The region cutting a swath from Piacenza southeastward to Parma (think prosciutto) through Bologna to Modena (balsamic vinegar), and extending to the coast at Rimini, is considered to be the gastronomic heart of Italy. Paradoxically, wine culture is not nearly as advanced as culinary life here. The only widely recognized wine from Emilia-Romagna is undoubtedly Lambrusco, a fizzy red that invaded American shores in the '60s ("Riunite on ice, so nice!") in a sticky sweet form. Thankfully, small quality-oriented importers have since that time successfully scouted out makers of   More

The region cutting a swath from Piacenza southeastward to Parma (think prosciutto) through Bologna to Modena (balsamic vinegar), and extending to the coast at Rimini, is considered to be the gastronomic heart of Italy. Paradoxically, wine culture is not nearly as advanced as culinary life here. The only widely recognized wine from Emilia-Romagna is undoubtedly Lambrusco, a fizzy red that invaded American shores in the '60s ("Riunite on ice, so nice!") in a sticky sweet form. Thankfully, small quality-oriented importers have since that time successfully scouted out makers of lovely dry versions and are now bringing them stateside. There may be no better match for a plate of artisanal salumi. Besides Lambrusco, there are a number of very decent Sangiovese-based wines from the region, some Barberas, and a handful of pleasant whites, but sadly the international market has yet to be seduced by their charms.   Less