Monday, April 13, 2009

Think Spring, Think Sangiovese

Sangiovese, like Pinot Noir, is one of those red grapes that I think is just perfect for spring. It's lighter bodied than many reds, and has a bright, fruit-centered core that has lots of acidity and zip.

The 2006 Azienda Agricola La Schiaccionaia Trasubie is made with Sangiovese grapes that were grown biodynamically in Tuscany's Montecucco region rather than the better known Chianti. (suggested retail $22; for more information on where you could purchase this wine go to the Domenico Selections website) A bit of Syrah was blended into the wine for added softness. I loved the aromas of leather, sour cherries, and earth that were my introduction to the wine. These were followed up by flavors that were leathery, with nice spicy clove and cherry as well. The wine had a smooth finish, and will please traditionalists who are looking for a wine that is nicely balanced between fruit, acidity, and more complex notes. Even though it cost slightly more than $22, I felt this represented excellent QPR given the quality and the complexity it offered.

Sangiovese goes well with grilled meats and pasta dishes, but we had it with a white bean and sausage minestrone that was quick to make and delicious. I added some more crushed tomatoes to the recipe because we had some in the fridge just begging to be used up, and I cut the amount of liquid added to the recipe in half because I like my soup thicker. It worked well--so fiddle with this recipe to get just the consistency and flavor you want. The earthiness of the beans and the fennel in the sausage really brought out the earthy and spicy notes in this wine, and the cherry flavors were an ideal companion to the tomatoes.

Full Disclosure: I received this wine as a sample.

1 comment:

Terence said...

Thanks, Dottoressa! The winemaker, Marcella Turziani, will be thrilled to see your positive comments on her wine.

This wine is drinking extremely well and will, I think, improve for a few more years.