Tuscany

Tuscany is home to the Sangiovese grape, responsible for the most well-known wine in Italy, Chianti. It is also home to the Super-Tuscan, made with international grape varieties (Cabernet, Merlot, Syrah, etc.). The wines of Tuscany, like every other region of Italy complement the cuisine perfectly and can be anything from light-bodied, every day quaffers to full-bodied monsters made in an international style with plush fruit, lots of oak and hefty price tags!!

Chianti
The hills between Florence and Siena in Tuscany were recognized as “Chianti” in the 14th century by the Florentine Republic. In the 1870s a formula was designed for Chianti reds which consisted of a base of Sangiovese, a significant dose of various white grapes and some canaiolo to soften it. Now Chianti must contain at least 75% Sangiovese and 5 to 10% canaiolo. Chianti Classico must contain at least 80% Sangiovese (up to 100%) and up to 20% other approved red grape varieties and can no longer contain any white grapes. The only distinguishing factor between Chianti Classico and Chianti Classico Riserva is the aging. These are great with grilled and roasted meats, heavier pasta dishes and cheese.

Brunello di Montalcino
This is the most powerful Sangiovese around, that’s right it is made from a clone of the Sangiovese grape in and around the town of Montalcino in Southern Tuscany. It has incredible depth of flavor and tongue-curling tannins which enable the wine to get better and better with age.

Sangiovese/blends
Sangiovese is Italy’s most planted grape, especially when you take into consideration its many clones including Brunello, Morellino and Prugnolo. It is the main component of Chianti and Vino Nobile di Montepulciano and is the only permitted variety in Brunello di Montalcino. The grape likes long, slow ripening which makes very rich and long-lived wines in good years. It is often blended with Bordeaux varieties (Cabernet Sauvignon, Merlot etc.) to produce what have become known as Super-Tuscan wines. Sangiovese produces wines of character with pronounced tannins and acidity; aromas of cherries, wood, smoke, earth (farmyard), tar and herbs; and flavors of plum, tobacco and cherry that carry over to a balanced, long finish.