So, I think I've mentioned that I grew up with a bottle of Chianti on the dinner table nearly every night. It's not like I was drinking it, or anything, but that's still what informed my earliest perceptions of wine.
Chianti, of course, is made from primarily Sangiovese grapes, so it's not surprising that I would be drawn to this wine.
The nose is redolent of spiced fruit--cinnamon, apples, plums, cherries. It's got a medium body and milder tannins. It tastes very bright. Fruit forward, but still dry, with hints of salinity.
Pairing is tricky...or, rather the reverse. I think this is a wine that would go well with many things. Not chocolate cake, perhaps, but most meats and other savory dishes. This is the wine I brought back from my trip to Willian Chris because it tastes like home.
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