New Customers Save $20 off $100+* with code JANNEW20
New Customers Save $20* with code JANNEW20
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Antinori Guado al Tasso Vermentino 2011
One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.
Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.
A fantastic, aromatic white grape whose best wines come from a northeastern corner of Sardinia called Gallura. Vermentino di Gallura DOCG, despite its light body, can be decidedly complex. Common flavors associated with this wine include pear, white peach, grapefruit, lime zest, fresh almond and crushed rocks. It is dry but fruity and the finish is snappy and bright. Sardinian producers like to pick early to retain lively acidity but a fuller style has also become popular. In lesser proportions Vermentino grows on the island of Corsica. But it comprises a large proportion of the whites in southern France, namely Provence, where it is called Rolle. Vermentino does well in Tuscany and in Piedmont, where it is called Favorita. It also is thought to be genetically identical to Ligurian’s Pigato grape. As Pigato and Favorita, it does well paired with fresh and simple seafood dishes and light appetizers. Wines with similar characteristics to Vermentino include Sauvignon blanc, Semillon, Albariño and Grüner Veltliner.