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The Wines
of the Chianti Region
Chianti wines are probably the best known of Italian wines. Everyone
is familiar with the straw covered bottles of Chianti, sitting
on a red and white checked tablecloth in every Italian restaurant.
Chianti wines have somewhat of a bad reputation, but that has
changed drastically since the inception of the D.O.C.G. and the
new guidelines. The traditional straw covered bottle is still
available at a relatively low cost, but Chianti wines have come
into their own, and include some of the most delightful wines
in all of Italy.
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Chianti
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| Color: Deep red, pomegranate
Aroma: Fruity, cherry, violets
Taste: Light to full bodied, dry, slightly tannic
Alcohol: 12.5%
Maturation Time: 3 to 10 years
Temperature: Serve at 64 F
Couplings: Serve with Italian foods, lasagna, veal, tomato
sauces, parmigiano cheeses, red meat, excellent with game
meats, pheasant, pigeon, squab, goose, and lamb.
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| Chianti Classico |
| The Color: Intense, ruby red
The Aroma: Intense, typically of violets
The Taste: Dry, harmonious, slightly tannic, acquires softness
with age
Alcohol: 12.5%
Maturation time: For Colli Senesi, Colli Aretini, Colline
Pisane, and Montalbano, not before March 1st, of the year
following vintage. For Colli Fiorentini, Rufine, Montespertole
and Superiore, not before June 1st of the year following
vintage. For the Riserve, minimum of 2 years.
Temperature: Serve between 64 and 67 Fahrenheit, 18 to
20 Celsius, open bottle a few hours before serving.
Couplings: With barbecues, stews, poultry and spicy cheeses,
but works with just about any meal.
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| Brunello
di Montalcino |
The Color: deep
ruby red, verging on pomegranate.
The Aroma: is ethereal, wide, abundant, with undergrowth red
jam and licorice scents.
The Taste: dry, warm, soft, little fresh, quite tannic flavorsome
and strong.
Alcohol: 12,5° minimum maturation
Compulsory maturation time: four years, three of which in chestnut
or oak-casks, starting from first of January of the year following
the vintage.
Temperature to serve: 18-22°C.
Couplings: stewed hare, seasoned sheep's cheese from Pienza.
Reserve: minimum maturation time: 5 years starting from the
first of January of the year following the vintage. |
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The Wines of Tuscany
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Rosso
di Montalcino
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Color: Red, dark
red
Aroma: Blackcurrant and licorice
Taste: Dry, warm, full-bodied, sapid and tannic
Alcohol: 12.5% - 13.5%
Aging: Minimum 1 year
Temperature: 64-67 F, 18– 20 C
Couplings: Red meats, barbecue, and venison.
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| Vino
Nobile di Montepulciano |
Color: Red, intense
maroon
Aroma: Delicate and intense, violets
Taste: Slightly tannic, dry, harmonious
Alcohol: 12% - 13.5%
Aging: Minimum 2 years, beginning January 1st after vintage,
using one of three acceptable options
1) 2 years in wood
2) 18 months in wood, 6 months in other container
3) 1 Year in wood, 6 months in bottle, and 6 months in other
container
Riserva, Minimum of 3 years, with at least 6 months in bottle.
Wood aging options similar to other methods.
Temperature: 64—67 F, 18—20 C
Couplings: Red meat, roast beef, venison, game and poultry.
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| Morellino
di Scansano |
| Color: Intense,
ruby red
Aroma: Of wine
Taste: Dry
Alcohol: 11.% - 12.5%
Aging: Minimum of 2 years, one in wood. Riserva, 5 years,
laying.
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| Carmingano |
| Color: Deep ruby
red with maroon highlights
Aroma: Of almonds
Taste: Soft, dry, full-bodied
Alcohol: 12.5%
Aging: Minimum 8 months in oak or chestnut barrels, not
to be released until June 2 years after vintage. For Riserva,
minimum one year in oak or chestnut barrels, not to be released
until Spetember 29th, three years after vintage. Up to 10
years, laying.
Couplings; Wild boar, wild rabbit, deer, red meat and pork.
Italy produces more wines than any other country in the
world. Tuscany produces some of the finest wines in Italy.
Because the geography of Tuscany is so diverse, it creates
many micro-climates and soil types that produce an astonishing
variety of wines, both red and white. And each winery within
each micro-region produces wines that are distinctive and
diverse as well. When touring Tuscany and sampling it’s
many wines, take notice of these things when you discover
a wine you enjoy.
Brand name, usually named for the estate the where the
wine was vinted. Producer’s name, and the Appellation,
or growing region. This will help you look for and purchase
your favorite wines when you return home!
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| Bianco
di Pitigliano (also made Kosher) |
| Color: White, straw
yellow
Aroma: Delicate
Taste: Dry and slightly bitter
Alcohol: 11.5%
Aging: 2 years, standing
Temperature: 49 to 52 F
Couplings: Hors d’ oeuvres and seafood in general
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Tuscan Whites Tuscan Reds
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Vernaccia
di San Gimignano
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Color: White,
pale golden yellow
Aroma: Fine, persistent, floral
Taste: Dry, fresh, harmonious, crisp, clean, dried fruit,
with characteristic bitter finish
Alcohol: 12%
Aging: Up to 3 years, laying. Riserva, minimum one year,
4 months of which is in bottles
Temperature: 49—52 F
Couplings: Seafood, especially crustaceans, salads.
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