As a result, each one has unique local gastronomic traditions, ingredients, and specialties. Every region in Italy was brought together for historical, political, and economic reasons. There is no one type of Italian food but many. However, remember that Italian cuisine is very regional: your wine pairing should be, too. So it’s not a cliché to pair Italian wine with Italian food –or that what grows together goes together– both evolved together to merge seamlessly on the table. Regional wine pairings often tap into a deep culinary tradition. In this article, we are focussing on pairing regional Italian wines with regional dishes. The modern sommelier sources the best wines for each dish, whether they come from the same place.īut that is not what we are writing about. For example, a good Chilean Sauvignon Blanc will match beautifully with minestrone, and an Oregon Pinot Noir tastes excellent with agnolotti. Because of that, you will see sommeliers pairing Italian dishes with wine from nearly every country globally. A new generation of winemakers has taken the helm, harnessing the energy of their pioneering forebears and keeping Italian wine at the forefront of innovation and desirability.Italian food is beloved everywhere. Now, almost a half century on, demand for Italy’s most prestigious names is stronger than ever. Suddenly, Italian wine was being mentioned in the same breath as the grands vins of France. Both Robert Parker and James Suckling would bring Italy’s exciting new wave to America’s increasingly adventurous consumers while putting Italy firmly on the international fine wine map. In the late 1970s, across the pond, an ambitious lawyer from Baltimore was publishing the first edition of what would become The Wine Advocate, before a young journalist joined a small San Diego publication called Wine Spectator. In 1986, Lodovico parcelled off a varietal wine, Merlot dell’Ornellaia he renamed it Masseto the following year. Soon after, Antinori would create Solaia from an abundant Cabernet harvest while Piero’s brother, Lodovico, was contemplating a new wine project in Bolgheri: Ornellaia’s first vintage was 1985. Four years later, Gianfranco Soldera picked the fruit of his first wine. In Montalcino, meanwhile, an insurance broker from Milan was planting vines on his newly acquired land, just over 100 years after Biondi-Santi had adopted the name Brunello.ġ971 was Tignanello’s inaugural harvest and the year Sassicaia’s 1968 vintage was released commercially. Over in Tuscany, visionary Piero Antinori was planting Cabernet vines on the family’s Chianti estate, while persuading his uncle, Mario Incisa della Rocchetta, to release his pet wine project in Bolgheri on to the market. Soon, Giovanni Conterno was planting vines in a wheatfield in Serralunga d’Alba to continue his grandfather’s creation, Monfortino. A few short years later, Bruno Giacosa began bottling single-vineyard Barbaresco and Barolo, just as Bartolo Mascarello was crafting artisan wines under his father’s watchful tutelage. It would be another hundred years before it started to catch up in terms of viticulture and vinification techniques.Īnd so it was that, exactly a century after Piedmont bullied Italy into unification, a young Angelo Gaja took the reins of the family wine business. At the same time as France was marketing Bordeaux’s finest Left Bank châteaux in the Classification of 1855, Italy was more preoccupied with battles towards unification.
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