Whether or not Italian food conquered the world, as claimed by the grandiose title of a book published 10 years ago, a case can be made for the diaspora of Italy’s native grapes. Familiar varieties such as Sangiovese, Barbera, Montepulciano and Nebbiolo have taken root in unexpected places as widespread as Uruguay, South Africa and Israel.

Winemakers in Australia, New Zealand, Argentina and Chile are planting Dolcetto, Fiano and Lagrein alongside guaranteed breadwinners like Merlot and Syrah. Truly adventurous wineries are exploring the possibilities of Grignolino, Arneis, Verduzzo and Brachetto far from their homeland. In America, Napa and Sonoma have historically been the standard bearers for wine production.