Canaiolo Nero, Colorino, Cabernet Sauvignon, Merlot and other local grapes can be added to a Chianti blend, however, they cannot represent more than 20%. A wine that ages well – so well that for my 40th Birthday I opened a 1958 bottle and it was still good.Chianti wines are made mostly from the Sangiovese grape. One of my preferred Chianti was the Ruffino Riserva Ducale Oro. The quality of this wine depends, above all, on winery. Normally Chianti has fruity scent and taste dry and soft. This wine is made above all of Sangiovese and (in a little part) of Canaiolo Nero. It comes from a large area of Tuscany, divided in eight smaller: the best one is Chianti Classico (protected by special laws). ![]() Chianti is one of the best-known Italian wines in the world. Chianti and any tomato-based sauce are a classic wine and food pairing, but Chianti also goes well with a steak or other grilled meat. It has a high acidity and hints of plum and wild cherry. Chianti is subtle and less harsh than a Cabernet Sauvignon and more elegant than a Zinfandel or a Syrah. Chianti is produced from primarily Sangiovese grapes, sometimes combined with a little Cabernet Franc, Merlot, or Cabernet Sauvignon. That means all of the wine called Chianti has to be made within the Chianti area. Produced in Tuscany, in central Italy near Florence, Chianti is a government-controlled wine designation. Once cheaply and hastily made, today’s Chiantis are well-crafted. depositphoto/raffis ChiantiĬhianti has come a long way from its image of wicker-wrapped bottles with candle drippings alongside a plate of spaghetti. Barolo is a perfect accompaniment to substantial meats, rich pastas, and creamy risottos.Īutumn in Barolo, home to a great Italian red wine. It thrives in the region’s clay, limestone, and sandy soil, preferring to be planted on sunny, south-facing hillsides. Nebbiolo is a difficult grape to grow well. Barolo is improved by decanting.īarolo is made in the Langhe hills region of Piedmont, entirely of Nebbiolo grapes. Frequently referred to as “the king of wines,” Barolo is austere and tannic in its youth and requires many years (three years minimum by law) of aging to soften it. Big, powerful and full-bodied with a complex mixture of tastes and textures – wild strawberry, tobacco, chocolate, and vanilla – Barolo gets better and better with age. BaroloĪ well-made Barolo is one of the world’s greatest red wines. Best when paired with food, Amarone is ideal with roasted beef or pork and also with cheeses. It has a powerful, concentrated, almost Port-like texture with hints of mocha. Amarone (the name means big, bitter one) is lush and complex. ![]() Some, but not all, are aged in oak barrels. ![]() Amarones are aged for five years or more before bottling. Grapes lose up to a third of their mass, mostly water, during this process causing the resultant wine to have a high (15-16%) alcohol content. Once picked, grapes are air-dried for three to four months, causing them to shrivel and further concentrate their flavors. The result is a bold, full-bodied wine in a style more common to warm growing areas. This technique involves picking the “ears”, or those grapes that protrude at the outside of a cluster and are most exposed to the sun. Amarone is produced in the northern Veneto region near Venice, using the “recioto” method. Brunello di Montalcino, one of Italy’s best known reds (Megan Cole/Flickr) AmaroneĪmarone is made from air-dried, predominantly Corvina, grapes.
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