Most Americans who grew up in the 1970s or 1980s who hear the phrase “Italian wine” might immediately conjure up red wines that are somewhat tart and made to go with pastas and tomato sauces.
And at that time, that definition fit rather neatly. Most Italian wines sold in the United States were Chiantis, and most were designed to go with meat dishes or pastas, particularly those in which there were also tomatoes. The acidity in tomatoes pair nicely with the same element in the wine.
