So glad you to hear you liked Isole e Olena! We're thinking of visiting in a few weeks but their internet presence is small so we didn't know if it was worth it or not. Sounds like it is!
@@erindrum5145 It was super enjoyable but that's probably almost 20 years ago. I understand that the has stepped down end of 2023 as the winery was sold. I think his son is still working there.. The other very enjoyable visit was to Biondi Santi and that winery was also sold (to same group that acquired Isole e Olena).
I lived in Washington State several years back. I was blown away by their Syrah's and then ever since have favored their Cabernet's and Merlot's. It is a unique region with sun until 9:00 p.m. in the summer and a lot of minerals in the soil. Even though they've been gaining in notoriety still many of their best wines are not easy to find outside of the state. Their quality rivals Napa but without the inflated Napa price tags. I'm sure a review by your channel would give them a boost.
You do such a great work...and, yes, Chianti Classico is amazing. These wines are very dependable and fun. I'd love to see you do Côtes du Rhone, Priorat/Montsant, Douro, Alentejo, the Spanish regions focused on Garnacha and Chile...which is huge, I know.
I have been in Tuscany and Umbria the month of May, meeting with winery owners and winemakers. In Chianti Classico they are very frustrated with the public referring to their wines as Chianti. The wines are Chianti Classico, anything less is an insult. As for their Grand Selezione wines the wineries want to be referred to their UGA. No different than most of us use more detailed descriptions in Bordeaux or Burgundy. It is time for the industry to be much clearer in it's descriptions of Chianti Classico wines.
Sangiovese (and probably also Nebbiolo) is driving me a little bit nuts. It's like an itch in my brain that I haven't been able to scratch. I've bought some good riservas in which I could taste a greatness that I'd describe as divinely ethereal, but yet they were so austere I couldn't drink more than a single unit before I was bested. Absolute tannin and acidity insanity. My hope now is that I'll be able to get at one when it's actually developed to my liking and discover that it keeps that ethereal deliciousness but rounds off and refines the rest. Preferably before I'm dead. I can't wait around for 2-3 decades to hopefully get there, and I can't buy bottles of wine that cost a couple grand in the hope that it'll be where I'll find it. It's a great tragedy because personally I haven't tasted wine with more potential (according to my uneducated self). I should probably turn to tastings and wine bars.
Thanks for this great primer (and the guide) on a region that is full of complexity. I will always make it to the end of your videos! Happy to have you choose the next region! 🍷
The only Chianti I've ever had is the one with the straw basket around the bottle. And I love it with any Italian meal. But now I'm going to have to try the classico. Although after years of being trained to like the cheap stuff, my palate may not accept the good stuff.
We did that a few years ago and visited multiple wineries within driving distance of Castellini in Chianti. Absolutely divine! A couple of surprise visits were in Panzano at Le Cinciole and Ama for both the Chianti’s and Vin Santo’s. Talk to the locals and visit some of the Enotecas as they love to share their favorite area wineries. And of course, Lemole, Greve, Radda are all close by for the more popular renowned.
I think a good next video would be on Gamay. What it is as a grape, how, that it is in Beaujolais. The blend Passetoutgrain. And other regions to find it.
Love the way you structure and present information about the regions. It reminds me of our trip to Tuscany in 2004 where visited the castle and bought Barone Ricasoli Brolio Chianti Classico. A foodparing idea for Chianti: veal medallions with a slice of tomato, a slice of parma ham and a slice of mozzarella, served with tagliatelle verde. Crust one side of the veal and season the none backed side. Turn the veal, season and put a slice of tomato and then a slide of parma ham. Some olive oil on the parma ham avoids burning the ham under the grill. Add a slice of mozzarella and put the dish under the grill. I use 235 °C. It's ready when the mozzarella is slightly melted and gets some brown crusty dots.
@@Winefollyyes, that's exactly what I mean. And it is not called visanto from Greece, but vinsanto from Santorini, because it is only produced there. the PDO designation has among varieties from "Assyrtiko", "Aidani" and "Athiri" (all are white grapes), but the old people in the villages also put black "Mantilaria", (and certainly apart from the color, it also improved the taste ..!!!).❤
Late 90s. Traveled with my wife from Monaco to Firenze (Florence) on a bike. Arrived in the evening, showers, Italians all wore umbrellas. After checking in at our chosen hotel, we spotted a nice, traditional italian restaurant. Don't remember the food. But always the wine: 1985 Castell'in Villa Chianti Classico Riserva
Huh? She’s not talking about the cheap stuff! Chianti Classico is fantastic! Especially the Riserva and Gran Selezione!! Give them a try before you pronounce ALL Chianti as “bad wine”!
I have tasted about 500 wines from the Chianti, Chianti Classico region to base my opinion of the region. How many have you tasted?. Use the term Chianti to describe the wines you have tasted it sends warning signs your lack of understanding of the region.
@@ronaldlamascus1944 did i mentioned ALL chianti? I dont think so, read again! The only chianti that is worth drinking is grand selezione, the rest is bad bad wine.
