Red Wines
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Light-bodied, fruity, soft red, little or no wood | Medium-bodied, concentrated red, some wood | Full-bodied, rich, tannic red, usually with oak |
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Grilled meats, rich pastas, carpaccio, ossobuco, lamb and caramelized peppers. | Grilled chicken, pasta in spicy tomato sauce, small game birds, grilled veal, and mushroom dishes. | Spicy pastas, red meats, grilled steak, braised hare and game. |
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Perfumed, fresh, extremely
quaffable wines versatile enough to pair with fish. |
Rich in concentrated fruit and soft in tannins, these wines create a variety of food pairings; best when drunk between 1 and 5 years from vintage. | Fleshy, meaty, large-scaled wines meant to age and develop in time; better balance of freshness and complexity when young. |
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Tasca d'Almerita Regaleali
Rosso 1999. Blend of Nero d'Avola and Perricone from Sicily. Cherry and berry fruit, herbs, and spice on the nose; smooth palate with a licorice finish. |
Di Majo Norante Ramitello
Rosso 2000. Made from a blend of Montepulciano d'Abruzzo and Aglianico grapes in Molise. Cherry and plum scents and a hint of earth and black pepper; ripe and fleshy with supple tannins. |
Librandi Cirò Rosso 1999. Vinified from Gaglioppo grapes in Cirò, Calabria. Aromatic nose of dried fruit and spices with an earthy overtone; solidly structured, robust, with fresh black fruit flavors and good acidity. |
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Prunotto Dolcetto d'Alba
2000. Vinified from Dolcetto in Piedmont; fermented and aged in stainless steel. Violet, black cherry, and prune perfumes, clean, intense, juicy, and vibrant, with a clean, almondy finish. |
Allegrini Palazzo della
Torre 1999. Vinified from Corvina, Rondinella, and Sangiovese grapes in Verona, the Veneto; aged in Slovenian oak 18 months. Black cherry, plum, and raisin nose; concentrated, silky smooth through the finish with soft tannins. |
Terre del Cedro Sangiovese
di Romagna Riserva Avi 1998. Vinified entirely from Sangiovese grapes near Rimini, in Emilia-Romagna. Wood notes, powerful black fruit, and elegant violet scents; lush plum and cherry core with ripe but fine tannins. |
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Fattoria di Basciano Chianti
Rufina 1999. Vinified in Tuscany from Prugnolo Gentile, Canaiolo, and Colorino grapes. Clear, vibrant red color; meaty nose, red berry and plum notes, with a supple, ripe palate and sweet, fruity flavors. Medium-bodied, concentrated red, some wood |
Colle Picchioni Vigna del
Vassallo 1998. Unusual blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, vinified near Rome, in Latium; aged partly in oak. Flowery and balsamic bouquet, warm, supple palate of ripe red fruit and licorice, and a complex finish. |
Boscarelli Vino Nobile di
Montepulciano 1997. Vinified mostly from Sangiovese with a touch of Canaiolo and Mammolo in Montepulciano, Tuscany. Violet and berry scents, fine palate, developed tannins, good acidity. |
White Wines
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Light white, little or no wood | Medium Bodied, fruity white | Full-bodied, complex white, some wood |
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Light dishes with rich flavor; seafood, antipasti, simple pasta. | Seafood, frittatas, white meats, lighter truffle dishes. | Grilled fish, flavorful pastas, lemon chicken, white meats. |
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Refreshing acidity, pure fruit flavors, clean, crisp finish, absence of evident oak. | Most versatile whites; rich in texture, complex in flavor. | More powerful, fleshy wines with less pronounced aromatic profile and fruit flavors, suitable for aging. |
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Montresor Bianco di Custoza
2000. Blend of Garganega, Bianca Fernanda, and Chardonnay, from the shores of Lake Garda. Medium acidity, clean, ripe palate, white blossom, pear, and apple notes. |
Primosic Sauvignon 2000. Produced from Sauvignon Blanc in Gorizia, Friuli-Venezia Giulia. Perfumed with herbal and citrus notes, high acidity, rich and lush, elegant and grassy. |
Argiolas Vermentino di Sardegna
Costamolino 2000. Vinified from Vermentino with Malvasia near Cagliari in Sardinia. Honeyed fruit on the nose, possible hints of spice and butterscotch, medium acidity, and rich texture. |
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Schiopetto Tocai Friulano
2000. Varietal Tocai Friulano from the Collio area in Friuli-Venezia Giulia. Unique aromatic nose, partly floral and fruity, with a nutty quality and slightly bitter finish. |
Brunori Verdicchio dei Castelli
di Jesi San Nicolò 2000. Varietal Verdicchio grown in a single vineyard in the Marches. Powerful, aromatically pure nose of freshly cut flowers and tropical fruit; rich, concentrated palate, long finish, hint of nuts and spice. |
Terruzzi & Puthod Terre
di Tufi 1998. Vinified mostly from Vernaccia di San Gimignano grapes in Tuscany. Ripe nose of pears, cloves, and lemon rind, vanilla overtones, lush, complex palate, and wood notes. |
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Tiefenbrunner Feldmarschall
Von Fenner 2000. Made from Müller-Thurgau in Alto Adige. Clean and precise, with lavender, golden apple, and jasmine notes; long and penetrating through the finish. |
Bruno Giacosa Roero Arneis
2000. Vinified from the Arneis grape in Roero, Piedmont; fermented in steel, not aged in oak. Delicate nose of apples, pears, and peaches; good acidity, consistent palate, hazelnut and herb overtones, and slightly bitter finish. |
Silvio Jermann Vintage Tunina
1998. Vinified from Sauvignon Blanc, Chardonnay, Ribolla, Malvasia Istriana, and Picolit in Friuli. Fine, honeyed nose of white flowers and apricots, sumptuous palate, with fresh acidity and a long finish. |