Specialty Wines of Italy John P. Biestman Liz Wilson Richard Adatto A WAC Wine Club Cellar Tasting January 10, 2013
Mar 31, 2015
Specialty Wines of Italy
John P. BiestmanLiz Wilson
Richard Adatto
A WAC Wine Club Cellar TastingJanuary 10, 2013
Sangiovese
• Cherry, Fruit, Earth, Cedar
• Produces Chianti (Classico), Brunello di Montalcino, Rosso di Montalcino, Montefalco and others
• Backbone of “Super Tuscan” – blended with Cabernet Sauvignon, Merlot, Cabernet Franc and aged in French Oak Barrels where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc)
Brunello di Montalcino
• Made from Brunello, a Sangiovese clone.
• Strong, dark, tannic.
• Medium body, red cherries, tobacco, leather, licorice, spiced wood.
• Must be aged for five years, two years in wood before release.
Nebbiolo
• Translates as “little fog”. Best describes the climate of the region in the Piemonte in autumn.
• A noble and difficult-to-grow variety.
• Top wines are Barolo and Barbaresco from the province of Cuneo.
• Long-lived. Wild mushroom, truffles, roses, tar.
Barbaresco
• Aged two years, one of which must be in oak or chestnut. “Riserva” after four years of aging.
• Tannic. When mature: dry flowers, violets, white truffles, anise. When younger: spice, fruit aromas.
• Pairs well with game, meat, fowl, polenta.