If ordering Italian wine intimidates you, it’s time to get your inner “dolce vita” on and learn to enjoy Italian wine.

The Beverage Director of a great little New York restaurant called dell'anima in, Joe Campanale, says there is one great rule of thumb for maximizing your Italian wine enjoyment: pair your dish with a wine from the same region. The conditions will match and the pairings will always work.

There are also some basic go-to grapes and wines even Italian wine novices can order to sound like a champ on a date. For example, an elegant red that works with many foods is Nebbiolo. It’s the grape used for the costly, delicious Italian red wine, Barolo. You can also count on the bright acidity of Sangiovese to pair well with a wide range of foods. Its full flavor will hold its own with heavier dishes like Bolognese. A Valpolicello is great for pizza because it is jammy and juicy.

Meat eaters should seek out Brunello from Southern Tuscany or Amarone, a big and bold wine made from dried grapes (a method of winemaking called Ripasso), considered one of Italy’s greatest wines.

If you’re a white drinker, a Vermentino is a great choice, crisp with great minerality. Another Daily Sip favorite is the bright, tangy and zesty Malvasia Bianco.

And if you want to start or end an evening with something sparkling from Italy, you can never go wrong with Prosecco!

Discover the grapes of Italy at www.winecyclopedia.com