Drink me

The Daily Telegraph - Telegraph Magazine - - The Cut | Food - Hamish Anderson

Italy’s wines con­tinue to be a pop­u­lar choice among drinkers not only be­cause of our con­tin­ued love for pinot gri­gio, but be­cause of its huge di­ver­sity both ge­o­graph­i­cally and across grape va­ri­eties; al­most any kind of style can be made, sat­is­fy­ing a wide spec­trum of tastes. Many Ital­ian wines de­mand to be drunk with food; there is a vein of fresh acid run­ning through them, while key red va­ri­eties that have not been tamed by mod­ern win­ery tech­niques re­tain a firm grip of tan­nin that is best coun­tered by rich food. And while fruit of­ten dom­i­nates the tast­ing notes of many of the world’s wines, it is savoury de­scrip­tors that I find most use­ful for Italy’s: herbs, leather, meat and min­er­als. There is noth­ing like en­joy­ing a wine in situ to ce­ment it into your drink­ing habits, of course, and I sus­pect the most im­por­tant fac­tor in Italy’s pop­u­lar­ity is the sheer num­ber of Ital­ian restau­rants in the UK, from the top-end bril­liance of the River Cafe to sim­ple in­de­pen­dent trat­to­rias, all pro­mot­ing Ital­ian wine. Here are three food-friendly bot­tles to seek out.

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