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Food and Wine Pairing in the Region of Italy

In: Other Topics

Submitted By smartcat
Words 3798
Pages 16
Introduction In ancient times, wine was continuously referred to and recognized throughout prehistoric civilizations and cultures such as: the Mesopotamian, Minoan, Greek, and Etruscan cultures (The Rich History of Italian Wine, 2012). During the evolution of wine (between 4000 and 3000 B.C.), Romans contributed greatly to the art of viniculture in Italy. Since ancient times, wine has been a significant aspect of Italian culture and was consumed regularly (The Rich History of Italian Wine, 2012). Today, Italy is portrayed through old world and new world wine production and styles, as the region of Italy has continuously been recognized internationally as a major wine-production area. Within this literature, assorted food elements along with red and white wine varietals from the major wine-producing regions of Italy will be paired and discussed. The forty wines chosen will represent an assortment of styles and will be explored through detailed descriptions of wine characteristics, styles as well as through the explanations behind the eight chosen food and wine pairings. In addition, this literature will examine the costing of wine portions, a brief history of the four regions that will be discussed and finally our conclusion of Italian viticulture based on the information discovered throughout the research conducted.
History of the Regions
The region of Veneto is located at the north-eastern tip of Italy and is highly recognized for the utmost quality and quantity of wine in all of Italy. The region of Veneto counts for over twenty DOC sub-categories and is the largest producer of DOC wines in Italy (Frazier, 2012). Three of the more recognized DOC sub-categories within Veneto are: Bardolino, Valpolicella and Soave (Wine Country, 2012). Veneto wines represent a transition between the cooler northern alpine end of Italy and the warmer, drier lands to…...

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