There are three broad wine areas: Emilia, Bologna and Romagna.
In Emilia everywhere west and north of Bologna from Modena to Piacenza the favourite wine to drink with all the rich local specialities is Lambrusco: tart, dry and worlds away from the sickly export version. Also appreciated is Piacenza's red Gutturnio, a blend of Bonarda and Barbera grapes. Whites in Emilia include cool Sauvignons and sparkling wines made from the aromatic Malvasia grape. Both make fine "food wines" ie wines to go with food.
Bologna's local grape Pignoletto makes a very fine white, traditionally always sparkling but now made in a still version by many of local wine estates. It can be drunk as an aperitif or throughout a meal. Bologna also has prize wining red wines made using Merlot and Cabernet Sauvignon as well as a lightly sparkling Barbera. There is also a long history of wine making using Sauvignon, Chardonnay and Italian Riesling, but as in the rest of the region, dry whites are made from the Trebbiano and the Albana grapes, though this last is most used to make the region's famous dessert wines.
Much of the best of this region's wine comes from Romagna everywhere south and east of Bologna, where the whole area makes superb Sangiovese di Romagna. These wines make for fine drinking at bargain prices, considering the grape is the same as the that used for Chianti but sells at a fraction of the price. Many top producers from Imola, Forli, Faenza and Ravenna, to name but a few of the wine areas have for years been winning top prizes both nationally and internationally for their excellent Sangiovese di Romagna wines.
