Wine Talk

Snooth User: JonDerry

Chianti and Super Tuscans

Original post by JonDerry, Feb 27, 2019.

Read up on Lindeman's thread, and thought this would be a good topic to discuss.

To Greg's point about blending Merlot and sometimes Cabernet in with Chianti blends, I hear that trend had been on the downswing, which is probably a good thing for Chianti proper, though there will be some really good "Super Tuscan's" made from the blending as well. Though I wonder what progress they've made in finding the Sangiovese to blend and other parts that are better as 100% Sangiovese.

Here's a quick summary of what a Super Tuscan is, taken from Wine Enthusiast magazine: "Some people define super Tuscan as a Tuscan blend made with Cabernet Sauvignon or other international varieties like Merlot, and Cabernet Franc. Others define it as a wine that breaks ranks with Italy’s strict Denominazione di Origine Controllata (DOC) quality regime. Others define it as any expensive wine from Tuscany."

Anyhow, back to Chianti, from what I understand, lot's of experimentation in the 90's and 00's, but things are getting more focused in Chianti now. It must be a frustrating place to be, having the historically more recognized Italian region being outshone by Piedmont, and not being as "in" as Sicily. 

I suppose, back-tracing a bit, that Sassicaia (one of the most famous Super Tuscans) taking Wine Spectator's wine of the year last year, it's only added more fuel to the fire back to blending and breaking with tradition! As we see in the old world all over, you have your traditionalists, your modernists, and everything inbetween.

 

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Replies

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Reply by jackwerickson, Mar 17, 2019.

RCKR they did add the Cabernet and Sangiovese 5% each I was wondering why. This the only I have seen to add those two wines 

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Reply by rckr1951, Mar 18, 2019.

Went back far enough (which I hadn't before) this time.  Really strange that they'd make an IGT version with those grapes.

 

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Reply by jackwerickson, Apr 1, 2019.

Was reading article from Decanter they had article on Amarone it states “there are a few permitted grape varieties allowed in Amarone the main ones being Corvina Corvinone Rondinella , plus some lesser ones” would not consider Cabernet and Sangiovese lesser ones,they also list Brigaldara as one of the better Amarones, this is the one with 5% each Cab and Sangiovese it doesn’t appear to be listed as IGT. Then last week got an offer from Vinvino offering a wine from Zyme “Simplicmente” baby Amarone 50%ripasso 50% syrah it then goes on to say it is a blend of 15 red grape varieties and 4 whites. Granted this is a ripasso,the brands listed from the Valpolicella Classico area just wonder what the devil is going on. I guess these are the Châteauneuf de Pape of Veneto 

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Reply by rckr1951, Apr 1, 2019.

That quite a story.  I went to their site and poked around and found nothing like there.  Don't know what to like about Decanter's research.

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Reply by EMark, Apr 2, 2019.

 I guess these are the Châteauneuf de Pape of Veneto 

:-)

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Reply by jackwerickson, Apr 2, 2019.

Spoke to an importer today he indicated that Amarone now requires that only 75% of the wine need be top three. I have no idea if what he says is accurate . I believe corvina must be a minimum of 45%-95% of the blend. Have spent some time trying to decipher what is in Amarone, looked it up on google they indicated that Cabernet and Merlot were acceptable varieties. Called Italian wine merchants I N.Y. To see if they could help.they indicated guissepe quintarelli used some Cab, which busted my balloon. RCKR you are probably correct in why Cab and Sangiovese were added Zuf you are probably correct that viognier cannot be tasted in syrah. My only constellation in all of this is 99% of the time I don’t know what I am drinking,at least Amarone,unless I find out different, has a high % of alcohol so am opening a bottle and try to figure why I wasted my time,but by the time I finish the bottle may forget what info I was after

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Reply by rckr1951, Apr 2, 2019.

Happens to me also, beside if it's good - who cares.

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Reply by GregT, Apr 4, 2019.

DOCG regulations permit up to 25% of indigenous or what they call “non-aromatic” red grapes but a single variety can't be more than 10%. So they use the Corvina, Rondinella, Molinara, as well as Corvinone and things like Oseleta and Croatina, and Merlot and Cab are both allowed. The thinking is that it's not so much the grape as the vinification and the vineyard that matter.

So you may dry the grapes for 10 days, someone else for a longer time, concentrating them more, and just like in other areas, you may pick riper or less ripe and leave more or less residual sugar, etc.

Not bad stuff - I haven't had one for ages though.

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