Big Boy Italian Reds

Italy produces some of the world’s most distinctive and powerful red wines. Join Wine Guide Mark as we travel from the warm Mediterranean south to the hills of central and northeastern Italy, exploring how climate, elevation, soil, and indigenous grapes shape a wine’s expression. We’ll also examine winemaking techniques such as extended maceration, barrel aging, and the use of dried or partially dried grapes to add concentration, richness, and complexity.

We’ll compare Italy’s regional traditions with modern winemaking influences, discuss how these wines evolve with age, and consider why some are best enjoyed young while others develop for decades. Regional cuisines—including braised meats, grilled dishes, aged cheeses, tomato-based sauces, cured meats, and rustic pastas—will help explain why Italian reds come alive at the table. Throughout the tasting, we’ll compare structure, acidity, tannin, fruit, and alcohol to see how five regions interpret a “big” red wine. By the end, the goal is not simply to taste five powerful Italian reds, but to understand why they taste the way they do and where they belong at the table.

Light cheese and charcuterie will be provided to pair with the wines.

Featured wines are offered at a 10% discount for attendees (15% for wine club members!).