Welcome to Celebrating Wine

Celebrating Wine is Patch's new wine column. 

I was fortunate to grow up in a family that celebrated wine and food in everyday life. My first sip was of a wine produced from grapes grown in my grandfather’s back yard and aged in his cellar. It was a natural part of how we celebrated being together. My goal in this column will be to evoke that experience for you in a way that emphasizes the joy, passion and fun that sharing wine can bring. 

It is my hope to provide down-to-earth wine information that's useful in everyday life--we'll keep it local and keep it real.

In this column, we'll look at three different wines from the same region, made from the same grape, but with different flavor profiles and price points. All are made primarily from the Sangiovese grape. I love this grape! It is the most widely planted variety in Italy and has ruled the roost in Tuscany for centuries. Thomas Jefferson liked it so much, he was among the first to plant it in the U.S.

While there are lots of wines made from the Sangiovese grape, let's first consider Chianti. The reputation of this wine suffered from the cheap imports of 40 years ago but two things happened simultaneously to change that: 1.) Italian rules and regulations became more stringent on wine production and 2.) American tastes and palates became more sophisticated. This has improved quality and given rise to new blends like the Super Tuscans.

When looking for a Chianti, there are a few designations worth seeking: look for DOC (good) or DOCG (better) on the label. This will tell you that it has been subjected to strict quality controls in its production. Other designations to look for are Classico (the best of the seven growing zones), Superiore and Riserva (aged at least 27 months). Finally, il gallo nero, the black rooster seal means the wine has been blessed by a professional consortium for quality.

Here are three Sangiovese based wines available locally that I recently sampled: 1.) the 2005 Collazi Bastioni Chianti Classico, $13, is a nice, medium bodied, dry red with notes of cherry and strawberry, and a very food friendly wine. 2.) the 2006 Poliziano Vino Nobile de Montepulciano, $20, is more robust, with a fuller body, darker color, darker fruits and a more complex profile. Most wines in this category need a good five years to mature, so the 2006 is ready to be enjoyed now, but can also cellar. 3.) the 2005 Poggio Il Castellare Brunello di Montalcino, $25 (on sale from $35), is a super bargain. On a restaurant wine list, it would be well over $100. I bought it online at www.finewineandgoodspirits.com. Unlike the first two wines which are blends, this gem is 100% Sangiovese. It sits on the skins longer to develop a richer flavor, is aged in oak and is capable of cellaring for decades. If you are looking for a more intense experience, this wine is the bomb!

As expected, these wines pair nicely with Italian food but also consider them for your summer grilled meats. I recommend the Collazi Chianti with any tomato-based sauce, the Vino Nobile with a nice Veal Scallopini or Bracciole and the Brunello with a marinated, grilled leg of lamb or a good steak.....Mmmmm.

So pick up one of these wines, pour yourself a glass, get comfortable in your favorite chair, enjoy the color of the wine as it swirls in your glass, close your eyes as you gently inhale the bouquet, then take a sip and imagine yourself in Tuscany. La dolce vita!

Wine has enhanced our enjoyment of life for centuries. For me, good food and wine are inseparable components of a fully lived life--one with passion. Until we meet again, don't forget to celebrate!

Cheers,

Tammy