Tuscany's Wines

Nowhere in Italy do the wines so vividly reflect the countryside as in the central Italy region of Tuscany. The bold, full-bodied, mostly red wines are as hearty of the residents, the food, and the soul of this historic province.

Chianti
Perhaps, the best known of Tuscany's wines, Chianti is a wine-growing zone as well as a wine. Located in the heart of Tuscany, between Siena and Florence, Chianti is divided into seven sub-regions, each with their own character and terroir. The making of Chianti dates back to the 14th century, but it's only been fairly recently, since 1932, that the Italian government has regulated its production. Today, Chianti must contain at least 75 percent Sangiovese grapes, with up to 10 percent Canaiolo and up to 15 percent Merlot or Cabernet Sauvignon grapes permitted.

Chianti has a bold, full-bodied taste, with hints of ripe cherries and plums. It has a slightly spicy and salty taste that makes it an ideal accompaniement to tomato-based dishes, from traditional red sauces to braised meats.

Brunello di Montalcino
Tuscany's most revered wine, Brunello (literally, "the nice, dark one") comes from the southern part of Tuscany, where the climate is somewhat warmer than in Chianti. This slightly warmer temperature allows the wine grapes to ripen just a little more. Consequently, Brunello is made from 100 percent Sangiovese grapes, and always has been. By law, Brunello must be aged longer than most other Tuscan wines - four years, two of which must be in oak.

Brunello has a thick texture and a complex flavor profile, with overtones of black cherry, blackberry, and even chocolate. Brunello is ideal with meat dishes, such as a steak, lamb chops, or a roast.

Rosso di Montalcino
Often considered Brunello's lesser cousin, Rosso di Montalcino is made from 100 percent Sangiovese grapes in the same region as Brunello, but not aged as long - a minimum one year instead of four. Thus it is fresher, lighter, and better when young. It, too, is a nice accompaniment to meat dishes.