The Auswine Forum

Hi All
My better half has us booked in at a ridiculously commercial Italian restaurant this weekend for our wedding anniversary. I am prepared to grin and bear it to keep her happy.
They only serve Italian wine by the looks of it and don't allow bring your own. Can anyone tell me which Italian variety would be closest to a big Cabernet or even Shiraz? I expect comments telling me to broaden by horizons but unfortunately I'm a 'set in my ways' kind of person.
Thanks in advance.
Simon

I recently had a Coriole Nebbiolo which was big, but not as tannic as a Cabernet.

I prefer big bold reds and it fit my groove nicely!

Cheers

Michael

If they have any Primitivo from the Puglia region then go for that. There is some conjecture is to it being Zinfandel by another name, but either way it produces the bigger fuller flavour's you seem to be looking for.

bigtinnie wrote:Hi All
My better half has us booked in at a ridiculously commercial Italian restaurant this weekend for our wedding anniversary. I am prepared to grin and bear it to keep her happy.
They only serve Italian wine by the looks of it and don't allow bring your own. Can anyone tell me which Italian variety would be closest to a big Cabernet or even Shiraz? I expect comments telling me to broaden by horizons but unfortunately I'm a 'set in my ways' kind of person.
Thanks in advance.
Simon

Well, it depends on what you consider "big".

Some people consider Nebbiolo to be big but I don't..I find it much more in line with Pinot...but with more tannins..and depending on how you sense those tannins is how you'll feel the wine is.

A Super Tuscan which is just a Tuscan blend...will be like a big cab...They often have Cabernet Sauvignon as part of the blend...

You might find some Sangioveses to be biggish..some won't be....A Vino Nobile di Montepulciano (which is a blend) might suit you...Chianti (which is also mainly sangio)..

I'd say go with some sort of Tuscan blend....if what you want is a big cab like wine..

Amarone or Valpolicella Ripasso can be big, rich and fruity a bit like a Barossa shiraz. Super Tuscans may be cabernet-based, but they are modelled on Bordeaux not New World cabernet, so I think you may be disappointed by them (tannic, acidic and dry to the dyed-in-the-wool big Aussie red drinker.)

Just my 2d's worth.......

redwhiteandrose wrote:Super Tuscans may be cabernet-based, but they are modelled on Bordeaux not New World cabernet, so I think you may be disappointed by them (tannic, acidic and dry to the dyed-in-the-wool big Aussie red drinker.)

Just my 2d's worth.......

Most of the SuperTuscan's I've had have been quite plush, Cabernet influenced (i.e the cab seems dominant while not being a big % of the blend) bigger style reds with plenty of oak. OK, not too sweet or 'parkerised' too much (some are), but not exactly Bordeaux style acid/dry either. I still think they're the best bet for bigtinnie's tastes, amarone or V.Ripasso is another very good suggestion, but some of these can be much leaner than expected as well.

Of course, best option is to narrow it down a bit, then ask the sommelier their opinion before deciding.

redwhiteandrose wrote:Amarone or Valpolicella Ripasso can be big, rich and fruity a bit like a Barossa shiraz. Super Tuscans may be cabernet-based, but they are modelled on Bordeaux not New World cabernet, so I think you may be disappointed by them (tannic, acidic and dry to the dyed-in-the-wool big Aussie red drinker.)

Just my 2d's worth.......

Yeah..I can see that being the case.....You're probably right, an Amarone would probably be more suited towards someone that likes big Aussie reds....High Alcohol, very ripe if not overripe fruit....

Thanks everyone. That will get me started.
Sommelier................it's Jamie Oliver's joint in Brissie. I'm thinking the 'sommelier' may be a bit wet behind the ears.

bigtinnie wrote:Thanks everyone. That will get me started.
Sommelier................it's Jamie Oliver's joint in Brissie. I'm thinking the 'sommelier' may be a bit wet behind the ears.

They have a pretty smart wine program, across the stores, with some solid attention paid to what Italians they list and training for staff. A lot of the list is on by the glass, so worth trying a couple of different things. I'd suggest asking for recommendations, based on what you are going to eat, and then for a taste if it is on the by the glass list. There will be Nebbiolo, Nero & some Montepulciano on, if the Canberra listing is a guide.

Montepulciano is often a good bet too for the Barossa shiraz lover, it's fruit forward, fairly big and ripe, yet soft and nearly always dangerously easy to drink!

To the above list, I'd add Barbera d'Alba or Barbera d'Asti. Mostly well priced too.

Barbera is lovely, but more 'syrah'- than shiraz-like IMO.

bigtinnie wrote:My better half has us booked in at a ridiculously commercial Italian restaurant this weekend for our wedding anniversary. I am prepared to grin and bear it to keep her happy. They only serve Italian wine by the looks of it and don't allow bring your own. Can anyone tell me which Italian variety would be closest to a big Cabernet or even Shiraz? I expect comments telling me to broaden by horizons but unfortunately I'm a 'set in my ways' kind of person.

My first thought was why bother with an Italian restaurant. Wine and food are supposed to compliment each other - this exercise is just an attempt to identify the biggest, boldest, most intense Italian wine available. Easy, just ask for an Amarone and order a steak.

Cheers..................Mahmoud.

In addition to above, Aglanico del Vulture. Planeta from Sicily produce modern, glossy wines & should be fairly priced.

Good call Mark, I like a good Aglianico, whether it be from Campania or Basilicata (Aglianico del Vulture).

Of course I also like Sangiovese, Nebbiolo, Barbera, Montepulciano, Dolcetto, Uva di Troia, Nero d'Avola, Gaggliopo, Cannonau (Grenache), Primitio, Corvino.............

Mahmoud.