If you’ve been steering clear of Italian Chianti wines because they seem a little too acidic and watered down, you may want to give one of Chianti’s neighbors a try, Rosso di Montalcino. Located about 70 miles southwest of Italy’s Chianti region,Rosso di Montalcino’s Sangiovese wines are definitely bigger.
Most of the difference is said to be due to warmer weather and hillside exposure, but their Sangiovese grapes are also a little different. Made from a clone variant loosely called the “nice dark one”, wines from this region exhibit a more complex earthy bouquet that keeps up with just about any heavy-handed, olive oil/garlic tossing chef! Some call it “Chianti on Steroids”, but you just need to try it with a big Italian spread to experience this.
It just so happens that Trader Joe’s offers Rosso di Montalcino’s from time to time. They recently made available a 2009 Castello Banfi at $19.99, an excellent affordable example of a wine from this region.
True to form for a food-friendly Sangiovese wine, Castello Banfi’s offering has a light ruby color, exhibiting a nice combination of dark fruit, chocolate nibs, licorice, and minty earth in the bouquet. With a firm acidic structure, followed by a smooth lightly tannic finish, it pairs to a wide spectrum of Italian dishes. This is quite complex considering the cost.
Try it with a cheesy Veal Parmesan and you will be amazed at how it works with the food. It is always interesting to compare these with a similarly priced Chianti side-by-side to appreciate the difference that a little climate and grape variation can make.
Be advised that Brunello di Montalcino vinos can get quite pricy on wine lists, and because of their appeal to connoisseurs, the best bottles go well into the $100’s. This makes Trader Joe’s offer even more amazing.
Serve after 20 minutes in the fridge (about 65 degrees). These wines are capable of aging for 10 years on the rack with no problem.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
