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Gattinara -
if reputation and price were sufficient to guarantee quality, this Nebbiolo would be one
of the Italy's finest reds. As it can vary enormously, depending on the producer, from
fine and delicate to dull and
disappointing..
Barbera - There are three types: Barbera d'Asti, Barbera d'Alba,
and Barbera del Monferrato. Barbera d'Asti is the best of the three, they all
are
really muscular, but without the harshness so often found in Barolo. Needs at least 5
years,except for Barbera del Monferrato which can be drunk younger.
Moscato d'Asti - Is much the same as the Asti Spumante,but it is made
outside the tightly controlled Asti Spumante area, it can be very low in alcohol, a very
good family wine.
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Cinqueterre - Liguria's
most famous wine, perhaps for the spectacular tilt of the vineyards into the sea.
In places the grapes have to be fetched off by boatmen for any special qualities.
Vermentino - Fresh, smooth or white or trying to find this rare, sweet,
dry white Cinqueterre.
The red berrylike Rossere di Dolceacqua is the best red in the area.
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Lugana - Unheard of in
Britain until last few years, this Lake Garda peach in now quite the thing. Comes from the
Trebbiano grape, gentle creamy base overlaid with walnuts, Cox's apples, a hint of fresh
pear, a smidgen of orange peel and a touch of liquorice.
Drink it young before the acidity is raring to go.
Valtellina Superiore - Made from the Nebbiolo this is a
DOC which, like so many, promises variable quality. Better vintages - 70/71/78/82/83 -
needs at least five years to soften.
Franciacorta Rosso - This is possibly one of the most
interesting examples of the marriage of traditionally French and Italian flavours. The
grape mix involves, on the one hand Cabernet Franc and Merlot; Nebbiolo and Barbera on the
other. Drink youngish.
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Bianco di
Custoza - A gentle creamy marginally nutty white wine. It must be young,
team it with risotto or fish pie or savoury crepes.
Prosecco di Conegliano - North of
Venice in Conegliano they produce this excellent dry white sparkling wine.
Recioto di Valpolicella - Dark
red-brown and semi-sweet, a wine made from selected ripe grapes.
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Picolit - The legendary
dessert wine of Friuli, Picolit is made from the semi-dried grapes of the same name.
It is high in alcohol and can be aged for several years.
Pinot Grigio - A dry white wine with an alcoholic
content of 12.5%.
Tocai - Style vary quite a bit, but in general the price will reflect the
quality quite accurately. Taste triggers
for this wine revolve around fig and greengage flavours with a bit of apple, you may also
find a touch of nutty creaminess and a faint tang of aniseed.
Tocai di Lison - Is made from the Tocai
Friulano grape and tastes nutty and peachy with a slightly bitter tang.
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Teroldego - Is the the
red wine of the Trentino, it is made very light for local drinking, but the best Teroldego
which is bottled, has considerable strength of alcohol and character.
Santa Maddalena - Is the most prestigious name.
A red wine with plenty of colour and body, if not very special characters
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