I had a few friends over for a tasting of Italian reds. A great diverse category that seems daunting to most with an estimated over 1000 different grape varieties. While creating a list of possible wines I easily got up over 20, and left many great wines off of it, like Dolcetto . All I knew is I was going to start with a Lambrusco and finish with an Amarone. I was happy no one had tried either; it was a successful flight and the wines showed as I had intended.
1. LAMBRUSCO REGGIANO - LINI 910 LABRUSCA - $17.99 - BC Liquor
Lambrusco is the name of the grape and wine made from it. It is a bubbly red wine and can range from frothy and sweet to dry and tannic with some spritz. It got a bad name from mass exported cheap sweet and frothy styles. This is a great dry version and I was curious how the crowd would perceive it. It was served chilled and by my surprise, 3 peoples top pick. This one had ripe cherry raspberry, blueberry and a little earthiness. It was dry with a bit of tannin and some nice easygoing bubbles.
2. CHIANTI - CECCHI - 2015 - $12.49 - BC Liquor
Chianti comes from the Tuscany region in Italy and is their most exported wine. Very food friendly wine that is always dominated by at least 75% Sangiovese. This wine had dusty red fruits like cherry, with a touch of oak. Dry, soft and easy drinking.
3. CHIANTI CLASSICO RISERVA - RUFFINO DUCALE 2012 - $27.49 - BC Liquor
Chianti Classico refers to the "classic" part of the region before the borders expanded. These tend to be the better hilly sites. The term Riserva is a bit loosely used in Italy in respect to quality, but by definition means more alcohol and a longer ageing requirement.
This wine had 24 months of ageing and shows dusty cherry, violets, tobacco with a little red fruit, vanilla and herbs on the palate. This was 2 peoples favourite of the night.
4. BARBERA D'ALBA - BATASIOLO 2014 - $15.99 - BC Liquor
Barbera D'Alba is made with the Barbera grape in the Alba region of Piedmont. Barbera should have high acidity with finer tannins and could have notes of sour cherry, red berries, and some earthiness. This one had some notes of raspberries and the typical earthiness. Another great easy drinking food wine. This was one persons favourite.
5. MONTEPULCIANO D'ABRUZZO - BIAGI RETRO 2010 - $17.99 - BC Liquor
Montepulciano D'Abruzzo is made with the Montepulciano grape and comes from the region of Abruzzo. This is the regions only red and sometimes gets confused with Vino Nobile di Montepulciano; which comes from the town of Montepulciano but is made from Sangiovese. Are you confused yet? Yep, that's Italian wine. Anyways back to this wine which was great value for a 2010. It had notes of wild blueberries, red fruits, tobacco and a decent finish that lingered. It was enjoyed by all but no ones top picks.
6. AGLIANICO DEL VULTURE - BASILISCO BARILE TEODOSIO 2011 - $19.99 - BC Liquor
Aglianico del Vulture is made with the Aglianico grape and comes from the Basilicata region (instep of the boot). Aglianico is considered the best red grape of south Italy, has high acidity and tannin, and can rarely be found for $20. This one had ripe plum and blackberries, some cola, with nice oak notes of leather and tobacco. Spent 10-12 months in 2nd and 3rd fill french oak, a great entry level Aglianico! This was 2 peoples top pick.
7. BARBARESCO - RICOSSA 2012 - $21.99
Barbaresco and Barolo (below) are both made with the Nebbiolo grape and come from the Piemont region. Nebbiolo is a late ripening grape that is rarely grown outside the area and can age for decades. They are light in the glass like a Pinot but with more punch with high acidity and tannin. Barbaresco can be considered the little sister to Barolo as it can by drank earlier and and is a bit lighter on the palate and pocket book. This wine is a good entry level version with med body, velvety tannins, cherry licorice, earthy tobacco, and a dried floral note. Well enjoyed but no ones top pick.
7. BARBARESCO - RICOSSA 2012 - $21.99
Barbaresco and Barolo (below) are both made with the Nebbiolo grape and come from the Piemont region. Nebbiolo is a late ripening grape that is rarely grown outside the area and can age for decades. They are light in the glass like a Pinot but with more punch with high acidity and tannin. Barbaresco can be considered the little sister to Barolo as it can by drank earlier and and is a bit lighter on the palate and pocket book. This wine is a good entry level version with med body, velvety tannins, cherry licorice, earthy tobacco, and a dried floral note. Well enjoyed but no ones top pick.
8. BAROLO - BATASIOLO 2012 - $34.99
Barolo are the Burgundies of Italy; terroir nuanced wines, that can age for over 60-80 years and cost a fortune. By law they need to by aged 3 years half of it having to be in oak. Riservas are aged 5 years but most Barolo in general is aged longer. This one was aged for 2 years in Slavonian oak casks and 1 in stainless steel and is a good example for an entry level Barolo. This wine had a fuller body, integrated tannin, dried cherries, roses, some anise and a bit of the varietal tar note. This was mine and one other persons top pick, and Barolo in general is one of my favourite wines, they also make great gifts :)
9. VALPOLICELLA - FOLONARI 2014 - $13.49 - BC Liquor
Valpolicella is a wine from the Veneto region, and its main grape is Corvina, with Rondinella and Molinara playing important blending roles. They make 4 versions of Valpolicella; regular light and fruity Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella, and the sweet Recioto della Valpolicella. This wine was the light and fruity type with red cherry candies with a bit of a herbaceous floral note. This was 1 person's top pick.
10. AMARONE CLASSICO - MASI COSTASERA 2011- $51.99
Amarone is one of the great wines of Italy, made with the same local grapes as it's little brother Valpolicella. It is made with the Passito tradition of taking good healthy grapes and laying them out on mates to dry in the sun, or on racks in vented rooms. They are left there anywhere from a couple of weeks to over 6 months. This leaves dry raisined grapes without much water but that have retained their acidity. Amarone's make a dry wine, with high acidity, full body and tends to have a thicker viscosity to it. This wine had ripe chocolate covered cherries, baked fruits, and some earthy spiciness with toasted tobacco, raisins and figs. This wine was 2 peoples top pick.
* The other Valpolicella mentioned above Ripasso is a hybrid between the regular light one and the Amarone. How they make this wine is to take the base Valpolicella and add the left over crushed skins from the dried Amarone grapes. It is allowed to re-ferment creating a hybrid wine with some fresh and dry fruit characters.
Let me know if you have any questions about these wines, or other Italian grapes, happy sipping!
