R
ed Wine made from the glorious Sangiovese grape- are sipping delights of any Tuscan trip.
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| Benvenuto Brunello NYC 2019 |
And since the early 2000s, affordable and trophy bottles of this Italian wine produced in an area 80 km south of Florence- are readily available here too.
For consumers-the DOC (aged one year Rossi di Montalcino) and DOCG designation (aged 2 years in oak- typically 5 years-with 6 years for Riserva)-appear on the bottle labels assure inhibiters of the origins of Brunello di Montalcino sold.
WHAT TO EXPECT:
With clay to rocky shale-limestone soils depending on elevation, southern/northern slopes, and weather that reflects sea and mountain breezes not too far way...the samples we tried had finishes ranging from bold-sometimes balsamic tastes to a more refined elegance (5-6 years aged in oak), notable tannins for all -some with balanced acidity (how aged) -and really there black berry flavors -that also varied, depending on age and vintage.
The younger just released bottles-have a tart red cherry distinction and bright ruby red colors-and no surprise the aged- minimum 6 years Riserva 2012/2013 offerings, had more dried fig, flowery, tobacco-y leather-sun dried overtones (ahhhh the glorious Tuscan weather) -with smoother elegant subtleties.
Observation=we felt less earthy ("terroir") distinct tastes than Bordeaux - but similarly-the Riserva bottles can be aged 15-20 years.
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| Altesino Brunello Di Montalcino full bodied wines-well distributed here-including the DOCG Riserva 2013. Our wonderful discovery=-the Brunello Di Montalcino Montosoli (second on left imported by the Winebow Group)= delicious 100% sangiovese grosso grapes from the top of the hill -limestone soil-rich cherry plum fruit awesome! Found online retailing for around $90-$100/bottle |
Interesting - selections aged like the French Bordeaux -aka "modern" that pick up the distinct oak enhancements of small oak French barrels-seem to come from grapes/lower elevation. The traditional method- Brunellos-are aged in large oak barrels from northern Croatia- from higher up plantings.
We also enjoyed the 'easy' to drink meal pleasing blends tried-made of merlot and/or Cabernet Sauvignon grapes blended with the signature Sangiovese (aka Sant' Antimo-no aging requirements, typically cheaper in price fyi).
Personal favs- the acclaimed Riserva 2012 and also Riserva 2013 selections just hitting these shores-and single vineyard offerings- were highlights-palate wise.
We also felt that the wine growers captured each year's distinct vintage style versus putting on a specific producer's individual style-the latter we hear a lot about for California Cabs, for example.
The 2014s-
not so polished-but
are still decent values-we expect these to show up on restaurant menus-by the glass options.
Super Bowl Time=snack time big time...and having a bottle (or 3) of Brunello Di Montalcino will impress guests and add a touch of Italian flair to America's signature game.
TO PAIR WITH:
what else---
Italian cheeses....with protected designation of origin-just like the wines!
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| Risotto |
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| charcuterie/fruit...Brunello's are big bold enough for hearty meats/stews too |
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| Cheese, olives and breadsticks |
