This week’s Italian Concierge blog was inspired by a recent trip to Venice. During the winter months, the streets of Venice are still filled with tourists and merrymakers alike, who brave the outdoors despite low temperatures and misty skies. A popular way to warm up and beat the bone chilling cold is with a warm glass of vin brulé. During winter months, you can find a cup at almost every bar, bacaro, and even in small stands on the street.
After a meal in Italy, you may be offered the ubiquitous grappa or limoncello as a digestif. And if you eat Italian at in the U.S., you may find a dessert wine like Moscato on the menu. But like most things in Italy, the best treasures are local specialties.
I’m particularly fond of ending my meal with dessert wines called vini di meditazione, literally meditation wine, often called “a sweet wine for pensive moments.” Its the perfect way to contemplate the flavors of your meal, the meandering threads of long Italian post-dinner conversation, and your gorgeous surroundings.
Made for sipping slowly, these wines aren’t just sweet, they burst with aromas both strong and varied, due to their production from grapes that remain on the vine longer than most and a prolonged aging period.
One of the best things about these wines is that though they are typically saved for after the meal they pair with everything. Offer them with cheese instead of an aperitivo or prosecco. Or try them with spicy food, as they hold up excellently against strong spices and piquant flavors.
Since these wines can be extremely difficult to find in the U.S., they are definitely worth bringing home.
Here are some of my favorites:
Passito from Pantelleria The Passito from Pantelleria, with a nearly 3000-year history dating back to an ancient grape from Carthage, is one of the most famous vini di meditazione. Intense aromas of apricot and peach along with a thick fig taste make it the perfect pairing for the local fruits in Sicily, where the wine is produced.
Schiaccetra from the Cinque Terre When you hike the sentieri (mountain trekking routes) in the Cinque Terre and spy row after row of grape vines precariously ordered along the steep clips, you understand why Schiaccetra is so precious. Like many Italian dessert wines (passiti), Schiaccetra is made from raisinated grapes. The Schiaccetra from Buranco in Monterosso was served when the G8 summit was held in Italy in 2011.
Malvasia from Lipari Malvasia is a versatile grape cultivated all around the Mediterranean and fermented on its own or with other grapes, sometimes into the Tuscan Vin Santo. But the variety from Lipari, a Aeolian Island off of Sicily, is one of the most distinct, with an eerie orange flavor and incredible richness due to the volcanic soil in which it is produced.
Sagrantino Passito from Montefalco, Umbria For decades, the deep, inky purple Sagrantino grape was only used to make this passito, but in recent years the dry Sagrantino has become one of the most sought after Italian red wines. Unlike other passiti, the Sagrantino passito is a dark wine, with a thick syrupy look like blueberry pancake syrup.
Ramandolo from Friuli Venezia Giulia This unusual vino di meditazione is not nearly as sweet as its counterparts and has a color that verges more towards copper than the usually golden hue. Made from the northern Verduzzo grape, Ramandolo is reminiscent of an Austrian dessert wine due to the northern clime in which it grows.
Read more about my favorite Italian souvenirs in this month’s Little Black Book: