Attributes:

Casanova di Neri

Rosso di Montalcino, Italy

Sangiovese

750 ML

2004: WineAdvocate Rating: 89

rich

dark fruit

2003: WineSpectator Rating: 83

medium-bodied

oak, plum, spicy

ripe

2003: WineAdvocate Rating: 89

smooth, tough

2002: WineSpectator Rating: 86

fresh, tangy

medium-bodied

well-balanced

berry, flowers, spice

2002: WineAdvocate Rating: 87

2002: WineSpectator Rating: 83

herbs, tar

2000: WineSpectator Rating: 90

fresh

medium-bodied

elegant

berry, mineral

2000: WineSpectator Rating: 86

red currant, tobacco

Food Matches:

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.

Montalcino is Tuscany's rocky, hilly, walled medieval village, and located 1800 feet above sea level. Vineyards planted on the cooler northern slopes tend to produce wines that are provocative and aromatic, while the warmer southern slopes tend to produce wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles. The Rosso di Montalcino by law is aged one year as apposed to the four year aging in a Brunello di Montalcino and comes from the less ideal vineyards in Montalcino which means the yield of the Rosso is not as limited as the Brunello di Montalcino. It can range from a soft, young style to a wine capable of long aging.

Attributes:

Piazzano

Chianti, Italy

Sangiovese

750 ML

2003: Tanzer Rating: 87

fresh

redcurrant, smoke, strawberry

sweet

2001: WineAdvocate Rating: 87

soft

medium-bodied

deep

elegant

cherry, plum, strawberry

fruity, sweet

1999: WineAdvocate Rating: 85

medium-bodied

rustic

1993: WineAdvocate Rating: 87

rich, supple

delicious

Food Matches:

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.

Attributes:

Marques de Caceres

Rioja, Spain

Rose

750 ML

2005: WineEnthusiast Rating: 87

clean, fresh

simple

2004: Tanzer Rating: 88

deep, rich

2004: WineEnthusiast Rating: 88

fresh

flowers, raspberry, red cherry, red fruits, rose, strawberry

2002: Tanzer Rating: 85

bright, fresh

2002: WineEnthusiast Rating: 85

red fruits, spices, strawberry, watermelon

1999: WineEnthusiast Rating: 84

light

cherry, flowers, meaty, rose, smoky, spices, spicy

1998: Tanzer Rating: 88

stylish

earth, orange, rose, strawberry

1997: Tanzer Rating: 89

lively

layered, rich

earth, rhubarb, rose petal, smoke, strawberry

ripe, terrific fruit

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.