Lately I have been interested in Italian and French reds. However, it is hard for me to tell what I find different between the two. This may be incorrect, but I like to look for generalizations that can be applied to wine regions, grape varietals, winemaking techniques, etc. It helps me to take the next step; which would be, of course, developing more specific wine criticism techniques.
Note: A wine distributor came to work last Thursday to give us a little crash course on wine and introduce some new reds. He said that the most important thing is to first determine whether you like a wine. Well, unfortunately, this step doesn't apply to me, as I enjoy just about every wine I try, some to a lesser degree.
In an attempt to generalize differences between French and Italian reds, I will (a bit shamefully) copy and paste a blurb about Italian wines provided by About.com. (I will later mention my opinion on Italian reds - chianti vs. super tuscan vs. sangiovesse vs. nero d'alaba, etc). About.com says that Italian wines are seperated into two categories - table wines and higher end wines. To this conjecture, I elaborate that "table wines" are those which are a blend of grapes from all over the country, whereas "higher end wines" are those which are specific to a particular region. "Table wines are often fruit-forward wines, that can lean a touch on the sweeter side, some are sparkling, most are light-medium bodied and are very compatible for first time wine drinkers. Lambrusco is likely the Table wine that comes to mind; for better or for worse. Lambrusco, a dry, red wine with a touch of 'frizzante,'(an Italian term for slightly sparkling) has had a reputation for focusing on quantity with a lackadaisical eye placed on quality. However, Lambrusco times have changed and many producers are upping their quality standards making this an ideal time to give it a try. Which to try? If you are looking for something beyond the 1970's famed Riunite Lambrusco, then check out Ca de Medici Terra Calda Vino Frizzante Rosso priced around $10 a bottle. A super wine to pair with everything from spaghetti and meatballs to backyard BBQ fare." The website continues to rank Italian grape varietals, reporting that chianti is considered a table wine, chianti classico not so much, and
"Super-Tuscans, comprised of mostly Sangiovese, blended with Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah, typically quantify quality, and are thus on the upper end of the price spectrum (ranging from $25 - $100+). Due to unique blends and varied growing terroirs , Super-Tuscans cannot be easily pinned to one style or stereotype. Super-Tuscan producers to scout for include: Viticcio , Antinori , and Tenuta dell'Ornellaia.
Barolo and Barbaresco Wines
Good Barolo and Barbaresco wines, derived from the noble Nebbiolo grape are typicaly reserved for Sunday dinners or celebrations. These wines can range in price from $35 - $100+ depending on the vintage and producer.
Amarone Wines
The vast majority of Amarone wines come from the Valpolicella area, in Italy's northeast corner. They are typically considered one of Italy's big, bold red wines, Amarone has fruit-forward flavors of cherry, raisins, plums and spice. They are made from grapes that have been partially dried and historically have had higher alcohol contents (14-16% range). Top Amarone producers to consider are: Masi, Speri, and Allegrini."
Here they provide faithful readers with a grape growing region map http://wine.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=wine&cdn=food&tm=3&f=00&su=p284.9.336.ip_p830.0.336.ip_&tt=2&bt=0&bts=1&zu=http%3A//www.italianmade.com/wines/home.cfm
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