Italian wine has a very long and special history. "Italian wine" and Roman empire, "Italian wine" and middle ages,
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THE TYPES OF ITALIAN WINE
white wine, red wine, italian "vino novello", etc..
The production of wine in Italy, and the experimentation that has accompanied it over many centuries, have allowed Italian wine to develop various different dimensions, all attesting to its high quality: colour, fragrance, taste, finish, alcohol, acidity, richness of flavour, and astringency.On the basis of these features, indeed, Italy is endowed with a number of different types of wine, being produced to a high level of quality.
White wine
The Italian white has a visual appearance which features a range of yellow tones, from the green-tinged to amber via straw-yellow and golden; its nose is generally characterised by flowery and well-fruited fragrances, and is best enjoyed when served at between 8 °C and 14 °C; in the mouth, freshness and acidity prevail, although a disagreeable bitterness may emerge if the serving temperature is allowed to rise.
Rosé wine
Visually, Italian rosé wines have a colour between pale pink, cherry and claret; their typical fragrance is fruity, and they are best drunk at a temperature between 10 °C and 14 °C; on the palate, the main sensation is of mild acidity, aromatic character and understated body. They are ideally suited to rich fish dishes, pasta with subtle sauces, and light cooked meats.
Red wine
The Italian red wine can be found in a range of tones of red (from purple to ruby to garnet and reds with a tinge of orange), and a wide variety of fragrances (flowers, fruit, jam, grass and spices), with a characteristic impression, to a greater or lesser extent, of softness, body and tannin content; it should be served at a temperature of between 14 °C and 20 °C. It is best matched with red meats, game, cheeses and any dish which has been cooked slowly or is based on a well-structured sauce.
Italian Vino novello
This is produced using carbonic maceration. It has an intense colour and powerful secondary or fermentative aromas. It cannot be brought to market before November 6th each year, and it is advisable to drink it within the first six months, owing to a lack of stability. A traditional and very effective accompaniment for vino novello is with chestnuts, and hence with other foods which are based on chestnut flour, such as necci (chestnut and walnut cake) and castagnaccio (chestnut bread).
Vin ruspo
This is made with a blend of Carmignano DOCG (Italy) wine, with a short fermentation which slightly reduces the redness of the grape skins. Those who are not familiar with it may easily confuse it with rosé wine, and like rosé it is also served at around 10 °C to 14 °C. Vin ruspo is only produced in the Carmignano area.
Barrique wine
Italian barrique wine is left to age in wooden barrels. The wood is generally that of the sessile oak, but cherry or beech are also used. This method allows the wine to age slowly through a redox process which takes place courtesy of the wood fibres: it gives the wine a more intense and toasty aroma, and a softer and better balanced flavour. The wood releases so-called Gallic tannins into the wine (which are softer than the Catechol tannins present in the grape skins), lending it estery and spicy overtones (e.g. of vanilla), which give the wine a special bouquet.
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