My passion for wine started many years ago, but it wasn't until my first trip to Italy that I realized the emotional connection you can have with a place and the unique wines and food from those regions. 

I was immediately drawn to the Sangiovese grape and the wines made from this varietal, it has a Rustic Elegance I can't get enough of, from a Chianti Classico and Vino Nobile di Montepulciano to the famed Brunello di Montalcino.  But, I didn't want to stop there, I wanted to learn more about the wines throughout Italy.  Any excuse to travel to Italy helped in my quest.  Plus, going through an intense Italian Wine Specialist program helped open my eyes to so much more.

I hope to introduce you to some beautifully made, and maybe not so well known Italian wines, there are over 1,000 indigenous varietals!  Most of us concentrate on the 3 main regions with the most exceptional wines - Piedmonte, Toscana and Veneto.  What I've learned and have been able to taste and enjoy are also the wines from Lombary, Liguria, Emilia-Romagna, Marche, Umbria, Abruzzo and Italy's most Southern regions, Campania, Puglia, Basilicata and Calabria, not to mention the islands of Sicila and Sardegna.

Brunello di Montalcino, 100% Sangiovese, a special clone called brunello. The vineyards are in Montalcino, a walled medieval village on a hilltop about an hour from Chianti, if you are visiting Tuscany this is worth a stop.  These wines can have very complex flavors and aromas of blackberry, black cherry fruit, chocolate, violet and leather.  Wines that can be aged and only get better with time.

Chianti Classico, 75 to 100% Sangiovese, up to 15% other red grapes like Cabernet and Merlot. These historic vineyards yield the richest, full bodied Chianti wines. The best Chianti Classicos have plum, dried cherry and spice.  The more aged or Classico Riservas can have flavors and aromas of fig, chocolate, earth, smoke and leather as well.

The foods of Tuscany always pair well with a glass of Brunello di Montalcino or a Chianti Classico.  Bistecca alla Fiorentina, a huge cut of beef that is grilled simply maybe with a little olive oil, salt and rosemary.  Ribollita a Tuscan soup made with stale bread, black Tuscan cabbage and beans, drizzled with olive oil and parmigano.  Fettunta, a piece of toasted bread drenched in just pressed, ripe, green, unfiltered Tuscan extra virgin olive oil.

More Italian wine and food notes to come, Cin Cin!