Exploring Italian Wines at EatalyBy Linnea Covington | September 26, 2013 By Linnea Covington | September 26, 2013
Italy produces roughly six-billion bottles of wine a year, so it’s natural that when Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich brought their Italian superstore Eataly to Manhattan, they didn’t plan to just offer imported goods, fresh pasta, homemade mozzarella and cured meats to the hungry public, but also a well curated collection of Italian wines to pair with the food. Each eating experience comes in sections - pasta, vegetable, pizza, meat and cheese - and on the menus they also offer wine suggestions. For example in the vegetable sector, it’s suggested you try the 2010 Adriatico Ribolla Gialla with the ferro risotto with broccoli puree. Not only that, the menu also tells guests more about the wine, including where it's from and where else the varietal is grown.
Then, for even more Italian vinos, head to Eataly’s shop next door, which sells over 800 bottles of regional specialties, all carefully marked with the wine’s origin. All of this comes from the minds of beverage-director-cum-general-manager Dan Amatuzzi and the new beverage director, Emily Hand. Together they talked us through their extensive list, shared their favorite regions and suggested some unusual pairings. “With Italian wine there is always something else to learn,” says Amatuzzi. “For us, it’s that never ending journey that keeps it interesting.”