Italy is a country covered in vineyards. They produce wine from the southernmost tip to the very northern borders of the country so it’s no surprise that there is a ton of variety. Check out the video above to hear why Astor Wines & Spirits consultant Sam Davies loves these complex, food friendly wines.
Want a chance to try the vast range of incredible wines from Italy? Don’t miss our big tasting event at Astor Center, A Taste of Italy.
Plus, check out our some more favorite Italian wines from the rest of the Astor Wines & Spirits staff:
Prosecco Treviso, Extra Dry Spumante, Cornaro – NV
This is a spumante style of Prosecco, meaning it has lots of bubbles. It is also categorized as “Extra Dry,” which, in sparkling wine lingo, means it is the next category of sweetness up from Brut. However, because of the carbon dioxide in the bubbles, it can easily feel and taste like a Brut. This wine has a fine food compatible flavor and can be used with a variety of main dishes or as an apéritif. It has a beautiful, fruity nose with a hint of apple in the flavor. The mouth feel is a little creamier than the basic Brut style. Try this with shellfish or seafood risottos or any other light dish. Or sip it on your deck overlooking the lake or sea. The price/quality/versatility relationship makes this too good to pass up. -Bill F.
Salice Salentino Riserva, Sigillus Primus – 2006
Puglia is located on the “heel of the boot” facing the Adriatic. Puglia is known for Negroamaro, Primitivo, and Malvsia Nero. These grapes thrive in the hot, rugged southern climate alongside ancient, gnarled olive trees. A beautiful example of Apulian wine–and my favorite wine under $10–is the Salice Salentino Riserva by Sigillus Primus. It is dry, earthy, and full of intense, dark fruit on the nose and palate. Keep a bottle of this wine stocked for any night of the week. -Laura M.
Ca Dia Merlot, Veneto – 2012
Smooth Sailing Merlot
French varietals have never had much success in Italy but there are always exceptions to the rule. It has a beautiful plum color in the glass and on the palate this Merlot knocks it out of the park every time. It is smooth, with silky tannins that make for an exceptionally soft drink. There are no offensive wood elements, sharp tannins, or elements that require you to pair it with a food, decant, etc. It is smooth sailing in a glass, which is exactly what I look for in a wine. -Daniele F.
Barbera del Monferrato Casalese, Oreste Buzio – 2013
A co-worker once said, “Drinking Barbera will make you a better person.” Well… it may sound hyperbolic, but drinking this Barbera almost certainly will make you a better person, or at very least a happier one! A striking wine that just yearns to be paired with food, this wine is cedary with brilliant acidity laced with cranberry, strawberry, tar, and lovely herbal notes. Italian food, meet your match! -Omari W.
Freisa del Monferrato Casalese, Oreste Buzio – 2013
This wine is one of the absolute best deals in all of Astor. Hands down. Freisa, primarily produced in Piedmont, is a great alternative to Pinot Noir or Beaujolais. As the name implies, this wine is dominated by juicy strawberry, but you also get notes of raspberry and a hint of white flowers. It is bright, fruity without being sweet, food-friendly and altogether thoroughly enjoyable. Grab a bottle or two before I buy it all! -Nora G.R.
Selvato Rosso, Colli della Murgia – 2009
Even if you have no idea what’s behind the nondescript label, you can rest assured that this is the wine for you if you like rich Italian wines with rich Italian food. My latest Italian food addiction is meatballs made with fresh garlic, onions, and herbs. Alone, in a sandwich, with a salad, but definitely with a bottle of this Colli della Murgia Selvato, which happens to be a blend of local grapes called Aglianico and Primitivo. Solid black fruits then a punch of tannins on the finish that softens out with the fattiness of the meat. -Lorena A.
Grignolino del Monferrato Casalese, Oreste Buzio – 2013
Grignolino is a very fussy grape to grow, and it has so little color in its skins that the wine can easily be mistaken for a rosé. This example from the Buzio winery in Monferrato is a stunning example of Grignolino done well: light and dry with white pepper, tangy red fruit, and chalky minerals. I can’t think of a better match for a lighter style of pizza, with fresh herbs and a generous amount of salt and pepper. -Ali L.
