Old World Wine Regions

When discussing Italy, it may be tempting to debate whether food or wine is more important to an Italian. The answer, of course, is "yes." In Italy the two are inseparable. And since Italian food and Italian wine hold exalted status around the globe, isn't the question moot? Shouldn't we simply enjoy them together as we are meant to do? And since Italian vintners traditionally create wines that are intended to be consumed with food, we can revel in the twofold pleasure of selecting great bottles of wine and marrying them to fabulous, succulent meals. How about an earthy, powerful Barolo or Barbaresco from the Piedmont paired with a juicy pot roast, flavorful risotto, or satisfying polenta, for example? Or a flavorful fruity, floralTocai from Friuli with the region's famous prosciutto accompanied by fresh melon and figs? What about a Brunello di Montalcino, a Vino Nobile di Montepulciano, or a Chianti Classico from Tuscany served with a bistecca al firoentina? See, isn't this fun!

Spain has been called "the land that time forgot." Sadly when it came to wine, this adage rang true throughout much of the 20th century. Spain has been the world's third largest producer of wine for decades (after Italy and France) and it has more acreage under vine than any other wine producing nation. Yet, with the exception of Rioja and the lovely, affordable Cava of Penedes, Spanish wines were little known in the United States until quite recently.