Trentino (along with Lombardy's Franciacorta) is where Italy's best sparkling wines are made, using the Champagne method and usually referred to as Talento. As a rule, they are more fruity and less yeasty than their counterparts from Champagne and Franciacorta. Trentino's still white wines can be good, but are generally less interesting than those of Aldige and Friuli-Venezia-Giulia.

Two of Italy's best--and most famous--red wines are made in Trentino, one a Cabernet/Merlot blend from San Leonardo, the other produced from the native grape Teroldego at Foradori. Although Veneto is best known for Soave, it's also the source of Amarone, a very rich, concentrated, high-alcohol, dry red wine made from air-dried grapes pressed weeks or months after the harvest. And don't forget the luscious, Port-like Recioto della Valpolicella made in Veneto, perfect with any chocolate dessert.

The northeast is where Italy's finest sweet white wines are made. Among the best are Recioto di Soave from Veneto and Vin Santo from Trentino, made in small quantities but often of very high quality. Vin Santos are very rich, sweet wines made from grapes that have been left to air dry for up to four months and typically bottled several years after the harvest.