Red Wines
 |
Light-bodied, fruity, soft reds, perfumed, fresh, versatile, extremely quaffable | Medium-bodied, concentrated reds; some wood, best drunk between 1 and 5 years of vintage | Full-bodied, rich, tannic reds, usually with oak, meant to age and develop in time |
 |
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 |
 |
Bertani, Valpolicella Classico Superiore 1999. This blend of Corvina, Rondinella and Molinara offers a fresh and delicate alternative to other muscular new-age wines. |
Lanari, Rosso Conero 2000. The opulent fruit of Montepulciano meets the structure of Sangiovese in this pleasantly concentrated and fresh wine from the Marches region. |
Villadoro, Montepulciano d'Abruzzo 2000. An addictive, juicy red that is generous and a tad rustic, this wine is inordinately pleasant on the palate. |
 |
Marchesi di Barolo, Dolcetto d'Alba Madonna di Como 2000. Vibrant strawberry fruit, hibiscus flowers and a touch of rhubarb make for an excellent Dolcetto. |
Villabella, Merlot 2000. This Merlot looks good and tastes great, with plenty of ripe red fruit and spice on the round, ample palate supported by good acidity and a long finish. |
Librandi, Cirò Rosso Riserva Duca San Felice 1998. This wine is endowed with a warm palate of ripe prunes, nuances of tobacco and spice, and plenty of tannins. |
 |
De Tarczal, Husar Marzemino 2000. This purple wine smells like a bouquet of violets, tastes like fresh blackberries and feels like velvet. |
Vicchiomaggio, Ripa delle More 1998. An already classic Sangiovese-Cabernet blend from the Chianti Classico region, this wine is all about finesse. |
Fattoria dei Barbi, Brunello di Montalcino Vigna del Fiore 1997. A wine with gratifying accessibility combined with excellent potential for aging. |
White Wines
 |
Light-bodied whites with refreshing acidity, fruit flavors, clean finish and no evident oak | Medium-bodied, fruity whites, versatile, rich in texture, complex in flavor | Full-bodied, complex, more powerful, fleshy whites, suitable for aging |
|
Light dishes, seafood, savory antipasti, simple pastas | Seafood, frittatas, white meats, lighter truffle dishes | Grilled fish, seafood risottos or antipasti, flavorful pastas, lemon chicken, white meats |
|
Concilio, Pinot Grigio Trentino 2000. A well crafted, full-bodied Pinot Grigio of stone fruit and dried flower aroma, this is wine of good concentration, medium acidity and clean finish. |
Bertani, Due Uve 2001. This is a delicious blend of equal parts Sauvignon Blanc and Pinot Grigio, all stainless steel vinified to retain freshness and enhance aromatic complexity. |
Villa Matilde, Falerno del Massico Bianco 2000. Falanghina takes center stage in this floral and musky Campania wine of charm and substance. |
|
La Tosa, Colli Piacentini Sauvignon 2000. Elegant herbal and pure white peach perfumes define the style of this refined varietal Sauvignon Blanc. |
Ca’ Bolani, Opimio 2000. A richly flavorful, barrel-fermented blend of Tocai Friulano and Chardonnay, Opimio is a modern wine with a pleasant palate of ripe fruit and mineral flavors. |
Terredora, Fiano di Avellino 2000. Tropical and floral aromas introduce this varietal Fiano to the discriminating palate. It’s full-bodied and powerful but still agile and crisp. |
|
La Monacesca, Mirum 1998. This precious Verdicchio di Matelica is as firm and intense in flavor (golden plum, cashews, acacia honey) as it is fresh and fragrant in weight. |
La Palazza, Il Tornese 2000. Italy's finest Chardonnay may be this lovely wine from Emilia-Romagna, a surprisingly aromatic and balanced wine with fine tropical accents. |
Ca’vit, Trentino Vino Santo Arele 1994. The “holy wine” of Trentino is a luscious and sweet rendition of local Nosiola grape, aged in oak to combine power and silk for years to come. |