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Sangiovese
Top countries producing this wine: |
Sangiovese is an ancient Italian grape that predates Roman times, and remains one of that country’s two most important red wine grapes today. It’s name comes from the Latin sanguis Jovis, “the blood of Jove”. Believed to originate in Tuscany, it is the featured grape in most of that region’s wines, including Chianti, Vino Nobile di Montepulciano and the great Brunello di Montalcino. Sangiovese varies tremendously depending on where it is grown, and it has a knack for mutating into wines of quite distinct character. The two most common mutations are Sangiovese Grosso and Sangiovese Piccolo. One particularly prized clone of Sangiovese Grosso is Brunello (“little dark one”), which makes the most important wine of Italy outside of the Nebbiolo-based Barolos of Piedmont. Though Sangiovese is the most planted red grape in Italy, outside of Italy there is very little Sangiovese in production. One cannot think of Sangiovese without identifying it with the wine regions of Italy, where it supplies ample variations on a theme. Generally the wine is medium-bodied, elegant, with lively acidity, firm tannins, and a savory core of dark cherry and plum fruit mingled with barnyard or leather elements. Seemingly custom designed for food pairing, Sangiovese is one of the most simpatico wines for the table. |
Rosé/Blush Wine
Top rosé wine varietals: |
Rosés are often underrated amongst their red and white counterparts, and have been gaining in popularity in recent years. These wines can be a wonderfully refreshing change of pace to your everyday red or white. A rosé may be produced in one of three ways, though only the first two ways are typically used. The first method is used when the winemaker's primary focus is to make a rosé. In this case, the skins of the crushed grapes -- which are responsible for producing the color in wines -- are allowed to remain in contact with the juice for a short period of time, though not throughout fermentation as is the case with red wines. This method imparts some of the red coloring of the skin, but by removing the skins before fermentation it removes the tannins and other compounds typical of a red wine, leaving behind a blush wine with characteristics more typical of a white wine. The second method for producing roses is the through the fermentation of excess juice (or must) from a red wine. Winemakers may wish to make their red wines more tannic and intense in both color and flavor. When that's the case, they sometimes will remove some of the pink juice from the wine at an early stage in fermentation. That juice is then sometimes fermented on its own to create a rosé. And the final method for creating a rosé, which is rather uncommon and discouraged, is a simple blend of red and white wines. This method is actually forbidden by law in France, with the exception of Champagne. |
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