Wine Lesson #10: What Is Sangiovese Wine? (Part 2/2)
Posted by 88dblifestyle on October 1, 2009
WINE LESSON #10: The Truth About Sangiovese Wine (Part 2/2)
Sangiovese wines reign supreme in many tasting tables even in the face of formidable adversaries like Lafite, Richebourg, Grange and Vega Sicilia
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THERE is a good reason why it is difficult to find cheap Sangiovese.
Unlike Cabernet, Merlot and Syrah/Shiraz, Sangiovese is not a very spectacular varietal. It is a lot easier to make an enjoyable Cab or Merlot.
A mediocre Sangiovese has little or no personality to speak of, light-weight in all respect and all too forgettable.
Cheap Sangiovese is invariably, to be quite honest, plonk.
In contrast, many low-price Merlots and Cabs are quite enjoyable and sometimes quite interesting.
But up in the heavy-weight arenas, Sangiovese wines reign supreme in many tasting tables even in the face of formidable adversaries like Lafite, Richebourg, Grange and Vega Sicilia.
Fans of Sangiovese will seek out these great Sangiovese labels: Tignanello, Biondi-Santi and Gaja. From the new-world, there are some stunning albeit different renditions.
Try to get your hands on a “Peter’s Vineyard” bottling from Long Meadow Ranch or a Napa blend from Turnbull.
On the more affordable end of the price range, try Italy’s household name, Ruffino and from the new world a pretty good Sangiovese from Napa’s Kuleto Estates.
Don’t forget Australia’s Yarra Valley. A cadre of wine makers is starting to fool around with this varietal and some of the stuff that come out of there are not that bad, especially for those who are able to keep the alcohol level under 14%.
For cheese lovers, the recommended choices are all from Italy, namely Boschetto al Tartufo, a soft cheese with New-World Sangiovese, Grana Padano for the hearty and firmer Brunello and the popular Mozzarella Bufala with the friendly Chianti but a Provolone, Pecorino or Pecorino Romano would do fine with any good Sangiovese wine.
Next lesson: A Few Facts About Decanting
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