Bardolino     Bardolino, from the shores of Lake Garda, is one of the most charming Italian table wines. It is dry, sapid, slightly bitter, subtle and at times tenuously fizzy. Its color is light ruby red tending to cherry red, which turns into garnet with aging. Although the blend of grapes used for these rosso and rosato wines is similar to that for Valpolicella, Bardolino wines are usually not as full-bodied. Among the various types of Bardolino, Bardolino Superiore has been the focus of the greatest attention in recent years. The vineyards have been selected rigorously and their vine density increased, while the yield has been reduced by 40%. Combined with careful vinification and an ageing period of no less than one year, this technique has led to the production of a wine that has good structure and a fruity, spicy and soft aroma that gives it the great personality for which it has been awarded the prestigious DOCG appellation. Bardolino Chiaretto is the name for the rosato wine, which is made in both dry and sparkling versions. Bardolino Novello is a young, fresh wine that must be bottled prior to the end of the vintage year.

Bardolino     Bardolino, from the shores of Lake Garda, is one of the most charming Italian table wines. It is dry, sapid, slightly bitter, subtle and at times tenuously fizzy. Its color is light ruby red tending to cherry red, which turns into garnet with aging. Although the blend of grapes used for these rosso and rosato wines is similar to that for Valpolicella, Bardolino wines are usually not as full-bodied. Among the various types of Bardolino, Bardolino Superiore has been the focus of the greatest attention in recent years. The vineyards have been selected rigorously and their vine density increased, while the yield has been reduced by 40%. Combined with careful vinification and an ageing period of no less than one year, this technique has led to the production of a wine that has good structure and a fruity, spicy and soft aroma that gives it the great personality for which it has been awarded the prestigious DOCG appellation. Bardolino Chiaretto is the name for the rosato wine, which is made in both dry and sparkling versions. Bardolino Novello is a young, fresh wine that must be bottled prior to the end of the vintage year.

Bianco di Custoza     In the southern district of Lake Garda, prevalently native white-grape vines are cultivated. Those grapes, properly combined, constitute the blend used for producing Bianco di Custoza. This is a dry, almost straw color wine with discrete body, sapid, delicate, with a bitterish flavor, and an intense, vinous, very perfumed, slightly aromatic odor. It contains a minimum of 11°C alcohol.

Recioto della Valpolicella     Recioto della Valpolicella is a full-bodied, velvety, slightly sweet, garnet quite dark red wine. It contains a minimum of 14°C alcohol. It is made using the passito method with the blend of grapes, always of high quality, of Valpolicella type. By this method, grapes are dried in a cool, airy room for up to four months until semi-dry, which produces concentrated sugars and flavors. Occasionally, the grapes develop a mildew, which gives them added richness. If during vinification the fermentation stops either naturally or because of human intervention, then the wine is Recioto as it contains residual sugar. If fermentation continues until the wine is completely dry, then the term Amarone, which means "strongly bitter", is added to the name.

Recioto di Soave     Recioto di Soave, the first wine from Veneto to have obtained the DOCG appellation, is a white wine made from partly dried grapes, sweet and liquorish, which contains at least 14°C alcohol. It is a very ancient wine since a very similar sweet white wine from Verona was described in the 5th century. A little before the harvest, the best grapes are selected for drying on racks. Then, they are dried for a period of four to six months, during which the grapes are carefully tended and cleaned, before being pressed. While drying, a characteristic mildew is formed on the grapes that conveys a typical aroma to the wine. The color is light golden yellow, with a complex aroma reminiscent of acacia honey, with a flowery scent and a well-balanced, full-bodied and velvety bouquet with a pleasant taste of almonds. It is best served with Pandoro, a cake from Verona, and all sorts of biscuits and dry pastries. However, it is also very good served with ripe cheese. Recioto di Soave is a great wine for special occasions.

Soave     The DOC zone around the town of Soave produces one of Italy's most popular dry white wines. There is a smaller Classico zone that encompasses the hilly areas mostly north and east of the town. Soave has a straw color turning to green, a dry bitterish taste, a slight scent of almonds and at least 11°C alcohol. It is particularly good served with seafood. Most Soave wines are regarded as undistinguished, but the wines from the Classico area are generally of higher quality. A sparkling version and the Recioto di Soave (a sweet wine) is also made in this same area. There are, also, few producers that make single-vineyard wines that are very high quality or Superiore. Recently, Soave Superiore was separated from Soave DOC and was awarded the DOCG appellation in recognition to the efforts of its producers to make a superior wine that has become the inimitable star of the entire production of the Soave DOC territory. Superiore on the label indicates that the wine is 1% higher in alcohol and is aged for a minimum of eight months.

Valpolicella     Valpolicella is named from the valley situated north of Verona, which is today the center of its production. It is a wine different from those made in other areas, which are strongly influenced by the mild climate around Lake Garda, because it has a bigger body and a more intense ruby red color tending to garnet with aging. It is dry, rather light and very fragrant and fruity with a vinous, delicate characteristic scent that reminds at times the bitter almonds. The minimum alcohol is 11°C. Valpolicella wine ranks second for Italy's DOC red-wine production. Its blend of grapes is at the origin of several important wine labels. Those labeled Superiore have minimum alcohol content 1% higher and are aged for a minimum of one year. The best wines are generally those labeled Classico, which indicates that they come from the inner Classico zone with its steeply terraced vineyards. Valpolicella-Valpantena on the label indicates that the wines come from a separate area called the Pantena Valley. These are usually suited to moderate aging and pairs well with roasted meat. The grapes can also be partly dried and made into the richly dry Amarone or the opulently sweet Recioto. Some Valpolicella wines, produced by the Ripasso process, are richer in flavor and more full-bodied than standard renditions. To make a Ripasso wine, the juice is fermented in the usual way and then placed in casks containing the lees from a prior batch of Recioto della Valpolicella or Recioto della Valpolicella Amarone. This Ripasso process, which lasts from two to three weeks, adds color, tannins, and complex flavors. Unfortunately, the term Ripasso is not allowed on wine labels, so the consumer must know the producers who make this style of wine.

Breganze     North of Vicenza, around the village of Breganze, lies an ancient center of grape cultivation and a DOC wine  producing area. Several high quality wines, either red or white, are commercialized under the common trademark Breganze. Red wine appellations include: Cabernet Sauvignon, suited to moderate aging. Cabernet Sauvignon Riserva, suited to long aging. Chardonney, Pinot Noir.     White wines appellations are: Breganze Bianco, which is made with the best grapes of the Tocai variety grown on the hilly zone of Breganze. The color is light straw yellow, with intense perfume evoking almonds, and smooth and dry taste. It pairs with fish based meals, risottos and vegetable soups. Serving temperature is 9-10°C. Pinot Blanc, Pinot Gris.

Cabernet Sauvignon     Cabernet Sauvignon is argued, throughout the wine world, as the "king of red wines". If not the king, Cabernet Sauvignon is certainly the most popular and widespread red wine grape varietal in the world. It is adaptable to a variety of climates and soils; it is very resistant to disease and frost and it is legendary for its aging ability. Because Cabernet Sauvignon has a high skin-to-juice ratio, thick skins, and small berry size, it is also high in tannins. It is usually blended with "softer" wines such as Merlot and Cabernet Franc to assuage its inherent bitterness. The result is a medium- to full-bodied wine with a firm structure and mouth-drying finish. Its fruity flavor, structure, complexity, and the longevity of wines made from the Cabernet Sauvignon grape are what make it so popular. Because Cabernet Sauvignon is a complex grape that is usually aged in oak, it exhibits numerous aromas ranging from chocolate and black cherry to cassis, green bell pepper, mint, asparagus, cedar, eucalyptus, coffee, tobacco, and tar. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity. It is best matched with red meats such as lamb and beef, as well as strong cheeses. The minimum alcohol level is 11°C.

Chardonnay     Chardonnay holds the same lofty position of importance for white wines that Cabernet Sauvignon does for reds. In part, this is due to its admirable adaptability to diverse climates. Its versatility also matches its popularity, for Chardonnay responds more favorably than any white wine varietal to the widest range of winemaking techniques and styles (particularly to "malolactic" fermentation, which gives Chardonnay rich, creamy, and buttery characteristics). This varietal has been so closely aligned with the flavor of oak through small barrel fermentation and maturation that many consumers believe the taste and bouquet of oak and Chardonnay are one and the same. In general, wines made from Chardonnay grapes are full-bodied, rich in fruit, moderately high in alcohol, and have medium to medium-high acidity. The flavor characteristics in cool climates lean toward green apple, citrus, and lemon notes, with high acidity. Chardonnay pairs well with a wide array of foods, including shellfish (shrimp, scallops, lobster) and milder fish, poultry, pork, and sautéed foods with buttery or creamy sauces. The minimum alcohol level is 11°C.

Merlot     Commonly referred to as simply Merlot, this red-wine grape is actually Merlot Noir (in contrast with the Merlot Blanc variety). It is a red grape varietal that ripen fairly early and have lower tannins and higher sugar levels. Merlot produces wines that are generally softer and fruitier, and with slightly higher alcohol content than the mighty Cabernet, yet exhibits the same wonderful fragrance and richness. Being rich and supple but only moderately tannic it is not built for long aging, therefore, wonderfully drinkable from early on. The Merlot grape is larger and thinner-skinned than the Cabernet grape. It produces wine with a chewy, almost opulent texture. Although it does not have the same firm backbone and structure of a Cabernet, Merlot yields a sensual, round wine that does not need the same care in aging. Therefore, it can be an excellent and commendable choice for many occasions. It is very popular as an enjoyable red wine that is both less expensive and easier to drink than most Cabernet. The caveat is that it is also more difficult to grow than Cabernet Sauvignon. It is more susceptible to fungus and disease, it ripens unevenly, and it only grows well in particular climate and soil conditions. The Colli Euganei and Colli Berici areas do produce some great Merlot appellations. Merlot wines are dark, medium- to full-bodied, spicy and floral. Aromas include scents of plums, black cherry, chocolate, violets, orange and tea. As for food pairings, Merlot should be treated as Cabernet Sauvignon and served with beef, lamb, hamburgers, pizza, and poultry with rich sauces, pasta with meat sauces.

Pinot Blanc     A white relative of Pinot Noir, Pinot Blanc is often referred to as the "poor man's Chardonnay" because it has similar characteristics to the noble varietal, yet produces dry wine with a noticeably simpler flavor profile (and it's usually a whole lot cheaper than premium Chardonnay). There is much confusion about this white-wine grape. Pinot Blanc is not related to Chardonnay; it is part of the Pinot family of grapes, but Chardonnay is not. The grape excels in a long, cool growing season, resulting in dry, crisp, medium- to full-bodied wines that feature a vibrant green to straw yellow color and a heady, powerful nose. Pinot Blanc typically has a rich and mouth filling texture, along with tart flavors of citrus, fennel, and green apple. Although not considered to age as well as Chardonnay, the best Pinot Blancs that are aged for a few years take on delicious honey overtones. Dishes that pair well include pork, fish, lighter cheeses, and grilled vegetables. The minimum alcohol level is 11°C.

Pinot Gris     Pinot Gris is a member of the Pinot family. "Gris" (gray) refers to the grayish-blue hue of the grape. However, the color of this grape can vary substantially, producing dry wines that range from white to slightly pink. The style of the wines ranges from crisp, light to dry. The winemakers pick grapes early, ferment them cold, and sell it young while the acid, grapefruit, lemon, and other citrus notes and aromatics are still crisp, lively, and fresh. The drier, more acidic version goes well with shellfish and seafood, while the fuller-bodied style is a good bet with pasta, milder cheeses, and chicken dishes.

Pinot Noir     Pinot Noir embodies complexity and delicacy at the same time, outpouring with elaborate flavors that may be simply ravishing. Yet the Pinot Noir vine is well known for its fickleness and is described as "genetically unstable”, meaning that it mutates very easily, which makes consistency from this vine extremely difficult. Thus, the grape is fragile and far more difficult to grow and vinify than hardier noble varietals such as Cabernet Sauvignon and Chardonnay. This makes it a truly challenging varietal for winemakers to master. Pinot Noir grapes grow best in cooler climates with misty breezes. The grapes' low sugar, high natural acidity, medium to low tannins, contribute to wines with great aging potential yet relative delicacy. Early harvests, cooler climates and small barrel aging all contribute to a delightful mature Pinot Noir. Though unpredictable at times, Pinot Noirs can be seductively enchanting in their intense aromatics, complex flavors and long silky textures. They have a shimmering medium to dark ruby red color. Pinot Noir is one of the lightest red colored wine varietals. Despite its light color, it can actually be high in alcohol and full-bodied. Its flavor is chameleon like. When young, good wines exhibit the simpler fruity characteristics of cherries, raspberries, strawberries and red currants. As these wines mature, they display a variety of complex characteristics including chocolate, game, figs, prunes, smokiness, truffles, and violets. The gap between the high and low quality of this wine is broader compared to other important reds. Pinot Noir is a wonderfully rich, full-bodied but graceful red wine that is especially versatile at the dinner table. It goes well with a wide range of food, including wild game, chicken, rich seafood dishes, and smoked meats. Most Pinot Noirs are drinkable when young because, in general, they develop more quickly being less astringent and tannic. However, a superior vintage can age up to 40 years or more. There are estimates of over 1,000 different types or clones belonging to the Pinot family.

Tocai     Tocai Italico is a white wine grape largely grown in Veneto where several Tocai DOC wines are produced. Tocai has a light straw color with greenish tinges, a delicate, fine and intense fragrance reminiscent of wild flowers, a generous mellow flavour with a race of bitter almond. Its taste is dry, warm and slightly bitter. It is a full-bodied wine, often with a strong alcoholic level, which allows aging higher than most white wines (even 2-3 years). After the grape-harvest by hand middle of September, there is the soft-pressing of the grapes with the separation of the skins at controlled temperature (18-19°C). The fermentation lasts 5-8 days. The wine is then stored in steel-tanks for 2 or 3 months. It is recommended to drink it at a temperature about 10°C, paired with savoury hors-d'oeuvres, roasted or stewed blue fish, fish soup and egg-based meals.

Cabernet     Cabernet is a close relative of Cabernet Sauvignon. Although similar in structure and flavor to Cabernet Sauvignon, this red wine grape tends to be lighter in color, is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet grows in cooler climates and ripens early. Therefore, it can be particularly important if weather conditions create a less-than-perfect Cabernet Sauvignon crop. Wines from Cabernet grapes are generally medium-full to full-bodied, extremely perfumed, and medium-high in alcohol and acidity. Aromas and bouquet tend to the herbaceous notes found in unripe Cabernet Sauvignon, as well as slight tobacco and cedar wood. The flavors of Cabernet are typically black currant, cassis, plums, strawberry, and a lingering finish of blackberry. Recommended food pairings include salmon, beef, roast chicken, potatoes with fresh herbs, grilled portabella mushrooms, and hard cheeses.

Merlot     Commonly referred to as simply Merlot, this red-wine grape is actually Merlot Noir (in contrast with the Merlot Blanc variety). It is a red grape varietal that ripen fairly early and have lower tannins and higher sugar levels. Merlot produces wines that are generally softer and fruitier, and with slightly higher alcohol content than the mighty Cabernet, yet exhibits the same wonderful fragrance and richness. Being rich and supple but only moderately tannic it is not built for long aging, therefore, wonderfully drinkable from early on. The Merlot grape is larger and thinner-skinned than the Cabernet grape. It produces wine with a chewy, almost opulent texture. Although it does not have the same firm backbone and structure of a Cabernet, Merlot yields a sensual, round wine that does not need the same care in aging. Therefore, it can be an excellent and commendable choice for many occasions. It is very popular as an enjoyable red wine that is both less expensive and easier to drink than most Cabernet. The caveat is that it is also more difficult to grow than Cabernet Sauvignon. It is more susceptible to fungus and disease, it ripens unevenly, and it only grows well in particular climate and soil conditions. The Colli Euganei and Colli Berici areas do produce some great Merlot appellations. Merlot wines are dark, medium- to full-bodied, spicy and floral. Aromas include scents of plums, black cherry, chocolate, violets, orange and tea. As for food pairings, Merlot should be treated as Cabernet Sauvignon and served with beef, lamb, hamburgers, pizza, and poultry with rich sauces, pasta with meat sauces.

Pinot Noir     Pinot Noir embodies complexity and delicacy at the same time, outpouring with elaborate flavors that may be simply ravishing. Yet the Pinot Noir vine is well known for its fickleness and is described as "genetically unstable”, meaning that it mutates very easily, which makes consistency from this vine extremely difficult. Thus, the grape is fragile and far more difficult to grow and vinify than hardier noble varietals such as Cabernet Sauvignon and Chardonnay. This makes it a truly challenging varietal for winemakers to master. Pinot Noir grapes grow best in cooler climates with misty breezes. The grapes' low sugar, high natural acidity, medium to low tannins, contribute to wines with great aging potential yet relative delicacy. Early harvests, cooler climates and small barrel aging all contribute to a delightful mature Pinot Noir. Though unpredictable at times, Pinot Noirs can be seductively enchanting in their intense aromatics, complex flavors and long silky textures. They have a shimmering medium to darkruby red color. Pinot Noir is one of the lightest red colored wine varietals. Despite its light color, it can actually be high in alcohol and full-bodied. Its flavor is chameleon like. When young, good wines exhibit the simpler fruity characteristics of cherries, raspberries, strawberries and red currants. As these wines mature, they display a variety of complex characteristics including chocolate, game, figs, prunes, smokiness, truffles, and violets. The gap between the high and low quality of this wine is broader compared to other important reds. Pinot Noir is a wonderfully rich, full-bodied but graceful red wine that is especially versatile at the dinner table. It goes well with a wide range of food, including wild game, chicken, rich seafood dishes, and smoked meats. Most Pinot Noirs are drinkable when young because, in general, they develop more quickly being less astringent and tannic. However, a superior vintage can age up to 40 years or more. There are estimates of over 1,000 different types or clones belonging to the Pinot family.

Prosecco     Prosecco is Veneto's answer to refreshing, well-made sparkling wine at a reasonable price. Made primarily in the district of Valdobbiadene near the town of Conegliano, Prosecco has quickly become one of the most successful sparkling wine types made today. The steep slopes and valleys in the area allow for moderate temperatures, essentials if the grapes are to retain their fruity aroma, and are rich in clay, which is what the grapes need to thrive. Prosecco is, also, the name of the grape that is used to make this sparkling wine and many of the best examples are100% Prosecco. As this is a grape that is prized for its delicate flavors and aromatics, the wine itself is not made in the Classic method made famous in the Champagne district of France. Rather, the Charmat process for sparkling wine is used to make Prosecco, as the Classic method would mean aging the wine for several years before release, robbing the wine of its freshness. Thus, with this method the producers of Prosecco can create some truly charming wines that are usually enjoyed within a year of the vintage, although the best can age for several years. Prosecco is made into lightly sparkling (frizzante), fully sparkling (spumante), and still wines. Its fine reputation, however, comes from the sparkling versions. The wines are crisp and, though they can be sweetish, they are more often found dry. The best-known wines, made principally from Prosecco grape, come from the DOC of Prosecco di Conegliano-Valdobbiadene and are generally sold with either the name of Conegliano or with Valdobbiadene attached. The very best Prosecco wines are labeled Superiore di Cartizze and come from an inner area within theValdobbiadene domain. One of the elements that have guaranteed the Prosecco a constantly high level of quality has been the presence in its production area of the School of Viticulture and Enology of Conegliano, which was founded in 1876. Since its establishment, the school has served as a point of reference for scientific and technological research by the whole of modern Italian enology.

Refrontolo     Refrontolo is produced in a very restricted area in the territory of Refrontolo village, using an ancient variety of grapes called Marzemino. The grapes are harvested when ripe and are left to dry before they are vinified in small barrels. This passito wine has an intense ruby red color and a velvety, fruity aroma. It is vinous, sweet and lively, and is ideal either served with dessert or by itself. The minimum alcohol level is 15%.

Tocai     Tocai Italico is a white wine grape largely grown in Veneto where several Tocai DOC wines are produced. Tocai has a light straw color with greenish tinges, a delicate, fine and intense fragrance reminiscent of wild flowers, a generous mellow flavour with a race of bitter almond. Its taste is dry, warm and slightly bitter. It is a full-bodied wine, often with a strong alcoholic level, which allows aging higher than most white wines (even 2-3 years). After the grape-harvest by hand middle of September, there is the soft-pressing of the grapes with the separation of the skins at controlled temperature (18-19°C). The fermentation lasts 5-8 days. The wine is then stored in steel-tanks for 2 or 3 months. It is recommended to drink it at a temperature about 10°C, paired with savoury hors-d'oeuvres, roasted or stewed blue fish, fish soup and egg-based meals.

Torchiato     Torchiato is a white passito basically obtained from Prosecco grape mixed with other white grapes. The grapes are harvested when ripe, late in the year, and left to dry until they develop high sugar content. They are vinified using the traditional winepress method with the residues pressed several times. The wine thus obtained has high sugar content. It is aged in wood barrels until the month of August and in glass bottles until December, when it is sent to the market. Of a deep yellow color, this wine is dense, characteristic, aromatic and can be sweet or dry, which makes it ideal as dessert wine or to be served by itself. The minimum alcohol level is 16%.

Verduzzo     Verduzzo is a white grape indigenous to Friuli the Veneto neighboring region. The vine is present in two different forms, easily distinguishable from one another by the color of the mature grapes, which are yellow or green. The yellow variety originated in the hills, while the green variety is typical of the plains. The grape itself is small with a very tough skin. Verduzzo is ideal as an aperitif, excellent with Italian style hors-d'oeuvres without meat, soups, cheeses and boiled fish. It is best served at a temperature of 12°C. Verduzzo Sweet is a wine with a golden yellow color, a strong and fragrant bouquet of violets, a slightly tannic flavour and a smooth taste. Its vinification is made either by late harvest or by the passito method. The wine is excellent for drinking after a meal or on its own. It goes well with sweet or delicate pastries, biscuits, and very young cheese. Verduzzo Sweet is best served at a temperature between 8° and 10°C.

Merlot     Commonly referred to as simply Merlot, this red-wine grape is actually Merlot Noir (in contrast with the Merlot Blanc variety). It is a red grape varietal that ripen fairly early and have lower tannins and higher sugar levels. Merlot produces wines that are generally softer and fruitier, and with slightly higher alcohol content than the mighty Cabernet, yet exhibits the same wonderful fragrance and richness. Being rich and supple but only moderately tannic it is not built for long aging, therefore, wonderfully drinkable from early on. The Merlot grape is larger and thinner-skinned than the Cabernet grape. It produces wine with a chewy, almost opulent texture. Although it does not have the same firm backbone and structure of a Cabernet, Merlot yields a sensual, round wine that does not need the same care in aging. Therefore, it can be an excellent and commendable choice for many occasions. It is very popular as an enjoyable red wine that is both less expensive and easier to drink than most Cabernet. The caveat is that it is also more difficult to grow than Cabernet Sauvignon. It is more susceptible to fungus and disease, it ripens unevenly, and it only grows well in particular climate and soil conditions. The Colli Euganei and Colli Berici areas do produce some great Merlot appellations. Merlot wines are dark, medium- to full-bodied, spicy and floral. Aromas include scents of plums, black cherry, chocolate, violets, orange and tea. As for food pairings, Merlot should be treated as Cabernet Sauvignon and served with beef, lamb, hamburgers, pizza, and poultry with rich sauces, pasta with meat sauces.

Pinot Noir     Pinot Noir embodies complexity and delicacy at the same time, outpouring with elaborate flavors that may be simply ravishing. Yet the Pinot Noir vine is well known for its fickleness and is described as "genetically unstable”, meaning that it mutates very easily, which makes consistency from this vine extremely difficult. Thus, the grape is fragile and far more difficult to grow and vinify than hardier noble varietals such as Cabernet Sauvignon and Chardonnay. This makes it a truly challenging varietal for winemakers to master. Pinot Noir grapes grow best in cooler climates with misty breezes. The grapes' low sugar, high natural acidity, medium to low tannins, contribute to wines with great aging potential yet relative delicacy. Early harvests, cooler climates and small barrel aging all contribute to a delightful mature Pinot Noir. Though unpredictable at times, Pinot Noirs can be seductively enchanting in their intense aromatics, complex flavors and long silky textures. They have a shimmering medium to dark ruby red color. Pinot Noir is one of the lightest red colored wine varietals. Despite its light color, it can actually be high in alcohol and full-bodied. Its flavor is chameleon like. When young, good wines exhibit the simpler fruity characteristics of cherries, raspberries, strawberries and red currants. As these wines mature, they display a variety of complex characteristics including chocolate, game, figs, prunes, smokiness, truffles, and violets. The gap between the high and low quality of this wine is broader compared to other important reds. Pinot Noir is a wonderfully rich, full-bodied but graceful red wine that is especially versatile at the dinner table. It goes well with a wide range of food, including wild game, chicken, rich seafood dishes, and smoked meats. Most Pinot Noirs are drinkable when young because, in general, they develop more quickly being less astringent and tannic. However, a superior vintage can age up to 40 years or more. There are estimates of over 1,000 different types or clones belonging to the Pinot family.