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Sabrina Friedman, Staff Writer
No where in Italy will you find a more fragrant location than those of the winery regions. Here are some of the best wine-producing regions to include on your vacation, with an emphasis on the ìChianti Classicoî region of Tuscany.
Tuscan winemakers like to believe that you'll find more than exquisite flavor in their wines. They believe that history, that the essence of the Renaissance, lives on in their grapes. It is in this pride, then, that the Tuscans credit the sense of history to their wine -- even with the innovative and profound winemaking developments over the past few decades. In fact, it is here in Italy that you find the world's leading technologies in wine production. Don't let the technology scare you off, though. You can still find a few handmade wineries dotted along the Italian countryside.
You'll find that Tuscany is primarily a red-wine territory. (Umbria, on the other hand, I known for its whites.) The Chiantiís famous Sangiovese grape is their main variety, and serves as the source of nearly all classified wines from central Italy. The Sangiovese yields a ruby liquid, subtle flavor and an intense perfume unlike what you find with Napa or Sonoma reds. While the grape is often combined with other varieties for a more intense flavor, you'll find in Tuscany that this wine is often served with no mixture.
In the last decade Tuscan winemakers have strengthened their muscle around the world by demonstrating the unrecognized potential of their lush native grape. In doing so, they have created a Chianti that is used around the world as a ìhouse wineî in Italian restaurants. With this vigor and enthusiasm, it is no surprise that Tuscany alone retains nearly half of Italy's highest ranked DOCG classified zones.
Today, the previously obscure Chianti has reached a new level of perfection. Even California winemakers have begun to explore vinting with the Tuscanís native grape. No matter where you try it, however, a taste from a Tuscan winery is still a spectacular way to sample. One of the most popular vinters in this region is Villa Banfi, which offers tours and wine tastings during the wine-production season. Villa Banfi, Castello Banfi, SantíAngelo Scalo, Montalcino, 53020 Siena; telephone (0577/840-111.)
Other wineries within Italy to add to your itinerary include:
In Tuscany and Umbria:
Azienda Vallesant di Luigi Barberani, Azienda Agricola Vallesant, Loc. Cerreto, Baschi, 05023 Terni; telephone (0763/41-820.)
Casa Vinicola L. Cecchi, Loc. Casina dei Point, 53011 Castellina in Chianti; telephone (0577/743-024)
In Latium:
Fontana Candida, Via di Fontana Candida, 00040 Monte Porzio Catone, Roma; telephone (06/942-0066.)
Gotto DíOro-Cantina Sociale di Marino, Via del Divino Amore 115, 00040 Frattocchie, Roma; telephone (06/935-6931.)
In The Veneto:
Fratelli Bolla, Piazza Cittadella 3, 37122 Verona; telephone (045/809-0911)
Azienda Vinicola Fratelli Fabiano, Via Verona 6, 37122 Verona; telephone (045/608-1111)
In Trentino-Alto Adige:
Alois Lageder, Tenuta Louwengang, Vicolo dei Conti, Magre Hamlet; telephone (0471/817-256)
Schloss Turmhof, Entiklar, Kurtatsch, 39040; telephone (0471/880-122)
Cavit Cantina Viticoltori, Via del Ponte 31, 38100 Trento; telephone (0461/922-055)
Characteristics of Wine
List of definitions courtesy of Bolla Wines of Italy, www.bolla.com.
There's a lot more to wine than meets the eye (or nose, or palate). Just a few definitions to tell you what's going on in that glass of wine you're holding.
Acidity
The quality of tartness or sharpness in the taste of wine due to the presence of natural acids. Not to be confused with sourness, dryness, or astringency.
Balance
A balanced wine is one whose components -- sugar, fruit, tannin, acid, alcohol, wood and so forth -- are evident, but do not mask or dominate one another.
Bouquet
The various fragrances noted by smell, created by the development of wine from the fermentation and aging process, whether in barrel or bottle.
Complexity
The various elements that make up bouquet, aroma and taste in a wine. When a wine is described as having the aroma of fresh peaches or apples, it is displaying some of its complexities.
Corked
Describes an unpleasant musty odor (mushrooms) or flavor imparted to wine by a defective (moldy, poor, soft, or disintegrating) cork or by chemicals used in the processing of corks.
Cryomaceration
A wine making procedure used in making white wines that holds the skins and the crushed grapes at extremely low temperature prior to fermentation, enhancing the fruit and other flavors.
Dry
A wine with little or no noticeable sugar, usually containing less than 0.2 percent sugar. On champagne and sparkling wines, dry often refers to faintly sweet -- not as dry as brut.
Finish
The tactile and flavor impressions left in the mouth while a beverage is being swallowed. Some beverages finish harsh, hot, and astringent, while others are smooth, soft and elegant.
Full-Bodied
A term relating to the body or mouth-filling capacity of a wine. Additionally, it applies to wines that are robust, intensely flavored, and comparatively high in sugar, or alcohol content.
Generic Wine
"Place-name" - wines that are named after European wine-producing districts such as Burgundy, Chablis, Champagne, Port, Rhine, Sauternes, Sherry and so forth.
Maturity
The stage in the aging of wines when they have developed all of their characteristic qualities to full perfection.
Oaky
The odor and/or flavor of wines aged in small oak barrels. Some oak barrels impart a toasty or spicy vanillin odor and taste which is desirable in moderation but undesirable if exaggerated.
Proprietary Wine
Wines carrying a made-up name originated by a specific winery or proprietor.
Tannin
A bitter compound found in the seeds, stems, and skins of grapes, and is extracted from wooden barrels. It is quite astringent and causes a puckering sensation in the front of the mouth.
Varietal Wine
The name of the dominant grape used in a wine -- Chardonnay, Merlot, Pinot Grigio and Sangiovese. Varietal wines require that at least 75 percent of that grape variety is used.
Vintage
The year that the grapes were picked or harvested for the making of wine, with the date shown on the label.
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