Italians did not invent wine, but they certainly perfected it.
Passionate about the things with which they surround themselves—art, romance, food and family—it makes sense that Italians would perfect a beverage that has been their dietary staple for thousands of years.
Wine came to Italy about 4,000 years ago. The southern Italian climate was so perfectly suited for wine grape growth that the Greeks named the land Oenotra, meaning “The Land of Wine.”
The Etruscans, from Asia Minor, brought wine to central Italy. The Romans, however, perfected the craft. They found ways to increase the yields, which was important because as the population increased, everyone, including slaves, drank wine; they figured out which grapes preferred the varying climates. The Romans realized, before anyone else, that wine tasted much better with age and began to store it in wooden barrels and glass bottles with corks.
In the 20th century, Italian wine quality began to diminish.
As a result, a series of laws were passed in the 1960s to control quality and create label designation. Basically, five label designations categorized the wines based on production guidelines.
The highest designation, DOCG (Denominazione di Origine Controllata e Garantita) indicates a superior wine where the winemaker has to pass through rigorous guidelines pertaining to production, quality, aging and taste. The last three categories fall under the label of Table Wine, a lighter and fruitier, unaged wine.
The Italians noted that wide climatic variations apply to the unique needs of specific grapes.
Vineyards in the north located on the cool hillsides of the Alto Adige region produce grapes that make peach- and nectarine-scented white wine. The Gaglioppo grape variety is obscure virtually everywhere in the world except the southern Italian region of Calabria, where it’s the principal grape in most of the region’s red wines that are a pale smoky red with flavors of sweet dried cherries.
The Northwest Piedmont region is home to the famous Barolo and Barbaresco wines. Like most European wines, Italian wines are typically named for the region and not the grape. While both wines come from the Nebbiolo grape and thus, named after the districts they hail from. Barolo and Barbaresco have wonderful, distinctive aromas of tar, roses, licorice and truffles. Barolo has a reputation for being more massively tannic and rich, while Barbarescos are more graceful and approachable.
The Chianti region is located in central Italy’s Tuscany region.
It boasts sweeping landscapes, burning hot sun and wealth of art and food history. Chianti wine must contain at least 80% Sangiovese grapes. Chianti has savory flavors paired with high acidity and coarse tannin, which makes it an incredible wine to pair with food. Italians serve wine with dinner and have for centuries. Winemaking and culinary traditions evolved together, which explains why the world’s best wine and food originate from Italy.
Written by Georgene Mortimer, owner of Island Winery on Cardinal Road.
The perfect bottle of handcrafted artisan wine awaits at Island Winery on Cardinal Road. Offering wine tastings and wine by the glass & cheese plate. Open Monday-Saturday from 12:30-5:30 p.m. and Sunday, 12-4 p.m. For more information, call 843-842-3141 or go to islandwinery.com.