Italian Grape Varieties

ITALIAN RED VARIETIES | ITALIAN WHITE VARIETIES

Amarone

• Valpolicella region

• From the Italian word amaro, meaning “bitter” this varietal has a tartness with a sweet edge. It has a deep ruby red colour with aromas of raisin, black cherry and elderberries

• Pairs well with pasta with strong tomato or truffle sauce, beef and aged cheeses

Barbera

• Piedmont and Southern Lombardy regions

• An aged Barbera has acquired the name “Barbera Superiore” over the years for its bright cherry fruit flavours, extremely dark colour and food-friendly acidity

• Pairs well with roasted, grilled and stewed dishes of meat and poultry

Barolo

• Piedmont region

• Lightly coloured with flavours of violets, wild herbs, raspberries and cherries

• Pairs well with meat, rabbit, lamb and pastas with strong sauces

Brunello

• Tuscany region

• Deep ruby red in colour with aromas of ripe plums, black cherries, blackberries and vanilla

• Pairs well with red meat and poultry

Dolcetto

• Piedmont region

• Its name “little sweet one” refers to the ease in which it grows. With flavours of concord grape, blackberries and herbs, making it a favourite for everyday drinking

• Pairs well with pasta, savoury salamis and sharp pickled foods

Lambrusco

• Lombardy region

• A dry wine by nature with aromas of strawberries with a slight bitter finish

Malvasia Nera

• Piedmont region

• A sweet and perfumed wine, sometimes elaborated in the passito style

Merlot

• Tuscany region

• A darkly blue-coloured wine grape with a medium body with hints of berry, plum, and currant. Often blended with Cabernet Sauvignon to achieve higher tannin levels

• Pairs well with shellfish, bacon and prosciutto

Montepulciano

• Abruzzo region

• A developed wine with silky plum-like fruit flavours, friendly acidity and light tannin levels. Most recently more rich and inky versions of this wine have been produced, a sharp contrast of those produced in the past

• Pairs well with various pasta dishes

Nebbiolo

• Piedmont region

• Known for its elegance and power with a bouquet of wild mushroom, truffle and roses, Nebbiolo by many wine enthusiasts is considered the greatest wine of Italy

• Pairs well with strong, flavourful meats and well aged cheeses

Negro Amaro

• Puglia region

• With a name literally meaning “black and bitter”, this varietal is spicy, toasty and full of dark red fruit flavours

• Pairs well with game and ripe, aged cheeses

Nero D’Avola

• Sicily region

• Nearly unheard of internationally until recent years, this varietal is gaining attention for its plumy fruit and sweet tannins

• Pairs well with tomato based dishes, grilled salmon and roasted chicken

Sangiovese

• Tuscany region

• Full of cherry fruit and oaky flavours, Sangiovese is typically blended with Bordeaux varieties such as Cabernet Sauvignon and Merlot and aged in French oak barrels

• Pairs well with chicken, red meat, fish, lamb, pork and pasta

Valpolicella

• Verona region

• A light, fragrant wine with moderate tannins, good colour and aromas of cherry, herbs, chocolate and mocha

• Pairs well with antipasto, lighter pasta dishes, seafood and lightly grilled white meats

Albarola

• Liguria region

• A small grape with light body and somewhat neutral flavour while young. With more maturity this grape takes on honey, floral and perfume aromas

• Pairs well with various fish dishes

Arneis

• Piedmont region

• A crisp and floral varietal that has been growing in the Piedmont region since the 15th century

• Pairs well with pasta, marinated mushroom and veal dishes

Chardonnay

• Mostly known for being leaner and crisper than those made in other countries, with light fruit flavours and mostly unoaked

• Pairs well with lobster, crabmeat and cream sauces.

Malvasia

• Lightest versions offer a clean, crisp finish, while those aged in small barrels may display lighter tannins with hints of vanilla

• Pairs well with seafood antipasto dishes and grilled vegetables

Moscato

• Piemonte region

• A white skinned grape with sweet perfume, crisp bite and strong notes of melon and citrus

• Pairs well with various desserts

Pinot Gris

• Veneto region

• An extremely popular grape, characterized by its crispness and cleanness. Usually delicate and mild, but can grow into a more full-bodied and complex wine with aging

• Pairs well with grilled fish, salads and seafood

Sauvignon Blanc

• Regions of northeast Italy

• A crisp, dry white wine with a reputation of cutting through pungent flavours such as raw garlic and smoked cheeses

• Pairs well with fish and cheese dishes

Trebbiano

• Abruzzo region

• The most widely planted white varietal in Italy, known as a pale and easy drinking wine. Many Italian producers of Trebbiano have been known to age for 15+ years

• Pairs well with white fish with a squeeze of lemon, pasta and risotto dishes with minimal ingredients

Verdicchio

• Eastern Italy region near the Adriatic coast

• A light, dry wine with hints of fresh apple and lemon when young

• Pairs well with seafood and fish dishes

Vermentino

• Liguria region

• A light, attractively aromatic wine with refreshing acidity levels and lemon-tinged notes

• Pairs well with fish and seafood dishes