A Simple Guide to Italian Wine
Italian wine can feel intimidating because so much of it is organized by region rather than grape. But a few anchors go a long way. Chianti, from Tuscany, is the classic food wine — bright, savory, and made for tomato-based dishes. Barolo, from Piedmont, is the bold, age-worthy red for special occasions.
For whites, Pinot Grigio is the easy crowd-pleaser, while a Vermentino or Soave offers more character without much more cost. When in doubt, ask your server to pair a glass with your dish — Italian food and wine are designed to go together.
The best approach is to drink regionally: a Tuscan wine with a Tuscan dish, a Piedmontese red with a rich braise. It rarely steers you wrong.