Attributes:
|
| Producer: |
Castellani
|
| Region: |
Chianti, Italy
|
| Varietal: |
Sangiovese
|
| Bottle Size: |
750 ML
|
2006: WineSpectator Rating: 82
|
| Complexity: |
simple
|
| Flavors: |
black currant, plum
|
2005: WineEnthusiast Rating: 84
|
| Body: |
lean
|
| Flavors: |
spicy
|
2005: WineSpectator Rating: 82
|
| Texture: |
thin
|
2004: WineEnthusiast Rating: 82
|
| Acidity: |
tart
|
2004: WineEnthusiast Rating: 84
|
| Flavors: |
earthy
|
2003: WineSpectator Rating: 88
|
| Flavors: |
chocolate, coffee, ripe fruit, vanilla
|
2003: WineEnthusiast Rating: 82
|
| Texture: |
chewy, velvety
|
2002: WineSpectator Rating: 88
|
| Texture: |
strong, thin
|
Food Matches:
|
| Cheese:
|
Parmesan |
| Pasta & Grains:
|
(Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto |
| Poultry & Eggs:
|
Duck, Game Birds |
| Red Meat:
|
Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage |
| Sauces:
|
Red Wine Sauce, Stock Reductions |
| Vegetables:
|
Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew |
Italy’s largest wine region extends through much of Tuscany. Chianti is divided into seven districts, all of which are DOCG status. These wines, made primarily from the Sangiovese grape, are often given the name of the district where the grapes are grown. Chianti Classico is the heartland of the zone, and the best area for wine. Chianti wines vary in style according to their aging: Riserva wines are quite often aged in French oak, and may be released only after two year or more at the winery. A very dry wine, it can range from light-bodied to almost full-bodied, with aromas of cherry and violet, and flavors reminiscent of tart cherries. The best Chiantis have very concentrated fruit character and usually taste best from five to eight hears after vintage. Another great wine from Chianti is Brunello di Montalcino, which comes from a particular strain of the Sangiovese grape.
The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.
|
|
 |
