Specialty Wines of Italy

John P. BiestmanLiz Wilson

Richard Adatto

A WAC Wine Club Cellar TastingJanuary 10, 2013

Sangiovese

• Cherry, Fruit, Earth, Cedar

• Produces Chianti (Classico), Brunello di Montalcino, Rosso di Montalcino, Montefalco and others

• Backbone of “Super Tuscan” – blended with Cabernet Sauvignon, Merlot, Cabernet Franc and aged in French Oak Barrels where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc)

Brunello di Montalcino

• Made from Brunello, a Sangiovese clone.

• Strong, dark, tannic.

• Medium body, red cherries, tobacco, leather, licorice, spiced wood.

• Must be aged for five years, two years in wood before release.

Nebbiolo

• Translates as “little fog”. Best describes the climate of the region in the Piemonte in autumn.

• A noble and difficult-to-grow variety.

• Top wines are Barolo and Barbaresco from the province of Cuneo.

• Long-lived. Wild mushroom, truffles, roses, tar.

Barbaresco

• Aged two years, one of which must be in oak or chestnut. “Riserva” after four years of aging.

• Tannic. When mature: dry flowers, violets, white truffles, anise. When younger: spice, fruit aromas.

• Pairs well with game, meat, fowl, polenta.