Italian reds carry most of the high reputation of Italian wines; they offer a dazzling array of styles and qualities, but mostly have one thing in common – that balanced, lively and savoury finish – making them so often, so versatile for so many foods.  Some of the world’s best reds comes out of Italy, with Piedmont and Tuscany leading the charge with their famous Nebbiolo and Sangiovese based wines respectively. Old timers such as the Veneto, Calabria and and Puglia make a load of great wine and fly their flags with Corvina, Gaglioppo and Primitivo, and leading a new age of Italian wine making are the emerging Sicilia and Campania, with Nero d'Avola and the big Aglianico. Often thought of as suitable only to Italian food, the range of Italian wines offers something for every meal, whether Asian, Middle Eastern, African, French or Greek cuisine, many Italian wines even suit all of these. All it takes is some imagination – and maybe a little guidance?

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