Talk:Italian wine

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Generalizations[edit]

I've been working heavily on this article, but I think the introduction could defnitiely use improvement...anyone want to tackle it? The generalizations are particularly troubling. Jtascarella 18:28, 26 April 2006 (UTC) I find this article quite interesting because you do not find many books these days that give this kind of informatiom. In all I give it a B+.[reply]

HI[edit]

I just wanted to say that I started the Italian Wine section after doing a school project on Italy, and my dad edited it. Thanks for continuing it guys!!! 67.78.21.14 23:00, 12 June 2006 (UTC)[reply]

Category confusion[edit]

Right now, there are several overlapping categories for Italian wine that (to me at least) are very confusing:

Some pages (e.g. Barolo) are in multiple categories, and others (e.g. Barbaresco) are not. This begs the question: should Category:Italian DOC be a sub-category of Category:Italian Wines? After all, some Italian Wines are not DOC(G), but all DOC(G) wines are Italian Wines. What do you think Fairsing 04:23, 27 July 2006 (UTC)[reply]

Certainly Category:Italian DOC should be a child of Category:Italian wines. Indeed I’ll move it before doing anything else. (Have done.) I am not absolutely certain whether the wines should be singly or doubly categorised. But my personal preference would be double categorisation, so that Barolo and Barbera appear both in Category:Italian wines and Category:Italian DOCG wines. (The latter is a still-to-be created category, which would be a child of Category:Italian wines; at the same time a new Category:Italian IGT wines would be created, and Category:Italian DOC would be renamed to Category:Italian DOC wines.) I recognize that some people, with good reasons, oppose that sort of double categorisation on principle. But I think that having single lists in addition to the filtered ones is useful for readers: you shouldn’t have to know in advance whether Frascati is DOC, DOCG or IGT: just that it’s an Italian wine that begins with an ‘F’.
Just to complicate matters, slightly, I actually think that triple-categorisation would be appropriate. This morning, as it happens, I created the category Category:Wines of Puglia so that a wine article I had come across could be linked into the general Italian regional category system: in other words, people looking at the Puglia category, for whatever reason, should have the region’s wines exposed to them. The same would apply to the other 19 regions of Italy.
Category:Wineries of Italy seems fine as it stands. (It will probably always be rather a small category, although it has the potential to be ginormous—every cantina sociale, even every proprietor….)
Category:Wine regions of Italy is currently a disaster. Someone enthusiastically started to add in every comune, territory and island they came across where wine is made. And that was admirable, except that he or she clearly didn’t know that there are more than 8000 comuni in the country, and probably most of them make some wine! I think that the best solution here will probably be to divide that category into 20 or 21 (i.e. the standard administrative regions, possibly dividing Trentino-Südtirol into its two constituent parts) and then to further subdivide those regions into districts such as (in the case of Piedmont) Roero, Monferrato, le Langhe, etc.
Finally, for now, I think that it would probably be useful to also to have a subcat of Category:Grape varieties limited to those grown in Italy: both autochthenous and international varieties being included.
Thoughts, anyone? —Ian Spackman 15:54, 18 December 2006 (UTC)[reply]

History section[edit]

I've created this today and think it could do with fleshing out a little. As Italy was so prominent in early wine production, it might be worth doing this in tandem with the History of wine page. The refs I've provided for this section have plenty of further info, if anyone wants to take up the baton. mikaul 01:33, 21 March 2007 (UTC)[reply]

Merge Discussion[edit]

Disagree I don't think that vino cotto should be merged with Italian wines, because it can not be completely thought of as a wine. It is more of a syrup and it isn't really even made from wine. It's made from unfermented grapes. 

76.238.7.125 04:07, 4 November 2007 (UTC)[reply]

Disagree vino cotto is not important enough for this article (but is OK as a separate article of minor importance) --Doopdoop (talk) 23:44, 3 January 2008 (UTC)[reply]

Production stats[edit]

Just in passing, I came across the production stats by region for 2005/6 at http://www.istat.it/dati/dataset/20070321_00/ (right panel) - I figured they'd be useful for the regional articles as well as this one, if someone wants to do something with them. FlagSteward (talk) 10:40, 18 March 2008 (UTC)[reply]

Misleading[edit]

This part is particularly meaningless and misleading:

"As far as generalizations can be made, Italian wines tend to be acidic, dry, light-to-medium bodied, and subdued in flavour and aroma. Because of these characteristics, Italian wines are, in general, a better accompaniment to food than they are beverages to be enjoyed on their own."

I believe it should be simply edited out and forgotten, as everyone who knows Italian wines (being Italian and a wine lover I do) also knows that we have such a varied production that generalizations are basically useless (as they would be if applied to other old major winemaking countries as France).--213.140.21.227 (talk) 19:10, 8 May 2008 (UTC)[reply]

I fully agree. Have a go at improving/removing. MURGH disc. 19:30, 8 May 2008 (UTC)[reply]

Gewürzrtraminer and Tocai[edit]

Hi, just two quick notes: - "sometimes called traminer aromatico" is somehow wrong: Indeed, "traminer aromatico" is the Italian translation of the German "Gewürzrtraminer". Tramin/Termeno is a town in the Alto Adige region, and AFAIK it is a native grape from there.

- Concerning "Tocai Friulano" and according to EU request to change the name, I know that it has been renamed to "Friuli". However, I can't find a reference now. I'll put one as soon as I found one.

HTH, Stefano

93.151.253.194 (talk) 14:55, 13 September 2009 (UTC)[reply]

Attribution note[edit]

Some of the content in the section Tre Bicchieri is from the merged perma-stub Tre Bicchieri. AgneCheese/Wine 23:15, 23 September 2009 (UTC)[reply]

Some of the content in the section Vino cotto is from the merged perma-stub Vino cotto. AgneCheese/Wine 23:24, 23 September 2009 (UTC)[reply]

unpalatable what?[edit]

>It was customary to mix wine with a good proportion of water which may otherwise have been unpalatable, making wine drinking a fundamental part of early Italian life.<

Does this mean the water was unpalatable, which is what it says, or the wine would have been unpalatable without the water? Why would the water have been unpalatable? Suggest delete to avoid confusion. Roundtheworld (talk) 17:43, 22 November 2009 (UTC)[reply]

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Lead paragraph[edit]

@Sunspotter: the reason I didn't include US and Argentina in the lead paragraph is because the top three producers are within 1-2% of each other (Italy 19%, France 17%, Spain 15%) and together account for half of the world's wine production, whereas the next largest, the US (8%) produces only half that. I really don't think we need five countries in the lead paragraph — Jon (talk) 09:46, 18 November 2019 (UTC)[reply]

Oh, I get it. Especially since the fifth place always seems to be interchanging. I do wonder if American wine should be included, since it is by-far secure in its position much like Italy, France, and Spain. Sunspotter (talk) 05:54, 24 December 2019 (UTC)[reply]

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