Wine Emilia Romagna

The Main Types of Wines from Emilia Romagna

The regional territory, as the name suggests, is divided both geographically and historically. The Emilian cities occupy the eastern part of the region and, historically, developed first as autonomous municipalities and then as dukedoms, governed by powerful local lords. The western area, facing the sea, is instead Romagna land, an Exarchate of the Byzantine Empire and then, in modern times, a historical offshoot of the Papal State. This territorial bipartition is also evident from a wine-growing point of view: the dominance of sparkling wines is contrasted by the dominance of still reds and whites on the hills of Romagna. Gutturnio is king of the hills of Piacenza, while Lambrusco wine is king of the provinces of Parma, Reggio Emilia and Modena. The hills around Bologna are populated instead by Pignoletto, vinified both dry and sparkling, synonymous with simplicity and light-heartedness, appreciated for its excellent gastronomic versatility and invigorating, lively freshness. The hills and plains of Romagna grow mainly Sangiovese and Albana, along with many other native varieties such as Trebbiano Romagnolo, Pagadebit, Famoso, Cagnina, Burson, Ancellotta and Centesimino. The region includes many different names and regulations for Emilia Romagna DOC wines. The only DOCG wines are Albana and Pignoletto dei Colli Bolognesi. Among the DOC wines are Gutturnio, Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Romagna DOC. Of the 9 permitted IGTs, the most widespread is Emilia IGT. Alongside the large industrial productions, throughout the region there are many family-run wineries and authentic vine-dressers who have kept alive the most ancient farming traditions, such as spontaneous re-fermentation in the bottle. Among the most virtuous and consolidated production realities, which have remained closely linked to ancestral know-how, Croci, Stoppa and Paltrinieri wineries stand out. Other great realities such as Medici Ermete, Ceci and Cleto Chiarli have had the merit of having made Lambrusco known throughout the world. In Romagna too, small artisan winemakers such as Ancarani and Paolo Francesconi coexist with historic and virtuous realities such as Tre Monti on the hills of Imola, Fattoria Nicolucci in Predappio or San Patrignano on the hills of Rimini.

The Perfect Pairing for Each and Every Type

Given the vast heterogeneity of micro-terroirs, grape varieties and gastronomic specialities that characterise the region, in addition to Emilia Romagna wines, there are many types of food and wine pairings. World famous institutions such as Forbes magazine or the Lonely Planet guide have acknowledged the region's gastronomic excellence, which is one of the reasons why it is so popular with tourists. Ragù, balsamic vinegar, Parmigiano Reggiano, Prosciutto di Parma, gnocco fritto, cured meats from Piacenza, tigelle, tortellini, lasagne, dried cracklings, eels from Comacchio, salama da sugo, coppia ferrarese, piadina romagnola, cappelletti in brodo, squacquerone and formaggio di fossa are just a few examples of typical gastronomic specialities that are appreciated all over the world. Over the centuries, the farming culture has succeeded in developing a vast know-how capable of producing many wine specialities to accompany culinary excellence. Generally we are not talking about noble and expensive labels, as happens with other Italian wines, such as those from Piedmont or Tuscany, but about red and white wines that are characterised by a very high gastronomic vocation and a versatility that knows no equal in the world. Lambrusco, for example, can be paired with cured meats and cold cuts as well as with pizza and savoury snacks. In particular, it lends itself to pairing with fatty foods, but it also proves its worth with mixed fried foods, with first courses with meat sauce, such as tagliatelle al ragù, or with classic filled pasta: tortellini, cappelletti and agnolotti. The most noble and successful combination for special occasions is with cotechino or zampone. Gutturnio, which is always characterised by a dry taste and fine but present tannins, is perfect with Piacenza's cured meats, in particular coppa, salami and pancetta, but also with mixed boiled or grilled red meats. Malvasia di Candia Aromatica, like Pignoletto, is perfect with home-cooked dishes, such as sliced meats with fried gnocco, fried cracklins, vegetable-based first courses and fresh cheeses. In the sweet passito version, it is perfect with tasty, mature cheeses or with traditional dry desserts. In the Ferrara area, succulent local dishes such as salama da sugo, cappellacci alla zucca or grilled eel are usually paired with a local sparkling red wine called Fortana, characterised by its freshness and fine tannins. However, others are also perfect. Sangiovese di Romagna is traditionally paired with grilled meats, mutton steaks, cappelletti al ragù, and Mora Romagnola meats and sausages. Given its remarkable structure, Albana Secca is usually served with tasty fish dishes, such as Adriatic brodettos, but also with structured first courses, such as baked pasta au gratin. In the sweet version, it goes perfectly with the traditional Romagna doughnut.

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