Most Italian wines are still named for their provenance (where they come from), which makes sense because the wines of Italy are so closely tied to the regional cuisines: they have emerged over time together, and pair well. We Americans are so used to labels that feature the grape varietal (Cabernet Sauvignon, Pinot Grigio) that the Italian designations associated with place — even more complex and confusing than the French ones, not to mention featuring many more varietals — can seem overwhelming and possibly not worth the bother!

Continue reading Food-friendly Barbera at Our Italian Table.