There is no better accompaniment to Italian cooking than Italian wine. It compliments the food we eat with its aromas, textures and flavors. It is an essential element to the Italian table. It brings together the experience of sharing a meal and creates a sense of well being. Like breaking bread, wine too is to be shared in communion with others.

Italians are very proud of their wine heritage.  It produces and exports more wine than any other country.  The twenty regions that make up Italy are all unique in their topography and climate. From the mountain regions of the Alps to the rich rolling hills and ample sunshine of Tuscany make Italy a prime place to grow grapes. This is why Italy offers the greatest variety in types of wine than you can imagine.

Italy has hundreds of indigenous grapes, the most popular being the Sangiovese grape used in the making of Chianti. Other grapes include Piedmonts’ Nebbiolo (producing Barolo) and Venice’s Corvina which is the principal grape in Valpolicella and Amarone.

Being an Italian restaurant that makes fresh pasta and wonderful sauce, red wine has always been our biggest sellers. Here is a list and description of some of our favorites. Of course you be the final judge.

Chianti Classico, Castello di Gabbiano, Tuscany-Chianti Classico is a bright, ruby red color in the glass, with a light floral bouquet reminiscent of violets and fruity blackberry on the nose. Rich tannins and flavors of black pepper, sweet spices, and a touch of light, toasted oak fill dry, medium-bodied palate, while the finish is persistent and clean. www.gabbiano.com

Centine, Villa Banfi, – What is commonly called a Super Tuscan this wine has a combination of Sangiovese, Cabernet Sauvignon and Merlot grapes. A fruity young red, with crushed berry and mineral character on a soft, silky medium-to-full body, with plump fruit and a clean finish. Always  a good value.

Primitivo, A-Mano, Puglia-  A-mano which means “hand-made” is handcrafted from indigenous Primitivo grapes (the original source of Zinfandel). This wine is fruit packed and food friendly and expresses the region’s highest quality.

Valpolicella Classico ,”Bonacosta” Masi, Venice- Made with 70% Corvina grapes this wine has refreshing nose with hints of violets and raspberries and intense tastes of ripe cherries.  Valpolicella has a long dry finish and is versatile enough to go with many dishes from pasta to roasts. Bonacosta refers to the area at the foot of the slopes where the grapes are grown for Amarone.

Campofiorin Ripasso, Masi, Venice- In 1964 the Masi Winery introduced the technique of “appassimento” (drying of the grapes). This combined with double fermentation make this wine made of indigenous Amarone grapes rich, full-bodied, round and velvety.

All these wines are available on Fazio’s Wine List.