[wine] Tuscan at Arrezo on Thursday

Greetings, We're doing "Tuscany" at Arezzo. Bob has made the reservation for 10. This is probably a hard limit as we're at the round tables. (vines of the round table?) Bob has negotiated a $5 per person charge in leu of corkage. Menu is on line. Wine list is not on line.... Prices are reasonable, w/ $10-12 pizza and most entrees (Primi) under $20. Bob Ruth Dave T Jim Lori Betsy Annette S Russ Maybe (aka Team Proseco!) Sue Guesses (Team In-Comunicado) Bill Janet Karin Nicolai Arezzo Ristorante 612 285-7444 5057 France Ave S, Minneapolis, 55410 www.arezzo-ristorante.com Chianti may well be synonymous with Tuscany, but there is far more diversity here than a visit to your average wine merchant would suggest. Recent years have witnessed considerable changes, with most articles on Tuscan wine commenting upon the shift of emphasis from quantity to quality, Above all, Tuscany produces red wine and, above all, this wine is made from the Sangiovese grape. The practice of adding white grapes to the Chianti blend has, thankfully, all but disappeared; the last twenty or so years has seen Sangiovese find a new partner - Cabernet Sauvignon - and when this marriage works, as it often does, the resultant wines are usually excellent and, occasionally, truly great. Brunello di Montalcino manages ably to retain the crown of `Italy's most expensive wine', although the likes of Tignanello and Sassicaia are not too far behind. Some other areas worthy of investigation are Morellino di Scansano, Vino Nobile di Montepulciano, Rosso di Montepulciano, and wines of Lucca & Montecarlo. The white wines of Tuscany are far less important than the reds. Produced predominantly from the workaday Trebbiano grape, a notable exception is Vernaccia di San Gimignano. Good Sauvignon and Chardonnay is made, but the prices tend to be quite high. Vin Santo, the famous after-dinner wine, is also seeing a renewed commitment to quality. AN INTRODUCTION TO THE WINES OF CHIANTI Chianti is without a doubt the most well known of all Italian wines. There may be only one denomination - Chianti D.O.C.G - but there are many different styles, ranging from light Beaujolais-style quaffing wines to structured, complex wines with enough backbone to reward aging and maturing. The predominant grape variety is Sangiovese, but the laws allow for an addition of between 10 and 15% of Cabernet Sauvignon, Merlot and Syrah. A Riserva wine is one that has been aged longer before being released; it should come from a good year and benefit from further aging, although it is not always the guarantee of quality that might reasonably be expected. Click here for a brief history of the wines of Chianti over the centuries. The vineyards of Chianti are scattered over much of central Tuscany; the Classico zone begins northwards of Siena and reaches most of the way to Florence. This zone generally produces the best wine. The other six zones are: Colli Aretini The hills around Arezzo produce a medium-bodied Chianti, soft and best drunk young. Colli Senesi From the hills to the south and west of Siena, this is the largest Chianti sub-zone. Chianti plays second fiddle to Brunello and Montepulciano. Colli Fiorentini All styles of Chianti, from light everyday stuff to some excellent Riservas. Montalbano From the hills west of Florence. The better grapes tend to go to make Carmignano. Rufina The smallest of the seven, this zone, to the north east of Florence, produces some of the most complex and long-lived wines in Chianti. Colline Pisane Pleasant, light wines from the hills around Pisa There are various theories as to the origin of the name Chianti. The most popular has it that the word derives from the Latin clangor, meaning the cry of a bird or a high pitched note from a trumpet, and that this alludes to the wild and uncultivated countryside of the area, fit for hunting rather than agriculture. Another far more mundane theory ascribes the name to an Etruscan family of the area, or perhaps a winegrower from the hills above Florence. What is more certain is that the name was well established by the early fifteenth century, although the wine known as Chianti in those days was almost certainly a white wine. As late as the 1960's there was still a Chianti bianco and even the DOC laws of 1967 allowed for 30% of white grapes in the red wine. By the early 1900's the wines of Chianti had become very popular - or at least the 'style' had, as a bottle labelled as Chianti may not have come from Chianti proper, if indeed it came from Tuscany at all. The year 1924 saw the formation of the Consorzio per la difesa del vino tipico del Chianti, a group taking as its symbol the black cockerel, the Gallo Nero still seen on all bottles today. The significance of this dates to a border dispute between Siena and Florence, a dispute that saw the border drawn at the point where a horseman from each city would meet on the road. They were both to set out at the cock-crow, as indeed they did, except that the Florentine cockerel had been starved, and woke to greet the day considerably earlier than its Sienese counterpart. The DOCG regulations of 1984 attempted to achieve what the DOC ones of 1967 failed to do in terms of quality and consistency, and there is no doubt that post DOCG Chianti is a much improved wine, however, many growers still found the rules too restrictive and archaic. This led to the rise of the so-called 'Super-Tuscans', wines made from the same grapes and the same vineyards as traditional Chianti, yet made in a way and using blends that 'flouted' regulations, and led them to be labelled as table-wines. This didn't bother the growers overmuch as these wines (then and now) command prices way beyond even the best Chianti Classico. Eventually, the regulations were altered to allow these wines back into the fold. Grape varieties that were outlawed are now permitted, and the requirement to effectively ruin a wine by forcing the inclusion of white grapes in the blend has lapsed. There is a re-assessment of Chianti under way; ever higher standards coupled with some wonderful vintages are allowing the very best wines to walk tall, and many recent tastings have commented on the wonderful ageing potential of top Chianti. The prestige that that the 'Super-Tuscans' afforded the Sangiovese grape is now allowing the focus to return to the making of good Chianti. A QUESTION OF STYLE Between tradition and renewal, the challenge for Tuscan wines is to exploit the distinctive marks of the territory. To .dare. with less international wines but always with bigger personalities. It is a difficult world, felicitous at times but with an uncertain future. Or so the lyrics of a song that was popular a few years ago would have it. The lyrics are even more appropriate today when applied to the situation of the Italian wine sector. I don.t wish to take this article as a pretext for wandering the byways of the current market and dispensing advice on marketing and prices. Not at this time when censors of bad habits are admonishing those who have erred and who threaten apocalyptic scenarios for the future of sales of Italian products. It.s a shame that many of these admirable prophets were peddling entirely different theories until only a short time. Let.s say instead, and more honestly, that nearly all the leaders in the world wine sector galloped through the period of rampant euphoria of the last decade. In reality, however, there was no lack of factors that attenuated such attitudes. We went in the blink of an eye from the sour, immature, prickly, diluted and often defective wines of the past to products that are softer, rounder and fruitier. Perhaps a touch too marked by oak but even that, for heaven.s sake, is an indicator of renewal and modernity. It says .enough. with all those old, gross and stinking casks. And, then, why waste time with such irksome and capricious varieties like Sangiovese when we have at our disposal grapes of immediately efficacy like Cabernet and Merlot? The response to that question was wines that automatically raised the level of consumer satisfaction and enthused even us critics. What a difference from the .antique. wines! What a pleasure! What concentration! This is the new Italian and Tuscan wine! This is the model to follow! This type of recipe has worked without any setbacks until now but the first doubts are beginning to appear. The few bottles of some years ago are progressively becoming many, new vineyards are being planted and new estates are appearing, while others are giving themselves a makeover. Large numbers of wines have adopted the winning model or even expanding its intensity: super soft, super fruity, super concentrated and super bois�. In a few words, all are apparently more endowed but at the same time similar to one another. Have we, therefore, reached a notorious state of uniformity? Not yet, fortunately, but the risk is obvious and it is not easy to avoid it and to resist the pressures of the international market. The motive is clear. If I prepare wines with the flavor I have cited, which is accepted without complications by the majority of consumers and critics, the chances are good that I shall be able to sell it. At first glance, nothing to object to but, if we look more closely we may come to other conclusions. In a world context consisting not of a million but a billion bottles, a territory like Chianti Classico, which appears so big to us, represents only a small speck, the so-called niche. And, in a niche, what sense is there in having the prospect of producing wines with an international flavor beaten in advance on the level of price? We must, therefore, make our wine distinctive. Premium wines must possess recognizable characters traceable to the zone of origin. That is what occurred at Bordeaux where, with a minimum of experience, the taster cannot mistake a Pauillac for a Margaux, and even more so in Burgundy where an abyss separates a Chambertin from a Volnay. And that.s not to mention the clear difference between a Barolo from Monforte or another from La Morra. In Chianti Classico.but let.s expand the horizon to the whole of Tuscany.the imprint on a wine.s style of the enologist currently on duty is more frequently cited than the influence of the zone of origin. Please note, this is not an accusation directed at our technicians, who, like the referees in soccer, are among the best in the world. It is aimed instead at a diabolical system that demands determined results in time spans that, for viticulture are unnaturally short. The signs of the territory, on the other hand, emerge only with the value of the vineyard and will be much more incisive when the vines are older and more deeply rooted. Inevitably, more time is required along with a vision of greater depth and farsightedness in order to obtain results and a definite style. In that sense, the privilege, although it is not exclusive, of native varieties that are more acclimatized to the territory is manifest. And then we can finally emerge from the opportunism and the provisional character of the gilded cage made with false gold. We can withdraw from the internationality trap and create wines with more authentic characters, wines that are sapid and mineral, with marked but still elegant contrasts. They are drinkable and never boring or predictable. There is the loss, perhaps, of a pinch of fruit and the softness may be too facile but they are wines in magical accord with our cooking and with flavors that are just as decisive and never cloying. Ernesto Gentili Augusthronicle's Top Bargain Wines of 2005 - W. Blake Gray, Leslie Sbrocco Thursday, December 29, 2005 2002 A-Mano Puglia Primitivo ($10) Primitivo is genetically identical to Zinfandel, though some believe it was imported to Italy from California, rather than making its way there from its birthplace in Croatia. In any case, this earthy yet fruity red from the Adriatic coast in southeastern Italy is made in a New World style by Mark Shannon, an American winemaker who now lives on "the boot." Click to View 2004 Falesco Vitiano Umbria Ros� ($8) The Falesco wines are made by Riccardo Cotarella, Italy's most sought-after consulting winemaker, and his brother Renzo, general manger at the prestigious Marchesi Antinori winery in Tuscany. This wine is made by vinifying a portion of the juice that comes from quickly crushing the same grapes -- Merlot, Sangiovese, Cabernet Sauvignon and Aleatico -- that go into Falesco's red blend. Watermelon and strawberry aromas waft from the glass, and a spicy kick finishes each sip. Click to View 2003 Montevina Amador County Barbera ($10) The Italian varietal Barbera is perhaps the most underappreciated grape in the United States. It's widely grown but often ends up anonymously providing backbone for jug wines. When bottled on its own, it can be an outstanding dinner-table wine that combines two likable characteristics not found together often enough: a big body and palate-cleansing, food-friendly acidity. This Barbera by Montevina offers flavors of bright cherry with some earth and cherry tobacco and will pair wonderfully with pasta, pizza, red meat, pork and practically anything prepared with an Italian accent. You may not appreciate how good it is until you wonder why the bottle emptied so quickly. Click to View 2004 Raimat Costers del Segre Chardonnay ($8) The Raimat brand comes from the Raventos family that owns the Codorniu line of sparkling wines in Spain and Artesa winery in Napa. Manuel Raventos bought infertile salt plains abandoned by farmers in this semi-desert region of northeast Spain in 1914. It took the family 50 years of planting cattle fodder, pine trees and cereals before the soil was ready to become the vineyard that produced this wine. No oak was used in this wine, so it's fruity and vibrant, yet it will appeal to lovers of all types of Chardonnay because it has a creamy character gained from aging on its lees (spent yeast cells). Click to View 2003 Ruffino Libaio Toscana Chardonnay ($9) Ruffino is most famous for its high-end wines from the Chianti Classico region. Chardonnay from Italy is hardly traditional, but this one is quite refreshing, fruit-driven and crisp, smelling of Asian pear and sweet apple. Though no oak is used, this Chardonnay has a creamy complexity that comes from letting the wine rest on the lees for one month. This adds a layer of flavor to the wine while maintaining vibrant acidity. Best 10 bargains: He said, she said W. Blake Gray Whites 2004 Covey Run Columbia Valley Riesling ($8) 2004 Geyser Peak California Sauvignon Blanc ($9) 2004 Heron California Chardonnay ($10) 2004 Kono Marlborough Sauvignon Blanc ($10) 2004 Walnut Crest Central Valley (Chile) Sauvignon Blanc ($7) Reds NV HRM Rex Goliath California Pinot Noir ($9) 2003 Jakes Fault California Shiraz ($10) 2003 Montevina Amador County Barbera ($10) 2002 Parducci Mendocino County Pinot Noir ($8) 2003 Pepperwood Grove California Cabernet Sauvignon ($8) Best 10 bargains: He said, she said Leslie Sbrocco Whites 2004 Dry Creek Vineyard Clarksburg Dry Chenin Blanc ($10) 2004 Raimat Costers del Segre Chardonnay ($8) 2003 Ruffino Libaio Toscana Chardonnay ($9) 2005 Simonsig Stellenbosch Chenin Blanc ($10) 2004 Wildhurst Reserve Lake County Sauvignon Blanc ($10) Ros� 2004 Falesco Vitiano Umbria Ros� ($8) Reds 2002 Alamos Mendoza Malbec ($10) 2002 A-Mano Puglia Primitivo ($10) 2002 Capcanes Montsant Mas Donis ($10) 2003 The Magnificent Wine Co. Columbia Valley House Wine ($10) Page F - 4 URL: http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/12/29/WIG99GE1IE1.DTL Sicily: Flavors of an Island, Easy to Enjoy By ERIC ASIMOV IN the 19th century the nation of Italy was created by joining regions that had maintained uncomfortably separate political existences. Depending on which Italian you ask, the union may or may not have succeeded. For understanding Italian wines, though, it's fair to say it is a failure. Too often, deep-seated regional differences among wines are lost as they are lumped together under the term Italian. While a love of wine and food may bind together Italians from Alto Adige in the north to those in Apulia in the south, the wines from each region are as different as the local grapes, soil, climate and culture. You may already know and love Amarones (from Veneto) or Chiantis (from Tuscany), but neither, as the Dining section's wine panel found out, will help you much in deciphering the wines of Sicily. We approached our tasting of 25 Sicilian reds with great anticipation. Few wine regions have undergone as thorough a transformation as Sicily has in the last 20 years, and few are as unfamiliar. For Florence Fabricant and me, along with our guests, Howard Horvath, the wine director at Esca restaurant, and Scott Mayger, a consultant who worked most recently at Barbuto in the West Village, the tasting was a chance to reacquaint ourselves with a category that we find in restaurants all too rarely. Even in ancient times, Sicily was known for producing vast quantities of wine. But in the last two decades the tanks of cheap blending wine have given way to wines that at their best are fruity and embraceable yet retain the character and personality of the island. It's not easy for a region that has been making wines out of the spotlight for centuries to give up the old ways, but in wine zones like Faro in the northeast of Sicily, Cerasuolo di Vittoria in the south and Contessa Entellina in the west, winemakers have modernized their farming techniques and improved their methods in the cellar. Occasionally, the urge to modernize has gone too far, and producers have eliminated their local grapes in favor of international varietals like cabernet sauvignon, merlot and syrah. These are not necessarily bad wines. We all liked a 2001 merlot from Planeta, one of the biggest Sicilian producers. It was well made and enjoyable, but not a wine with much soul. No, the most distinctive Sicilian wines continue to be made primarily with the traditional Sicilian grapes, most notably nero d'Avola, which makes deep, rich wines, and, to a far lesser degree, frappato, lighter and more aromatic, and nerello Mascarese, which is used primarily in the Faro zone. Some have speculated that nero d'Avola is related to syrah, and have even gone so far as to suggest that the name syrah was derived from the Sicilian city Siracusa. Perhaps, but that connection seems tenuous to me, even if one of the wines we liked best, the 2002 Morgante Don Antonio Riserva, which was made entirely of nero d'Avola, reminded me of an Australian shiraz, though one with enhanced acidity that cried out for tomato sauce. When tasting a wide range of wines from an up-and-coming region like Sicily, you expect a fair share of clunkers. Although we did find a few bottles that tasted like assembly-line confections or of baked, over-ripe fruit, the overall quality was exceptional - "across-the-board drinkable," as Mr. Horvath put it. Our favorite bottle was the 2000 Nerobufaleffj (neh-ro-boof-uh-LEFF-ee) from Gulfi, made entirely of nero d'Avola. Like most of these wines, it was easy to enjoy. The Gulfi and four other wines in our Top 10 carried the designation IGT, for Indicazione Geografica Tipica, a term that gives government sanction to wines that meet less stringent rules regarding grape varieties or areas of production than required for wines that carry regional names, like Contessa Entellina or Faro. Many forward-looking producers opt for IGT status rather than be bound by the regional rules. But sometimes those rules encourage experimentation. Our No. 2 wine, the graceful 2002 Tancredi from Donnafugata, meets the standards for the Contessa Entellina designation, even though it is an untraditional blend of 70 percent nero d'Avola and 30 percent cabernet sauvignon. That zone was created in 1993, when blending experiments were well under way. As a result, grapes as diverse as cabernet, syrah and pinot noir can be part of the mix. Maybe the authorities were on to something, because the cabernet lends the Tancredi subtlety and an attractive cedary tinge. By contrast, Donnafugata's 2001 Mille e Una Notte, a big, inky, powerful wine that was No. 6 on our list, is 90 percent nero d'Avola and 10 percent other local grapes. It is also twice as expensive as the Tancredi. The Donnafugatas were not the only example of price not quite correlating with quality. Our No. 3 wine, a 2001 Cerasuolo di Vittoria from Valle dell'Acate, was our best value at $19. This wine, which gains freshness from the blending of nero d'Avola with frappato, outperformed much more expensive wines, like our No. 4, a 2001 Faro from Palari for $58. Not that we didn't like the Palari - it was dense and spicy, but also oaky. Palari makes a second wine, Soprano, that sells for half the price of the Faro. I have long liked this wine, which is generally full of fruit and mineral flavors, but a 2000 Soprano in our tasting did not make the cut. If Sicilian wines are going to succeed in making names for themselves, it will be because distinctive wines like the Gulfi, the Donnafugatas, the Palaris and the Valle dell'Acate force people to take notice. When they do, they will not imagine that these are great Italian wines. They will say, "These are great Sicilian wines," and that will be enough. Tasting Report: Big, Earthy and Rich With Fruit Gulfi Nerobufaleffj IGT 2000 $38 *** Big, balanced, earthy and concentrated; not complex but a pleasure to drink. (Importer: Selected Estates of Europe, Mamaroneck, N.Y.) Donnafugata Tancredi Contessa Entellina 2002 $27 ** � Subtle and light-bodied, though with plenty of fruit and an herbal, cedary aroma. (William Grant & Sons, New York) BEST VALUE Valle dell'Acate Cerasuolo di Vittoria 2001 $19 ** � Full of bright, fresh fruit flavors and cherry and smoke aromas; easy to enjoy. (Panebianco, New York) Palari Faro 2001 M $58 ** � Dense fruit and chocolate aromas, well balanced but a little oaky. (Panebianco, New York) Morgante Don Antonio Riserva IGT 2002 $30 ** Big and fruity, like a shiraz with great acidity. (Winebow, New York) Donnafugata Mille e Una Notte Contessa Entellina 2001 $60 ** Inky black with big, rich flavors and plenty of acidity and tannins. (William Grant & Sons, New York) Ceuso Scurati IGT 2003 $15 ** Big and brawny yet supple with balanced fruit and mineral flavors. (Vias Imports, New York) Gladiator Nero d'Avola 2002 $10 ** Jammy fruit and earth aromas; slightly candied. (Testa Wines of the World, Port Washington, N.Y.) Planeta Merlot IGT 2001 $38 ** Well-made and pleasing but lacks a sense of Sicily. (Vias Imports, New York) Abbazia Santa Anastasia Litra IGT 1998 $50 ** Tannic, with international flavors. (Empson U.S.A., Alexandria, Va.) -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *