Ciao Italia! Our February 19, 2009 class took us to Tuscany where we sampled four different Tuscan wines that moved up the quality scale. We enjoyed one so much that one of our students ran out and acquired another bottle. Here’s what we found on our tour:

We started with a 2006 Castello di Farnetella Chianti Colli Senesi (13% alcohol). It had characteristic scents of pepper, black cherry and blackberry. It also smelled a bit on the sweet side, taking us back to college dorm days. As for flavor the taste was soft and simple although some acidity and tannin would sneak through. Finally a metallic after taste took over causing some to remark that they wouldn’t get a second glass. (I think we finished the bottle during dinner anyway.)

Next we tried a 2005 Ruffina Riserva Ducale Chianti Classico (13% alcohol). This is a higher quality Chianti because the vines are grown in the hilly center and historic heart of the Chianti region. Also this is a riserva meaning it was aged in the barrel and bottle longer than the minimum required of non-riserva wines. This wine had a deeper color and a more complex scent. Not as peppery as the basic Chianti, it had a mix of floral and earthy aromas with a bit of vanilla thrown in. Some thought this combination made it smell like a steak! The taste proved to be softer and more complex also. We found some oakiness coming through with softer tannins but a full mouth feel. After taasting it for awhile, we narrowed down the steak flavor to sirloin as opposed to rib eye. Using a violin analogy, we thought this performed best at low ranges

Third we moved on to a 2007 Castello Banfi Rosso di Montalcino (13.5% alcohol). We thought this wine performed well in all ranges. The scent was more powerful, due in part to the slightly higher alcohol content and also to the bigger, fresher fruit aromas. We also noticed the smell of dried candied fruits, vanilla and even chocolate chip cookie dough. The taste did not disappoint either, as we found it rounder and fuller with nice tannins and a very berry taste. Unlike the basic Chianti, it made us want to take a bigger sip. Very easy to drink and the favorite of all but one of the students in the class.

We ended our tour with a 2004 Villa Antinori Toscana (a sangiovese/cabernet/merlot blend; 13.5% alcohol). If the Chianti Classico reminded us of sirloin steak, this made us think of steak au poivre with its more in-your-face scent. We also picked up honey and oakiness in the smell. The taste had more spice to it, but we still liked to hold it on our tongues for awhile letting the initial burst of fruit fall off to reveal more tannins. Were it a violin, we would say it performs well at middle ranges.

Next we’re off to the Piedmont region where we’ll make three stops with a 2006 Marengo Dolcetto D’Alba (14.5% alcohol), a 2005 Borgogno Barbera D’Alba (a measly 13% alcohol) and a 2005 Patrizi Barbaresco (13.5% alcohol). Then we’ll finish off our tour of Italy in the Veneto region with a 2005 Zeni Amarone della Valpolicella (get this, a whopping 15% alcohol). Looks like we’ll get to review our different alcohol level tasting as well.

Our next class takes place on March 19 at 7ish. For those of you who have Andrea Immer Robinson’s book, Great Wine Made Simple, you can start practicing ahead of time by reviewing pages 218 through 225. I purchased the wines above at 7th Avenue Wines and Liquors in case you want to practice over the weekend.

See you all on March 19!!

Suzy Marquard