Tuscany, Italy
Nestled against the Tyhrenian Sea is Tuscany, the wildly acclaimed province of Italy. Italy remains one of the worlds largest producers of wine and back in 2005, Italy produced 1/5th of the worlds entire production of wine. Today, Italy is the largest producer of wine in the world, and has more vineyards than France. Due to its enormous influence in the wine world, I figured educating not only myself, but anyone who might read this entry, would be a good idea.
Classification System
Italy’s classification system has four types, or “classes” of wine. Two are categorized under the EU Quality Wine Produced in a Specific Region (QWPSR) and two under the category of ‘table wine’.
The four classes are listed as follows:
Table Wine:
- Vino da Tavola - Denotes wine from Italy. Not necessarily the same as other countries’ legal definitions of ‘table wine’. The appellation indicates either an inferior quaffing wine, or one that does not follow current wine law. It is wise to note that some quality wines carry this appellation.
- Indicazione Geografica Tipica (IGT) - Introduced in 1992, denotes wine from a specific region within Italy, usually within Tuscany. This appellation was created for the newer wines of Italy which broke the old wine laws but quality wines.
QWPSR:
- Denominazione di Origine Controllata (DOC)
- Denominazione di Origine Controllata e Garantita (DOCG)
DOC and DOCG refer to zones which are even more specific than an IGT wine. The permitted grapes are also more specifically defined.
The main difference between a DOC and a DOCG is that the latter must pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question.
Enough nomenclature, on to the different wines:
Rosso (Red)
- Sangiovese - The pride of Tuscany. Flavors of cherry fruit, cedar, and earthy. Biondi Santi makes an INCREDIBLE Brunello di Montalcino Riserva.
- Nebbiolo - An important Italian varietal. Truffle, roses, and tar aromas.
- Dolcetto - Flavors of concord grape, herbs and wild blackberries.
- Negroamaro - “black and bitter”, dark red fruit, spicy.
- Aglianico - Rustic and powerful.
- Sagrantino - Heavy tannins, these wines can age for many years.
- Malvasia Nera - Sweet and perfumed.
- Montepulciano - Plum-like fruit, mild acidity, and light tannin.
- Barbera - Cherry fruit, dark coloration, and a food-friendly acid levels.
- Nero d’Avola - Inky wines, nicknamed “the Barolo of the South”.
And others too.
“International” varietals such as Merlot, Cabernet Sauvignon and Cabernet Franc are also widely grown.
Bianco (White)
- Trebbiano - Easy drinking wines.
- Moscato - Used in the slightly-sparkling (frizzante) semi-sweet Moscato d’Asti.
- Nuragus - Light and tart.
- Pinot Grigio - Crisp and clean.
- Fiano (wine) - Dewy and herbal, often with small notes of pinenut and pesto.
- Garganega - Crisp and dry.
- Tocai Friulano - Peachy and mineraly.
- Ribolla Gialla - Aromas of pineapple and mustiness.
- Arneis - Crisp and floral.
- Malvasia Bianca - Wide rage from easy to drink to musty whites.
- Pigato - Good to pair with seafood.
More to come as I learn more about these fantastic wines.