah’-yah)- One of Italy’s most famous “Super Tuscans,” made by Tenuta San Guido from a Bordeaux-style blend of roughly 85% Cabernet Sauvignon and 15% Cabernet Franc grown on gravelly soils in Bolgheri. First planted in 1944 and released commercially in 1971 (the 1968 vintage), its success led Italy to create a dedicated appellation, Bolgheri Sassicaia DOC, for this single estate in 1994.
Soave (Swah-vah) - Made from Gargenega grapes in the village of Soave in Northern Italy. Flavors include citrus zest, melon peach, marjoram and saline solution, with an oily richness.
Super Tuscans - While the vast majority of Super Tuscans are red blends (typically mixing local Sangiovese with international grapes like Cabernet Sauvignon, Merlot, or Syrah), the category is defined by breaking traditional rules, not by a specific recipe.
Taurasi (tow-RAH-zee) - This wine is made with at least 85% of the indigenous Aglianico grape, but many of the top producers use 100%. This wine is naturally high in acidity and tannins.
Tignanello (tee-n’ya-nell’-oh)- A pioneering Super Tuscan from Antinori, first produced in 1970/71 from a single vineyard in the heart of Chianti Classico. Made mostly from Sangiovese (around 85%) blended with Cabernet Sauvignon and Cabernet Franc, it broke from Chianti’s traditional rules by excluding white grapes and aging in small oak barrels, helping launch the entire Super Tuscan category. Labeled Toscana IGT rather than DOCG.
Valpolicella (vahl-poh-lee-t’chell-ah)- A red wine from the hills north of Verona, based mainly on Corvina along with Rondinella and Molinara. Styles range from the light, fruity everyday Valpolicella DOC to the richer Valpolicella Ripasso (re-fermented on Amarone’s leftover skins) up to the powerful, dried-grape Amarone della Valpolicella DOCG (see separate entry above).
Verdicchio (vair-deek’-ee-oh)- Marche’s signature white grape, producing crisp, high-acid wines with citrus and almond notes under the Verdicchio dei Castelli di Jesi and Verdicchio di Matelica DOCs. Despite its light, refreshing reputation, well-made Verdicchio can age surprisingly well.
Verduzzo (vair-doot-soh)- A white grape native to Friuli-Venezia Giulia, capable of dry, semi-sweet and sweet styles. Its finest expression is Ramandolo DOCG, a 100% Verduzzo sweet wine made from late-harvested or dried grapes in the hills above Nimis, showing honey, apricot and almond notes with a distinctive tannic grip rare in a white wine.
Vermentino (vehr-mehn-TEE-noh) - A coastal wine, most famously from Sardinia and Tuscany, known for its crisp citrus, zesty grapefruit, and distinct saline/salty sea-breeze minerality.
Vernaccia di San Gimignano (vair-nah’-t’chah dee san-d’jee-mee-n’yah’-noh)- A crisp, mineral white wine made from at least 85% Vernaccia grapes grown around the medieval hilltop town of San Gimignano in Tuscany. It holds a special place in Italian wine history as the country’s first wine ever to receive DOC status, in 1966, and it’s mentioned by name in Dante’s Divine Comedy.
Vin Santo (veen sahn’-toe)- Tuscany’s traditional “holy wine,” a dessert wine made from Trebbiano and Malvasia grapes dried on straw mats or hung from rafters before pressing, then aged for years in small barrels called caratelli. The result is an amber, oxidative wine with notes of honey, dried fruit and nuts, traditionally served with cantucci almond biscotti for dipping.
Vino Nobile di Montepulciano (veen-no noh’-bee-leh dee mon-teh-pool-t’cha’-noh)- A Sangiovese-based red DOCG from the hill town of Montepulciano in southeastern Tuscany, aged a minimum of two years (three for Riserva) with at least one year in oak. Historically labeled as Chianti before regaining its own identity, it was among the first Italian wines awarded DOCG status, in 1980.