Gourmet Vegetarian Slow Cooker by Lynn Alley

Author:Lynn Alley [Alley, Lynn]
Language: eng
Format: epub, pdf
ISBN: 9781607740858
Publisher: Ten Speed Press
Published: 2010-03-02T08:00:00+00:00

WINE WITH ITALIAN FOOD

My first introduction to Italian wines came from master sommelier Edmund Osterland, the first American to qualify in France as a master sommelier. Ed was teaching a wine appreciation class in San Diego, and he hauled out a couple of northern Italian wines and juxtaposed them with a couple of the more familiar California wines. To my unschooled palate, the difference was amazing. The Italian wines were crisp and acidic and lower in alcohol than their American counterparts. I didn’t like them very much. I wanted the heavier mouthfeel and slight sweetness to which I was accustomed. Then Ed explained that the Italian wines are made to go with food, rather than to be sipped or drunk on their own, as American wines are. The idea that wine and food might be made with the intention of consuming them in tandem was novel to me.

Italian wines, like those of any wine-producing region, have grown up alongside the foods of the region. Every little corner of this country produces wine, often from its own unique grape varieties, of which Italy has more than one thousand! (Dizzying thought to those of us brought up in the Cabernet-Chardonnay frame of reference.) To study them is to study the history of the people who have made and planted them.

In general, people seem to be most enthusiastic about the wines of northern Italy, and in particular those of Tuscany, Piedmont, and the northeastern regions of Friuli, Alto Adige, and Veneto. It is the wines from these regions that you are most likely to find in the United States, so you could begin your exploration and experimentation here. But I cannot resist saying that the best way to get a handle on Italian wines and their intimate relationship with Italian foods would be to pack your suitcase.

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