Ham Risotto

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Ham Risotto · Pea And Iberico Ham Risotto

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Ham Risotto · Pea And Iberico Ham Risotto

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Ham Risotto · Pea And Iberico Ham Risotto

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Ham Risotto · Pea And Iberico Ham Risotto

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Red · Medium · Dry

Italian red wine, broadly — Sangiovese, Nebbiolo, Barbera, Montepulciano, Aglianico, or a regional blend. Always built around food.

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

Liguria, Tuscany, and Sardinia's seaside white — citrus, salt, herb, and a clean mineral finish. The Mediterranean's answer to Sauvignon Blanc.