Because of the diversity in culture, climate and terroir, Italian wine takes on many different faces. Whites from northern and coastal areas are generally light-bodied and unoaked with prominent acidity, while those from southern areas tend to be fuller and softer. Reds can range from light and lean to rich and lush.
But one thing ties all of these together: the wines of Italy are definitely designed for food-friendliness. Good Italian wine is meant to accompany a good (though not necessarily Italian) meal. The higher acidity levels and leaner body for which these wines are famous never overpowers the dish, and the wide spectrum of flavors means you can find something appropriate to any meal.
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