What exactly IS this Italian wine grape? (#ItalianFWT)

Yup, I’ve been asking that question for the last 10 years. There are 20 Italian wine regions and hundreds of native varieties, clones, and regional names for the same grape. Confusing? You bet!

That’s why, when Jeff of foodwineclick challenged the Italian Food, Wine and Travel bloggers to post advice for a friend new to Italian wine, I had to make some sense of the most common Italian wine grapes. We’ll be chatting about this topic Saturday, Jan. 4, on Twitter, beginning at 11 am ET. Please join us by following the #ItalianFWT hashtag.

Before we get started, here are a few basics to keep in mind:

• Besides using native grape varieties, Italian winemakers produce wine from well-known international varieties, such as Merlot, Cabernet Sauvignon, Pinot Noir (Pinot Nero in Italian), and Chardonnay, just to name a few. Super Tuscans, in particular, are renowned, high-quality Italian wines made from international grapes.
• Italian wine labels follow the European Union (EU) classification system. A wine-producing region will be designated from Vino de Tavola (basic table wine, the lowest level) to Indicazione Geografica Tipica (IGT or IGP), Denominazione di Origine (DOC), and, at the highest level, Denominazione di Origine e Garantita (DOCG). An exception are the Super Tuscans, which historically have used the IGT label, as a departure from sanctioned grape varieties.
• The term Superiore on Italian wine labels indicates a higher alcohol level and longer aging, not a “superior” wine in the literal English sense.

OK, let’s forge ahead to seven grape varieties to get you started on Italian wine.

1. Sangiovese (Tuscany) – If Italy has a signature grape, this is it! Light-colored and high in acid, Sangiovese has a characteristic sour-cherry profile. Sangiovese is grown all over the country, but in Tuscany, it produces iconic wines such as Chianti Classico, Vino Nobile di Montepulciano, and the powerful, earthy and pricey Brunello di Montalcino. By the way, Vino Nobile di Montepulciano is made from Prugnolo Gentile, a Sangiovese clone, not the Montepulciano grape from Abruzzo.
2. Nebbiolo (Piedmont)  – This highly respected grape goes by many names. Nebbiolo is best known for producing tannic, high-acid, bold Barolo and Barbaresco. In the northern Piedmont, in the villages of Gattinara and Ghemme, the grape is known as “Spanna” and produces a wine that is delicate and tart. Nebbiolo goes by another name, “Chiavennasca,” in the Valtellina valley of Lombardy. Valtellina is also a lighter style of Nebbiolo.
3. Barbera (Piedmont) – Looking for a food-friendly wine? Barbera is your grape. High-acid and low-tannin, with a distinct licorice note, Barbera will pair nicely with most foods and cost considerably less than the Nebbiolo wines from this region. Go for either Barbera d’Asti or Barbera d’Alba.
4. Aglianico (Campania, Basilicata) – Bold, full-bodied and fruity Aglianico is perhaps the best-known wine of southern Italy. Look for Taurisi DOCG from Campania or Aglianico del Vulture DOCG from Basilicata for some of the best examples of this expressive wine.
5. Nero d’Avola (Sicily) — This indigenous variety is full-bodied and elegant. Grapes are grown in a part of the country where temperatures can approach 105 degrees Fahrenheit. Despite the heat, Nero d’Avola is balanced and typically brimming with luscious blackberry, plum, and fig.
6. Vermentino (Sardinia) – Aromatic and zingy Vermentino is gaining traction among wine aficionados in the U.S. and elsewhere. On the island of Sardinia (Sardegna), the grape is widespread. The most highly prized version is Vermentino di Gallura DOCG from the northern end of the island.
7. Pecorino (Abruzzo, Le Marche) – Pecorino is native to the central-eastern region of Italy bordering the Adriatic Sea. According to legend, the name derives from the pecora or “sheep” that grazed the mountainsides and dined on these thin-skinned native grapes. I discovered Pecorino for myself this past year. The 2017 Ferzo Pecorino Terre di Chieti reminds me of a freshly mowed hayfield in springtime. What a delight!

Why five reds and only two whites? Personal preference, mostly. But also, the reds on this list tend to have the acid and body to complement a variety of foods – especially traditional, tomato-based Italian dishes.

This is just a taste of what Italy has to offer. To explore further, I recommend the posts linked below and the #ItalianFWT Twitter chat on Saturday, Jan. 4, starting at 11 am ET. Hope you can join us!

• Camilla at Culinary Adventures with Camilla shares Sips and Eats Around the Boot: A Primer to Italian Wines and Pairings.
• Lynn at Savor the Harvest is Introducing the Diversity of Italian Wine.
• Wendy at A Day in the Life on the Farm shares Ringing in the New Year with Loved Ones and Prosecco.
• Pinny at Chinese Food and Wine Pairings post Sharing Lugana DOC – Winter Whites With Friends.
• Marcia at Joy of Wine asks The World of Italian Wine: Where Do I Begin
• Gwen at Wine Predator gives us 4 To Try in 2020: Italy’s Franciacorta, Friuli , Chianti, Mt. Etna.
• Cindy at Grape Experiences explains that The Wines and Food of Custoza DOC are Some of Veneto’s Many Pleasures.
• Susannah at Avvinare details Three Noble Red Grapes that Help to Navigate the Italian Peninsula.
• Linda at My Full Wine Glass queries What exactly IS this Italian grape?
• Jen at Vino Travels writes The Beginnings to Understanding Italian Wine.
• Kevin at Snarky Wine offers Cutting Your Teeth on Italian Wines.
• Katarina at Grapevine Adventures shares 3 Grapes to Get a Beginner’s Taste of Italian Wine.
• Nicole at Somm’s Table gives us an Italian Wine 101 Cheat Sheet.
• Jeff at Food Wine Click! shares Italian Wine 101 – Start Your Journey Here.