Cal-Ital refers to Italian varietals grown in California and is the new buzzword among some winemakers.
California’s wine country was largely built on Italian-American grape growers, like Sam & Vicki Sebastiani of Viansa Winery, specializing in Italian varietals.
To learn of the intricacies of Italian wines, Viansa Winery offers a few Italian varietals worth tasting, along with some tips on how to pair them with foods for a complete epicurean experience.
* Sangiovese: A versatile wine, adaptable to many different foods, from pizza to hearty minestrone. “Piccolo” Sangiovese is a medium-bodied wine with a bouquet of raspberries, strawberries, blackberries and a hint of smoky tar to a plum-like flavorful finish.
“Thalia” Sangiovese is a complex, full-bodied wine blended with 80 percent Sangiovese, 16 percent Merlot, 4 percent Cabernet Sauvignon, and less than 1 percent Cabernet Franc. Aged for 15 months in oak barrels, “Thalia” is recommended to be decanted for an hour before serving with selections like veal or grilled duck breasts with cherry chutney.
* Barbera: Viansa’s blend of 93 percent...
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