That Hits the Spot – Our “How to” Guide

Learn how to sip your way through Italy, pack a picnic basket in Paris, and sample Spain’s best bar bites with our guide to eating and drinking like a local

Know your Italian wine regions – Where to uncork and say salute! – from the northern border to the boot heel

Lombardy – Franciacorta, Pinot Nero. Italy’s answer to Champagne is prosecco or moscato d’Asti – it’s Franciacorta, the high-quality sparkling wine favored in Milan.

Friuli-Venezia Giulia – Friulano, Ribolla Gialla, Malvasia Istriana. The current orange wine trend began here near the Slovenian border, where pioneering winemaker Josko Gravner ferments ribolla grapes in ancient clay jugs.

Veneto – Valpolicella, Soave, Prosecco. Amarone della Valpolicella is believed to be the modern-day descendant of wines first made in the region by Romans in the sixth century.

Umbria – Orvieto Classico, Sagrantino di Montefalco. Sagrantino wines, rising stars among elite Italian reds, were first made by Franciscan friars in this, the region from which Saint Francis of Assisi hailed.

Puglia – Primitivo, Bombino Bianco. Only Veneto produces more wine than the oft-overlooked heel of Italy, whose native primitivo grape is a cousin of American red zinfandel.

Sicily – Etna Bianco, Nero d’Avola. A movement toward organic, biodynamic wines, led by young vintners such as Arianna Occhipinti, is growing in the rich volcanic soil near Mount Etna.

Campania – Costa d’Amalfi, Greco. Visit Cantine Marisa Cuomo to sample its flowery Furore Bianco Fiorduva alongside views of the Amalfi Coast and dramatic Furore fjord.

Tuscany – Chianti, Brunello di Montalcino, Bolgheri. After a tasting of Chianti Classico at Castello di Ama, tour the fifteenth-century property’s contemporary art installations from Anish Kapoor, Louise Bourgeois, and more.

Liguria – Cinque Terre, Vermentino. Many of the Cinque Terre’s terraced vineyards, carved into cliffs high above the Mediterranean Sea, are accessible only by foot.

Piedmont – Barolo, Barbaresco, Barbera, Dolcetto. The native nebbiolo grapem used in the region’s greatest wines, gets its name from the nebbia, or fog, that blankets the region in fall.

Picnic like a Parisian – Master the art of the weekend tradition – the Louvre and rue Saint-Honorè boutiques will still be there in the morning.

When the sun shines and the weather is warm, Parisians adjourn to the city’s grassy parks, as Champ-de-Mars and the paved banks of the Seine, for alfresco eating. Plentiful food shops make provisioning le piquenique fun and easy.

Say Cheese: Marie-Anne Cantin’s elegant bou­tique stands rind and paste above other fromageries for hard, gooey, and obscure varieties from small French farms.

Your Daily Bread: Who makes the best baguette is an age-old question, but a good place to start is Le Grenier à Pain, awarded top honors in last year’s Best Ba­guette in Paris competition.

Just Desserts: Sweet tooths rejoice over the daily delivery of cakes and confections from some of Paris’ top chefs at Fou de Pâtisserie, the city’s first pastry concept shop.

Pour It On: Les Caves du Pantheon stocks a wide se­lection of wines, from inexpensive up-and-comers to fine Bordeaux.

One-Stop-Shop: Le Bon Marché’s Grande Épicerie de Paris is a temple for foie gras, caviar, prepared foods, and many more high-end staples. Carry it all in their cute canvas tote – also a fun souvenir for gatherings at home.

Take It Easy: Travelers short on time can order ahead from the new organic picnic menus pre­pared by Épicerie Générale that include a mix of salad, fruit, sandwiches, olives, dessert, and even Champagne; the boutique grocer also delivers.

Snack in Spain – From tapas in Madrid to Basque pintxos, regional bar bites define the country

Cantabria – Navajas a la plancha (grilled razor clams) – drink with a refreshing rosé.

Basque Country – Gilda pintxos (skewered guindilla peppers, Cantabrian anchovies, and manzanilla olives) – drink with Txakoli, a slightly effervescent white wine.

Rioja – Pimientos del piquillo rellenos de bacalao (roasted piquillo peppers stuffed with salt cod) – drink with Rioja crianza, an oak-aged red wine.

Catalonia – Pa amb tomàquet (bread rubbed with tomatoes and drizzled with olive oil) – drink with red vermouth.

Valencia – Caracoles en salsa (snails in a spicy tomato sauce) – drink with young red wines.

Andalusia – Salpicón de marisco (shellfish salad) – drink with the driest white in the bar.

Castile – Queso Manchego (Manchego cheese) – drink with Rueda verdejo, a citrusy white wine.

Madrid – Patatas bravas (spici “brave” potatoes) – drink with a draft Mahou lager.

Castilla Y León – Jamón Ibérico (Iberian dry-aged ham – the best comes from Guijuelo in Salamanca) – drink with dry manzanilla or fino sherry.

Galicia – Pulpo gallego (Galician-style octopus) – drink with Galician albariño, a crisp white wine.