Travel Reference
In-Depth Information
What to Drink in Florence and Tuscany
Tuscany is a major wine-producing
region whose wines make ideal
partners for the robust local food.
Both reds and whites are made here,
ranging from light, house wine
(vino
della casa)
to the very best Europe
can produce. The most famous reds,
notably Brunello di Montalcino, Vino
Nobile di Montepulciano and Chianti,
are made from the Sangiovese grape
and are produced inland, on the hills
of Tuscany. A number of estates, particularly in Chianti
Classico, also experiment with non-Italian grape varieties
with considerable success. Throughout Tuscany, bars and
cafés are open all day serving drinks from wine to beer
and coffee. See also
A Day Out in Chianti
on page 229
.
Medieval engraving of
a grape crusher
Il Poggione
is an
excellent producer of
Brunello di Montalcino.
RED WINE
Chianti is made in seven
defined zones, but the best
wines generally come from the
hilly areas of Classico and
Rufina. Brunello, from further
south, needs ageing and can
be expensive but Rosso di
Montalcino, made for younger
drinking, often offers better
value. Tuscan table wine can
be cheap or expensive - the
top-priced wines may not
fit the traditional Chianti
regulations, but are likely
to be extremely good.
Sassicaia, made
from the French Cabernet
Sauvignon grape, is an
example. Other fine reds
include Fontalloro,
Cepparello and Solaia.
Carmignano
, a good
dry red, is made
north of Florence.
Sassicaia
is made
from Cabernet
Sauvignon grapes.
Solaia
Chianti produced by Ruffino
WHITE WINE
VIN SANTO
Tuscany's white wines are
less interesting than the reds,
although some producers are
experimenting with a handful
of quality whites from grapes
such as Chardonnay and
Sauvignon. Most Tuscan
white wine is made from the
Trebbiano grape, at its
lightest in the spritzy style
called Galestro, but usually
sold as plain dry Bianco della
Toscana. Vernaccia di San
Gimignano, from the Vernaccia
grape, is sometimes good
and Montecarlo, from near
Lucca, a blend of grapes,
offers more interesting drink-
ing. Most Tuscan whites need
to be drunk young.
Vin Santo, or “Holy Wine”, is
a traditional wine once made
on farms throughout the
region and now seeing a revival
of interest from modern pro-
ducers. The best versions are
sweet, though it can be found
as a dry wine. It is often offered
with
cantucci
, small almond
biscuits, in Tuscan restaurants
and homes. Vin Santo is made
from Trebbiano and Malvasia
grapes which are semi-dried,
made into wine and then aged
in small barrels for a number
of years before bottling. The
best are very concentrated in
flavour. Quality varies, but
superb versions are made by
Avignonesi and Isole e Olena.
Galestro
Vin Santo
