Category Archives: Chianti Classico

Tasting Chianti’s Past

 

One of the members of my wine group is going on a retreat where he will be spending four months in total silence and will not be able to drink any wine.  Before leaving, he wanted to try some older vintages of Ruffino that he had just purchased so we put together a group of six to have the wines with dinner at The Leopard at Café des Artistes. This group does not taste wine but drinks it with dinner or lunch.

The wines we drank were made from 70% Sangiovese, 15% Canaiolo, 10% Malvasia and Trebbiano and 5% Colorino, Ciliegiolo and Cabernet.  All of the wines included white grapes, Malvasia and Trebbiano, and all of them were made by using the governo method. The governo method, once common in Tuscany, is a secondary fermentation created by the addition of dried grapes 10-15%, or the must of dried or concentrated grapes.  Colorino was usually the grape of choice to be dried.

Ask almost any producer in Chianti today and they will tell you that wines made with white grapes and the governo method and aged in large Slavonia botti will not age! It is more difficult to make wine in this way. It is much easier to add 20% of an international grape variety and age the wine in barriques. But you will not have a better wine, you will have a “baby super Tuscan” and as we all know the only real super Tuscans were Michelangelo and Leonardo Di Vinci.

As far as I know Querciavalli is the only Chianti Classico producer that still uses the governo method for their Chianti.

The best gapes from Ruffino’s vineyard were used for the Riserva Ducale, which spent at least three years in large oak casks. The Riserva Gold Label is a selection of the lots of the best vintages of the Riserva Ducale.

The Riserva Ducale was first produced in 1927.  The first release of the Riserva Ducale Ora was in 1947. They are the only wines that have the word Riserva as part of the wine’s name.

When these wines were produced Ruffino was the largest producer of Chianti “Classico” (the 1958 just has Chianti on the label) and had the greatest holdings in the area –1200 hectares, 230 covered with vineyards.

A few years ago a friend came over for dinner and brought with him a bottle of Riserva Ducale Ora. He wanted us to taste it and guess the vintage. Everyone there was involved with wine and had experience with older Chianti. Someone guessed 1990, another 1982, another 1958 – not because it looked or tasted old but because 1958 was a great year. We were all wrong — the wine was the 1947. The wine was 57 years old at the time.

Wasserman in his classic book “The Noble Red Wines of Italy” wrote of the 1947 Gold Label, which he tasted in 1983, “Brilliant, tawny robe with orange edge, lovely, almost Claretlike bouquet, persistent and expansive, toasty with a touch of blueberry, refined, a mouthful of wine, lots of class, a classic.”  He gave it four stars, his highest rating.

Recently I had the opportunity to drink with lunch the 1947 on two different occasions. The wine on both occasions was showing a bit more age than it did 8 years ago but did not taste like a wine that was 65 years old. It still tasted like a much longer wine.  1947 was a great vintage in Tuscany.

It is interesting to note that none of the wines had the Gallo Nero, the symbol of the Chianti Classico Consortium on the neck label. All of these wines and other older wines from Ruffino I have tasted have the “Putto on the neck label”, the symbol of the Chianti Consorzio, or they just had Chianti Classico on the neck label.

I do have a bottle of Riserva Ducale Gold Label 1990 which has the Gallo Nero on the neck label. It seems that Ruffino did not join the Chianti Classico Consorzio until much later.

The Wines at Dinner

Before my friend’s departure dinner, I looked at Wasserman’s book to see what he said about these wines as I respect his opinion and drank some of these same wines with him in the 1980’s.

 Riserva Ducale Gold Label 1958 This was an excellent vintage in Chianti and Wasserman rated it three stars. He  also gave the wine three stars when he tasted it in 1983 and said “needs more time.” He was right as it was still drinking in 2012.

Riserva Ducale Gold Label 1961 Wasserman said that the Consorzio gave two stars to the vintage but he did not rate the vintage having tasted only two wines. This wine was showing very well and was one of my favorites.

Riserva Ducale Beige Label 1964 Wasserman gave this vintage two stars and the Consorzio gave it four.  Wasserman goes on to say “It was the best vintage of the decade for Chianti.” He reviews the Gold Label and gave it two stars but did not  review the Beige Label

Riserva Ducale Gold Label 1967 Wasserman calls it “…one of the best vintages of the 1960’s,” and gave it   two stars. The Consorzio gave it four. In 1980 he tasted the wine and wrote, “Perfumed aroma; full bodied, still has tannin and considerable fruit, surprisingly young, needs more time, though it has a troublesome dryness at the end.”  He rates it two stars with a question mark.  Again he was right, the wine was drinking very well.

Riserva Ducale Gold Label 1970 this was a very good vintage but suffered in comparison to the excellent 1971. Wasserman gave it two stars, as did the Consorzio. He wrote, “For the most part, the 1970’s are wines to drink not to hold.” Wasserman tasted the wine in 1981. “Color beginning to show age; floral bouquet with a raisiny notes; still has tannin to shed but the fruit is there to support it.” He gave the wine one/two plus stars. I do not think Wasserman believed these wines would last so long and enither did I. We tasted this wine together at my home and never imagined it would still be drinking so well today.

Riserva Ducale Gold Label 1971 both Wasserman and the Consorzio give the vintage four stars the highest rating.

 Riserva DucaleGold Label 1978 the Consorzio gave the vintage three stars and Wasserman gave it two. He wrote ”…we find the vintage doesn’t live up to the press it received early on.”  He goes on to say that, ”It has never been one of our favorite vintages.”

All the wines were showing very well. I disagreed with Wasserman on the 1978 vintage.  I have had a number of 1978 Chiantis over the years and have found them to be drinking quite well. In fact the 1978 Riserva Ducale Gold Label was the wine of the night for me.

I am looking forward to my friends return from his retreat and we already have a dinner planned for October to drink the rest if the wines.

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Filed under Chianti, Chianti Classico, Chianti Ruffino Gold Label, Governo Method, Italian Red Wine, Italian Wine, Sangiovese, Sheldon Wasserman, The Noble Red Wines of Italy

Tasting Sangiovese on the Crystal Serenity

 The last day at sea as the Crystal Serenity sailed toward Istanbul I taught a wine class in the main dining room entitled “Sangiovese in Tuscany.”  I selected four wines made from 100% Sangiovese or mostly from that grape.  Over 50 people showed up for the tasting though there were a number of other events going on at the same time. The class members asked some very good questions and made interesting comments and I enjoyed doing the class. The ship glided so smoothly through the water that the wine in the glasses was perfectly still.

Telling the class about Sangiovese

 The Wines

Chianti Classico 2008 DOCG 95% Sangiovese and 5% Cabernet Sauvignon Querciabella. 

 Selection of the grapes takes place in the vineyard and they are destemmed and not crushed. Alcoholic and maceration fermentation take place in temperature controlled stainless steel vats. Maceration lasts for about 12 days for the Sangiovese and as much as 20 days for the other cépages.  After complete malolatic fermentation the wine is transferred into barriques. The French oak comes from Allier, Chatillon, Nevers and Troncais.  10% of the Sangiovese is in new barrels and 90% is first and second passage.  80% of the other Cabernet Sauvignon is in new barrels. There is separate aging. The wine may be aged for as long as 14 months. Then the best lots are selected to create the final blend. The wine is released around 18 months after the harvest. Querciabella has been organic since 1988 and Biodyamic since 2000. They use no animal products or by-products and therefore the wine can be drunk by vegetarians and vegans!  The wine has red berry aromas and flavors with hints of cherry and a touch of violet.

Rosso di Montalcino 2008 DOC 100% Sangiovese Grosso Casanova di Neri The harvest took place from September 19 to October 9th. The grapes are harvested by hand and are inspected on a sorting table. A machine removes the stalks from the grapes, which then drop on to another sorting table. The selected grapes are taken by gravity to tanks where the vinification process takes place.  Fermentation and maceration lasted for 18 days. It is aged for one year in wood. The wine was bottled on the 9, 10 and 11 of November 2009. It has red fruit aromas and flavors with hints of ripe cherry.

Brunello di Montalcino 2005 DOCG 100% Sangiovese Castello Banfi

The soil is a yellowish brown color, calcareous sandy top soil with many rounded stones. The training system is spurred cordon and there are between 2,400 and 4,400 vines per hectare. After a careful grape selection the grapes are vinified with skin contact for 10 to 12 days. The wine is aged for 2 years in oak barrels, 50% in 350 liter barriques and 50% in 60 and 120 hl Slovenian oak casks. The wine is then aged in bottle for another 8 to 12 months before release. Banfi has done 20 years of research to come up with what they believe are the perfect clones of Sangiovese to make Brunello. At Vinitaly a few years ago I went to a Banfi seminar on their Brunello and it was very informative. I believe they use three different clones of Sangiovese in their Brunello.

This wine has red and black fruit flavors and aromas with hints of black cherry, violets and a touch of tobacco. Last year when I tasted the 2004 regular Brunello I really liked it and I am pleased to see that the 2005 is in the same style.

Flaccianello della Pieve IGT 2007 Agricola Fontodi 100% Sangiovese.

There are 6,000 vines per hectare and the training system is Guyot. Spontaneous fermentation with indigenous yeast and maceration takes place in steel tanks with fullers and thermal control for at least 3 weeks. Malolatic fermentation takes place in oak barrels. The wine is aged in Troncais and Allier barriques for 18 months. This was the most international style wine of the four that we tasted.

The next day we arrived in Istanbul, or should I say Constantinople, as Istanbul means

“to the city”.

If you still do not know what to serve for Thanksgiving I would suggest an Amarone or

Ripasso from Bertaini, Tedeschi, Speri ,Tommasi or Tenuta Santa Maria alla Pieve.

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Filed under Brunello, Castello Banfi, Chianti Classico, Crystal Cruises, Italian Red Wine, Italian Wine

A Tale of 2 Wines, 2 Steaks and Old Memories

 Gran Vino del Chianti 1953 Villa Antinori Cantine dei Marchesi L. e P. Antinori

1953 was a not a very good year in Tuscany but this was one of the best older Chiantis that I have tasted. It ranks right up there with the 1947 and 1958 Gold Label from Ruffino.   I believe that it was mostly Sangiovese and Canaiolo with some white grapes, most likely Malvasia. The governo method was probably used (10% of the grapes are dried and added back into the wine). It was most likely aged in large Slavonian oak barrels.

 This wine called for a Bistecca Fiorentina but at Diner in Williamsburg, Brooklyn, there was none to be found.  However, they did have a very well prepared Petite Sirloin with roasted potatoes, chanterelle mushrooms and mixed green vegetables in buttermilk. The combination of the steak and the wine made me very happy.

 The American Institute of Food and Wine (AIWF) held its monthly dinner at Macelleria Restaurant in the meatpacking district in Manhattan. When I entered the private dining room I saw on the wall the banner for the Ordine Del Cavaliere Dei Vini Nobile. In the 1980’s and early 1990’s I was a board member of the Ordine, the best Italian wine organization that ever existed in this country. The list of members included all the important wine and food people in NYC and I have a group picture to prove it.

 Macelleria is owned by the daughter of Sergio Bitici. In the 1980’s and 1990 Sergio along with his brothers owned a number of Italian restaurants in NYC.  Sergio was the Chairman of the Ordine. When I saw him at Macelleria, we had a long discussion about the Ordine and how tuxedos were required for the events and how the men complained about it.  In reality, everyone really liked getting dressed up, especially the women!  

My Induction into the Ordine by Sergio Batici(on the left)

 I noticed a number of interesting watercolors on the walls of the restaurant.  When Sergio saw me looking at them, he said that he had painted them. I told him that next time he had a showing to invite me as I was interested in one or two of the paintings. There was a drawing for one of Sergio’s painting that night to benefit the AIWF but I did not win. However, I did win a fabulous basket of Italian products from Coluccio and Sons.

 We had a very nice meal and the highlight was a Bistecca Fiorentina from DeBragga (New York’s Butcher) that was cooked to perfection and went well with the Chianti Classico.

 The wine was a 2006 Chianti Classico Marchese Antinori Riserva made from 95% Sangiovese and 5% Cabernet Sauvignon and other complementary red grapes. After a destemming and gentle pressing the must for this wine was placed in steel tanks. Gentle pumping and destestage followed and the must was separated according to varietal. Malolatic fermentation was spontaneously completed in 225 liter oak barrels of second and third passage. The skin contact for the Sangiovese was 12 days and for the Cabernet Sauvignon a little over two weeks. The wine was then aged in small oak barrels for 14 months and tasted barrique by barrique before being bottled. It was aged for one year in bottle before being released. The wine was a little too modern in style for my taste and I hope they will go back to making wine as they did in the past.

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Filed under Antinori, Chianti Classico, Italian Red Wine, Italian Restaurants, Italian Wine

Is This Wine Too Old?

The question was a simple one: “Do you think that a 1964 Secco-Bertani Valpolicella Valpantena could still be good?” The answer was easy:  “The only way to tell is to open it.”

 Over the years I have had many older wines both red and white that according to all the vintage charts should have been way over the hill. Some were in excellent condition and others really were over the hill, but the only way to tell was to open and taste them.

 Once a month or so I have lunch at SD26 with friends who are really into older wines.

Nicole and Travis always bring wines that are much older than they are. This recent lunch was no exception and they brought three old wines.

 The first wine that they brought was a 1974 Arneis Roero DOC Bruno Giacosa 100% Arneis.  After being gently pressed the wine is vinified in temperature controlled stainless steel containers. The wine is fined and filtered before bottling. It remains in stainless steel tanks for 3 months before bottling. Giacosa might be the best producer of Arneis but this white wine is 37 years old and Arneis is not known for its aging potential, in fact it is recommended that it be drunk within the first few years. How could it still be good? The waiter poured the wine and I could not believe the color, it looked almost like a young wine.  I sniffed it and could not detect even a slight hint of oxidation.  There were aromas of fruit with a mineral character. It tasted ripe and fruity with good acidity, and a nice finish and aftertaste.  A few days later, Travis looked on line for older vintages of this wine, but the oldest one he could find was 5 years.

 The second wine they brought was the 1964 Secco-Bertani Valpolicella, most likely made from Corvina and Rondinella grapes.  Bertani

The present version of this wine is a Ripasso (Valpolicella is “passed over” the lees of the Recioto or Amarone) but I did not see it on the label of the 1964. The Ripasso method was first introduced by Masi with the Campofiorin in 1958.  Masi may have started in1958 but as far as I know it was not in general commerce until 1964.

The color was showing some signs of age and at first it tasted like a very old wine but after a few minutes in the glass it opened up and really went well with the food.

 Next was a 1958 Brolio-Riserva Chianti Classico Barone Ricasoli 75% Sangiovese, 12% Canaiolo, 8% Malvasia Bianco and 5% Colorino. The wine was aged for 3 years in large Slavonian oak barrels. The govern method( drying 10% of the grapes) was not used.

In his book Italy’s Noble Red Wines, the late Sheldon Wasserman called the ‘58 “a stunning wine”.  Sometimes I wonder what happened to Chianti Classico over the last 20 or so years. Here is a wine 53 years old and still showing very well. It has all of the classic characteristics of old Chianti and even a touch of sunshine on the Tuscan pines on the nose. Today, producers of Chianti Classico will tell you that wines made with white grapes do not last, but once again a wine such as this has proven them wrong. The present version has Merlot and Cabernet Sauvignon and is aged in barriques.

 1990 Pommard Louis Jadot 100% Pinot Noir

Fermentation takes place in tanks for 3-4 weeks. The wine is aged in barrels for 12-15 months before being bottled. 1990 was an exceptional vintage. This wine was darker in color then most Pinot Noirs and could have used more bottle age.

  1989 Chateauneuf –Du Pape “La Grappe des Papa” In some countries it is marketed under the name La Cedres Paul Jaboulet Aine.  The soil in the vineyards is very stony, composed mainly of pebbles and sandy red clay.  The grape blend is 65% Grenache, 30% Syrah and 5% Cinsault. (They have changed the blend a number of times.)  Traditional vinification and alcoholic fermentation take place in temperature controlled tanks. Maceration is for 3 weeks and the wine is aged in oak barrels for 12-18 months prior to bottling after filtration. This is a big complex wine that needed more time.

 1990 Mas de Daumas Gassac  Languedoc-Roussillon made from 70% Cabernet Sauvignon and 30% Malbec, Merlot, Syrah, Cabernet Franc, Pinot and Tannat. The grapes are hand harvested and the vinification is classic Medoc with a long fermentation and no filtration. The wine is aged between 12and 15 months in oak, but no new oak is used. 

 I had the 1989 about a year ago and this 1990 seemed even more intense. It needs a few more years. This is a big dark, complex wine with dark fruit aromas and flavors and a hint of cherry, spice and leather. It had a long finish and a lasting aftertaste.

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Filed under Chianti Classico, French Wine, Italian Red Wine, Italian White Wine, Italian Wine

Kevin Zraly and “Sangiovese!”

“Sangiovese!” Kevin Zraly shouted, and everyone in the room responded, “Sangiovese! Sangiovese! Sangiovese!” The master class entitled “The Waiting Game: Age Worthy–Chianti Classico, Vino Nobile di Montepulciano and Brunello dI Montalcino” had begun, featuring Mr. Zraly assisted by a panel made up of the presidents of three consortiums:  Ezio Rivella – Brunello di Montalcino (Formerly with Castello Banfi), Marco Pallanti – Chianti Classico (I had lunch with him the next day at Manzo), and Federico Carletti – Vino Noble (The owner of Poliziano).

 

The Italian Wine Masters was a daylong event in NYC that included master classes given by Kevin Zraly and a grand tasting of the wines of the four Consortiums that sponsored the event: Chianti Classic, Vino Nobile, Brunello and Conegliano Valdobbiadene Prosecco Superiore.

Mr. Zraly is the founder of the Windows on the World wine course and author of the book by the same name. I took his course over 30 years ago and it was interesting to see that he had the same energy and style that he had way back then.

Kevin Zraly

  Kevin moved around the room talking, making sure everyone was following his directions and asking questions of the audience and of the panel. At one point he had everyone in the room stand up and look down at the glasses in front of them.  He asked about the color of each wine and said that if you can see through a red wine, it is ready to drink.  He also said that all of the wines had very good acidity and this is what made them good food wines. It is not only the tannins that make a wine age well, but also the acidity.  Kevin added that Italy is the only country were the term Riserva is defined by law.  If it is a riserva, it means the wines have to be aged longer.

 Kevin looked at the panel and said that 2007 was not a just a wonderful vintage, but an exceptional one, and all the panel members nodded in agreement.  He introduced Chianti Classico by first speaking of the flask-shaped bottles covered with straw. He said the wine was popular because everyone wanted to use the empty bottles as candle holders as they had seen it done in Italian restaurants. My wife, Michele, remembers buying candles that dripped in different colors specifically for those Chianti flasks!  We all thought it looked very romantic.

 Mr. Zraly quickly added that we have come a long way since then and spoke about the changes in the laws for Chianti Classico including the elimination of white grapes from the blend.  He asked Marco Pallanti about the grapes used in Chianti Classico today and the Black Rooster (Gallo Nero). Mr. Pallanti replied that Chianto Classico must have a minimum of 80% to 100% Sangiovese and 20% or other recommended red varieties such as Canaiolo, Colorino, and Malvasia Nera which are traditional, and/or international varieties such as Cabernet Sauvignon, Merlot, and Cabernet Franc.

  Mr. Pallanti added that before 2005, Chianti Classic producers did not have to display the “Black Rooster”, the symbol of the Consortium, on the neck of the bottle. Now the Black Rooster trademark has been added to the Italian government’s bottle seal and is compulsory on all bottles of Chianti Classico. Both Consortium members and non-members have it on every bottle of Chianti Classico.

 The WInes

 Chianti Classico DOCG Riserva 2007 La Madonnina  Chiocchio 90% Sangiovese, 5% Merlot and 5% Colorino. I liked the aromas and flavors of fresh red fruit with hints of cherry, good acidity, and a touch of bitterness in the aftertaste. $20

 Chianti Classico DOCG Riserva “Vigna del Sorbo” 2007 Fontodi  Panzano in Chianti 100% Sangiovese. This is a big wine with aromas and flavors of cherry. The wine was very concentrated and the oaky toasty flavor was not my style.  $60

 Chianti Classico DOCG 2007 Castello di Ama Gaiole in Chianti 80% Sangiovese and 20% Malvasia Nera, Merlot, Cabernet Franc and Pinot Nero. This one had the most red fruit flavors and aromas and was very well balanced. $45

  Vino Nobile does not get the respect that it deserves in this country. It is caught between the more famous Chianti Classic and Brunello, and does much better in Italy and in other foreign markets than in the U.S.

  Kevin asked Federico Carletti to speak about Vino Nobile di Montepulciano. He said the grape used is a local clone of Sangiovese called Prugnolo Gentile. The wine must be a minimum of 70% Sangiovese and a maximum of 30% of other red grapes such as Canaiolo, Colorino and Merlot, recommended or authorized by the region of Tuscany.

 Vino Nobile di Montepulciano DOCG 2007 Salcheto 100% Sangiovese (Prugnolo Gentile) This wine had very good fruit with hints of blueberries and a nice mineral character. It had good acidity and is a very good food wine. All of the Vino Nobile that I tasted this day had an undertone of violets.  $35

 Vino Nobile di Montepulciano DOCG 2007 “La Braccesca” Marchese Antinori  90% Prugnolo Gentile and 10% Merlot. This is a big wine with red fruit, minerality, tannic with good acidity. This is a wine that will age. $27

 Vino Nobile di Montepulicano DOCG 2007 Poliziano 80% Sangiovese 20% Colorino, Canaiolo and Merlot. This is a rich concentrated wine with fruit, more than a hint of violets, leather, and a touch of toasted oak.  It has nice finish and aftertaste. $31

 Ezio Rivella said that they did not want the grape for Brunello to be called Sangiovese Grosso anymore but just Sangiovese. He added that Brunello is made from 100% Sangiovese.

 Brunello di Montalcino DOCG 2006 Pinino 100% Sangiovese, I felt this wine was a little too oaky in the finish and aftertaste and not my style of wine. Since Brunello should not be drunk in my opinion until at least 10 years after the release date, it may get better with age. $60

 Brunello di Montalcino DOCG 2006 Castelgiocondo 100% Sangiovese, this is a wine  that I have been following for some time and it did not disappoint. $65.

 Brunello di Montalcino DOCG 2006 Uccelliera 100% Sangiovese. This is a great Brunello with good red fruit, leather and undertones of eucalyptus. It is powerful and elegant at the same time with a very pleasing finish and aftertaste. $75

 Kevin made a point of saying that there was a noticeable difference in taste between the three types of wine. He said they are all based on the Sangiovese grape but they all have their own charteristics.

 The Older Wines                                                                                                     

 Chianti Classico DOCG 1999 “Riserva Don Tomasso” Principe Corsini-Fattoria Le

Corti 95% Sangiovese and 5% Colorino and Canaiolo. From Magnum- $150 for the magnum.

 Vino Noble di Montepulciano DOCG 1999 Riserva Dei 90% Sangiovese and 10% Canaiolo Nero $145

 Brunello di Montalcino DOCG 1991 Col D’ Orcia 100% Sangiovese. $ 200

 After we finished tasting the older wine, Kevin looked at the audience and said that the three older wines are all drinking very well and the audience and the panel all agreed.

I also agreed, they were drinking very well and not showing their age.

 The title of the Seminar “The Waiting Game: Age Worthy Chianti, Vino Nobile and Brunello” proved its point. Sangiovese can age and the reward is worth the wait.

  There was also a grand tasting of the wines which included the four Consortiums that sponsored the event: Chianti Classic, Vino Nobile, Brunello and Conegliano Valdobbiadene Prosecco Superiore.

 In a room called the “Sommelier Cellar”, there were older vintages of Chianti Classico and Brunello and selected bottles of Vino Noble and Prosecco. The 1990 Chianti Classico from Castello di Ama was drinking very well as was the 1995 Brunello from Barbi and the 2004 Brunello from Banfi.

 The 2008 Tenuta di Lilliano Chianti Classico and the Fattoria Le Corte 2007 Chianti Classico were two wines I enjoyed with lunch at Manzo in Eataly and they are great food wines.

 The Vino Nobile di Montalcino from Crociani, a very traditional producer, was one of my favorites and I liked all their wines. I was also very impressed by the 2004 Vino Nobile di Montepulicano from Cecchi, which is also a great food wine.

Charles Scicolone On Wine every Wednesday at 6:05 www.wor710.com Valerie’s

Join Roberto of Keste, Michele and I for a once in a life time pizza tour of Italy www.loveofpizzatour.com

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Filed under Brunello, Chianti Classico, Italian Red Wine, Italian White Wine, Italian Wine Masters, Vino Nobile di Montepulicano