Description: Straw-yellow, tending at times to the greenish. A very fruity aroma and taste of apple, honeydew melon, and pear. It is dry, light-bodied, and balanced, with a slightly bitter-almond aftertaste.
Food: Cold appetizers, salads—(chicken, rice, vegetables); shellfish and grilled shrimp, risotto, grilled “hot” sausage, linguine with white clam sauce.
Description: Ruby-red in color, tending to garnet with aging, with an appealing bouquet and flavor of bitter almonds, plums, raisins, spicy black cherry, and tea. The taste is dry, velvety, medium-bodied, very fruity, and well-balanced.
Food: Roast beef, beef stew, linguine with red clam sauce, pasta with pesto sauce, lemon chicken, steak fajitas, and veal.
Description: Deep, bright cherry-colored with a unique bouquet and taste of almonds, black cherries, dried cherries, dried flowers, nuts, plums, raisins, spices, tarragon, tea, tobacco, violets, and wild mushrooms. The wine is dry, velvety, medium-bodied, bitterish, and balanced, with good acidity, tannin, and a warming, lingering aftertaste.
Food: Game—pheasant, quail, or rabbit; roast beef, veal stew, spaghetti with meatballs, agnolotti, barbecued chicken, or sausages with lentils.
Description: Darkish ruby red color. Lush, persistent spicy bouquet of sweet cherry, roses, almost port-like. A moderately robust, strong, concentrated, complex flavor of dried fruit, reminiscent of bitter almonds, cherries, chestnuts, cinnamon, coffee, figs, hawthorn, licorice, peaches, plums, prunes, raisins, tobacco, vanilla, violets, and wild berries with considerable finesse; velvety rich, with a dry, warming spicy taste, and slightly bitter. The aftertaste is warming and quite dry, with sensations of rich spicy fruit.
Food: Game (quail, rabbit, elk, venison), Cajun cuisine, Penne all’Arrabbiata, and grilled hot sausages; blackened “firm-fleshed” fish; grilled eggplant.
Appenzeller, Bel Paese, Burrata, Burrini, Caciotta, Caprini, Crescenza, Edam, Emmentaler, Fontina, Gouda, Gourmandise, Jarlsberg, Mozzarella, Muenster, Provolone, Ricotta, Robiola Piemonte, Scamorza, Taleggio, Tilsit
Asiago, Bagozzo, Bel Paese, Brînza, Burrata, Burrini, Butterkäse, Caciocavallo, Caerphilly, Cheshire, Damietta, Edam, Emmentaler, Esrom, Feta, Fiore Sardo, Fontina, Gorgonzola, Gouda, Grana, Gruyère, Handkäse, Jarlsberg, Kasseri, Kefalotyri, Leyden, Liptói, Mozzarella, Muenster, Myzithra, Nøkkelost, Parmigiano-Reggiano, Pecorino Romano, Provolone, Samsø, Sapsago, Sbrinz, Scamorza, Taleggio, Tilsit, Toma, Trappist
Asiago, Asin, Bagozzo, Bitto, Emmentaler, Fiore Sardo, Gorgonzola, Grana, Handkäse, Jarlsberg, Kashkaval, Kefalotyri, Limburger, Parmigiano-Reggiano, Pecorino Romano, Provolone, Sapsago, Sbrinz, Taleggio