You get a glass of wine in your hand, without knowing what it is, you put your nose in it, and you just know it is Italian. But why is it, what makes them so unique. Mostly it is the history, the tradition and passion for the wine and food, the picture you make in your head when you think or imagine of the landscape they have in Tuscany. The wine history in the land of pasta has been very long, even before France, and was introduced from the Greeks at about 800 BC. Whereas in Tuscany the wine making was first time mentioned around the 8th century BC and was in the 3rd century already known well for the great quality in countries like Greece and others in Europe. But in Roman times, wine from Tuscany had already a good reputation around the empire. However the history from Italy is as big as their native grape varieties, over 850 common are counted and that's not even it, in other words much to discover. In Tuscany Sangiovese is king, it got its name from "Sangius Jove" and means "blood of Jove", that refers to the Roman god Jupiter. It´s history dates back to the origin to Romagna, Italy but is now growing in almost all region in Italy but had its breakthrough in 1970 to 80`s where the region was discovered as a good conditions like climate for the grape. But other grapes a grown as well as: Canaiolo, Colorino, Malvasia Nero and Mammolo, since a couple of years also Merlot, Cabernet Sauvignon or even Cabernet Franc are allowed to use. The most famous Red wine from Tuscany is Chianti which is the region and must be made from 75 to 100 percent Sangiovese. The rest can be topped up with other varieties, mostly to balance the acidity or to add colour. But the most famous Sangiovese wines come from Montalcino and is called Brunello di Montalcina, these wines are beautiful balanced and have a great aging potential and are the kings of Tuscany. So in other words almost all wines are based on the traditional Sangiovese, but in recent year’s also single variety like Merlot or Cabernet Sauvignon are made and are fun to taste. But the traditional Chianti´s or other blends with Sangiovese from the region are perfect match to Italian food like pasta Bolognese, Pizza (not Kebab Pizza, no wine has been invented for that type) and cheese like Pecorino, Parmesan or Tallegio. Have you not tried it, you should.
Typical tastes of Sangiovese are: high acid, high tannins (bitter tastes), the other compounds are depending from which region it is, but we focus now on Tuscany and there are basically bitter sweet, violet, cherry and tea.
Typical tastes of Sangiovese are: high acid, high tannins (bitter tastes), the other compounds are depending from which region it is, but we focus now on Tuscany and there are basically bitter sweet, violet, cherry and tea.
Should you ever see that sign, you know you are on the right track!!!
Description:
Rendola, Governo all´uso Toscano 2012
The colour is dark red quite viscous and the rim is good which shows a good concentration, the aromas a cherry, herbs and a hint of Vanilla. The mouth is full bodied with tastes of cherry, dried plumbs, violets. The tannins are well integrated thanks to the 25% Merlot and the rest is Sangiovese and it has a dry long finish.
Costs 110SEK in the store, I think it is a good modern Tuscan wine and brings a lot of fun and a good food partner. Drink now but can be stored for 3-4 years.
Rendola, Governo all´uso Toscano 2012
The colour is dark red quite viscous and the rim is good which shows a good concentration, the aromas a cherry, herbs and a hint of Vanilla. The mouth is full bodied with tastes of cherry, dried plumbs, violets. The tannins are well integrated thanks to the 25% Merlot and the rest is Sangiovese and it has a dry long finish.
Costs 110SEK in the store, I think it is a good modern Tuscan wine and brings a lot of fun and a good food partner. Drink now but can be stored for 3-4 years.