Contents of this Post
- 1. Presenters and Participants
- 2. Wines and Menu
- 3. Wines Information, with two short videos
- 4. Grape Varietal: Sangiovese
- 5. Sangiovese, from Parker’s Wine Guide
- 6. Sangiovese Wine from wine.com
- 7. Birthdays of December
1. Presenters and Participants
Mario Aguilar, the honorable Club Secretary has announced: December 6 the last wine tasting of the year at the Capri. Sangiovese wines.
Confirmed Participants: Miguel Segovia, Wilson Carvalho, Cecilio-Augusto, Alfonso Sanchez, Carlos Paldao, Hugo Benito, Mario Aguilar, Orlando Reos, Juan Luis Colaiacovo, Orlando Mason, Jairo Sanchez, Italo Mirkov and Peter Scherer.
Presenters: Hugo Italo Mirkov,Peter Scherer and Hugo Benirto will present Sangiovese Wines.
- – Hugo B.
2. Menu and Wines:
- Lobter Bisque with Podere Casa Rossa Vernaccia, White Wine
- Spaghetti Carbonara with: 2009 Chianti Classico by Casalino, APV 13%
- Insalata di Rucola with: 2007 Cantine Leonardo Da Vinci: Brunello Di Montalcino. 13.8%
- Filetto di Manso al Portobello with 2004 Vasco Sassetti and 2010 Vasco S. Rosso di Montalcino and 2007 CA Rugate Amarone
- Postre – seleción del restaurant
3. Wines Information
3.1. Podere Vernaccia di San Gimignano, Casa Rossa. Tuscany, Italy. $ 15 Total Wine
Producer Description: Vernacchia di San Gimingano, Tuscany, Italy Refreshing and crisp, this white is extremely aromatic. Full of ripe melon, green apple and a hint of toasted almond, this bottle boasts flavorful and generous amounts of fruit that explode from the glass.
from http://www.wine-searcher.com: Vernaccia Wine – Vernaccia is a pejorative form of the Italian word Vernaculo, meaning ‘common’ or ‘indigenous’. It has been used in several wine regions around Italy to refer to a number of entirely unrelated grape varieties. This is a similar story to that of Malvasia (Malvoisie and Malmsey in French and English), which was originally Monemvasia, the name of the Peloponnese port through which so much sweet Malvasia wine was once shipped.
The commune or region in which a particular Vernaccia is grown often appends its name to that of the grape, creating such forms as Vernaccia di Oristano (from Oristano, Sardinia) and Vernaccia di San Gimignano (from Tuscany’s San Gimignano).
The majority of Vernaccias are light-skinned and produce light white-wine styles, but there are also dark-skinned Vernaccias, grouped under the conveniently generic title Vernaccia Nera. The most famous red wine in which Vernaccia grapes are used is Vernaccia di Serrapetrona, a DOC of central Marches.
On Sardinia’s west coast, Vernaccia grapes bear the synonym Granazza, which might easily be mistaken for a form of ‘Grenache’, the island’s most widely planted red grape. Fortunately, Grenache is known there as Cannonau. The complexities of naming grapevines are apparently endless. Synonyms include: Bergamasca, Granazza, Guarnacia, Vernazza.
3.2. 2009 Chianti Classico by Casalino, almost 100% Sangiovese. Chianti, Tuscani, Italy. APV: 13% $ 15 Total Wine
Producer wine description: Fresh, Cherry, Plum, Medium-bodied. Chianti Classico, Tuscany, Italy- This excellent wine is well-knit and lavishly sculpted. Lovely fruit and a seamless balance make it a perfect pairing for your favorite foods. Enjoy it casually with friends or serve it on special occasions, its appealing character is sure to impress
Rating: 8/10. Appearance (10 points possible): Light red with slightly brown-tinted edges. Clear. – 10 points. Aroma/Bouquet (20 points possible): Lots of red fruits with a complex hint of leather, earth, and a sensual smokiness. – 15 points. Taste (10 points possible): Light-bodied red wine with crisp acidity. Red fruits and leather on the palate. Slightly astringent with a lingering smoky finishing. – 7 points. Balance (5 points possible): The acidity made this wine a bit thin, but it’s traditionally made in this style. I wish it was integrated together just a bit better. I’m surprised the wine is at 13% alcohol because I didn’t pick up on this too easily. – 5 points. Finish (5 points possible): Lengthy and smoky with a hint of astringency and lingering acidity. – 5 points. Food Pairings: This is your ultimate pizza and pasta wine. Any time you have a red-based sauce, I’d grab a wine just like this! check out this 1 minute video on this wine:
3.3. 2007 Cantine Leonardo Da Vinci: Brunello Di Montalcino. Sangiovese. Tuscani, Italy APV: 13.8% $39.7
Winemaker’s notes: This purple-red wine opens with intense aromas of blackberry, blackcurrant and cherries. It is rich and full-bodied on the palate, with soft flavors that echo the fruity aromas. This wine is well-balanced with a pleasing finish.
from wine.com Critical acclaim: James Suckling: 92 Points “Dried flowers and dried mushrooms with hints of berries on the nose, follows through to a full body, with silky and polished tannins and a nutmeg, milk chocolate and berry aftertaste. Better after 2014.”
The Wine Advocate: 91 Points “The 2006 Brunello di Montalcino Cantine Leonardo is an inviting wine graced with open, radiant fruit and soft, engaging personality. Sweet spices and vanilla add complexity on the rich, creamy finish. This is an excellent choice for near-term drinking. Anticipated maturity: 2012-2020.”
Wine Enthusiast: 91 points “Brunello Cantine Leonardo opens with loads of cinnamon and nutmeg with background tones of clove, earth, pressed violet and syrupy cassis. The wine closes with a long, spicy fade and a balanced touch of cleansing acidity.”
Past Vintages: Wines News: 2003: 92 2000: 93.
Short clip on Brunello de Montalcino (less than 2 minutes)
3.4. 2004 Vasco Sassetti Brunello de Montalcino. Sangiovese. Tuscany, Italy. $ 33
Concentrated, Wild Cherry, Herb, Full-bodied
Wine Advocate – Robert Parker 92 Points: – “This is a powerful style of Brunello imbued with superb depth in its earthiness, game, wild cherries and herbs. The wine posses gorgeous length and big, yet well-balanced tannins that round out the fresh finish. Readers will find much to admire.”
3.5. 2010 Vasco Sassetti Rosso de Montalcino. Sangiovese, Tuscany, Italy. APV 14.5% $ 18 T. Wine
Elegant, Cherry, Medium-bodied
A lighter, fresher version of Brunello, this Rosso has a ripe palate of good cherry and plum fruit. The energy and vigor continue on the finish with notes of licorice and dried herbs. Enjoy with pasta and your favorite meat sauce or roast pork.
Farbe: intensives Rubinrot mit violetten Reflexen
Geruch: Bouquet von reifen roten Früchten und Würznoten
Geschmack: Fruchtbetont, mit samtigen Körper und weichem Abgang
3.6. 2007 Ca Rugate Amarone, Corvina blend. Valpolicella, Veneto, Italy APV: n/a% $62 T. Wine
Intense, Black Fruit, Full-bodied
Wine Spectator – 92 Ponts: “An aromatic red, with hints of rhubarb and medicinal herbs contrasting and playing off the sweeter ripe currant and wild strawberry flavors. A smoky mineral thread… winds through the wine and lingers on the juicy finish.” Wine Enthusiast: 88 points.
Wikipedia: Corvina produces light to medium body wines with a light crimson coloring. The grapes’ naturally high acidity can make the wine somewhat tart with a slight, bitter almond note. The finish is sometimes marked with sour cherry notes. In some regions of Valpolicella, producers are using barrel aging to add more structure and complexity to the wine. The small berries of Corvina are low in tannins and color extract but have thick skins that are ideal for drying and protecting the grape from rot.
4. Grape Variety: Sangiovese
Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s, and indeed the world’s love affair with Sangiovese is generations old, though recent ampelographical evidence suggests the variety is not as ancient as it was once thought.
- Brunello di Montalcino wine region: Brunello di Montalcino is one Italy’s most famous and prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti.
All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as ‘little dark one’, and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.
The Tuscany wine region of central Italy is home to some of the world’s most famous and highly regarded wines. It ranks slightly behind Piedmont and Veneto in terms of the volume and variety of DOC and DOCG wine it produces, yet due to the region’s history of artistic, intellectual and cultural development, it outstrips both of these wine areas.
from Parker’s Wine Buyer’s Guide No 7. Seventh Edition 2008
Tuscany produces an extraordinarily diverse group of wines. Chianti remains Tuscany’s.
perhaps Italy’s, best-known wine. The finest Chianti come from the heart of the appellation,
the region known as Chianti Classico. Quality, once highly irregular, has improved dramatically under the leadership of a small group of forward-thinking estates. Moving south, Brunello di Montalcino takes advantage of a warmer microclimate to yield a rich, full-bodied expression of Sangiovese. On the Tuscan coast, the number of new wineries has exploded in recent years after early exponents such as Tenuta San Guido and Tenuta dell’Ornellaia amply, demonstrated the potential of a terroir especially well suited to the cultivation of international varieties. Farther inland, the Scansano appellation is on the rise with a number of food— friendly, midpriced wines that offer terrific value. Lesser-known regions such as Carmigaro, Montepulciano, and Cortona also offer a number of wines well worth discovering. Sadly Tuscany’s whites are rarely as exciting as the reds. They are meant mostly for casual drinking and with few exceptions offer little complexity for the reader seeking individualistic, compelling wines. The sweet Vin Santo can be made in a variety of styles and, in the hands of right producer, can be a very satisfying glass of wine with which to end a meal.
Sangiovese is the main indigenous variety in Tuscany. There are many clones of Sangiovece both ancient and new. To make matters slightly more complicated, Sangiovese is also known by a variety of names according to zone of production. Principal among these arc Sangiover: (Chianti Classico), Sangiovese Grosso (Brunello di Montalcino), and Prugnolo Gentile (Vie: Nobile di Montepulciano). Growers and agronomists continue to experiment with a variety of newly developed clones that are designed to produce low yields and greater intensity of color something Sangiovese, like Pinot Noir and Nebbiolo, does not naturally display. The drive make deeply colored wines has resulted in some extreme examples, but readers should not confuse color intensity with quality. Aside from wines that have obvious technical flaws, there is no relationship whatsoever between color and quality when it comes to Sangiovese, or Nebbiolo for that matter. Colorino and Canaiolo are the other main native Tuscan red varieties, but these days they are used in small percentages as supporting players in Chianti, if at all.
International varieties also play an important role in Tuscan viticulture and oenology. Cabernet Sauvignon, Cabernet Franc, and Merlot are the most widely planted of these. In recent years Syrah has gained in popularity, especially in the warmer microclimates to which it is ideally suited. A few producers are experimenting with Pinot Noir, but this may be the one red variety from which Tuscany has yet to release a truly compelling wine. White varieties include the indigenous Vernaccia, along with Trebbiano, Vermentino, Chardonnay, and Sauvignon, which find more profound expressions in other regions within Italy.
Chianti and Chianti Classico. The typical Sangiovese flavor profile tends toward an expression of red cherries, tobacco, underbrush, and grilled herbs. The wines are medium in body and contain a refreshing vein of acidity that makes them great choices for the dinner table. Producers can legally add up to 20% of international varieties such as Merlot and Cabernet Sauvignon to their Chianti Classico, an allowance that was originally intended to make the wines supposedly more appealing to the international (read U.S.) consumer but that has ultimately lead to an enormous amount of confusion in the market (more on that below). Clearly, Chiantis that contain international varieties will offer less Sangiovese character. The aging of wines in small French oak barrels can often yield wines with a darker set of black cherry and plum flavors along with an additional layer of smoke, spice, and vanilla that comes from the oak rather than from the fruit and specific microclimate.
Brunello Di Montalcino. In general Montalcino is a warmer microclimate than Chianti Classico. The native Sangiovese Grosso clone typically gives wines of great richness, power, and intensity. The vineyards in the higher parts of the Brunello zone have soil composition similar to that of Chianti Classico. As a result, these firm, structured Brunellos often reveal expressive aromatics and a focused, layered quality to their fruit that requires aging to become fully expressive. Brunellos made from lower-altitude vineyards and in the southern part of the zone benefit from a more Mediterranean climate, which gives wines that tend to be softer, riper, and rounder, often with more forward, generous personalities that require a minimum of bottle age. As in Chianti Classico, the use of French oak can impart additional flavors and nuances to the wines. When used well, French oak can be a terrific complement to the wines, but when used poorly, it can dominate the flavor profile. The finest Brunellos are characterized by rich aromatics and generous, ripe fruit, with excellent structure and fine, elegant tannins. Most producers also bottle a Rosso di Montalcino. The majority of Rossos are fruit- driven, fresh wines best enjoyed up to a few years after release, although a handful of wines offer notable complexity.
6. Sangiovese Winefrom wine.com
The principal grape of Chianti – in fact, the principal grape of all of Tuscany – has had its ups and downs. For a stint in the 70s and 80s, wines labeled “Chianti” contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re-established itself as the noble variety of Tuscany, producing collectible wines of Chianti, Brunello di Montalcino and acting as the backbone in many Super Tuscan blends. Not just for collectibles, Sangiovese’s light fruit and bright acidity leads to excellent everyday wines meant for the dinner table.
Sangiovese mutates easily, and therefore has many clones – the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned judiciously and picked at the right time, Sangiovese creates wine with delicious structure and fruit – and a mean backbone of acidity. This acidity makes it an ideal match to a multitude of foods, particularly of Italian origin, like tomato-based dishes, pastas and pizzas.
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
The most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed “Super-Tuscans,” named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970’s, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of “vina da tavola,” but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
7. Birthdays of December
Jairo Sanchez – 21
Cecilio Augusto Berndsen – 31