Toscana
Principal Varietals: (R) Cabernet Sauvignon, (R) Merlot, (W) Trebbiano/Procanico (aka Procanico), (W) Vernaccia, (R) Canaiolo
Sangiovese's Many Names: Sangioveto, Sangiovese Grosso, Brunello, Prugnolo, Morellino
Toscana is a large region; the fifth largest in Italy, with a long Mediterranean coastline, medieval towns like Montalcino, and beautiful landscape. Many people think of the clean lines of vineyards draping rolling hills with the occasional line of Cypress trees dotting the horizon, others envision the Maremman coastline near Bolgheri, and still others only have eyes for the historic towns of Firenze, Siena, and San Gimignano. Ask a traditionalist though, and he'll tell you the true Tuscany is where you find vineyards, olive groves, and forests butted up to each other in a thick and wild nature.
Sangiovese is the key to Tuscan wines. Chianti, Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, and many super-Tuscan blends are based on various strains of this one grape. Though all (more or less) the same grape, Sangiovese varies greatly depending on where it is grown. It has a high natural acidity that must be mellowed by allowing the grapes to fully ripen. Most Sangiovese will show the telltale black cherry and acidity, but it also takes on many layers from its terroir. In a Chianti Classico or Brunello di Montalcino you will likely find woodsy notes, fennel, tobacco, and dark berries. In clean Chianti the fruit turns more to a ripe red cherry and fresh finish. Trebbiano is the big player for white wine in Toscana, though typically it is used anonymously in DOC wines of different names. Vernaccia di San Gimignano offers up quite a treat too though.
In the medieval town of San Gimignano enjoy a dish made with local saffron paired with a refreshing glass of Vernaccia di San Gimignano. For many, the true dish of Toscana is cinghiale, or wild boar. Several subtle variations of cinghiale ragu can be found, as well as a braised cinghiale served as the second. Cinghiale is a wonderful match for Chianti Classico or Brunello di Montalcino. Another must-try is a Tuscan pasta we rarely see in the U.S. called Pici. It is thick and rustic with porcini mushrooms at I Dieci Assassini in San Piero, or try it refined with fresh tomato, garlic, and basil at La Porta del Chianti in San Gusme.
Campo alla SugheraCasisano Colombaio
Fattoria La Ripa
I Giusti e Zanza
Majnoni Guicciardini
Marchesato degli Aleramici
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