 |
 |
 |
By http://www.flickr.com/people/sherseydc/ (http://www.flickr.com/photos/sherseydc/2939637726/) [CC BY-SA 2.0], via Wikimedia Commons
Question: I really like how those savoury Italian Chianti go so well with dinner. Lately finding that as the prices are increasing that I am experimenting now with Maremma for better value. Similar?
Answer: Good choice. Yes both are using the delicious sangiovese grape. I too enjoy it with pasta and find excellent value of Morellino (local name for Sangiovese) from Scansano in Maremma. They got their DOC in 1978 requiring a minimum of 85% morellino and then their DOCG in 2006. Quality is much improved recently but often their wines seem to me in a style which is riper, softer with less acidity and more accessible than Tuscany – not necessarily a bad thing for current drinking use. Also check out the wines from their more northerly neighbour around Suvereto. This region uses Sangiovese/Morellino but often mixes it with oaked cab sauv, merlot, and syrah for a blend of IGT labelling. I spotlighted one of the top producers Tua Rita in my February 2, 2015 IWFS blog. Enjoy Maremma while saving yourself some money.
You might also like:
 |
 |
 |
Loading ...