The Best Italian Wines of 2006

The country of Italy produces a massive amount of vastly different wines of an incredible variety in twenty different regions across the country, with each imparting its own unique characteristics. There are literally thousands of grapes that have been classified and many still that may not have an official name or designation. With all of these diverse offerings it is no surprise that Italy produces so many wonderful wines every year to enchant and entice even the most discriminating of palates.

In looking at a select group of wines from the 2006 vintage year it is important to remember that the same wine tasted at one point in time, say early spring, may well offer a different experience when tasted at a later time, say late fall of the same year. The more time the wine spends in the bottle the more it changes. Sometimes this change is for the good and sometimes not, depending on the wine's shelf life, which makes writing about wines from 2006 a bit precarious in 2009. Many white wines and some young reds are not meant to be held for very long

It is always a good idea to sample a wine two or three times before forming an absolute opinion of it. This way you will know if the experience of drinking the same wine in the future is likely be consistent. Also, sometimes a wine you try at a tasting that has just been released may need decanting or even a few more months or years in the bottle to really bring out what it has to offer. Wines tried without food will impart a completely different experience than when tried along with food.

Our Italian wine journey of the best 2006 wines begins in Umbria with the Lagaria Pinot Grigio. This lovely white wine has a beautiful, subtly floral nose. On the palate it is light, fruity and unassuming. This pleasantly refreshing wine is perfect for summer drinking with or with out an accompanying meal. (Note: currently the '08 vintage is drinking great!)

Planeta's Cometa is made from 100% Fiano grapes. The '06 vintage of this Sicilian white was subtle with nice fruit at the first try and a bit warm and buttery and reminiscent of chardonnay several months later.

From Collio, the Borgo Conventi Sauvignon Blanc was light and refreshing; a bit grassy on the palate with a nice citrus presence and none of that overly vegetal or occasional green bell pepper presence of the average Sauvignon Blanc.

The Suri Barbera from the Villa Gida Winery (100% Barbera D'Asti) was a shining example of how wine can differ from one vintage year to the next. The '05 of this Piedmont varietal was somewhat fruity and rather lightweight while the '06 had a beautiful, floral nose and was equally pretty on the palate with cherry fruit and that slight zestiness that can often be found with this varietal.

Botromango's Primativo from Puglia was also beautiful on the nose. Fruit forward and lovely on the palate, this medium-bodied red wine tastes of medium-dark fruit and has a soft finish.

From Fruili, Tenuto's Ca' Bolani Refosco (Refosco dal Penduncolo Rosso) is an old world table wine that is fruit forward yet bone dry. This is the type of wine meant to be enjoyed with a nice meal. If you are not used to this style of wine and you try it without food it may not seem like much because you won't experience all the nuances of it.

Anyone who thinks Italian reds are too heavy for summer has not had the pleasure of experiencing the Zenato Valpolicella from Veneto. Medium-light bodied and fruit forward it has a great nose and is as delightful on its own as it is with a meal. (It makes a great pizza wine!)

The lovely Sicilian Principi di Butera Nero D'Avola from Feudi was at first a disappointment after it's lovely predecessor. Instead of the wonderful aroma of raspberries and chocolate accompanied by a fruit forward coco-esque palate it was rather tight and lacking in personality. Again we have a prime example of what a little more time in the bottle can do. A few months later it was soft and lush and reminiscent of what the previous vintage had offered up.

Last, but certainly not least is Donnafugata's wonderful Ben Ryé. This delicious golden nectar from Pantellera is made from the Zibibbo grape (Muscato d'Allesandria). For a dessert wine it is surprisingly not too sweet with a subtle richness that will make you want to savor every last drop.