Fattoria Le Pupille Elisabetta Geppetti Morellino Di Scansano 2009 DOCG

This wonderful Morellino di Scansano is a Tuscan blend of mostly Sangiovese with a bit of Alicante and Malvasia Nera. Dark bluish ruby colors in the glass, as boysenberry and vanilla aromas permeate intensely, with exotic dark licorice scents and even a bit of wild underbrush, while on the palate resinous dark chocolate notes with cassis and red berries fill the mouth. Nice balance and long finish. Found this one at Il Poeta Restaurant.

Rasciatano Malvasia Bianca 2009 IGT

From Puglia Italy, made from hand selected Malvasia grapes fermented in stainless steel and oak, then aged for 4 to 6 months in stainless steel tanks before bottling.

Clear and clean lemon colors with medium acidity and body, medium intensity on the nose showing ripe floral aromas and baked apple. Complex flavors reflect floral notes, baked apple, toast, ginger and a vegetal edge of roasted green pepper, followed by a good long finish.

Paired well with baked salmon, butternut squash and kale.

Wartalia "Kikoi" Aglianico 2010 DOC

Wartalia was founded in 2004 and is made up of fourteen independent farms with 50 hectares of vines located in the hills of the Telesina (or Calore) Valley and produces around 650 metric tons of grapes in several varieties - Aglianico, Falanghina, Fiano, Greco, Coda di Volpe, Malvasia and Sangiovese, plus Sannio DOC (AOC), Guardiola DOC and Beneventano IGT.

This find is a 100% Aglianico, aged briefly in wood then in bottle. Ruby red colors, medium intensity, clear appearance, with clean aromas of mature red fruit along with floral perfumes. The palate shows a dryness with medium acidity and tannins, spice with a vegetal hint, and good length on the finish. Reminds me of a raspberry pie. This is a bargain at about $11.

Guardia Sanframondi is a town and municipality in the Province of Benevento, Campania region, Italy, best known for the penitential rite held every seven years.

Castello di Monastero Lunanuova Vin Santo del Chianti 2003 DOC

Made from 80% Malvasia and 20% Trebbiano grapes that are ventilated and dried for about 2 months before aging in traditional oak barrels for 5 years. The appearance is a clear amber color, aromatically complex and mature, with hints of oak, caramel, orange peel, pine resin, rosemary, and floral notes, followed by honey, animal, an intensely fruity herbaciousness showing medium sweetness and acidity.

Flavors are alluring with textured body, vibrant viscosity and nicely concentrated on the midpalate. An initial burst on the palate becomes a subtle but vibrant nutty and delicious finale that goes on and on.

Estate bottled in Castelnuovo Berardenga in Tuscany by Lionello Marchesi. 15% alcohol and retails for about $68.

This wine was part of a tasting at the Level ll Intermediate Certificate WSET class in Wine & Spirits this weekend at the International Wine Center.

Winemaker notes:
Vin Santo del Chianti boasts an ancient history and at Castello di Monastero is exclusively made in accordance with traditional rules ad times as regards grape-drying, vinification and refinement. Lunanuova - the name of our Vin Santo del Chianti - is made with 80% Malvasia and 20% Trebbiano grapes grown in the vineyards at Castelnuovo Berardenga. The grapes are harvested early in October and are dried on straw mats raised from the floor in well ventilated lofts. Vinification takes place in December and the resulting wine must is refined for five years in fifty-litre kegs. The wine is then refined for a further eight months in the bottle to ensure a distinctive bouquet of raisins and dry figs. The sweet, creamy taste has hints of aromatic honey and tobacco, with impressive balance between sweetness and acidity.

Isole e Olena Vin Santo Del Chianti Classico 1994 DOC

After another delicious Sunday dinner my good friend Eric opened this amazing bottle of Vin Santo. This wine is like a birthday cake, a celebration of the senses, in hibernation for 16 years with the soul purpose of singing a birthday song. It made me very, very happy. And it's not even my birthday... but it might as well have been... fresh warm caramel jumps out at you, followed by vanilla and marzipan and hints of coconut. Full bodied and extravagant on the palate, showing ripe apricots as the finish wraps smooth and perfect like a silk ribbon around a present... "Happy Birthday tooooo youuuuuu!"

"Tuscany's traditional wine of commeroration and meditation, Vin Santo is made from white grapes (Malvasia and Trebbbiano) that are harvested early, allowed to wither into raisins, pressed in January, and then barrel fermented and aged for four years before bottling. Paolo De Marchi's production is ridiculously small, and his Vin Santo is considered one of the top Italian dessert wines." -Importer

Consorzio Vino Chianti Reception and Dinner at Maialino Restaurant

On Monday October 25, 2010, The Consorzio Vino Chianti presented an exclusive reception and dinner at Maialino Restaurant, the newest restaurant from Danny Meyer's Union Square Hospitality Group, Maialino is a neighborhood Roman trattoria overlooking Gramercy Park. The dinner was more informal compared with the panel discussions and tastings earlier, and was a perfect end to the day.

The Menu


Salumi & Antipasti
Carciofini Fritti
Insalata Misticanza

Primi
Tonnarelli Cacio e Pepe
or
Bombolotti all' Amatriciana

Secondi
Pollo alla Diavolo
or Porchetta

Dolce
Mixed Selection

The Wines


Badia di Morrona Il Sodi Del Paretaio Chianti DOCG 2009
85% Sangiovese, 15% Cabernet Sauvignon, Merlot and Syrah, 10 months aged in stainless steel vats. Violet, ripe cherries, coffee, cocoa, mint with floral finish.


Castello di Gabbiano Chianti Gabbiano DOCG 2009
90% Sangiovese, 10% other red grapes from the area, 3 months of aging in stainless steel vats, a bouquet of super ripe cherries, red fruits, cocoa, and sage with an herbal infused honey. Freshness is apparent and a fine, mellow character displayed with an overall balance.

Melini Borghi d'Elsa Chianti DOCG 2009
85% Sangiovese Grosso with 15% Canaiolo, Malvasia, Trebbiano, Merlot, 3 months aging in stainless steel, more floral undertones mingling with forest floor, a bit of toasted nuts, ripe cherries and raspberries.

Piccini Chianti DOCG 2009
95% Sangiovese with 5% Ciliegiolo, fresh fruity cherries, red berries, soft tannins, smooth.



Ruffino Chianti 2009 DOCG
75% minimum Sangiovese and the balance Canaiolo and Colorino, 4 months in stainless steel and 2 months in bottle. Aromas of lavender and fruity undertones with a hints of gelato, and flavors of plums leading to a spicy laced finish.

Melini San Lorenzo Fattorie Melini Chianto DOCG 2008
85% Sangiovese Grosso with 15% Canaiolo, Merlot, Cabernet Sauvignon, aged in stainless steel 4-5 months, raspberries and cassis with floral waves of violets, forest floor.


Ruffino Chianti Superiore 2008 DOCG
A minimum of 75% Sangiovese and other varieties including Canaiolo and Colorino, the best grapes are carefully selected from the harvest for the Superiore, aged in stainless steel vats for 7 months then three months in bottle. Ruby coloring in the glass with violet around the rim, aromas of black cherries, plums, along with flavors reflecting spices and black pepper, a long soft finish.

... and with dessert we sampled two delicious Vin Santo:


Badia Di Morrona VinSanto Del Chianti 2006 DOC
70% Trebbiano, 15% Malvasia Bianca, 15% Colombana, after the harvest, grapes are selected and hung from the ceiling until January, then aged in caratelli (small kegs) for 3 years, beautiful golden colors with apricot and almond bouquet.

Castelvecchio Chiacchierata Notturna VinSanto Del Chianti 2003 DOC
70% Trebbiano and 30% Sangiovese (that's right, Sangiovese), grapes are selected and hung from the ceiling until December, then aged in caratelli for 5 years, and 3 months in bottle before release. Intense perfumed aromas of dried fruits with honey and cocoa.

Marchesi de Frescobaldi Nipozzano Chianti Rufina Riserva 2006 DOCG

This Chianti Riserva from the 11th century Frescobaldi vineyards of Rufina is sexy and layered with dark deep, cool ruby colors, fruity aromas of pomegranate and black currant, with exotic notes of leather, vanilla, and a barnyard hint. The palate is complex and runs the gamut from black cherry pie topped with powdered sugar to black plum and raspberries, to spice and cocoa powder to smoke and licorice. Fine tannins are expressed with a long clean finish.

It is made from 90% Sangiovese with small amounts of Malvasia Nera, Colorino, Merlot, Cabernet Sauvignon and is aged 24 months in barrel and 3 months in bottle. Cost is in the $20 range and alcohol content is 13.5%.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Marchesi de Frescobaldi.

Winery Notes:

GENERAL INFORMATION:

Nipozzano Riserva Chianti Rufina DOCG is one of the historic wines produced at the Castello di Nipozzano. This wine always retains its close relationship with the Castello di Nipozzano terroir.

VINTAGE REPORT:

The 2006 harvest for the Tenute Frescobaldi was completed on October 11. The overall evaluation is very positive, particularly regarding exceptional levels of fruit quality in the areas where the Tenute Frescobaldi are located.Castello di Nipozzano, the standard-bearer of Chianti Rufina DOCG winemaking, experienced even and balanced growing conditions, with normal amounts of rain during July and August.

The year yielded wines of considerable elegance and outstanding ageing potential.Light rains during the summer provided the vines with enough moisture to undergo veraison (change of colour) without problem. Sunny, crisp, dry days in September and October were crucial in developing in the grapes all of the qualities necessary for the production of wines of unsurpassed quality and fine structure.

Melini Chianti Borghi d'Elsa 2007

Aged over 1 year in oak and made with a blend of 80% Sangiovese, 10% Canaiolo Nero, 7% Malvasia and 3% Trebbiano, this dry red wine hails from around the San Gimignano area of Tuscany.

Dark ruby coloring with resinous, woody aromas and dark berry, with flavors of spice, coffee, sour cherry, noticeable tannins with a chalky finish.

The Melini family constructed their first winery in 1705 in Pontassieve, a village on the outskirts of Florence. Their wine was consumed locally until 1860, when Laborel Melini collaborated in developing the straw-covered glass flask (fiasco), which made it possible for wine to travel safely overseas.

Had this glass of wine paired with a panini with grilled chicken, brie, mushroom, tomatoes and pesto sauce at Masso in Long Island City.

Italian Wine Series: Part 5-The Wines of Marches (Marche)

Located on the Adriatic coast of Italy, the "calf" of the boot, Marche, has been known for its Verdicchio white wine that comes in the familiar green amphora bottle. The region was primarily known for its white wines and the Verdicchio di Matelica has emerged as one with even more character.

The reds are emerging from the shadow of the whites, including the Rosso Piceno, a blend of mostly Sangiovese with small amounts of Montepulciano, and Rosso Conero, a blend of mostly Montepulciano with a bit of Sangiovese.

The Vernaccia di Serrapetrona recently received a DOCG status, and Lacrima di Morro d'Alba is making a big splash.

Varietals of region:

Ciliegiolo
Montepulciano d'Abruzzo
Malvasia
Maceratino
Pino Bianco
Pinot Grigio
Pinot Nero
Sangiovese
Trebbiano
Verdicchio
Vernaccia Nera

DOCG Zones:
Conero
Vernaccia di Serrapetrona

DOC Zones:
Bianchello del Metauro
Colli Maceratesi
Colli Pesaresi
Esino
Falerio dei Colli Ascolani
I Terreni di San Severino
Lacrima di Morro d'Alba
Offida
Pergola
Rosso Conero
Rosso Piceno
Verdicchio dei Castelli di Jesi (Classico)
Verdicchio di Matelica

Italian Wine Series: Part 3-The Wines of Calabria

Calabria

Italian Wine Series: Part 3-The Wines of Calabria

Regions:
Cosenza
Crotone
Catanzaro
Vibo-Valentia
Reggio-Calabria

The Greeks seem to have been the first to introduce the wine grape varieties and winemaking techniques to Calabria. The indigenous people became so adept in the art of vine cultivation and fermentation that soon the wines produced in the colony were considered better than the ones made in Greece. The area was then called Enotria or Land of Wine.

Following are DOC regions:

Bianco- The DOC of Greco di Bianco is one of the few predominant white wine regions in Calabria. The area produces most sweet wine from the Greco Bianco grape that have alcohol contents of at least 17%. The wines are typically produced as straw wines with the grapes being partially dried prior to pressing and fermentation. Greco di Bianco is characterized by a deep amber color and aromas of citrus and herbs.

Bivongi-The DOC of Bivongi is one of Calabria's newest DOCs and produces red and rosé wines from blends of Gaglioppo, Greco Nero, Nocera, Castiglione and Calabrese. The few white wines made in this region are dry wines made from a blend of Greco Bianco, Guardavalle, Mantonico Bianco, Malvasia Bianca and Ansonica as well as up to 30% of other available white grape varieties.

Donnici- The Domnici DOC is located south of Cosenza on the wester slopes of the the La Sila plateau. The production is mainly red wine made from Gaglioppo with some blending of Greco Nero and Mantonico Nero.

Isola di Capo Rizzuto- The DOC of Sant'Anna di Isola di Capo Rizzuto is located south of commune of Melissa. The region was once an island but overtime the marshland around it filled in and connected the region to the mainland. The DOC produces dry red and rosé wines from Gaglioppo, Nocera, Nerello Mascalese (and the related Nerello Cappuccio), and up to 35% of added Malvasia and Greco Bianco.

Lamezia Terme- The DOC of Lamezia is located on the plains and hill side regions around the Gulf of Sant'Eufemia near the Sant'Eufemia d'Aspromonte along the Tyrrhenian Sea. The region is very warm, allowing the grapes to fully ripen and develop body and alcohol levels. The region produces red and rosé wines from Gaglioppo, Nerello Mascalese, Nerello Cappuccio, Greco Nero, Magliocco and Marsigliana. The white wines from the region are made from Greco Bianco, Malvasia Bianca and Trebbiano.

Melissa-The Melissa DOC is located south of Cirò and produces wines of similar style, though not with the same international reputation of quality. The red wine grapes of the region are the Gaglioppo and Greco Nera with some blending of the white wine grapes Greco Bianco, Malvasia Bianca and Trebbiano.

Pollino- The Pollino DOC is named for the nearby mountain range that forms part of the Apennines. Located near the border with Basilicata, the region produces pale, cherry red wines that need 2-3 years to develop. The wines are made primarily with Gaglioppo and Greco Nero with up to 20% of white grape varieties permitted in the blend.

San Vito di Luzzi- The DOC of San Vito di Luzzi is located in the hamlet of San Vito near the commune of Luzzi. The red and rosé wines from this region are produced with Gaglioppo, Malvasia Nera, Greco Nero and Sangiovese. The white wines are produced from Malvasia Bianca, Greco Bianco and up to 40% of other local white wine varieties.

Savuto- The Savuto DOC is located south of the Donnici region in mountainous terrain that stretches to the coast. The vineyards located closer to the interior are cooler than other parts of Calabria, producing wines with lower alcohol levels. The red and rosé wines from this region are produced with Gaglioppo, Greco Nero, Nerello Cappuccio, Magliocco, Sangiovese and up to 25% of the white wine grapes Malvasia Bianca and Pecorello.

Scavigna- The Scavigna DOC is located south of Savuto on the western coast of Calabria. The dry red and rosé wines from this region are made with at least 60% Gaglioppo and Nerello Cappuccio with a blend of other local red wine varieties. The white wines are blend of Trebbiano, Chardonnay, Greco Bianco and Malvasia Bianca.

Verbicaro- The DOC are of the Verbicaro region are located in the Pollino foothills, west of Pollino DOC region and extends to the Tyrrhenian coast. The dry dry red and rosé wines from this region are made from Gaglioppo and Greco Nero with a small amount of the white wine grapes Greco Bianco, Malvasia Bianca and Guarnaccia Bianca blended in. Those same white grapes also produces the limited amount of Verbicaro Bianco.

(Wikepedia)

Italian Wine Series: Part 2-The Wines of Basilicata

"Basilicata, also known as Lucania, is an often neglected region of arid hills and desolate mountains that can be bitterly cold for a southerly place. But the cool upland climate has its advantages for viticulture, in wines that can show enviable aromas and flavours. Basilicata has only one DOC in Aglianico del Vulture, but that, at least, gives the inhabitants a source of pride. One of southern Italy's finest red wines, it is gradually gaining admirers elsewhere.

The Aglianico vine - which is also the base of Campania's vaunted Taurasi - was brought to Basilicata by the Greeks, perhaps as long ago as the sixth or seventh century BC. (Its name is a corruption of Hellenico). On the slopes of the extinct volcano known as Monte Vulture it makes a robust, deeply coloured wine that from fine vintages can improve for many years, becoming increasingly refined and complex in flavour. There are also youthful versions of the wine, sometimes semi-sweet and even sparkling, but the dry "vecchio" or "riserva", after ageing in oak casks, rate the most serious consideration.

Aglianico is also used for "vini da tavola" in other parts of the region, notably in the east around Matera, where reds from Sangiovese and Montepulciano also originate. White wines of interest are the sweet Moscato and Malvasia, the best of which come from the Vulture zone and the eastern Bradano valley."

...an excerpt from made-in-italy.com

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In an interview I did with Keith Beavers from InVino Wine Bar, I asked him what was the first wine that made him realize he loved wine? His answer was a wine from Regione Basilicata.

"It was a 1999 Paternoster Aglianico Del Vulture Don Anselmo. It was so full bodied and robust with rose petals and licorice and a tannin structure as mammoth as the mountain it was grown near yet harnessed and balanced. It sent off alarms in my mind and soul telling me this was very important somehow. And here I am a servant of wine, spreading the love...I hope."

Cantele Salice Salentino Riserva 2003 DOC

This 85% Negroamaro, 15% Malvasia Nera red wine blend from the Puglia region of Italy is ruby colored with aromatic hints of tobacco and spice and slightly bitter flavors of cherry and cedar. From The Wine Room of Forest Hills.

Interview with Augusto Cardona, Sales Manager, Italian Wine Merchants

Following is an interview with Augusto Cardona, Sales Manager, Italian Wine Merchants:

What was the first wine that made you realize you loved wine?

Damijan Ribolla Gialla 2002 made me change the way I look at white wine, and the first time I had Quintarelli Amarone I knew I’d never tasted anything even close to that before. However I have to say that the wine that did it for me, that truly made me realize that I love wine was Bartolo Mascarello’s 1989 Barolo (out of magnum). Like the Quintarelli it possessed layers and depth that I could draw few comparisons to, and definitely had the "what was that?" impact on me. However the one thing that made this one truly stand out was it’s elegance. To this day if you asked me to describe my idea of “elegance” I would have to say that that wine is an example that I would use.

Describe your perfect meal and the wine you'd pair with it?

Well, since I just got back from Piemonte how could I not mention white truffles on Tajarin with aged Barolo. But there is also something to be said about the simplicity of a white like Verdicchio from Le Marche (look for Sartarelli) that work their magic with the seafood of the Adriatic on a summer day. The zing and citrus nuances bring just about any fish back to life - no sauces needed here - just some grilled fish and lemon. A Rosso di Montalcino with some pici topped with wild boar ragu is also a nice, simple classic pair.

What's the most common misconception that people have about wine?

High Points = Good Wine. That is the exact misconception that we try to dispel everyday here at IWM.
This is only one of the negatives associated with the rating system; in the end the rating system can deter people from establishing or discovering their own individual palate. Part of my responsibility is getting someone the wine that is best for them based on palate preference and understanding - it is an important part of our philosophy at IWM. A great read that captures our position on this is "When 84 Points Is Better Than 100" from our weekly eLetter.

What's your newest find for under $20?

In this range I am looking for wines that are going to match my everyday eating as well as obscure varietals and regions (especially when talking Italian). We just received a number of new, interesting wines in the store that fit this bill. One in particular that I am very fond of is the Frecciarossa Uva Rara. This is 100% Uvarara from the Oltrepo Pavese area of Lombardia in northern Italy. Just an extremely rare varietal from an often underrated region in Italy. There is ~1,500 cases made.

Is there a wine you've always wanted to try, but never had the chance to?

I would be lying to you if I said I wouldn't love to try a 1945 Mouton or 1947 Cheval Blanc. But at the prices they carry and the build up they received, that glass is carrying a lot of pressure to perform. I have read about them and I have clients who keep their mythical status alive. These Bordeaux have such large production, to me if I am going into the priceless realm, I would have to say the 1888 Biondi Santi Brunello Riserva would be up there. Only three remain at the estate, this is the wine that showed the world that Italy has wines that can age.

All three of those are the monuments to wine and would be on many wish lists, but really for me, I am fascinated by the biodynamic accomplishments of the Movia estate which has Ribollas dating back to the 1950s in their cellar. This overshadowed varietal of Friuli (and parts of Slovenia) has the structure to age and dispel a lot of beliefs about Italian whites (it should be noted the estate has vineyards that reside in both Italy and Slovenia as it rests on the border there.) The same is true for Mastroberardino with the varietal he helped rescue from extinction, Fiano. The estate still has bottles that date back to the 1950s – I’d love to try those.

Lastly, there are the mythical whites of the Fiorano estate from Prince Alberico Boncompagni Ludovisi - or as Eric Asimov of The New York Times describes puts it, the Prince and His Magic Cellar. The story is as intriguing as the wines. Strangely enough, these wines are from Lazio, not the first region you would think of to experience a dream wine. On top of that the whites are made up of Semillion and Malvasia - not the most exciting grapes. Yet, the wines challenge all convictions with their ability to age thirty years and deliver a flavor profile and experience that challenges the greatest whites in the world. The eccentric Prince, who rarely released his wines, wanted the wines to land in the hands of enthusiasts that would appreciate their complexity and he could only think of only one person. The Prince tore up his vineyards, so that they would not fall into the wrong hands, and left the entire cellar (consisting of thousands of bottles from the 1970s to 'the 1990's) to the great Italian wine journalist and personality Luigi Veronelli. Luigi kept his promise of maintaining the integrity of the wine and shortly before his death he passed the responsibility and wines to Sergio Esposito of IWM. Sergio is keeping that promise now by delivering the wines responsibly - in fact, we sell very few bottles each year. I don't do the story justice, but it is one of those great wines stories that enthusiasts love to read about. It is a story that Sergio has captured in his upcoming book, Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy

I have had the opportunity to taste four vintages from the Fiorano estate, but there are several vintages I have not yet experienced, which would make them the wine I want to experience most. Italy gets little credit for its whites, but these three have proven that age-worthy whites in Italy do exist.

Tuscan winetasting and food pairing at Uvarara

Today at Uvarara Vineria E Ristoro I had the pleasure of experiencing wines paired with wonderful dishes inspired by cuisine from Tuscany, Italy. Every wine shared one ingredient, Sangiovese, the grape that played such a huge role in the re-emergence of Italian wines.

First up was a 100% Sangiovese... Giaconde Sangiovese Rubicone 2006 IGT. Dusty aromas of cherries prevailed with a hint of green olive, and paired with Fettunta di Cavolo Nero, a black kale ground with garlic on toast.

Second was Tomaiolo Chianti Classico Riserva 1999 DOCG, a clear purple ruby, medium to full bodied, with a smooth bouquet of cherry, oak, figs, and currants. This was paired with Tagliere Toscano, mortadella, stelvio cheese, artichoke hearts, and pear.

Third up was Argiano Rosso di Montalcino (also nicknamed baby Brunello) 2006 DOC. Made from 100% Brunello (Sangiovese), this wine is in wood for 1 year. On the nose I found mild aromas of chocolate and coffee while the flavors showed and earth and violets. This was beautifully paired with Testaroli, a pancake style pasta with a pesto sauce.

Next up was Villa diAngelo Vino Nobile (also a Sangiovese) di Montepulciano 2003 DOCG which is a Prugnolo Gentile varietal with aromas of cola, spices, and violet perfume. On the palate was a cherry but on the sweet side of dry.

Fifth up was the Supertuscan from Maremma... Tommasi Poggio Al Tufo Rompicollo 2004 IGT. This deep red is 60% Sangiovese and 40% Cabernet Sauvignon. This is an unfiltered red with spice and cherries on the nose while the palate is ripe cherries and some black pepper. Paired well with the Loin of Pork and White Beans.

We got to dunk our biscotti in Vinsanto made from a Trebbiano/Malvasia blend. It had amber coloring, and on the nose it was nutty and honey. High alcohol content 16%.

All in all, it was a really good night of pairing with my favorite being the Supertuscan with the Pork. Richard P. did a great job discussing the history of the wines while Angela ran the kitchen producing delicious dishes and Gordon was a blur at the bar.

Fattoria di Bibbiani Poggio Vignoso Chianti 2005 DOCG

Italy • Fattoria di Bibbiani Poggio Vignoso Chianti 2005 • This red wine from Bibbiani is made from 85% Sangiovese, 10% Canaiolo and 5% Malvasia. Nice clean clear ruby color with typical Chianti aromas of cherry and earth with flavors of intense cherry and flowers. Being in the $10 price range, this wine is a really good everyday wine.

Marchesi de Frescobaldi Riserva Castello di Nipozzano Chianti Rufina 2004 DOCG

©photo 2008 Dave Trieger
Italy • The grapes are 90% Sangiovese with the remainder a mix of Malvasia nera, Colorino, Merlot and Cabernet Sauvignon from one of the original Chianti regions, Rufina. Dark ruby color, 13% alcohol, not very intense on the nose but aromas are cherry and leather with slight tannins and good acidity and spices. The Frescobaldi family has been around since the 11th century and the story goes Michelangelo exchanged paintings for wine. Pairs well with roasted meats and aged cheeses. This red wine is #57 on the Wine Spectator's Top 100 list for 2007 and received a 91 rating for the 2004 vintage ... that being said, a $15-20 price tag is not a bad deal at all.

Squinzano Negroamaro Vinicola Resta 2004 DOC tasting notes

©2008 photo by Dave Trieger
A great litle wine bar/restaurant called InVino, on the lower east side, is where I tried this red wine from Apuglia, (the heel of the boot) Italy. Some of the grapes come from the territory of Squinzano, and Novoli (Lecce) and some from the territory of San Pietro Vernotico and Torchiarolo (Brindisi). Soil composition: sandy and clay: 95% Negroamaro, 5% Black Malvasia from Brindisi and from Lecce. Vinification: in stainless steel containers. Aging: in oak barrels. Color: Deep purple/red. Aroma: complex with lingering blackberry jam, cola and a hint of barnyard. Palate: balanced, velvety, harmonious, cherry, fruity and mild licorice. Good structure, fine tannins. Really delicious wine with a long finish. Works well with red meats.


©2008 photo by Dave Trieger

"I like those gritty, dirty, earthy southern wines..."

growled Angus, one of the owners of InVino, after a swig of this wine.

I had this wine by the glass, so I'm not sure what a bottle would go for retail... but I'll check... OK, found it for $15, that's not bad at all.