This is rich, tannic, charming Chianti, a delightful addition to the table. Smoke, fresh cherry, and blueberry come through on the nose. Red fruit leads on the palate, black cherry and rhubarb, and black fruit makes an appearance on the mid-palate, blueberry and blackberry. Tobacco leaf and pepper also show
A long time ago, in ancient Italy, two neighboring republics were established - the Republic of Siena and the Republic of Florence. And between these two regions was a place called Chianti Classico. It is unclear where the name “Chianti” comes from, but it’s almost certainly Etruscan - the people
Roses and cedar aromas, nice mouth-filling classic Chianti flavors on palate. Fruity but balanced. Nicely integrated tannins with fruit in a moderate finish. Drink with plain grilled meat. Recommended. BSE WHO: Marchesi de’ Frescobaldi Castello di Nippozzano WHAT: Sangiovese WHERE: Chianti, Tuscany, Italy WHEN: 2008 HOW MUCH: around $20 (media
Sangiovese, barbera, primitivo…the classic Italian grape varieties most cultivated across Italy. But grown in Sonoma, California? They are and have been dating back to the late 1800’s and thriving today. The arrival of Italian grape varieties in Sonoma can be traced to 1881 and the founding of the Italian Swiss
Welcome to the Wine for Lauren Auction Catalogue. All money raised will go to the Find Lauren Fund, to find Lauren Spierer, a missing Indiana University student, and to find out what happened to her. For more, please read Wine for Lauren. The Catalogue is available for viewing and bidding
WHO: Castell'in Villa WHAT: Sangiovese WHERE: Italy, Tuscany, Chianti Classico DESIGNATION: Riserva WHEN: 1975 SIZE: 750ml x2 RESERVE: $250 MINIMUM BID INCREMENT: $25 (Label image from a different vintage) 92 Points, Wine Advocate This is a classic wine with great reviews. It is also a tremendous bargain for two bottles
A wine so rich, and so expressive of the essence of the region I told John Matta it should be called “Eaux de Tuscany” (the French not withstanding). Deep, dark purpose, almost opaque, with a nose of smoke and truffles.-read more-
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), contributing editor Howard Hewitt shares some information on the bottle he plans to open for the event. I was-read more-