With Emilia-Romagna home to so much good food, it’s only natural that it has a fantastic selection of wine to accompany it. Emilia-Romagna, nestled between Veneto and Tuscany in the north of Italy, has a varied landscape, with beautiful great highlands in the east in Emilia and gentler yet no less impressive terrain in the west in Romagna, home to Parma, Modena and Bologna.
In short and putting it all too simply, it is these two basic regions that make up the Emilia-Romagna region, with the food and wine of these regions matching their landscapes. Wine has been produced in this part of Italy since the 7th century BC, since the time of the Etruscans and long before the Romans arrived in this region. The following is a list of names you should keep an eye out for during a trip to the region or when sampling its wines anywhere else in the world, although other grapes like trebbiano, malvasia and barbera are also often planted in some areas.
Lambrusco
This is an incredibly versatile grape from Emilia that is mostly known for its frothy slightly sparkling vibrant young reds that pair well with fatty dishes like cold meat and cheese boards, its sharp flavours cutting through nicely, or just on its own. Its production in the region can be traced back to the Etruscans, with Romans falling for it for its high yields. Lambrusco varies enormously, with some sweeter varieties and some drier and an often-surprising complexity to it. It’s a uniquely lively wine experience in the region and is best enjoyed slightly chilled on a warm summer’s evening.
Sangiovese
With a name that may have originally meant ‘Blood of Jupiter’, it’s hardly a surprise that Sangiovese is the king of the reds in Romagna. Bold and dry with red plum fruit spiciness, Sangioveses are complex and pair remarkably with roasted and grilled meats, having just the right amount of tannins to do so. Sangiovese is everywhere in Emilia-Romagna and also features prominently in blends in neighbouring parts of Italy. Like Lambrusco, this grape’s cultivation in the area dates back to the Etruscans.
Pignoletto
While Emilia-Romagna sparklers may be best known for their reds, the whites of this region are also worth trying. Pignoletto DOCG is one of the most renowned for its elegant balance and is produced using Grechetto Gentile grapes grown in the hills around Bologna. Keep an eye out for it outside of the region too, with some believing that this name will become as popular internationally as Prosecco.
Albana
This white grape variety is grown throughout Romagna and has been since Roman times. While it’s very enjoyable dry, keep an eye out for sweet dessert Alabanas, which pair beautifully with sorbets.
Want more? Read our guide to eating and drinking in Bologna here.
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