Amarone della Valpolicella: Storia, Appassimento e Abbinamenti (Italian Amarone Wine and Food Pairing Guide) There are powerful Italian wines, elegant Italian wines and wines capable of extraordinary longevity. Then there is Amarone della Valpolicella. Few wines communicate richness so immediately. The first glass can reveal black cherry, dried cherry, plum, fig, spice, tobacco, cocoa and balsamic notes. The texture can be broad and enveloping, the alcohol substantial and the

Chianti: Storia, Territorio e Abbinamenti (Italian Chianti Wine and Food Pairing Guide) Few wines represent Tuscany as immediately as Chianti. The name evokes vineyards stretching across rolling hills, stone farmhouses, cypress lined roads, olive groves, medieval villages and a cuisine built around simplicity, fire, meat, bread, tomatoes, beans and extra virgin olive oil. But Chianti is much more than an image of Tuscany. It is one of Italy's historic wine traditions, built a

Barolo e Barbaresco (The Ultimate Italian Food Pairing Guide) What to Eat with Piedmont’s Two Great Nebbiolo Wines By Chef Gianluca Deiana Few wines express the relationship between Italian food, land, and tradition as profoundly as Barolo and Barbaresco. Both are produced from Nebbiolo, the noble red grape of Piemonte, yet treating them as interchangeable wines is a mistake. They share an unmistakable family resemblance, but their structure, expression, evolution, and ideal