Italian food and wine
Italy is a country of climatic diversity, ranging from the soldering heat of the south of Italy to the alpine and cool climate of the northeastern part of this enigmatic country, the country itself has so many enigmas and that is by far best absorbed in the wines that it makes. The climate is perfect for producing wines and the hillside gives this country an added advantage, no wonder that the cuisine of Italy is so intricately linked with the wines of the country.
Tuscany or the land of rolling hills has always produced excellent wines and Florence wine is par excellence and reminds of the groves of olives and the cypress. Decades of cellaring give the red wines of Barolo and Barbaresco a position to reckon with in the wine making world. The crisp fresh lemon wines and the deeply arousing red wines are being produced in the lesser known areas of the country as well.
The best way to sample Italian wine cuisine is to understand the budget and choose a wine to go with the variety of exotic Italian dishes including the much known and appreciated pastas, olives, tomatoes, pizzas, garlic and rice. These wines will go with these regular foods as well as enhance the pleasure of the exotic Italy:
White wines include Matra Mountain, Pinot Grigio 1997, made using Australian methods and produced in hungary, the bowl of the glass will contain a variety of aromas to tease the senses including neetles almond and lemon fruit flavors.
Verdicchio Classico die Castelli di Jesi 1997 this lemon fragranced wine has a citrusy nose to it and reminds of cool fruits of melon, it is wonderfully fruity and elgant to the core.
Sainsbury Soave Superiore, this nutty alcoholic wine is still fresh with pear and apple fuits and zippy citrus overtones and is a perfect accompaniment to a risotto and creamy pasta.
Red wines will have Caballo de Plata, Bonarda/Barbera 1998, boasting of the Italian barbera grape. Will definitely take you back to the homemade jams of mum and with loads of cherries and damsons will have a slight and soft tannin touch. It would be perfect for the tomato sauces and pasta dishes.
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Mas Collet 1997 this wine will take you back when as kids you went fruit plucking in the forest, ate berries and spice and vanilla, its meaty texture goes wonderfully with Italian cuisine and tannins and lemon acridness add to the denseness and earthiness of the wine, a truly wonderful reminder of the forests and the nature bottled.
Filed under: Italy, Wine & Food
