Patio sippers. Porch pounders. Grape Guzzlers. Whatever your colloquial is for white wines drank in the hot summer months they all have the same purpose of refreshing, hydrating and relaxing. And no other country can surpass this style of wine with its vast selection of crisp easy drinking whites than Italy. Pinot Grigio may be the ultimate porch pounder not only for its fruity familiarity but also for its snappy personality and weightless body. But with summer upon us, it is time to put down the pinot and get a lesson in some other white wines of Italy.

        White wine is produced all over Italy and I have many favorites but this week I want to focus on the three "V"s--Vernaccia, Vermentino and Verdicchio. Due to the similarity in name these three can easily become a hodgepodge of confusion for any innocent winedrinker. These are all grapes, all white wine, all come from Italy and all are relatively similar in style. Understand the confusion? I will attempt to simplify.

        Vermentino is an aromatic grape typically found in Sardina and along the Ligurian coast. A surge in a desire for indigenous white varietals led to the increased growth of the varietal grown in Tuscany, where a richer, fuller style is produced. Vermentino has spread through the coastal hills as a white variety of outstanding promise with its great acidity and robust structure.

        Verdicchio is predominantly found on the east coast of Italy in the Marches region. The two best known communes are Castelli di Jesi and Matelica, the latter producing a slightly fuller, more characterful wine. Verdicchio is one of the best wines from this area noted for its distinct subtlety of nuts and lemons.

        Thirdly Vernaccia, it is most widely known as Vernaccia di San Gimignano, coming from Tuscany. This wine has enjoyed a revival that led to its promotion as the region's first white DOCG. Typically the wine is smooth with lemons, nuts and leafy citrus flavors.

        Since all of these wines can be found under $15.00, it would be ideal to grab some friends and try all three together, noting their similarities and differences.

        I recently tasted the Mormoraia Vernaccia which is a soild example of the grape. During the winemaking process the wine is aged on its lees in stainless steel adding a flavorful complexity to the wine, after which a resting period follows of one month giving the wine time to settle. The result is an aromatic wine rich with aromas of apples, rose petals and almond, followed by wild flowers and grapefruit in the mouth.

        All of these wines not only make for excellent summer drinking but they also work as tasty partners with food. Try any of them with this summer vegetable dish of Breaded Eggplant and Zucchini Lasgana. The sheer acidity of these wines smooths the zesty tomato flavor of the sauce while the subtle fruits and herbaceous quality complement the freshness of the vegetables.

        Any of the three wines are great candidates as your next porch pounder!

        Breaded Eggplant and Zucchini Lasagna

1 Eggplant, sliced thin

1 Zucchini, sliced thin

1 Bundle Fresh Spinach or 1/2 pound baby spinach

3 Cloves Garlic, sliced or chopped finely

1 8 oz container of Ricotta Cheese

Breadcrumbs

Flour

3 eggs

Olive oil

Store-bought jar Marinara

Salt/Pepper

Fresh Basil

Preheat the oven to 375 F.
For the Eggplant: In three separate plates, divide the flour, bread crumbs and the eggs. Lightly beat the eggs and season each plate with salt and pepper. Starting with the flour, coat each piece of eggplant, making sure to remove excess flour. Dip the eggplant in the egg and then finish with the bread crumbs.

In a medium saute pan add the olive oil and heat to almost smoking. Carefully add the slices of eggplant turning every 10 to 15 seconds or until they turn crispy and brown on both sides. Let it rest on a paper napkin to absorb the excess oil.

In a different saute pan cook the zucchini with sliced garlic and fresh basil until lightly caramelized. Season with salt and pepper. Let it rest on a paper napkin to absorb the extra liquid and set it on the side.

For the spinach follow the same directions as above for the zucchini but in this case it is a quick saute, until wilted. Season with salt and fresh black pepper. Let it rest on a paper napkin to absorb all the extra water.

To Assemble: In a casserole or other baking dish, pour some of the marinara sauce making sure the bottom is evenly covered; layer the slices of eggplant on top of the sauce followed by pieces of zucchini; top with the spinach and ricotta cheese. Seaosn with salt and pepper. Repeat the process adding the marinara over the eggplant. Repeat as above. Place in the oven for 30-40 minutes or until you can see the cheese has a nice brown color or if you stick a small knife in the middle and it feels hot.

Let it rest for 10 minutes before cutting into little squares. Serve this dish with pasta or with a mixed salad.