![]() MiPAAF continues to evaluate grapes and clones planted in vineyards across Italy. The final grape on the list is Zweigelt, cultivated to make elegant reds near the Austrian border in Alto Adige.īut the number of grapes is not fixed. The list of Italian grapes starts with Abbuoto, a red grape from around Rome, which was possibly used to make Caecubum – the famous Roman wine praised by Pliny the Elder and Horace. This explains the great level of natural diversity, and why so many unique grapes have developed over time. With 77% of its territory covered by hills and mountains, Italy is influenced by three seas: Tyrrhenian, Adriatic, and Ionian. But on all counts, Italy boasts the largest number of grapes in the world. They are recorded in Registro Nazionale delle Varietà di Vite – the registry of the Ministry of Agricultural, Food and Forestry Policies (MiPAAF). While various sources claim that Italy has anywhere from 300 to 2,000 grapes, there are officially 605 grapes used to produce wines across Italy. Italian grapes How many Italian grapes are there? Wines made in the mountains are often premium-priced with elegant flavours, while wines grown on flat terrain tend to be easy-to-drink and affordable. Italy also successfully makes varietal wines from international grapes such Merlot, Chardonnay and Cabernet Sauvignon. That latter shouldn’t be confused with Trebbiano di Soave ( Verdicchio) that produces Verdicchio dei Castelli di Jesi, one of Italy’s most noble white wines. However, the most widely planted white grapes are Sicilia’s Catarratto and Trebbiano Toscano. In terms of Italian white wines, everyone in the UK knows Pinot Grigio, made from the grape of the same name. Italy is also famous for its sparkling wines, such as prestigious Franciacorta (produced from the Chardonnay grape), fruity dry Prosecco (from Glera) or sweet Asti (from Moscato Bianco). Classic Italian red wines include Barolo and Barbaresco (both made from the Nebbiolo grape), Chianti and Chianti Classico (from the Sangiovese grape), Amarone and Valpolicella (from the Corvina, Corvinone and Rondinella grapes), and Nero d’Avola wine (from the Nero d’Avola grape). The most famous Italian wines are made from its indigenous grapes. Italy has a wider selection of wines than anywhere else in the world, and uses 605 unique grapes to produce them. This means the wine is completely dry and will not impart unwanted sweetness to the dish.Italian wine is the world’s most popular, occupying 19% of the global market. If you are selecting a sparkling wine that you intend to cook with, opt for a bottle that has “Brut” on the label. ![]() Instead of tossing an open bottle of sparkling wine that has gone flat, put it to good use in a recipe like these Champagne-Vanilla Cupcakes. This means they will have a greater impact on the flavor of a dish as they will add more brightness. Wines with effervescence usually have higher levels of acidity. That being said, sparkling wines are not without their advantages. Nowadays, many can be found with screw cap enclosures, making the bottle supremely easy to open and store for later use. Because they don’t have bubbles, still wines are easy to pour and measure. Our recommendation is still wines, as they are simpler to work with in the kitchen. The first decision you will need to make on the wine aisle is the choice between still wine like chardonnay or sparkling wine like prosecco or champagne. A good rule of thumb is to use a wine within five years of the vintage date (the year the grapes were harvested, which is usually on the label). If you notice white wine has orange hues or debris floating in the bottle, it is likely too old to use. ![]() While most wines improve with a bit of age, this isn’t always applicable to white wines. Wines with high acidity levels like sauvignon blanc or chardonnay make excellent cooking companions. When choosing a white wine for cooking, reach for one of many fantastic options in the $8 to $10 range. ![]() Wine enhances flavor in a recipe, which makes it an ingredient like any other. Open bottles of wine should be used within two weeks, as their flavors can turn if left open for too long. If you don’t finish a bottle of white wine with dinner, the remnants may be the perfect inspiration for tomorrow’s meal – perhaps this seafood cioppino could be a good fit? When storing wine for future use in the kitchen, be sure to close the bottle tightly and store in the refrigerator – yes, even red wine. Rarely does a recipe call for a full bottle of wine, so it is prudent to enjoy what remains in the bottle with your meal.
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