Italian Wine

Barbaresco Grapes

There are many amazing things that Italy has contributed to the world and we all know that one of them is the Italian wine. Italy has one of the best wine varieties in the world. The Italians has been producing wine since ancient times as early as second century B.C. introduced by the Greeks to Southern Italy and by the Etruscans to central Italy and from there the Romans developed and enhanced the wine-making process. That consistency of excellence in wine processing has been carried throughout the centuries to present day Italian wines.

Aging wine has been practiced by the Romans, usually aging it for ten to twenty-five years shows best results. It makes the wine smooth and delicious. They also learned to store them in wooden barrels. Today Italian winemakers should pass the strict guidelines with regards to the production, quantity, alcohol content, aging and wine taste. Grapes and cherries are the basic fruits used in winemaking. Blessed by nature, the Italian soil is a very fertile ground for vineyards and the climate is just perfect for grapes and cherries. The Northern, Central and Southern regions of Italy  never fail to produce the best grapes and the best wines.


Tuscan Vineyard


Italy is known for the best red wines and white wines. Italian wines of superior quality are Chianti Classico, Barolo, Brunello di Montalcino, and Barbaresco which falls under the Denominazione di Origine Controllata e Garantita classification. To discuss Italian wines and to break them down by quality, by taste, by region etc. will take us forever. Wine has been part of the country's culture and lifestyle and it is one product that Italians are proud of. Here's a toast to you and to Italian wines. Salut!


Photo Credit: Barbaresco Grapes
Photographer: Jan-Tore Egge
Photo Link: http://www.flickr.com/photos/jan-tore/

Photo Credit: Barbaresco Wine
Photographer: JBonne
Photo Link: http://www.flickr.com/photos/jbonne/

Photo Credit: Tuscan Vineyard
Photographer: Rokheart
Photo Link: http://www.flickr.com/photos/tjaehnigen/

The Mediterranean Kitchen

The flavor of the Mediterranean basin is diverse as the cultures that dwelt within its region. The Mediterranean can be divided into three culinary regions - that of North Africa which includes Morocco, the eastern Mediterranean which includes the cuisine of Egypt, Greece, Israel, Lebanon, Syria, and Turkey and the southern European side of the Mediterranean which include Italy, France, and Spain.

From Morocco comes the flavor of exotic spices, from Egypt, Greece, and Israel are the tender veal and lamb, the couscous and the falafel, and from the southern parts of Italy, France and Spain are the wines, herbs and rich seafood from the Mediterranean sea. The natives of the Meditarranean region also use eggplants, squashes, cucumburs, artichokes, okra, peppers, mushrooms, a lot of greens and lettuce. Beans like fava beans and green beans is also part of the region's cuisine. Fresh herbs such as rosemary, basil, cilantro, parsley, oregano, mint is part of everyday cooking. Onions, garlic and tomatoes and the olive oil of course stands out as the basic ingredients of the region's cuisine since ancient times.

The Mediterranean Sea has been generous to the people of the region, shellfish from the sea is used for soups, stews and pasta dishes. Anchovies and a variety of white fishes including octupus and squid are also popular as well. Cheese from goats and sheep abound, meat from lamb, goats, sheep and pork and chicken are favorites. Finally the best thing about Mediterranean cooking is that most of the cuisine have the home-cooked flavor which gives one the warmth of the gentle region and its different cultures.

Photo Credit: Greek Falafel Salad
Photographer: Yanni Chalkias
Photo Link: http://www.flickr.com/photos/kinggyrosgreekfoodcolumbus/

Photo Credit: Olive Oil
Photographer: Bob Long Jr.
Photographer: http://www.flickr.com/photos/bossbob50/