90% Sangiovese and 10% Canaiolo
(a traditional red Italian grape used notably in Tuscany, Canaiolo may have been the major percentage grape in Chianti blends in the 18th century for various reasons but now is mostly used for cutting some of the acidity found in Sangiovese while also adding fruitiness and not affecting the wine’s nose), “La Ginestra” recently won over the staff when we had our “wine of the month” shootout. The nose of dried cherry, paraffin wax, wild strawberries and a touch of earthy spice was intrinsically harmonious as the palate followed suit for much of what was in the nose: more beautiful fruit (cherry and strawberry again!) countered by equal and appropriate amounts of earthy/minerally spice (sea salt, black and white pepper, garrique) and silky tannins. The nose set the scene, the palate delivered, the soft tannins kept it all from being cloying or sticky. While this drinks beautifully on its own, food will work well with this one: barbecued meats (red and white [chicken/pork]), red sauce pastas, charcuterie, game, Italian cheeses (Parmesan!), vegetables... it’s as versatile as it is tasty. The balance, length and breeding of this wine drinks way above its price point; the finish is quite lengthy with echoes of sweet fruit slowly receding, a reluctant tide of flavor that is uplifted by a chorus of tannins before being carried offstage, triumphant.
(a traditional red Italian grape used notably in Tuscany, Canaiolo may have been the major percentage grape in Chianti blends in the 18th century for various reasons but now is mostly used for cutting some of the acidity found in Sangiovese while also adding fruitiness and not affecting the wine’s nose), “La Ginestra” recently won over the staff when we had our “wine of the month” shootout. The nose of dried cherry, paraffin wax, wild strawberries and a touch of earthy spice was intrinsically harmonious as the palate followed suit for much of what was in the nose: more beautiful fruit (cherry and strawberry again!) countered by equal and appropriate amounts of earthy/minerally spice (sea salt, black and white pepper, garrique) and silky tannins. The nose set the scene, the palate delivered, the soft tannins kept it all from being cloying or sticky. While this drinks beautifully on its own, food will work well with this one: barbecued meats (red and white [chicken/pork]), red sauce pastas, charcuterie, game, Italian cheeses (Parmesan!), vegetables... it’s as versatile as it is tasty. The balance, length and breeding of this wine drinks way above its price point; the finish is quite lengthy with echoes of sweet fruit slowly receding, a reluctant tide of flavor that is uplifted by a chorus of tannins before being carried offstage, triumphant.
