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Nebbiolo
A black grape native to the Piedmont region of Italy, dating back to the 12th century. It produces some of the Italy’s finest Barolo and Barbaresco wines.
Characteristics: Nebbiolo produces a full-flavored wine with well-balances, high levels of acidity and tannins. Its aromatic complexity is described as haunting, with roses and tar. It produces some of the finest, most complex and longest-lived wines of Italy.
Suggestion: Grilled veal chop with truffle butter.

Sangiovese
An Italian red wine grape from the north-central regions of Italy. It is widely cultivated in the eastern par of the Emilia-Romagna region.
Characteristics: The advent of modern winemaking techniques have tended to standardize the variations of this grape. Sangiovese wines include Chianti, Montepulciano, Vino Nobile and Brunello. Characteristics of bitter cherries and violets, followed by an herbal bitterness, are typical.
Suggestion: Baked shells with pest and meat sauce

Sagrantino
A lively red wine grape from central Italy’s Umbria region. Until the mid 1980s it had been used primarily as an ingredient in making dried-grape wines.
Characteristics: This grape is sometimes blended with the Sangiovese grape to create Passito, a dried-grape wine. It also produces a varietal with notable tannins, and cherry and smoked flavors; it can be outstanding when carefully vinified.
Suggestion: Fresh ripe figs with Parma ham

Lagrein
An Italian red grape from the Trentino-Alto Adige region, dating back to the 17th century.
Characteristics: This grape produces a somewhat tannic red wine of real character with a slightly bitter finish. Flavors include sour plums, grass, bitter cherries and dark chocolate. Lagrein combines a complexity of flavors in a mid-aged wines. It is also used to produce a fragrant Rose.
Suggestion: Carpaccio of beef with fresh mushrooms and Parmesan cheese.

Refosco
An Italian red grape from the Fruili region of northeastern Italy. It was reputed to the favorite wine of Livia, the second wife of Caesar. Written records date the grape back to the late 1300’s.
Characteristics: A richly colored wine, producing a varietal with plum-like flavor along with a hint of almonds. It can be medium- to full-bodied, and can tend toward high acidity due to its late ripening.
Suggestion: Florentine-style boneless pork roast.

Canaiolo
This red grape is grown in many parts of central Italy’s Chianti-producing regions. It is also called Canaiolo Nero.
Characteristics: Canaiolo is used primarily as an ingredient of Chianti, and is a good base for many Italian vinos da tavola. It is blended with Sangiovese to curb its astringency, and is primarily used to perfume blended wines.
Suggestion: Fava beans Roman-style; oven-roasted rabbit with polenta.

Nero d’Avola
A southern Italian red grape this is one of Sicily’s finest. It is also known as Calabrese – which suggests its origins may lie in the Calabria region.
Characteristics: Nero d’Avola is versatile in making varietals and blended wines because of its body and aging potential. Dark and soft, with robust flavors and color, giving it the ability to mature well – especially if it spends some time in oak barrels.
Suggestion: Spicy seafood Fra Diavolo.

Gaglioppo
An ancient red grape, thought to be of Greek origin, grown predominantly in southern Italy but also planted to some extent in central Italy.
Characteristics: This grape thrives in dry conditions, producing a high sugar content known for its robust flavor. It is deeply colored, high in alcohol and often very good – especially if it spends little or no time aging in oak barrels.
Suggestion: Risotto with sausages, cranberry beans and tomatoes.

Carignan
This late-ripening black grape is from the warmer areas of Italy and France.
Characteristics: High in acidity, tannins and bitterness – and lacking finesse – this grape is used as a base for Vinos da Tavola and contributes to their astringency. It is often blended with Cinsaut or Grenache to make an aromatic Rose. Old-growth vines can produce varietal wines with real character.
Suggestion: Crusty pan-seared rib-eye steak.

Corvina
Northeastern Italy’s most dominant red wine grape. It is the mainstay of the light red wines produced in the Veneto region.
Characteristics: This grape is used in the production of Bardolinos and Valpolicellas. Corvina adds aroma and acidity, as well as fruity and slight almondy flavors to the lesser Rondinella and Moniara grapes. It is also used to produce dried grape wines such as Recioto and Amarone.
Suggestion: Spaghetti with fresh tomato sauce.

Dolcetto
An Italian red grape grown mainly in the northwestern part of the Piedmont region. It is also grown in Australia, and in California where is called Charbono.
Characteristics: Dolcetto is rarely blended with other grapes. It produces en early drinking wine the soft, round, fruity flavors that may include black cherries, prunes, licorice and almonds, followed by a bitter cherry finish.
Suggestion: Risotto with fennel and panchetta.

Montepulciano
A popular Italian red grape planted throughout much of central Italy.
Characteristics: This grape is the principal ingredient in many red blends such as Rosso Conero and Rosso Piceno – which is a blend of Montepulciano and Sangiovese grapes. It is found in many of the southern Italy blended wines. Its flavors are described as rounded and plummy, with good acidy and ripe tannins.
Suggestion: Penne with Bolognese sauce.

Marzemino
A late-ripening northern Italian grape found in the Trentino region, and to a lesser extent in Veneto and Lombardy.
Characteristics: As a varietal it produces a lively wine, with grassy acidity and cherry fruit, made for drinking young. Marzemino if often blended with varying combinations of Sangiovese, Barbera and Merlot. It also makes lightly sparkling wines.
Suggestion: Orecchietti with sausage and pesto; Tellegio cheese with peach chutney.

Bonarda
At least three different grapes called Bonarda are grown in the Piedmont region of Italy. Today it is widely grown in Argentina, though that version appears identical to a California grape called Charbono.
Characteristics: The varieties of grapes called Bonarda are used primarily to add aromatic interest to other grape, such as the Nebbiolo and Croatine used in a Bonarda Piemontese.
Suggestion: Osso Bucco alla Milanese.

Barbera
This grape dates back to the mid 1200s in the central Piedmont region of Italy. Today it is grown primarily in north-central Italy.
Characteristics: Barbera is full-bodied, with a low tannin level, and is quite acidic, it is ideal for growing in warmer climates. It is often the base of Italian table wine, Vino da Tavola. Tastes vary from cherry-fresh while young to a plummy roundness with a touch of spice when aged.
Suggestion: Chicken fricassee with cherry tomatoes and basil.

Aglianico
An Italian grape of Greek origin, thought to have been transplanted by the Phoenicians prior to the Roman conquests of 146 B.C. This dark-skinned grape is grown in Italy’s southern mountainous regions.
Characteristics: The intense and weighty flavors of berries and smokiness, full aroma, dark ruby color and good acidity level make this lesser-known grape one of Italy’s more interesting and finer wine producers.
Suggestion: Roast leg of lamb with potatoes and rosemary.

Primotivo
A red grape from southern Italy whose DNA matches California’s Zinfandel grape. It appears to have been planted in Italy after it had been found growing in California.
Characteristics: This grape was traditionally grown for use as a blend with lighter northern Italian reds to add body and color. It is gaining ground as a varietal since the popularity of Zinfandel has been increasing over the last decade.
Suggestion: Lasagna Bolognese.

Teroldego
A very interesting northern Italian red grape from the Trentino-Alto Adige region.
Characteristics: When young this grape produces a lively and fruity wine with a leafy earthiness and a relatively low tannin level – making it a good wine for early drinking. When carefully made and oak-aged, it gains enormous complexity and depth – with bitter cherry, plum, mulberry and smoky flavors.
Suggestion: Chicken with tomatoes, basil and capers.

Negroamaro
A southern Italian dark-skinned grape common to the Puglia region. The name means “black bitter”, for its dark color and bitter flavor.
Characteristics: This grape has been traditionally grown for blending with the succulent, far more scented Malvasia Nera in Puglia. It produces some varietal wines worthy of aging as well – with a sturdy structure, a farmyard flavor and a distinctly medicinal edge.
Suggestion: Chicken cacciatore over rigatoni.

Grignolino
A native of the Piedmont region of northern Italy. Today it is also grown in California.
Characteristics: As a varietal this grape produces a pale red wine of tangy acidity and alpine scent, relatively low in alcohol but surprisingly high in tannins. It produces a wine best consumed while young. Flavors vary from a fresh herbal leafiness to hints of a refined vegetable stock.
Suggestion: Veal scallopine saltimbocca.

Freisa
A light red grape indigenous to the Piedmont region of Italy. It dates back to 1799 and is currently widely grown in Argentina.
Characteristics: Grown for use as varietals in many styles, including Frizzante, a sparkling wine. The grape produces a wine of contrary bitterness and sweetness. Freisa has an aroma of berries and violets, with a detectible bitterness at the finish.
Suggestion: Selection of regional cheeses and charcuterie.