Chianti Wine

• May 2012

  ......."'ve just come from an AM tasting at Burlotto, super high ... LIke for example in Chianti or Amarone were you have a big area of production of grapes and a small area inside tha is the storical area of production that you can call (according with the Laws)... Read more......."'ve just come from an AM tasting at Burlotto, super high ... LIke for example in Chianti or Amarone were you have a big area of production of grapes and a small area inside tha is the storical area of production that you can call (according with the Laws) Classico...so if you meant "made in the traditional way" (reffered to Barbera) is better if you call it "Tradizionale"....otherwise somebody is going to Jail you ;-))))  .....joking...I see that Roero is not convincing youIf you Have the occasion to go in Canale and try the Roero "Bric Aut" Riserva Generaj i'm courius to know your opinion about that...    (hide)

  Forum post in the topic Heading to Piedmont

  
  
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  May 2012

  Fattorie Melini la Selvanella Chianti Classico Riserva DOCG 2006

  Snoothrank: Starting at $21^.99

  Dark ruby hue with an orange rim, and black plum, spice and dark chocolate aromas; leads to tart black-fruit and spicy oak flavors, with integrated, warm tannins and and a pleasingly long finish of acidity and sweet, wet wood.

  Wine review by InWineTruth

  
  

• May 2012

  PS to.... Antonio Chef Tony, dear chef  Ornellaia is , like all the wine ... very different from a Chianti classico, Based on Sangiovese and Colorino and Canaiolo....Ciao a tutt

  Forum post in the topic Beviamo del vino Italiano!

  
  

• May 2012

  Recently i've tried Isole e Olena Chianti Classico  and it was really classic Style; Before Vintage 2007 also Villa Vignamaggio was Classic (Not New World) Specially if you try Chianti Classico Terre di Prenzano ( http://www.vignamaggio.com/) .Tenimenti angelini Chianti... Read moreRecently i've tried Isole e Olena Chianti Classico  and it was really classic Style; Before Vintage 2007 also Villa Vignamaggio was Classic (Not New World) Specially if you try Chianti Classico Terre di Prenzano ( http://www.vignamaggio.com/)) .Tenimenti angelini Chianti Classico San Leonino have also a good Style (http://www.tenimentiangelini.it )Felsina also is one of my favourite ...100% sangiovese in their chianti (http://www.felsina.it/)but actually i drinc a Chianti outside the chianti CLASSICO area and it's This ( http://www.villapetriolo.com/index.... ) Rosae MnemoSis Chianti     (hide)

  Forum post in the topic Beviamo del vino Italiano!

  
  

• May 2012

  Ciao Mike, how about this ... maybe these chianti's here: https://www.facebook.com/photo.php?... Saluti

  Forum post in the topic Beviamo del vino Italiano!

  
  
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  May 2012

  Marchesi Mazzei Chianti Classico Castello di Fonterutoli 2005

  Snoothrank:

  More like a SuperTuscan than a CC - very New World in style... lots of oak, creamy, smooth. A real crowd-pleaser for sure, but not really my style.

  Wine review by mjmadaio

  
  

• May 2012

  Ahh, the eternal question, huh? We did have the 2005 Marchesi Mazzei Chianti Classico Castello di Fonterutoli tonight with dinner. Nice wine, although I tend to prefer a more rustic Chianti. This was a bit too "new world" for me. Read moreAhh, the eternal question, huh? We did have the 2005 Marchesi Mazzei Chianti Classico Castello di Fonterutoli tonight with dinner. Nice wine, although I tend to prefer a more rustic Chianti. This was a bit too "new world" for me.    (hide)

  Forum post in the topic Beviamo del vino Italiano!

  
  
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  May 2012

  Folonari Chianti 2010

  Snoothrank:

  No written review

  Wine review by annecara

  
  

• May 2012

  BTW, I just ran across something that illustrates what we (consumers as well as ... places nearby on Melrose, Chianti and Emilio’s. In those days, there was Ruffino and Brolio for Chianti, Fazi Battaglia for Verdicchio, Fontana Candida for Frascati, and a few other wines. An... Read moreBTW, I just ran across something that illustrates what we (consumers as well as ... places nearby on Melrose, Chianti and Emilio’s. In those days, there was Ruffino and Brolio for Chianti, Fazi Battaglia for Verdicchio, Fontana Candida for Frascati, and a few other wines. An Orvieto . Lambrusco, which was just not cool in those days.  Soave, Bardolino and Valpolicella from Bolla. Oh, and the Amarone from Bolla as well. An occasional Barolo from Bersano, maybe a Barbaresco from Calissano and of course Asti Spumante. That was about it, 35 years ago. Seriously. 1980 – I am living in Dallas and working at the Mother of all Italian restaurants in Dallas, Il Sorrento. All of the above wines were available and thanks to the insight of a local trailblazer, Tony La Barba, there was also available Santa Margherita Pinot Grigio, which was kind of a stretch for most folks in those days. And the list branched into Vino Nobile di Montepulciano, Barolo and Barbaresco vintages going back a few years. Bardolino in a 1.5 wicker basket was a big hit, as was Ruffino’s Rosatello, which was a light, fruity rose, the precursor of White Zinfandel. Also a big seller was Ruffino’s Del Magnifico, which was simply a vino da tavola, also a precursor, this time to the Toscana IGT, or in a smaller vein, a Super Tuscan. Biondi-Santi and Poggio alle Mura Brunello were available. Poggio alle Mura was eventually folded into the Castello Banfi Empire as the crown jewel of their Tuscan holdings. 1982 - Things started changing. I started seeing (and selling) Gaja, Giacomo Conterno, Vietti, Selvapiana, Illuminati, Barbi, Cavallotto, Girolamo Dorigo, Scavino, and Lisini. It was a great birthing, and as I was being born into the wine business, so was all of this wonderful Italian wine coming into America. And imagine, I was in Texas. New York was exploding. But Texas was holding its own.  I was selling stupid amounts of 1968 Sassicaia for $28 a bottle. ... 2011- Saw a year of double digit growth. Italy is the largest importer of wines into America. And while America is not the main market of Italian wine, it is a very large and growing one. But my Italian winemaking friends know Brasilia, Phonm Penh, Hong Kong, Berlin, Vancouver. Theirs is a world market, and they live in a global village. People like Roberto Bava, who travels the globe once or twice a year. It isn’t just America, but America is still very much on their minds in Italy. Which brings us to the present day. Anyone who complains about not being able to get an Italian (or any other) wine of their choice is either lazy, unimaginative or just plain silly. Go down the aisles of a local liquor store, and see the immense selection we have now that we didn’t have in 1977. I hear the complaints, and I have to take a deep breath. There are so many of us who have labored our whole career to get it to this point. And when we hear someone complain because they cannot get the Etna Rosso they want, I want to ask them, “Where were you in 1982 when we brought the stuff in and no one wanted it?” I have a million wine stories like that. And so these feeble complaints about the 3-tier system or the choke-hold the large distributors have on the process, or that free enterprise needs to be free and unfettered, they all sound like the collective tantrum that many Americans have gotten themselves into when it comes to choice.     (hide)

  Forum post in the topic A little Thank You

  
  

• May 2012

  Great of you to shout out like this, Spike, and to share how your wine ... well as Champagne. Italian Chianti and Barolo, later Brunello. Also a little Prosecco/Spumante but back then QC was rubbish and I quickly stopped in favor of champers and CA sparkliing. Somewhere along the... Read moreGreat of you to shout out like this, Spike, and to share how your wine ... well as Champagne. Italian Chianti and Barolo, later Brunello. Also a little Prosecco/Spumante but back then QC was rubbish and I quickly stopped in favor of champers and CA sparkliing. Somewhere along the line I picked up a love for the fortified and other dessert options, while I also quickly stopped drinking those California chenin blanc and rieslings and pinot noir (other than Chalone back in those days) after having more of the European versions. Now I'm circling back again wondering if there aren't some good chenins and riesling to drink because I recognized at some point that those which made me stop drinking were just poorly made, and sensibilities on the producer side have evolved a longways since. Have been drinking CA and OR pinots again for quite awhile now. I stopped drinking Chianti pretty quickly but then I realized I was just drinking the wrong producers after I recognized what sangiovese could do with the Brunello (and soon after Chianti Classico Riservas, etc.). Within a couple of years I was ensconsed in the Rhone and started then stopped drinking a lot of C9dP and Gigondas, though I never faltered in the love affair that bloomed with the northern Rhone and syrah. The problems with the southern wines were producer technique including quality control, and shipping/storage issues. Later I went back to grenache with a vengeance then spread my drinking to the SW of France, too.All sorts of other wines came pretty quickly with travel to Italy and Spain/Portugal and Greece and Australia and Oregon/Washington, but those above are where I started. They still probably represent the larger portion of what I drink to this day, with the rest filled in from those travels and a few newbies I now learn of then try without the travel (like Chono from Maipo in Chile or Pyramid Valley from the South Island of NZ, as simple examples).One key issue to mention is that information was a lot harder to get ahold of then. You'd find good merchants and occasional drinking groups, read what you could find in print that was good, occasionally even correspond with merchants and known experts by snailmail and later fax. Nowhere near the instant feedback and learning that can come from a forum like this, as well as other digital fora, blogs and merchants spread across the winemaking world. With the costs of buying all sorts of books, and traveling to distant merchants, and buying up all sorts of wine that you knew little or nothing about--aside from the extra time it took, it also wasn't always efficient in economic terms.Keep letting us now what you find and like, Spike. Would be curious to hear at some point how your appreciation of shiraz might have evolved...    (hide)

  Forum post in the topic A little Thank You

  
  

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