"Wine makes every meal an occasion, every table more elegant and every day more civilized"
Andre Simon
Grape or Region du Jour:
Chianti [kee-AHN-tee, KYAHN-tee] Large well-known wine-producing area located in TUSCANY in central Italy. Chianti is of only a small number of DOCG areas in Italy and one of five in Tuscany. Chianti is divided into seven sub-zones, the most famous is Chianti Classico. This where most of the quality wines are made and exported. In the past only four grape varieties were grown in Chianti; Sangiovese, Canaiolo, Trebbiano, and Malvasia. Now Cabernet, Merlot, and Syrah can be added into the mix, most in the ITG catergory. Super Tuscans can have Cabernet or Merlot blended with Sangiovese and Canaiolo.
Wines from Chianti are medium to full-bodied with the characteristic cherry, plum and strawberry fruit notes with hints of cocoa, tobacco, and vanilla. Superior Chianti's aged for at least three years before release can carry Riserva on the label. These wines are perfect with anything slow-roasted, grilled, or baked. Meats and poultry seem to go very well with the complexity of these wines. The wines from Chianti are always reasonably priced, I have one on the list for $5.00 a glass, and are always very approachable. This is not the same wine that came in the wicker wrapped bottles back in the day. Relax, get some Chianti and explore something old but new!!
Recommendations:
Antinori Vineyards
Avignonesi Vineyards
Castello Banfi
These are all great producers and have been making wine in Chianti for centuries.
A Sommeliers Thoughts:
Well, I did it again!! I said I would cook for friends, two of them for the first time. Nothing more in life pleases me more than cooking. I love to make pretty much everything, still getting the Middle-Eastern and Indian cuisines down, but for friends, we keep it close to home, Southern European. Call it Mediterranean, Provincial, Spanish, Greek. We are talking fresh and clean flavors than are seasonal as well as very different. You can open Pandora's box when you start enjoying this style of food. Just of going to the farmers market and picking out produce, then to the butcher or fishmonger, then to get the bread, what a life!! That's exactly what I am going to embark on shortly. I plan a simple meal of halibut (in season) with a ragout of wild mushrooms, crispy thin sliced potatoes, and a mushroom demi-glace. A summer salad of mixed greens, nuts and goat cheese and a Tart Tatin will bookend the meal. I am still thinking about wine but leaning towards a French or Oregon Pinot and something fresh and clean for the salad, maybe Muscadet or Trebbiano? Did I mention I love to cook for people? I love the challenge and the building of friendships through food and wine. It's what I do!! Why don't you do it as well. I will help, I promise.
Cheers and Drink Good Wine!!
Serge
The Wine Lover
P.S. next week I will tell you about how things went.
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