Wines for Italian Dinner

[Innkeeper]

Hi Randyz, and welcome to the Wine Board. Going with what you got would recommend the Chianti Riserva. It may be a little much but not as much as the Barolo or Ghemme which are both nebbiolos; the Ghemme being a lighter version but still too big. The Chianti has a good belt of acid which is one of the things needed to get through all this. If you want to go with something new, would recommend a Barbera d'Asti. Lighter than the Chianti, it is fruity and carries a splendid dose of crispness (acidity) to carry your meal. Don't know of an Italian White that has enough heft. Our two esoteric Italian Wine experts are over at VinItaly 2001 right now. The nearest whites we know of to do the job come from the Rhone region and are very expensive. They would be Condrieu and Hermitage Blanc.

[This message has been edited by Innkeeper (edited 04-09-2001).]