Veneto

While there are many other grape varieties used across the region, these are the most widely grown. Pinot Grigio is usually sold as a single variety and declared on the label. It is grown across the entire north east of Italy and beyond after becoming incredibly popular around the turn of the century. While it still sells in high volumes, it is not as popular as it was. Often inexpensive, it is not aged in oak and offers simple and fresh wine that is often considered neutral in flavour. Subtle aromas of citrus, green tree fruits and peach are typical with bright acidity. Pinot Grigio is a great match with seafood, fish and simple vegetable dishes.

Glera is the grape used for Prosecco. This Charmat method wine comes in Spumante (sparkling) and Frizzante (lightly sparkling) but very occasionally as a still wine. Sweetness levels can vary from dry to demi-sec with fruit being more pronounced with increased sugar levels. A great fruity style of aperitif with very subtle autolytic aromas, it can pair with a variety of foods depending on sweetness.

Trebianno is the grape used for Soave. Once again increasing in popularity as consumers look for alternatives to Pinot Grigio, Soave offers a range of white wines now using modern production methods. Many are produced in the light, fruity and fresh style in stainless steel while others are age worthy wines with subtle oak and complexity.

Nosiola is the variety used for Vino Santo in Trentino. Aged on reed mats until botrytis has formed this sweet wine is aged for at least 50 months before release. Traditionally served with an almond flavoured cantuccini or biscotti to dip in the wine but can be paired with cheese or sweet desserts.

Corvina is the dominant red grape in the region and is used for all types of Valpolicella. Ranging from light and fruity styles with aromas of sour cherry, these can become richer and more complex in the Amarone and Ripasso styles.