Italian Wines to stock up on for Fall - and their favorite pairings
The weather is getting colder, which means we are making the transition from white wine to red! We love a full bodied red that’ll warm you right up, but it’s important to pair it with the right food so one doesn’t overpower the other. Here’s a guide we made with Evelyn from Dalle Colline alle Montagne to make sure you’ve got perfectly paired Fall dishes to wines. Let us know on socials what pairing you liked best!
Lazio Region
Wine: Olevano Romano by Damiano Ciolli
Tasting Notes: Dark red fruits meet delicate minerals with this gem of Damiano Ciolli. Olevano Romano gets its name from its native town in the mountains surrounding Rome. What is well known by Lazio locals as small town table wine has now become a staple at some of the city’s hottest restaurants.
Food Pairings: Something creamy - goes well with turkey if lathered in gravy, or a good stew. Ideally if you are like us and mix ALL the Thanksgiving yums together, it is perfect for that dinner. Other good pairings include gnocchi, cheesy polenta with sausage or nice marinated ribs.
Basilicata Region
Wine: Aglianico by Cantine del Notaio
Tasting Notes: Light fall spices combined with smoky red fruits are here to give you the unmistakable hit of decisive Aglianico: the jewel of Basilicata.
Food Pairings: ‘Lagane e Ceci’ aka ‘Pasta e Fagioli’ - a typical dish from Basilicata with homemade pasta and chickpeas. Get hungry for this meal when it’s real cold!
Piemonte Region
Wine: Travaglini Gattinara
Tasting Notes: Here we have all the elegance and luxury of Nebbiolo, with none of the tiredness and heavy stomach that Barolo leaves you. Gattinara is 100% Nebbiolo from Northern Piedmont, where the cooler climate gives it a more refreshing personality. It has aged in oak, developing the layers of flavor found in a Barolo but with a lighter twist. You’ll find notes of violets, black cherries, dark plums, undergrowth and a little spice. Silky yet balanced tannins make it easy to drink.
Food Pairings: Can also be an all encompassing Thanksgiving wine, or is great with black truffle dishes!
Wine: Renzo Castella Rivolia Dolcetto di Diano di Alba
Tasting Notes: This is perfect fall wine because it was traditionally the first one served of the year since it goes through very little to no aging and is the very first grape to be harvested. Medium bodied with just a little acidity, it tends to feature plum flavors with a distinct undertone of spice.
Food Pairing: MUSHROOMS!
Sicilia Region
Wine: Assuli Lorlando Nero d’Avola
Tasting Notes: A bold wine that is fairly soft in character, it boasts rich notes of plum and blackberry, met by those aged hints of tobacco, chocolate, and a bit of smoky character. Really an incredible one here!
Food Pairings: Try pairing with roasted Pumpkin dishes like a gratin or casserole with mixed vegetables. Something fairly rich is best, as it may overpower a delicate pumpkin raviolo.
Toscana Region
Wine: Vin del Fattore Governo all’uso Sangiovese
Tasting Notes: This fantastic pick is made similar to a ‘ripasso’ wine - the fresh red grapes are mixed with some older ones to create a warm strawberry and cherry pie vibe with hints of cocoa, making it complex and so smooth to drink.
Food Pairings: Goes very well with pork sausages or a good steak like a Fiorentina.
White Wine Notes
A woody Chardonnay goes great with pumpkin ravioli in a cheese or brown butter and sage sauce.
Luigi Tacchino Gavi di Gavi DOCG from Piemonte goes well with anything white truffle.