Posts Tagged ‘Sangiovese’
Thursday, April 22nd, 2010
 Note: While there is no scarcity of Chianti in Tucson, be extra vigilant of the vintage. I have noticed that there are many floating around from older vintages (2000-2004) that are past their prime or teetering right at the edge. I have listed only those that are still worthy of consideration, in my opinion. The local inventory of Brunellos are much smaller, no surprise considering the cost of a pure Sangiovese. The Brunellos usually have more extended aging potential as evidenced by the outstanding 2001 wines, just coming into their own. I have also starred in red those wines that I feel are of good value for the $$$.
AJ’s:
*Avignonesi Vino Nobile di Montepulciano, 2006:
Very lush and well rounded blend of Prugnolo Gentile, Canaiolo Nero and Mammolino varietals with dried cherry, spices, leather and anise….lovely perfumed finish with a hint of roses and soft tannins…..great wine for $31.99. This is made to pair with roasted or grilled meats or game. Enjoy this now or over the next couple of years.
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Tags: AJ's, Brunello, Chianti, Feast, Pastiche, Rumrunner, Sangiovese, The New Beverage House, Total Wines, Tuscany
Posted in Wine Finder Value Wine | Submit Your Comment »
Monday, April 12th, 2010
If you have ever tasted a top Brunello di Montalcino or Chianti Classico or riserva, then you have tasted the essence of what Sangiovese can be, a long aging red wine of amazing finesse with aromas and flavors of deep plum and cherry fruits, floral and perfumy scents, vanilla, earthiness, fine spice and velvety tannins. While Tuscany is considered to be ground zero for Sangiovese, it’s also grown in South American, California, Australia and South Africa.
The name Sangiovese is derived from the Latin word “sanguis Jovis,” or “blood of Jove.” While the first mention of the grape is still in some dispute, there is some documentation of its reference in 1590, referred to, it’s believed, as “Sangiogheto.” It has been established, through DNA testing, that the red grape is spontaneous cross between the grapes Ciliegiolo and Calabrese Montenuovo.
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Tags: Brunello, Chianti, Sangiovese
Posted in Wine Education | 2 Comments - Submit Your Comment »
Monday, April 13th, 2009
Today, wine is more accessible and abundant than ever before. Gone are the days when only the finest mom and pop spirit stores carried a select offering of wines, offering one on one personalized service. And to that, eliminate the aged belief that sommeliers or cellar managers were the only ones who could pair wines, the task too complex for the mortal man.
Wines of nearly any varietal, be it domestic or international and price category, can be located at local spirits establishments, at discount powerhouses such as Costco or Trader Joes or even through the internet. While easy access to domestic and international wine is a boon to buyers, it also presents a dizzying array of choices that borders on the overwhelming, leading some people to retreat to safe, simple and predictable wine and food pairings (a domestic Cabernet with a steak, for example).
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Tags: accents, Alsatian, Arizona, Barbaresco, Barbera, Barolo, Bordeaux, Brunello, Chianti, cooking style, Cotes du Rhone, Dolchetto, Garnacha, Gewurztraminer, Grenache, Janos, lamb, Malbec, Merlot, Nebbiolo, Nero d'Avola, Pinot Noir, primary dish, Priorat, regionality, Rhone, Rias Baixas, Ribera del Duero, Rioja, Sangiovese, sauces, sausage, seasonings, Shiraz, Spanish wine, Syrah, Tempranillo, wine and food pairing, Zinfandel
Posted in Wine & Food Pairing | 7 Comments - Submit Your Comment »
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