There is so much, borderline too much, food and wine in Italy to even start covering the surface.  

There is so much, borderline too much, food and wine in Italy to even start covering the surface.


Italy is abundantly sophisticated in variety and distinctive differences that southern Italy is almost a whole other planet from northern Italy, to add to this beautiful chaos, there are twenty Italian regions, similar to different little countries. Each area has its own ingredients and signature way to do fundamental things, from eating, talking, being on time.
Products are labelled with a D.O.P. stamp. The stamp is yellow and orange, not very big, and the acronym stands for Domination Origin Protected. As the name suggests, this certification ensures that products are locally grown and packaged. Generally, products are named after its place of origin: Gorgonzola comes from Gorgonzola, and Parmigiano from Parma, the list goes on!

When you come nose to nose with odours of an exclusive gourmet salumi shop, and when you find one of those, you find cheese and where you find cheese, you find wine. The Italian three-in-one special. Most of the selections are entirely artisan and do not possess a D.O.P. status. Selecting cheese in a gourmet shop is highly recommended over the local supermarket. The main difference is straight-up delicacy and art.


Pick up a bottle of Italian wine, and you are likely to see one of these designations:

D.O.C.G. Denomination of Controlled and Guaranteed Origin is the highest designation of quality among wines under Italian wine law. Seeing this label on your wine means that wine producers followed the strictest regulations possible to make that wine. For example: what type of grapes can be used and if a variety the percentages of various types of grapes, the area in which the grapes must come from, the cardinal point the grapes must face, how much sunlight and humidity they are exposed to, kilos of vines per hectare, level of grape ripeness, what the bottle and cork can be made of. The best part is the government sommelier, who is paid an obscene amount of money to taste and guarantee these exceptional wines.

D.O.C. Denomination of Controlled Origin wine is much more commonly found. The rules governing quality and authenticity are still stringent, but they’re a little more generous than those for D.O.C.G. status. The geographic zone might be a little bigger or the rules about what kind of grapes might be slightly more relaxed.

I.G.T. Typical Geographical Indication wines accommodate growers who cannot meet the requirements for D.O.C.G. and DOC wines, or they simply choose not to.

Vino da Tavola, otherwise known as a table or house wine is common in the countryside for an authentic Italian family. It is always acceptable to drink wine when there is food on the table. Served also in many restaurants, sometimes it is just right and sometimes it is not. I prefer to choose some of my personal selections in the designated labels.
Wines are usually named after the regions they come from or after the name of the grape itself. On each designated wine bottle excluding table wine, you will find the alcohol volume, the name of the wine, temperature recommendations, possible pairing suggestions and history of the winemaker.
We have no idea the percentage of table wine, you are going to have to drink it and find out!


Extra brut is LOW sugar – AKA very dry.
Brut is dry but softer than extra brut.
Extra dry has a slightly higher dosage of sugar than the classic brut, making it a suitable pairing for a wide variety of foods.
Dry or sec is slightly sweet.
Extra dry or demi-sec has a high dose of sugar, meaning it goes well with desserts