Tuscan Chianti wineries improving traditional varieties
Long before the 2003 movie Under the Tuscan Sun, Americans had a love affair with Tuscany, the Italian region that is home to Florence, Siena and a hundred charming less-famous hill towns.
As World War II ended, American GIs brought back memories of the light-bodied, fruity wine in the straw-covered bottle, the wine called Chianti, from the grape called sangovese. In later decades, however, overproduction and careless winemaking by some hurt Chianti’s reputation, and Tuscan wines were overtaken in America’s affections by wines from Spain, Argentina, Australia and elsewhere.
More recently, Tuscan winemakers have entered the 21st century with research, investments and care, and Tuscany’s wines today are better than ever — richer, fuller in body, more concentrated in flavor.
To accomplish that, Tuscan growers and winemakers have followed two parallel tracks.
Some concentrated on making better Chiantis with traditional Italian grape varieties including sangiovese and smaller amounts of canaiolo, ciliegiolo and colorino.
One example of better vineyard methods is at Da Vinci winery, where vines are painstakingly planted in rows running up and down the steep hills in order to face south to catch maximum sunlight to become riper, richer.
Other Tuscan wine estates started planting such international grape varieties as cabernet sauvignon, merlot, cabernet franc and others, with or without the traditional sangiovese, to make more concentrated, richer wines. These quickly earned the name “Super Tuscans.”
And as always, Tuscany’s wines are a great accompaniment to Tuscan cuisine, always a favorite with visiting Americans and Americans back home.
Just picture Chianti with roast pig, the American version of Tuscany’s hearty wild boar; Chianti with pasta in a creamy sauce enriched with a few drops of truffle oil; Chianti with pizza. Chianti with big chunks of Parmesan cheese.
Highly recommended
2007 Da Vinci “Cantine Leonardo” Brunello di Montalcino2010 Aia Vecchia “Lagone” Toscana Rosso
2008 Badia a Coltibuono Chianti Classico Riserv
Recommended
2011 Da Vinci Chianti2007 Da Vinci Chianti Riserva
2008 Aia Vecchia “Sor Ugo” Bolgheri Rosso Superiore
2011 OGIO Tuscan Red
2009 Badia Coltibuono Chianti Classico
2011 Coltibuono “Cetamura” Chiant
2010 Coltibuono “Selezione RS” Chianti Classico
This story was originally published May 30, 2013 at 8:20 AM with the headline "Tuscan Chianti wineries improving traditional varieties."