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Oenotria was the name given to Italy by the ancient Greeks, translated as "Land of the Vine." This still rings true today, as Italy produces one quarter of the world's wine and is also the number one exporter of wine to the U.S. It is known for its tremendous variety of wines and for its diversity of soil types, microclimates and native grape varieties.
Italy is divided into many wine regions, each with its own particular wine styles and grape varieties. The main wine regions are Northwest, Northeast, West-Central, East-Central and Southern Italy, and the islands (Sicily and Sardinia). Within each region are several appellations with certain quality designations. These designations are based on region of production as well as grape variety and blend make-up of the wine.
The highest designation is Denominazione di Origine Controllata e Garantita (DOCG). To be in this classification, the wine must meet certain criteria as to region of production and bottling, as well as be submitted for tasting and a seal of approval. It must also have been classified as a DOC (Denominazione di Origine Controllata) for the five years previous. Some notable DOCG appellations are Asti, Moscato d'Asti, Barolo, Barbaresco, Chianti Classico, Vino Nobile de Montepulciano and Brunello di Montalcino.
DOC status is the next class down from DOCG and is determined by grape variety, sub-region and still or sparkling. There are over 250 DOC's currently. A relatively new classification was added in 1992 ("Goria's Law"), that of Indicazione Geografica Tipica (IGT). Some outstanding wines were being made by notable producers, but because of their blend make-up, they didn't fall into the DOC classification; consequently they were classified as Vino da Tavola, basic table wine. It was because of these extraordinary wines, known as "super-Tuscans," that the new IGT classification was instituted. One of the most well-known of these super-Tuscan wines was Piero Antinori's Tignanello, a blend of 80 percent Sangiovese and 20 percent Cabernet sauvignon. The amount of Cabernet sauvignon in this blend was over the 10 percent allowable limit, therefore, it could not be classified as DOC. These limitations have loosened up a bit, and in 1995 the blend allowances for Chianti Classico were changed to allow up to 100 percent Sangiovese and up to 15 percent of Cabernet and other black grapes.
Italian wines are named using many different criteria. They may be labeled by region, such as Barolo, by grape variety, by region and grape variety, such as Barbera d'Alba, or by any kind of proprietary name. There is no defined criteria for labeling Italian wines, sometimes resulting in confusion for the consumer. The soil types where the vineyards are planted are also varied, including lots of volcanic soil, limestone and gravely clay. There are over a thousand varieties of grapes grown for wine production, many of these are native varieties. The climate varies throughout Italy; the Northern part tends to have hot and dry summers with severe winters. The further south you travel in Italy, the hotter and drier the summers and the less severe the winters.
There are many differences in cuisine also, depending on the particular region of Italy. Lots of butter and cream are used in the cooking of Northern Italian specialties. This is because of its close location to France, with all of its rich sauces. Also, lots of rice, polenta and potatoes are consumed in the North, while Southern Italy consumes more pasta and pizza. The food in Southern Italy tends to be lighter and uses more vegetables, tomatoes, chiles and fresh herbs. Fish also plays an important role in the diet of Southern Italians. A famous Italian dish is Bistecca alla Fiorentina, made using Chianina beef from Val di Chiana, near Arezzo.
Bistecca alla Fiorentina
Recipe courtesy of Michael Chiarello
2 (2 lb.) Porterhouse Steaks, about 2 inches thick
Gray sea salt
Coarse grind black pepper
Pure olive oil
Great quality balsamic vinegar
Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. Liberally season the steak with salt and pepper; coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare.
Cut the steaks away from the bone and carve into half-inch thick slices. Arrange the meat on warmed plates and drizzle with balsamic vinegar. Serve with extra gray sea salt on the side. Serves 4.
Serve this Italian style steak with a Chiani Classico Reserva for a great food and wine pairing experience. Appetito Buono!
Contact Stiles at susan.stiles@att.net
Italy is divided into many wine regions, each with its own particular wine styles and grape varieties. The main wine regions are Northwest, Northeast, West-Central, East-Central and Southern Italy, and the islands (Sicily and Sardinia). Within each region are several appellations with certain quality designations. These designations are based on region of production as well as grape variety and blend make-up of the wine.
The highest designation is Denominazione di Origine Controllata e Garantita (DOCG). To be in this classification, the wine must meet certain criteria as to region of production and bottling, as well as be submitted for tasting and a seal of approval. It must also have been classified as a DOC (Denominazione di Origine Controllata) for the five years previous. Some notable DOCG appellations are Asti, Moscato d'Asti, Barolo, Barbaresco, Chianti Classico, Vino Nobile de Montepulciano and Brunello di Montalcino.
DOC status is the next class down from DOCG and is determined by grape variety, sub-region and still or sparkling. There are over 250 DOC's currently. A relatively new classification was added in 1992 ("Goria's Law"), that of Indicazione Geografica Tipica (IGT). Some outstanding wines were being made by notable producers, but because of their blend make-up, they didn't fall into the DOC classification; consequently they were classified as Vino da Tavola, basic table wine. It was because of these extraordinary wines, known as "super-Tuscans," that the new IGT classification was instituted. One of the most well-known of these super-Tuscan wines was Piero Antinori's Tignanello, a blend of 80 percent Sangiovese and 20 percent Cabernet sauvignon. The amount of Cabernet sauvignon in this blend was over the 10 percent allowable limit, therefore, it could not be classified as DOC. These limitations have loosened up a bit, and in 1995 the blend allowances for Chianti Classico were changed to allow up to 100 percent Sangiovese and up to 15 percent of Cabernet and other black grapes.
Italian wines are named using many different criteria. They may be labeled by region, such as Barolo, by grape variety, by region and grape variety, such as Barbera d'Alba, or by any kind of proprietary name. There is no defined criteria for labeling Italian wines, sometimes resulting in confusion for the consumer. The soil types where the vineyards are planted are also varied, including lots of volcanic soil, limestone and gravely clay. There are over a thousand varieties of grapes grown for wine production, many of these are native varieties. The climate varies throughout Italy; the Northern part tends to have hot and dry summers with severe winters. The further south you travel in Italy, the hotter and drier the summers and the less severe the winters.
There are many differences in cuisine also, depending on the particular region of Italy. Lots of butter and cream are used in the cooking of Northern Italian specialties. This is because of its close location to France, with all of its rich sauces. Also, lots of rice, polenta and potatoes are consumed in the North, while Southern Italy consumes more pasta and pizza. The food in Southern Italy tends to be lighter and uses more vegetables, tomatoes, chiles and fresh herbs. Fish also plays an important role in the diet of Southern Italians. A famous Italian dish is Bistecca alla Fiorentina, made using Chianina beef from Val di Chiana, near Arezzo.
Bistecca alla Fiorentina
Recipe courtesy of Michael Chiarello
2 (2 lb.) Porterhouse Steaks, about 2 inches thick
Gray sea salt
Coarse grind black pepper
Pure olive oil
Great quality balsamic vinegar
Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. Liberally season the steak with salt and pepper; coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare.
Cut the steaks away from the bone and carve into half-inch thick slices. Arrange the meat on warmed plates and drizzle with balsamic vinegar. Serve with extra gray sea salt on the side. Serves 4.
Serve this Italian style steak with a Chiani Classico Reserva for a great food and wine pairing experience. Appetito Buono!
Contact Stiles at susan.stiles@att.net
