Wine is taken very seriously in Italy. It is one of the few countries in the world where wine is grown in every region. And, wine is classified in Italy with a very strict scale. Understanding the scale can help you to pick wines from Italy with a great deal of confidence.

Italy’s classification system has four classes of wine. Two of these correspond exactly to the European Union’s QWPSR classification (Quality Wine Produced in a Specific Region). The other two are classified as table wines. The four classifications are:
▪ (VDT) Vino da Tavola – Denotes simply that the wine is made in Italy. This is the most basic table wine.
▪ (IGT) Indicazione Geografica Tipica- These wines come from a specific region in Italy. This category indicates that the wine is a step above the category of table wine, yet does not meet the stricter requirements of the DOC categories. Denotes wine from a more specific region within Italy. This appellation was created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws for their region.
▪ QWPSR Classifications
▪ (DOC) Denominazione di Origine Controllata –
▪ (DOCG) Denominazione di Origine Controllata e Garantita

These classifications refer to more specific growing zones, and a more narrowly defined type of grape that can be used.
The main difference between a DOC and a DOCG wine is that the DOCG wine must pass a blind quality taste test in addition to being made of grapes only from the specific regions and using specific varietals.

While these classifications can help you to better understand the Italian red wine and white wine you’re buying, it is not meant to suggest that you only want to buy DOCG wines.

There are many excellent wines in the IGT classification. Though the QWPSR classifications help to ensure that wine is true to its stated region and varietal, it also removes a lot of creativity from winemaking. Therefore, many winemakers choose to make their wines under the IGT classification so that they can create the blends they desire.

There’s no question that the most well known Italian red wine is Chianti. However, nearly every red varietal is grown in Italy, and you can find some wonderful Italian red wines in every one of them.

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The following Coq au Vin recipe is Julia Child’ original, that you’ll find included in several of her cookbooks. Julia Child was an American classic who learned the art of French cooking and French wine while living in Paris. Her Coq au Vin works well with many different types of red wine, but you should avoid those that are heavily oaked, like Cabernet Sauvignon.   

Julia Child’s Coq au Vin Recipe
Yields: 4 to 6 servings
Prep time: 45 min
Cook time: 30 minutes
Total time: 1 hour 40 minutes

Ingredients:

2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti
2 cups homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves of garlic mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see directions below)
Mushrooms (see directions below)
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Parsley sprigs

Preparation:

Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or a meat thermometer registers an internal temperature of 165 degrees F.

To prepare the onions, parboil them for one minute, and then remove from water. Then sauté them in butter until lightly browned. Then add enough water to the pan to fill it half way. Season with salt, cover, and allow onions to simmer for 25 to 30 minutes.

To prepare the mushrooms for the recipe, sauté sliced mushrooms in butter and olive oil for about five minutes.

Coq au Vin is traditionally served with egg noodles.

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It’s important to start with the basics and understand the differences between red wine and white wine. This primer is designed to help you understand just what is red wine and how it differs from white wine.

Red wine is produced primarily from red grapes, sometimes known as black grapes, while white wine is typically produced from white grapes. However, the type of grape used is not the most important factor in determining whether a white is red or white.

Red wines differ from white wines in the fermentation process. When white wine is made, the stems, seeds, and grape skins are removed from the grape juice after pressing. When red wines are made, the stems, seeds and skins are left in the juice. This allows the tannins and pigments to be present in the wine. These tannins are what make red wines so much heavier and more complex than white wines. The tannins also give red wine a more astringent flavor. One of the reasons that red wines are often aged before drinking is to give the tannins time to age. As these tannins soften with age, the wine becomes mellower, allowing you to experience more of the flavors without the bite of the astringency.

If you’re a novice wine drinker, you may want to start with white wines. Many people begin their wine drinking journey with whites, but develop a taste for red wines as their palates evolve. Because white wine is lighter and often a bit sweeter, it tends to appeal to a wider range of palates.

There are two more common terms that new wine drinkers should understand, in addition to red versus white:

• Dry vs. sweet – Sweet is just what you would expect, and dry wines are the opposite of sweet.

• Still vs. Sparkling – Sparkling wines have bubbles, like Champagne. However, only sparkling wines produced in the Champagne region of France can carry the term champagne. Other examples of sparkling wines include Prosecco, Cava and Asti. Still wines have no bubbles.

There is much to learn about wine. However, if you understand the difference between red and white, dry and sweet and sparkling versus still, you’re well on your way to choosing and understanding good wines.

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Don’t bother purchasing “cooking wines”. If you like the flavor of a wine for drinking, you’ll like it for cooking, too. You’ll find your kitchen much more flexible when you don’t have to buy wine that can only be used for cooking. At the same time, you may not want to pour two cups of $50 Bordeaux into a stew. It’s best to keep a few bottles of moderately priced wines around that can be used for drinking and cooking.

Just like red wine pairs well with meats and stews for drinking, it is best used when cooking these foods, too. Some of the most common ways to use red wine for cooking include:

• Red wine reduction sauce – A red wine reduction sauce is good with many different dishes, but it is especially delicious over steaks that have been pan seared or over a simple roast. You will start with three cups of good red wine (Cabernet Sauvignon is great) seasoned with salt and pepper. Bring it to a boil over medium heat, whisking constantly. Stir in about a tablespoon of red wine vinegar and 1-½ teaspoons of sugar, along with some herbs, such as rosemary, if you like. Reduce the heat to low and simmer the sauce for about 30 minutes, until it has reduced by half and thickened. 
• Tomato Sauce – When making sauce for spaghetti, lasagna or any other Italian pasta with red sauce, add about ½ cup of red wine to the sauce and let it simmer. 
• Beef stew or roast – Any sort of beef stew can benefit from the addition of red wine. (Think the French classic Beef Bourguignon). Burgundy wine is the classic choice, but any good red will do, so long as it is not too sweet. Allow the beef and vegetables to simmer in the wine for a few hours to concentrate the flavors.

These three uses for red wine are the most classic. The concepts can be used over and over again, with your own unique influences.

As you learn your favorite red wines and develop your cooking techniques, you’re certain to find many other uses for red wine in your kitchen. You’ll find that delightful salad dressings, marinades and even jellies can be made from your favorite red wines. In no time, you’ll be keeping lots of red wine on hand for drinking – and for cooking.

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• Cabernet Sauvignon – This is probably the most recognizable red wine varietal. Cabernet Sauvignon is fairly heavy and complex. One of the best things about Cabernet Sauvignon is that it is a very reliable wine in terms of taste consistency. It is best when aged. 
• Barbera –Barberas are usually produced in Italy, and are usually quite heavy. Younger Barberas are lighter and fruitier, while older ones are heavy and bold. 
• Merlot – Merlot is one of the most popular red wine varietals. It has low acidity, making it quite smooth. It is also fruity and is good both when young and after a little aging. Merlot is a good red wine for the newbie, because it is smooth and easy on the palate, yet heavy enough to pair well with food. 
• Zinfandel – Zinfandel is a dark and complex grape. It is flavored like dark berries and doesn’t need to be aged. It is usually best during its first five to eight years. 
• Tempranillo – This is the first grape that comes to mind when you think Spanish wines. Tempranillo produces a lovely dry red wine. Tempranillo is also often blended with other grapes. 
• Shiraz/Syrah- A Syrah from France will usually be mellow and earthy.  An Australian Shiraz comes from the same grape, but because it is processed differently, will be big, bold and fruity.  
• Sangiovese- This is the classic grape grown in the Chianti region of France. Any wine labeled Chianti must be made from at least 75% Sangiovese. The wines are bold, bright and fruity. 
• Pinot Noir- This is a classic French wine that I a bit lighter than most reds. It is complex and smooth. Pinot Noir varies more from bottle to bottle than most other red wines.
• Grenache- Grenache wines are also quite often associated with Spain, and indeed, some of the best Grenache wines are Spanish. But, Grenache is grown in California and France. Grenache can vary quite a bit in flavor. Some are very intense while others are lighter with berry overtones.

As you can see, there are lots of red wines types for you to try. But, you’ll find that all of them are wonderful and worth a taste.

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The Bordeaux Bottle – The Bordeaux bottle is high shouldered bottle.  This bottle is typically used to bottle Cabernet Sauvignon, Merlot, Malbec, Bordeaux and Meritage varieties.  It is a very commonly used red wine bottle.

The Burgundy Bottle is most commonly used to bottle Pinot Noir and Chardonnay. Most wines that come from the Loire Valley use this type of bottle, too.

Finally, the Hoch bottle is commonly used in Germany and the Alsace region of France. The bottle is usually green. You’ll find most all Rieslings bottled in this shape, and most Gewurtraminer wines, as well.

You may also want to check out the size of the bottles you choose, as well. There is no standard wine bottle size. Most German wine bottles are 0.70 liters. Some bottles from Alsace are 0.72 liters.

You may remember the typical Chianti bottle from Italian restaurants many years ago. These bottles were short and squat and usually contained in a basket. Today, most Chianti wines are bottled in a Bordeaux or Burgundy bottle.

Before 1945 French wine bottles held 0.80 liters, and it is still a common measure for Burgundy, Champagne and Rhone wines.  The measure used for Bordeaux and most Californian wines is .075 liters. The size of the bottle is commonly printed on the bottom.

Many people collect wine bottles. Some are interested in only one style, while other people choose to collect wine bottles of all shapes and sizes.

Wine bottles are commonly used to make other items, too. For example, there are many candle toppers that fit right in your wine bottle to make a great candleholder for your kitchen table.

There are also some great tabletop fountains made from wine bottles. You can find artisans in many areas that can make a beautiful fountain with water coming through the bottle of wine and pouring into a glass. Fountains like these are a great way to showcase a special wine bottle from an engagement, wedding or anniversary.

Wine bottles can tell us a lot about the wine we’re drinking. But, they can also do so much more than house our favorite bottles of wine. Some of them are quite beautiful and can be keepsakes or collectibles all on their own.

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• Robert Mondavi – Mondavi is one of the best known wine producers in the US. Their Napa Valley reds include Pinot Noir, Cabernet Sauvignon and Merlot. They also carry a line of higher end, reserve wines that include Pinot Noir and Cabernet Sauvignon. 
• Salmon Creek- Salmon Creek wines have gained a lot of popularity in recent years. Salmon Creek red wine brands include Merlot, Cabernet Sauvignon and Pinot Noir. 
• Vendange- Vendange is a moderately priced California wine that is easy to find and that reviewers find to be very drinkable, particularly for the price. Their red wines include Cabernet Sauvignon, Merlot, Shiraz and Zinfandel. 
• Glen Ellen – Glen Ellen is a very inexpensive California wine. However, their red wine brands have won some awards. In particular, their reserve Cabernet Sauvignon is exceptional for the price. They also make Petite Syrah and Zinfandel. 
• Corbett Canyon- Corbett Canyon makes a wide selection of moderately priced wines. Their Cabernet Sauvignon is likely the best of their red wine brands. They also make Malbec, Merlot and Pinot Noir. 
• Beringer Vineyards – Beringer winery is one of the most frequently visited in California. They have a very good variety of wines available. When you’re not in California, there wines are easy to find, too, as they have many distributors. They offer Cabernet Sauvignon, Merlot and Zinfandel among their red offerings. Most people think of Beringer wines as being lower end wines, but they offer one of the widest price ranges of any winery. Their high end reserve wines are in the $300 price range, while their “light and refreshing” category of white wines sell for under $10 a bottle Beringer truly makes something for everyone.

Though these six are likely the most recognizable red wine brands, there are a plethora of red wine makers in California. And, sometimes you’ll find that some of the most unique wines come from those small boutique wineries. But, when you need to find wine fast, you know that these brands can be counted on to be reliable and to be popular enough that you can find them anywhere.

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As you might expect, red wine vinegar is made from red wine, and white wine vinegar from white wine. To make wine vinegar, you essentially ferment the wine so long that you make the wine go sour, so that it further oxidizes to the acidic requirement to create vinegar.

Once you have some good red wine vinegar, you’ll find that there are many uses for it.

• Salad dressing – Red wine vinegar makes an excellent salad dressing. Simply shake it together with some good olive oil and perhaps some salt and pepper. 
• Meat marinade – Red wine vinegar is great for tenderizing a tough piece of meat, such as a flank steak. Just don’t let the meat marinate for too long or it will become mushy. Try adding a little olive oil to it, as well. 
• Red wine vinegar reduction – Cook the red wine vinegar on medium heat until it has reduced by half. It will sweeten considerably, yet still retain a bit of a tang. 
• Pickling – Red wine vinegar, like other vinegars, are great for pickling all sorts of vegetables. Using red wine vinegar rather than traditional white vinegar will give the vegetables a bit of the red wine flavor. It creates a slightly more complex pickled flavor. 
• Sauces – Many sauces call for a bit of vinegar. Even classic marinara sauce can be made with red wine vinegar instead of red wine when you want a little more acidity to the sauce. Just like adding the red wine, however, the sauce should be allowed to reduce to allow the vinegar to reduce, lessening its acidity and boosting its sweetness.

A good bottle of red wine vinegar should be a staple in every kitchen. Red wine vinegars, like red wines, come in a wide variety of qualities and price points. It is not necessary that you buy the most expensive red wine vinegar, but you should ensure that you like the one you buy. To taste red wine vinegar, dip a piece of bread into it. The bread will absorb some of the vinegar’s acidity, and allow you to focus on the flavor rather than being so overwhelmed by the acid flavor.

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However, a big part of why red wines tend to be drier than white wines is that they are usually aged longer. Aging a wine mellows the tannins, making the wines less astringent. Aging also mellows the fruit flavors so that the wine loses some of its sweetness, and so that some of the undertone flavors, like spices, tobacco and smoke flavors are more noticeable. All of these aging properties serve to make aged red wines less sweet to the palate.

Some of the most popular red wine varietals that can usually be counted on to produce dry red wine include:

• Cabernet Sauvignon – This is probably the most recognizable red wine varietal, and is a very common dry red wine. Cabernet Sauvignon is best when aged, so it will get drier over time.
• Barbera – This is one of the driest of all red wines. Barberas are generally produced in Italy, and are usually quite heavy. There are some nice Barbera wines coming out of California now, too.
• Merlot – Though Merlot can be fruity and sweet when young, it mellows to a nice dryness that is also quite rich.
• Zinfandel – Zinfandel is a dark and complex grape. Though it is quite sweet when processed as a white wine (White Zinfandel), it is fairly dry when produced as a red wine. It doesn’t really need to be aged, and most people will argue that a Zinfandel is best during its first five to eight years.
• Tempranillo – This is the first grape that comes to mind when you think Spanish wines. Tempranillo produces a lovely dry red wine.
• Shiraz/Syrah- A Syrah from France will usually be quite dry and often earthy. An Australian Shiraz comes from the same grape, but because it is processed differently, will be fruitier, and sometimes slightly sweeter.
• Cabernet Franc- A cousin of the Cabernet Sauvignon, a Cabernet Franc also produces a very nice dry red wine that pairs well with food.
• Pinot Noir- This is a classic French wine that is a bit lighter than most reds. It is complex and smooth. Pinot Noir varies more from bottle to bottle than most other red wines.

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Red wine is rich in anti-oxidants. Anti-oxidants are found in many plant based foods, like fruits, vegetables, cocoa and coffee. Anti-oxidants have the ability to kill free radicals in our bodies. Free radicals are a normal by-product of the digestive process, but they age our cells and contribute to serious illnesses like cancer and heart disease if they are not kept in check. Regular consumption of anti-oxidant rich foods controls these free radicals.

One of the most important anti-oxidants found in the red grape is Proanthocyanidin. This anti-oxidant appears to have amazing capabilities to keep the body young. It is thought by many researchers to be the basis behind the “French Paradox”. The French Paradox relates to how the French eat such a high calorie and high fat diet, yet have much lower incidences of obesity and heart disease than Americans. Researchers have always known that the secret likely lay somewhere in their consumption of wine, but until recently, pinpointing the exact reason has been difficult.

Proanthocyandin has been shown to help prevent heart disease and other illnesses associated with aging, such as Alzheimer’s disease. This is, in part, due to the fact that it helps to improve blood flow and negates many of the effects of high cholesterol on the heart and blood vessels.

While white wine shares many of the anti-oxidants found in red wine, the health benefits of red wine are thought to be so much greater mainly because of the higher levels of Proanthocyandin in red wine.

There’s no question that drinking moderate amounts of red wine can be good for your health. It lowers your risk of heart disease, high blood pressure and some forms of cancer. It may also help you to keep your weight in check. It is important to note, however, that these health benefits are only present when drinking is done at a moderate level. Heavy drinking, even of red wine, will have more negative health consequences than positive. Moderate levels of red wine drinking equate to no more than two glasses per day for men; one glass per day for women.

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