5 Italian Reds Meant for Sunshine
When the weather warms up, it’s time for light, chillable reds!
Schiava from Alto Adige
Tasting Notes: Light-bodied with strawberry, rose petals, almond, and a touch of alpine minerality, delivering a clean, precise finish.
Fun Fact: It has been cultivated in Alto Adige for over a thousand years, making it one of the oldest grape varieties in the region.
Food Pairing: Cured meats (ideal with speck!) and cheeses, pasta al pesto, polenta with mushrooms.
Valpolicella from Veneto
Tasting Notes: Light-bodied with red cherries, herbs, and a hint of almond; soft tannins and a refreshing finish.
Fun Fact: The base wine for the rich, full-bodied Ripasso and Amarone styles.
Food Pairing: Pasta al pomodoro, Caprese salad, grilled chicken.
Freisa from Piemonte
Tasting Notes: Light to medium-bodied with raspberry, cherry, and floral notes, fresh acidity, and soft tannins.
Fun Fact: A hidden gem of Piemonte, dating back to the 17th century.
Food Pairing: Roasted pork with herbs, agnolotti al Plin, grilled vegetables.
Frappato from Sicily
Tasting Notes: Deep ruby with spicy wild berries, medium full-bodied and pleasantly tannic.
Fun Fact: Relatively rare, with limited cultivation that makes it a hidden gem among wine enthusiasts.
Food Pairing: Pasta alla Norma, grilled tuna, arancini di riso.
Nocera from Sicily
Tasting Notes: Medium-bodied with juicy plum, red berries, hints of white pepper, and lively acidity; soft tannins make it ideal for a slight chill.
Fun Fact: An ancient Sicilian variety, once nearly forgotten, revived by producers like Planeta.
Food Pairing: Grilled lamb skewers, eggplant parmigiana, lentil salad with herbs.
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