Wine Abroad: Italy

Italy boasts a viticultural history that dates back 3,000 years. Only the French produce and consume more wine than Italians. In addition, there are 2,000 native grape varieties, such as Trebbiano and Montepulciano, in Italy. Geographically, the country is covered in vines and broken into four zones - Northwest, Northeast, Central Italy, and the South & Islands. Those are further divided into wine regions, and eventually, into complicated wine areas or DOC (Denominazione di Origine Controllata), such as Piemonte and Abruzzo.

More importantly, however, the Italians are credited with the idea of l'abbinamento, which means "the match," and is reserved for the pairing of regional food and wine. The ideas of eating locally and matching food to wine have caught on in the United States, but, in Italy, from Milan to the tip of Sicily, it has been a way of life for centuries. The combination of naturally high acidity and moderate to firm tannins make Italian wines ideal for food, whether the classic pairing is ossobuco and Barolo or Amarone with asiago cheese.

It is less the particular aromas and flavors in these wines and more their rustic natures that make them truly Italian. Much like French and other Old World wines, earthiness is paramount to fruit. Yet Italy's warm climate and poor soils help to yield red wines - the country's stars - of richness moderated by finesse. While Barbera, Sangiovese (the basis for Chianti) and Negroamaro are the most widely grown grapes in Italy, the most prized and age worthy wines are Barolo and Barbaresco of Piemonte, Brunello di Montalcino of Tuscany and Taurasi of Campania.

The Super Tuscans, which include blends of Merlot and Cabernet Sauvignon and hail from Tuscany's Central Hills, are coveted by collectors and fetch hundreds of dollars. Still, it's the bright table wines and aromatic, food-friendly whites that the Italians drink and enjoy daily. Wines such as Pinot Grigio, Verdicchio, and sparkling Proseccos ranging from off-dry to sweet are not only affordable but readily available everywhere.

Suggested producers: Antinori, Rivetti, Taurino, Angelo Gaja.