Debunking Italian Wine Myths
By Mary Ewing-Mulligan and Ed McCarthy
January 24, 2011
Sometimes ideas or stories take on lives of their own, and innocent Italian-wine lovers become unwitting believers in what are the wine equivalent of urban legends. Here are some examples of those myths — and the real story, to set you straight.
Chianti is an inexpensive, commercial wine
Some very fine Chianti wines have always existed, but — in the days of straw-covered flasks — they used to represent a tiny minority of all Chianti. Now the red-checkered-tableclothed tables have turned, and the majority of Chianti wines (at least in major export markets such as the U.S.) are high quality wines. Chianti Classico, the type of Chianti most commonly found outside of Italy, is particularly fine. Prices have risen with the quality, and now you can easily find $25 and $30 bottles of Chianti Classico in good wine shops. Inexpensive, $10 bottles of Chianti do still exist — including some in the nostalgic straw packaging — but the category as a whole has moved uptown.
Italian wines should be enjoyed with Italian food
Any time you drink the wine of a particular wine region with the food of the same region, the combination is apt and harmonious. In the case of Italian food, no wines taste better than Italian wines — even if you drink a lusty wine of the South with a dish that's typical of a northern region. But Italy's wines are so incredibly food-friendly that their pairing talent extends far beyond la cucina italiana. The crisp acidity of Italy's white wines cuts through the richness of classic French dishes, and the tanginess of many reds provides thirst-quenching relief with Tex-Mex. Italian wines are the most food-friendly on earth.
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