Just to make it clear from the beginning, I SELL WINE, and I use this blog to write, promote and sell wines (imported by me or by some friends - call it the Wine Mafia...) that are original, unique, engaging and extreme, and that are available to the Irish market in such limited quantities that it would be virtually impossible to find them in shops and restaurants around the country. Here you will also find recipes, the odd restaurant review and various and variegated personal thoughts.

Monday, November 18, 2013

On wines and names and lost identities (and on a little big red called Rosso di Monteraponi)

It is an interesting contradiction that Tuscany, the region that in the collective imaginary more represent the traditional Italian wine, is the first region guilty of selling its soul to the standardisation of taste, with the indiscriminate use of “international” grapes to create wines to appeal the “international” palate. Few high quality peaks, more often mundane wines lacking in character, always overpriced.
Banning the use in the Chianti blend of white grapes Trebbiano and Malvasia – traditionally used to soften the sometimes edgy Sangiovese – in favor of Merlot, Syrah and Co. was the last act of the regional globalization.
So now, the Rosso di Monteraponi, one of most truly traditional Chiantis cannot be called Chianti anymore.
Another interesting contradiction.
Rosso di Monteraponi and his brother Chianti Classico
(check it out too!)
Made on the hills of Radda in Chianti by the young Michele Braganti, this wine is a blend of organically grown Sangiovese, Canaiolo and Colorino (the Chianti Triad of Grapes…) with a dash of Trebbiano and Malvasia.
It is also as naturally made as possible: spontaneous fermentation without added yeasts, no oak, no filtration. Sometimes less is better…
It’s full of red berried fruit, with hints of minerals, and with an enticing floral character due to the use of the white grapes. The palate is jucy, moderately tannic, fresh and the degree of “yumminness” is dagerously high.
Use it copiously with your steak, with roast beef, grilled lamb. It will work also with pasta dishes with tomato and meat sauce, or with semi hard cheeses and charcuterie. And considering the fast approaching festive season, it would a good option for your turkey or your glazed ham.
In fact, the Rosso di Monteraponi is an incredibly versatile wine.
Just a word of warning. It can be addictive.

if you want to buy it from Sheridans Cheesemongers, just click here