The Veneto, in the north-east of Italy, is known for the red wines of Valpolicella (including the renowned Amarone) and the delicate, almond scented, white Soave. Further to the east, around Venice, you'll find the home of both Pinot Grigio wines and sparkling Prosecco.
The intense, powerful Amarone wines, made from dried Corvina, Rondinella and Molinara varieties, are the epitome of red production in the Veneto. The appassimento process of drying the grapes (traditionally done on straw mats) concentrares the juice and sugars, allowing for a much higher body in the finished wine with rich flavours of plums and raisins. The sweeter, Recioto, version and the "half-way house" Ripasso, are also excellent reds worth trying.
White wine in the Veneto is dominated by the Pinot Grigio grape. Beloved of drinkers in pubs, wine bars and restaurants, "PG" offers light, fruity and uncomplicated wines which never seem to go out of fashion. Sparkling wines, notably Prosecco (Glera), are the number one choice of many consumers in the UK who prefer their usually less dry style to the Brut Champagne.
Other north-eastern Italian regions include the Germanic-influenced wines from the Alpine foothills of Trentino Alto Adige (Sud Tirol) and Friuli-Venezia Giulia bordering both Austria & Slovenia.
Trentino reds include those made from Lagrein, Marzemino, Teroldego, Schiava and the various Bordeaux varietals with whites from Pinot Grigio, Pinot Bianco, Nosiola and international varieties including Chardonnay, Sauvignon Blanc and even Muller Thurgau.
Friuli is best known for its white wines (Friulano, Picolit, Pinot Grigio, Riesling and French varieties Chardonnay & Sauvignon). Reds often use French grapes including Pinot Noir and blends using Cabernet Sauvignon/Cabernet Franc/Merlot.
