The Chianti region of Tuscany, as was the case with many vineyard and wine-making areas of Italy, was assailed by the vagaries of reputation in the second half of the 20th Century, mainly of its own doing. Chianti was marketed as a cheap wine for college students and cheap restaurants; the straw “basket” covering didn’t help. Growers overplanted their vineyards and extended acreage into inappropriate terrain, resulting in wines that were diluted and bland, when they weren’t shrieking with acidity. Fortunately, the regulations of 1984, when Chianti became a DOCG wine, lowered yields and the amount of white grapes allowed in the blend and instituted more stringent vineyard and winery practices. Chianti Classico was granted its own DOCG in 1996.

The history of Chianti, as a wine and a region, is long and storied, though the story, as I have indicated, is not always a great one. The earliest written record of Chianti wines dates to the mid-13th century, referring to some villages around Florence; at that time, the wine was white. Cosimo III de’Medici, Grand Duke of Tuscany, laid out the official area of Chianti in 1716, an act that seems to be the earliest effort to regulate wine production and delineate a vineyard territory. The region was expanded in 1932 and 1967, the latter edict encompassing most of central Tuscany, from the hills of Pisa in the northwest to the hills of Pomino in the northeast and far south to Siena. The first “formula” for Chianti was elucidated in 1871 by Baron Bettino Ricasoli, who recommended a blend of 70 percent sangiovese, 15 percent canaiolo, 10 percent malvasia (later amended to include trebbiano) and 5 percent other local red varieties. That is not the Chianti we see nowadays, when the wine may be 100 percent sangiovese — the minimum is 80 percent sangiovese — or with dollops of “international” grapes like merlot, cabernet sauvignon or syrah. Only the most traditional estates include indigenous red varieties like canaiolo, ciliegiolo and colorino.

The other innovation in Chianti — particularly in Chianti Classico and Chianti Classico Riserva — is the use of 59-gallon (225-liter) French oak barriques for aging instead of the traditional large Slovenian oak casks; you will notice at least one of the wines under consideration today aged in 100 percent new French oak barrels, and when that process occurs I think we’re leaning more toward Pauillac and Napa Valley than Tuscany. In fact, if a Chianti Classico Riserva is made from 100 percent sangiovese grapes and ages, say, two years in barriques, how different is it from Brunello di Montalcino also produced completely from sangiovese and aged in barriques? If you smell vanilla, you smell French oak, no matter where the wine was made.

Today we look at a dozen wines, Chianti Classico and Chianti Classico Riserva, some fairly traditional, some more progressive or modern in spirit. Though I tend to like the traditional manner better, not a one of these wines is flawed or overplayed; most of the ratings are Excellent. Chianti Classico, by the way, derives from the heart of Chianti, the area south of Florence that still conforms largely to the geographical outlines laid down by Cosimo III in 1716. The implication is that the Grand Duke’s foresight was prescient and that Chianti Classico and Riserva remain the best that the region can offer, though the producers of Chianti Rufina, northeast of Italy might beg to differ.

Map from

Antinori Pèppoli Chianti Classico 2010 consists of 90 percent sangiovese and a 10 percent blend of merlot and syrah; yes, syrah is allowed in Chianti Classico. The great majority of the wine aged nine months in 55 hectoliter Slavonian oak casks, the rest in American oak barriques; 55 hectoliters equals 1,453 gallons, so those are large casks. This is a beguiling old-style Chianti Classico (despite the merlot and syrah) that displays a dried fruit/dried spice/dried floral character still fresh, ripe and appealing and singing in notes of red and black currants flecked with sour cherry, dusty plums and graphite. The color is medium ruby with a mulberry cast; the wine is quite dry, spare without being severe, elegant without being delicate. Vibrant acidity and a long mineral and woody-spice finish reveal the fine structure that underlies this enterprise. 13.5 percent alcohol. Now through 2016 to ’18. Excellent. About $28.

The Antinori wines are imported by Ste. Michelle Wine Estates, Woodinville, Wash.They were samples for review.
Villa Antinori Chianti Classico Riserva 2010 and Marchese Antinori Chianti Classic Riserva 2008. The Villa Antinori CCR 10 is a blend of 90 percent sangiovese and 10 percent merlot; the Marchese Antinori CCR 08 is 90 percent sangiovese, 10 percent cabernet sauvignon. The oak treatment reflects the slightly more serious nature of the “Marchese”; while it aged 14 months in new French oak barriques, the “Villa” aged 12 months in French and Hungarian small oak barrels. The color of “Villa” is radiant deep ruby with a hint of violet at the rim; aromas of black and red cherries and red currants are imbued with notes of lilac, cloves, sandalwood, graphite and a hint of mocha, and I’m saying that for such a young CCR, this is pretty seductive. The wine does not neglect a scrupulous structure, though, one resting on resonant acidity, sturdy yet lithe and harmonious tannins and a slightly dusty woody quality in the finish. Drink now through 2018 to 2020. Excellent. About $35. The grapes for the “Marchese” 08 derive mainly from Antinori’s Tignanello estate, with the rest coming from Badia a Passignano (see the next entry) and Peppoli. There’s heft and character here, a depth of structure that touches on modernity without going all the way into an “international” or California style, held in check by the sangiovese grape’s typical acidity and spareness. The balance between freshness and ripeness — fruit lies in the red and sour cherry range (with a hint of cranberry and black currant) — on the one hand and the panoply of dried fruit, spice and flowers on the other is deftly handled, while the fairly dense chewy tannins lend a paradoxical dynamic of velvety elegance and muscular power, and granitic minerality adds intensity in the lower registers. 13.5 percent alcohol. Drink now through 2018 to 2020. Excellent. About $35.

Marchese Antinori Badia a Passignano Chianti Classico Riserva 2007. Gosh, what a lovely wine, beautifully balanced and harmonious. It was made completely from sangiovese grapes and aged 14 months in new Hungarian oak barriques. The Antinori family acquired the 1,000-year-old abbey and its vineyards in 1987. The color is medium ruby with a tinge of garnet; aromas of spiced and macerated black currants, raspberries and plums are permeated by notes of coffee and tobacco, dried orange rind and violets. Tannins are both plush and rigorous, and the oak brings not only spice on the palate and suppleness to the texture but a sense of distinguished austerity. For all that, Badia a Passignano Chianti Classico Riserva 2007 is delicious, tending toward mellowness, and finishes with a long swallow of graphite, brambles and lavender. Alcohol content is … percent. Now through 2017 to 2020. Excellent. About $53.
Tenuta di Arceno Chianti Classico 2010 and Chianti Classico Riserva 2007. (Jackson Family Wines) These are modern-style wines, each aging 10 months in French oak barriques. The CC 10 is a blend of 80 percent sangiovese, 19 percent merlot and a bare 1 percent cabernet sauvignon. The color is dark ruby; the wine is ripe, fleshy, spicy and oaky; notes of raspberry and black currant are permeated by cloves, orange zest, black tea and brambles; it’s really attractive initially, but you feel the sandpaper of burnished oak from mid-palate back. 14.5 percent alcohol. Very Good+. About $20. The CCR 07 is a combination of 80 percent sangiovese, 15 percent cabernet sauvignon and 5 percent merlot. The color is dark ruby with a touch of mulberry at the rim;aromas and flavors of dried black and blue fruit and dried baking spices admit of some fleshy and meaty elements, a little spiced and macerated, but this is primarily dry, dense and chewy, smoky, austere, packed with spice, graphite, bittersweet chocolate and dusty oak that comes up in the finish. 14.7 percent alcohol. Try 2014 to 2020 or ’22, hoping for the best. 1,430 cases. Very Good+. About $25.

Samples for review.
Badia a Coltibuono Chianti Classico Riserva 2008 and Badia a Coltibuono Chianti Classico 2009. Here’s a pair of well-made traditional CCR and CC. Each is based on the sangiovese grape with dollops of canaiolo, ciliegiolo and colorino — no merlot! no syrah! — and aged in French and Austrian casks of various sizes, CCR 08 for 24 months, CC 09 for 12 months; the wines were produced from organically grown grapes. Badia a Coltibuono Chianti Classico 2009 offers a medium ruby color of moderate intensity and cleanly delineated black cherry and currant scents and flavors permeated by blue plums and blueberries, violets and cloves and hints of orange rind and pomegranate. A pleasing rasp of acid and slightly grainy tannins makes for an attractive texture, while the finish pulls together elements of graphite, bitter chocolate, lavender and leather. 14 percent alcohol. Drink now through 2016 to 2018. Excellent. About $20, representing Good Value. Badia a Coltibuono Chianti Classico Riserva 2008 is rather a different creature, high-toned, taut, a tad imperious in the tannin and wood departments, very dry in the sense of encompassing not only a bit of austerity but the dryness associated with potpourri, woody spices such as allspice and sandalwood, the dried citron and currants of fruitcake; the oak comes up from mid-palate through the finish. Still, one gets undertones of the classic elements of sour cherry, violets, clean new leather, black tea and pomander, until they’re o’er-tower’d by the inscrutable lithic finish. 14.5 percent alcohol. Best from 2014 or ’15 through 2020 to 2022. Excellent. About $35.

The wines of Badia a Coltibuono are imported by Dalla Terra Winery Direct, Napa, Calif. The badia (“abbey”) was founded in 1051. It has been owned by the Stucchi Prinetti family since 1846 and is home to the famous cooking school of Lorenza de’Medici. These were samples for review.

Fèlsina Berardenga Chianti Classico 2009. This ancient estate was purchased by Dominic Poggiali Fèlsina in 1966 and is now run by his sons. While the wine is composed of 100 percent sangiovese grapes, in the modern fashion, it aged only a year in “mid capacity” Slovenian oak barrels. The color is dark ruby at the center shading to slightly lighter ruby-garnet at the rim; beguiling aromas and flavors of dried red currants and plums, sandalwood, violets and dried orange rind are heightened by notes of oolong tea, graphite and new leather, a few minutes in the glass bring in hints of smoke, sour cherry and loam. The structure can only be called lovely; moderately dense and grainy tannins are supplemented by a gentle wash of granitic minerality and a burnished, lightly dusty wood influence; acidity is bright and supportive. 13 percent alcohol. A beautifully-made, nicely restrained Chianti Classico for drinking through 2017 to ’19. Excellent. I paid $24, but it can be found around the country as low as $18.

Imported by Delta Wholesalers, Memphis, Tenn.
Ruffino Riserva Ducale Oro Chianti Classico Riserva 2007. The flagship of Ruffino’s “Ducale Trilogy,” the Riserva Ducale Oro Chianti Classico Riserva 2007 is regal enough for a dukedom and indeed displays a measure of Olympian detachment and power. The wine is a blend of 80 percent sangiovese with approximately 10 percent each cabernet sauvignon and merlot. The aging is ultra-traditional: six months in vats; 24 months in oak casks of 35- or 75-hectoliter capacity; another six months in vats; six months in bottle; for a total of 3 years. (How many gallons in a hectoliter, class? That’s right, Johnny, there are 26.4 gallons in a hectoliter!) The color is vivid medium ruby with a magenta tint at the rim; you can smell how dry the wine is in its legions of potpourri, racks of dried spices, bushels of dried, crushed black and red berries, in its tomes of dusty graphite and old leather and tobacco-like old paper qualities. Same in the mouth, as the wine develops a dynamic that pitches keenly expressed acidity against supple polished yet substantial tannins, a dry, dusty rather ecclesiastical woody character and an earthy, lithic foundation. 13.5 percent alcohol. Give this breathing space, elbow room, years to grow, say, 2014 or ’15 through 2020 to ’22. Excellent. About $40.

Ruffino Imports, Rutherford, Calif. A sample for review. The estate was launched in 1877 by cousins Ilario and Leopoldo Ruffino, who sold it to the Folonari family in 1913. The Folonaris expanded the estate and the brand tremendously beginning in the 1970s. Constellation Brands acquired 49.9 percent of the company in 2010 and the remaining 51.1 percent in 2011.
Tenuta Vìgnole Chianti Classico 2008 and Chianti Classico Riserva 2007. This 51-acre estate was acquired in 1970 by the Nistri family and is operated by brothers Massimo and Fabrizio Nistri. The CC 08 is comprised of 85 percent sangiovese grapes and 20 percent merlot; the wines are aged separately for 12 months, the sangiovese in large casks, the merlot in barriques, before blending. The color is dark ruby with a slightly lighter rim; overall, the wine is seamlessly balanced and integrated, with aromas that twine the freshness of red and black currants and red cherries with cloves and sandalwood, notes of violets and dried orange rind and a light granitic, earthy, loamy quality. These elements segue smoothly on the palate, where the wine is dry and spare, and bright acidity keeps it lively, if not pert, and the earthly and mineral character asserts itself through the dry finish. 14.5 percent alcohol. Drink now through 2017 or ’18. Excellent. About $37. The Vìgnole CCR 07 is a creature of different nature; medium ruby with a garnet tinge, it’s a blend of 85 percent sangiovese and 15 percent cabernet sauvignon, aged 20 months in a combination of 225-liter barriques and 400-liter tonneaux. The word is “tough,” as in a rigorous, leathery, stalwart tannic and woody structure that coats the palate and makes for a pretty damned demanding mouthful of wine. Traces of dried spice and a dried floral element lend a hint of piquancy, but this needs time in the bottle to soften and become more inviting, say 2015 or ’16 for consuming through 2022 through 2025. Alcohol content is 14.5 percent production was 1,200 six-pack cases. Excellent potential. About $60.

Imported by Quintessential, Napa, Calif. Tasted at a trade event in Chicago, May 15.

Italian Wine Week continues into its second week — The Week So Big One Week Can’t Hold It! — with the Allegrini Palazzo della Torre 2009, Veronese, a wine for which the Allegrini family takes a general designation (“Veronese”) rather than the more specific Valpolicella or Valpolicella Superiore. This is a ripasso, that is, a wine made from a majority of normally fermented grapes (70 percent here) combined with a portion of grapes that were left to dry (in this vintage until January after harvest) and then added to the “regular” wine to referment. The result is a wine — deep, dark and spicy — that feels both robust and sleek, powerful yet elegant. The blend of grapes is 70 percent corvina Veronese, 25 percent rondinella and the surprise of 5 percent sangiovese, not a typical grape in the Veneto. Aromas of black cherries, raspberries and currants are permeated by notes of plums and fruitcake, cloves and cardamom (just a trace), and winsome hints of violets and lavender. It’s a very dry wine, rigorously yet seamlessly structured and balanced by ripe and delicious black and blue fruit flavors; the background is polished grainy tannins and vibrant acidity with a slightly earthy funky character highlighted by touches of bittersweet chocolate, dried orange peel and oolong tea. 13.5 percent alcohol. Drink now through 2016 or ’17 with hearty pasta dishes and roasted or grilled red meat. Excellent. About $22.

Imported by Winebow, Inc. New York. A sample for review.

All of these Italian wines — a rosé, a white and four reds — qualify as Excellent Value and, if not in your immediate neighborhood, Worth a Search. Prices range from about $10 to about $18. Little technical, historical or geographical information; rather, these brief reviews are intended to spark your interest and inspire your palates. All were samples for review. Enjoy, on this Labor Day weekend.
Beni di Batasiolo Gavi 2011, Piedmont. 12.5% alc. 100% cortese grapes. Light straw-gold color with faint green highlights; roasted lemons, yellow plums, grapefruit; cloves, quince and ginger; brisk and saline; opens to hint of peach, almond blossom and a slightly honeyed aspect; very dry, packed with elements of limestone and shale minerality; blade-like acidity cuts a swath; lovely transparency and balance. Now through 2014. Very Good+. About $14.
Beni di Batasiolo Rosé 2011, Piedmont. 80% barbera, 15% dolcetto, 5% nebbiolo. Medmium copper color with a flush of salmon; dried red currants and plums, hints of raspberry and mulberry; cloves, dried violets and rose petals; very dry, heaps of limestone and flint minerality but complimented by notes of ripe red fruit, black tea, orange zest and cloves. Delicate, delightful, refreshing. Very Good+. About $18.
Coltibuono Cetamura Chianti 2011, Toscana. 13% alc. 90% sangiovese, 10% canaiolo. Dark ruby color; spicy black and red fruit scents and flavors, with hints of plum and pomegranate; touches of smoke, leather and underbrush; quite dry, a bit dusty, with vibrant acidity for a lively structure and mouth-feel; very tasty and drinkable, now through 2014. Perfect, simple pasta and pizza wine. Very Good. About $10.
Li Veli Primonero 2010, Salento. 13.5% alc. 85% negroamaro, 15% primitivo. Deep, dark, rustic, robust, hearty; ruby-purple with a mulberry cast; blackberries, blueberries and raspberries, a tantalizing hint of lilac; very spicy, very lively; in the depths, tar, lavender, bitter chocolate, super intense and concentrated black and blue fruit flavors, a sort of overripe but rigorous bruise-like character, graphite and granitic minerality, leather and licorice. Now through 2015. About $13.
Poggio Vignoso Chianti 2011, Toscana. 13.5% alc. 85% sangiovese, 10% canaiolo, 5% malvasia. An attractive old-fashioned Chianti aged in 10-year-old Slovenian oak barrels. Medium ruby color; ripe, fleshy and meaty, spiced and macerated red cherries and currants with touches of melon and sour cherry; a little earthy and briery, with brisk acidity; smooth but leathery tannins and notes of supple and subtle wood; hint of violet on the finish. Now through 2015. Very Good+. About $15 but discounted around the country as low as $10.
Sikelia Nero d’Avola 2011, Sicily. 13% alc. 100% nero d’avola grapes. Seeing no barrel aging, this wine retains appealing freshness and immediacy while keeping faith with the grape’s dark, tarry, foresty and deeply spicy nature; dark ruby-purple color; earthy and funky, ripe, meaty and fleshy; smoke, blackberries and blueberries (with a hint of blueberry tart); graphite, deep dark Platonic black cherry elements; rustic, muscular, supple. Now through 2015 or ’16. Very Good+. About $15 but seen as low as $11. ____________________________________________________________________________________________________________________

Casting about for a wine to consume with Jamie Oliver’s Pasta alla Norma — a concoction primarily of tomatoes, basil, garlic and eggplant — I opened the Allegrini Valpolicella 2012, made in stainless steel from a blend of 65 percent corvina Veronese, 30 percent rondinella and 5 percent molinara. The term “Veronese” is a signifier; the Valpolicella area lies to the northeast of the lovely ancient city of Verona that stands almost halfway between Venice and Lake Garda in the Veneto region. Allegrini is a family-run estate that was established in 1858; Franco Allegrini is winemaker. This wine, the Allegrini Valpolicella 2012, is basically a Valpolicella Classico, but the Allegrini family decided to finish the bottle with a convenient screw-cap; Italian wine-law does not permit a “Classico” designation on the label of a screw-cap wine. You are getting, then, a lot of complexity for the price. The wine is a dark ruby color with a touch of violet-purple at the rim; this is incredibly fresh and appealing yet with intimations of dark ripeness and spice, of an earthy, graphite-flecked nature that provides some depth and layering. Don’t get all het up though; the Allegrini Valpolicella 2012 is primarily a delicious and deeply berryish wine meant for drinking over the next two years. Aromas of red and black cherries and a touch of blackberry are tinged with tar and rose petals and some sandalwood-inflected rooty tea. The texture is easy on the palate, and acidity makes the wine lively and quenching; black and red fruit flavors open to hints of dry and moderately grainy tannins, while a few moments in the glass unfold just enough briery,brambly, granitic character to give the wine a bit of gravity. 13 percent alcohol. Very Good+. About $17.

Imported by Winebow, Inc., New York. A sample for review.

… but you really should buy the Tortarossa 2010, Toscana, by the case to drink over the next year. It’s a blend of 50 percent sangiovese, 20 percent merlot, 20 percent cabernet sauvignon and 10 percent syrah, making it sound rather like one of those experiments in blending from California, though the Tortarossa 2010 — the name means “red cake” — manages to hold on to what feels like an Italian, if not Tuscan, character. The color is medium ruby with a tinge of mulberry; aromas of black currants and plums, touched by dried red currants and cherries, are warm and spicy, ripe, fleshy and a little meaty. The wine is robust without being rustic and flavorful without being over-ripe; black and red fruit flavors are permeated by notes of cloves, oolong tea, violets and tar and borne up by bright acidity and a surprising amount of grainy, briery tannins. Yes, quite the personality, and it matches the carefree, winsome contortionist on the wonderful label. 14 percent alcohol. Drink now through 2014, maybe into 2015, with hearty pizzas and pasta dishes, burgers and roasts or (ahem) cheese toast. Winemaker was Alessandro Bacci. Very Good+. About $15, marking Great Value.

Imported by Largo Wines, Seattle, Wash. A sample for review.

We continue Italian Wine Week on BTYH with a superb food and wine pairing. LL and I made the Orecchiette Carbonara with Charred Brussels Sprouts a couple of nights ago, and to sip with it I opened the Manincor Réserve della Contessa 2010, Terlano Alto Adige, a blend of 60 percent pinot bianco, 30 percent chardonnay and 10 percent sauvignon blanc. I had not heard of this producer or wine, nor had I heard of the wine’s importer, Angels’ Share Wine Imports, nor of Adrian Chalk Selections. The wine came to my threshold courtesy of FedEx or UPS with no letter or technical material included, so I have no idea who actually sent me the wine. A little consultation with my research staff, Miss Google, revealed that the currant release of the wine is the 2012, so why was I sent the 2010? And why does the label use the French Réserve instead of the Italian Riserva? I was provoked almost to a state of existential quandrariness by these imponderables, though whatever qualms and questions weighed my spirit down were eased somewhat by the terrific quality of the wine, which, I think, at not quite three years old is drinking perfectly. The color is medium golden-yellow; super attractive aromas of roasted lemon and jasmine, orange blossom and wild thyme — “I know a bank where the wild thyme blows” — yellow plums and orange blossoms are highlighted by a sort of mountain meadow freshness and rosemary/pine resinous quality. The wine is sleek, spare and elegant, savory and saline, woven of citrus and stone-fruit flavors heightened by baking spices and limestone, lilac and flint, all shot through by crystalline acidity. Wonderful personality and presence. 13 percent alcohol. Drink now through 2015 or ’16. Excellent. About — close as I can figure — $28.

The pasta dish is from the September issue of Bon Appetit, and my advice is to get the ingredients and cook it right now. Here’s a link to the recipe. It’s from the restaurant Rolf and Daughters in Nashville. The wine was a sample for review.

Lambrusco, the slightly fizzy red wine made in Italy’s Emilia-Romagna region, tends to be dismissed as soda-pop by most wine consumers in the USA, especially if they remember and were burned by all those television commercials in the 1970s, back before most of you bright youngsters were born. Lambrusco, however, is the classic wine of Emilia-Romagna, and if you happened to dine in a restaurant in Bologna or Modena (the center of Lambrusco production) chances are that you would be sipping a delightful and darkly fruity Lambrusco to cut the richness of the food. Our Wine of the Week is the Cleto Chiarli “Vigneto Enrico Cialdini” 2011, Lambrusco Grasparossa di Castelvetro, made by a estate launched in 1860, when Cleto Chiarli decided to close his inn, the Trattoria dell’Artigliere (“the gunners’ restaurant”) and go into full-time production of the Lambrusco he had been making for his patrons. This selection from the firm’s roster is named for Enrico Cialdini, Duca di Gaeta (1811-1892), soldier, politician, diplomat and foe of Garibaldi; in some circles Cialdini is regarded — still! — as a war criminal, so it’s interesting, I think, and by “interesting” I mean “strange,” that this single vineyard Lambrusco comes from a property named for such a controversial figure (who was born near Castelvetro, so maybe he’s a grandfathered-in local hero of sorts). Anyway, he said, actually knowing very little about 19th Century Italian politics, and by “very little” I mean “doodly-squat” (except for that movie with Burt Lancaster), the Cleto Chiarli “Vigneto Enrico Cialdini” 2011, Lambrusco Grasparossa di Castelvetro, is more than just charming and delightful. The color is dark purple-magenta with an intense violet rim; the wine is grapy and teasingly effervescent, bursting with deep notes of ripe blackberries, raspberries and black cherries imbued with hints of violets and rose petals; it’s very dry, spicy and savory, incredibly refreshing with swingeing acidity, yet with surprising depth of earthiness and smoke and a sense of burgeoning graphite minerality. All this and only 11 percent alcohol, so you can drink a lot. In moderation, of course. And versatile. I had a glass of this for lunch one day with spaghetti with roasted cherry tomatoes and yellow peppers, salami, green olives and Parmesan and that night with a grilled veal chop; it was perfect with both dishes. Drink up. Excellent. About — gasp! — $15, representing Insane Value.

Dalla Terra Winery Direct, Napa, Calif. A sample for review. I will be looking at a variety of Italian wines this week.

Lison Classico is a D.O.C.G. — Denominazione di Origine Controllata e Garantita — in Italy’s Veneto region, on the plains formed by the Piave river as it flows southeast from the Alps to empty into the Adriatic north of Venice. Lison is the grape formerly known as tocai. Vine-growing and wine-making in the region go back to ancient times, though the estate in question today, Tenuta Polvaro, is relatively young on those terms, having been founded in 1681. Its recent manifestation is under the Candoni De Zan family, which has owned Tenuta Polvaro for 150 years. A true family operation, the winery is run by Armando De Zan, his wife Elviana Candoni, and their daughters Barbara and Caterina.

The Tenuta Polvara Lison Classico 2011 is made 100 percent from the former tocai grape. The wine was fermented 90 percent in stainless steel tanks and 10 percent in new French oak barrels. One hears many complaints — and I have been one of the complainers — that inexpensive Italian white wines have no character, but I’m here to tell you to clear the fog from your little pointy head and cool your fevered brow, because this wine is moderately priced and terrific. The color is very pale gold; the beguiling bouquet features a delicate weaving of roasted lemon and spiced pear with notes of peach, almond blossom, dried thyme and lime peel. The sort of texture you want in a wine like this combines an airy, almost cloud-like effect with sleek and pert acidity, so you’re constantly feeling the slight tension and sense of balance between those qualities; the Tenuta Polvara Lison Classico 2011 delivers on that basis and also in the area of juicy lemon and peach flavors tempered by a burgeoning element of limestone and flint minerality and hints of ginger, cloves and quince. The limestone-packed finish is spare, saline and savory. 13 percent alcohol. Drink now through 2014. Excellent. Look for prices between $15 and $17.

Imported by Arel Group Wine & Spirits Inc., Atlanta, Georgia. A sample for review.

Here are a dozen wines that will put a keen edge of enticing Summery flavors and welcome minerality in your week. Today’s Weekend Wine Sips consist of five rosés and seven sauvignon blanc wines, the latter mainly from California (one from Chile) and the former from all over the place. Prices are pretty low for most of these wines, and availability is wide. Little in the way of technical talk here or discussions about entertaining and educational matters history, geography and climate, much as I dote upon them; the Weekend Wine Sips reviews are intended to be concise, incisive and inspiring. These wines were samples for review or tasted at trade events.

Marc Roman Rosé 2012, Vin de France. 13% alc. 100% syrah. Very pale pink with a tinge of peach; strawberries, raspberries, red currants, hint of orange rind; all subdued, unemphatic; quite dry, attractive texture and stony finish, just a little lacking in snappy acidity. A decent picnic quaffer. Good. About $10.

El Coto Rosado 2012, Rioja, Spain. 13% alc. Garnacha & tempranillo, 50/50. Light peach salmon color; fairly spicy, slightly macerated strawberries and raspberries, notes of rose petals and lavender; very dry, crisp acid structure, a bit thin through the finish. Very Good. About $11.

Castello Monaci Kreos 2012, Salenta I.G.T. 13% alc. 90% negroamaro, 10% malvasia nera. Pale salmon-peach color; tasty, juicy but very dry; spiced and macerated peaches, watermelon and strawberries, lots of limestone and chalk; mid-palate moderately lush, yielding to a stony, austere finish. Very Good+. About $16.

Finca La Linda Rosé Malbec 2012, Lujan de Cuyo, Mendoza, Argentina. (From Luigi Bosca) 13.5% alc. More in the fashion of a Bordeaux clairette, that is, lighter and less substantial than regular red table wine, a bit darker and weightier than a true rose; medium pink-bright cherry color with a tinge of pale copper, LL, who knows gemstones, said, “Fire opal”; very spicy, lively, lots of personality, macerated red currants and raspberries with a hint of plum; plush texture modulated by crisp acidity and a burgeoning limestone element; backnote of dried herbs. Excellent. About $13, Great Value.
Gustave Lorentz Le Rosé 2012, Alsace. 12% alc. 100% pinot noir. Pale copper-onion skin color; strawberries, raspberries and rose petals, touch of orange rind; very stony with elements of limestone and flint but completely delightful; crisp and vibrant acidity, perfectly balanced, dry, elegant. Excellent. About $24.

Pepi Sauvignon Blanc 2012, California. 13% alc.Very pale gold color; no real flaws, just innocuous and generic; hints of grass and straw, lime peel and grapefruit; pert acidity; nothing stands out as distinctive, but you wouldn’t mind too much knocking this back sitting out on the porch with a bowl of chips. Good. About $10.

William Cole Columbine Special Reserve Sauvignon Blanc 2012, Casablanca Valley, Chile. 13% alc. Very pale gold color; thyme, tarragon, pea shoot; lilac, roasted lemon and pear; very dry, crisp, austere, heaps of limestone and flint influence, pretty demanding finish, though the whole package is not without charm. Very Good. About $16.

Tower 15 Sauvignon Blanc 2012, Paso Robles, San Luis Obispo County. 13.2% alc. 300 cases. Pale straw-gold color; very lively, crisp, sassy; grapefruit, lime peel, lemongrass and limestone, hint of grass and fig, tarragon and tangerine; quite dry, stony, vibrant; deft balance, exuberant yet refined. Very Good+. About $18.50.

Rodney Strong Estate Vineyards Charlotte’s Home Sauvignon Blanc 2012, Northern Sonoma. 13.5% alc. Pale gold color; lime peel, grapefruit, gunflint and celery seed, scintillating acidity and limestone minerality, touches of roasted lemon and lemon balm; bit of leafy fig; very fresh, clean, lively and engaging. Always a hit in our house. Very Good+. About $15 .

Waterstone Sauvignon Blanc 2012, Napa Valley. 13.5% alc. With 18% semillon. 834 cases. Very pale gold color; keen limestone edge, smoke and flint; dry, fresh, crisp, taut; lemon, lime peel and tangerine with hint of pear; mildly grassy, bit of thyme and tarragon; a tad of oak in the background, making for a subtle, supple texture enlivened by a touch of cloves and brisk acidity. Super attractive. Excellent. About $18.
Atalon Sauvignon Blanc 2012, Napa Valley. 13.5% alc. With 3% semillon. (Jackson Family Wines) Very pale straw-gold; suave, sophisticated; lime peel, grapefruit, lemongrass, cloves, gooseberry and peach; exquisite balance among crisp snappy acidity, a soft almost powdery texture and fleet scintillating limestone and flint minerality; lots of appeal and personality. Excellent. About $20.

Robert Mondavi Fumé Blanc 2011, Oakville, Napa Valley. 14.3% alc. Sauvignon blanc with 9% semillon. An elegant sheen of oak keeps this sleek sauvignon blanc nicely rounded and moderately spicy; pale straw-gold color; lemongrass and lime peel, thyme and cloves, spiced pear, ginger and quince; limestone, gunflint and talc; lively, vibrant and resonant, very appealing presence and tone; lovely texture balances crispness with well-moderated lushness; burnished oak and glittering limestone dominate the finish. Great character. Excellent. About $32.

Actually, “shrimp pasta” is a simplistic term for the dish LL concocted last night. She took large shrimp bought at the Memphis Farmers Market, doused them with pepper and smoked paprika (we’re still cooking without salt) and grilled them in the cast-iron skillet. The marinara was left over from a meal I made last week. Notice in the picture that there’s just a dollop of the marinara with the shrimp, so the flavorful tomato sauce is a presence but doesn’t dominate. Finally, she cut a bale of herbs from the garden we planted last month — thyme, oregano, chives, basil, also sorrel — and scattered them over the pasta. Not simplistic but simple perfection.

So, I had to make a choice. Was this a red wine dish because of the marinara or a white wine dish because of the shrimp? I went with red, and after a few sips, LL said, “Uh-uh, this needs white wine,” and she was right; the red just didn’t feel like a comfortable fit. Then I opened the wine under consideration here, the Luna Nuda Pinot Grigio 2011, Vigneti delle Dolomiti, made by the Giovanett family of the Castelfeder estate. The Dolomiti — the Dolomites, in English — are the dazzling white mountains that separate Trentino Alto Adige from Veneto and Friuli Venezia Giulia in Italy’s Northeastern wine regions. Luna Nuda Pinot Grigio 2011 is not complicated, but it offers a sense of purity and intensity too often lacking in the vast area’s bland, generic examples of the grape.

The color is pale straw-gold with faint green highlights. The wine is brisk and saline, gently spicy and floral, a font of limestone and oyster shell minerality; there’s something of the mountain valley slopes here, a quality that combines a bit of austerity with the winsomeness of shy flowers and herbs. Roasted lemons with hints of lime peel and grapefruit are chief in aromas and flavors, with touches of almond and almond blossom and backnotes of dried rosemary. Like the clever label illustration of a delicate “naked” moon composed of stars, the Luna Nuda Pinot Grigio 2011 displays a lacy, almost transparent feeling of glittering clarity. Quite charming and an appropriate foil to the pasta, serving to balance the richness of the shrimp and the sauce and the hints of bitterness from the herbs. 12.5 percent alcohol. Very Good+. About $14. representing Good Value.

Imported by Winesource International, Hilton Head Island, S.C. A sample for review.

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