When you think of Italian wine—and I’m just guessing here—you probably think of reds. Dr. Hannibal Lecter aside, Chianti is the wine everyone knows best, made from Sangiovese grapes grown in Tuscany, and it’s a truly great food wine.  Amarone, one of my favorites, is lush and powerful, with a hint of sweetness, made from partially-dried Corvina grapes, and works best with rich food. And Barolo and Barbaresco wines, made from the Nebbiolo grape, are among the greatest red wines of Europe.  And of course there are the Super-Tuscans, fairly expensive wines often (but not always) made from a base of Sangiovese, and then "suped-up" with Cabernet Sauvignon and/or Merlot.  The most famous of these, Sassicaia, actually has no Sangiovese at all, and can…

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