The Italian peninsula produces some of the oldest and most popular wines in the world. The growth of vineyards and production of wine in the region dates all the way back to the Etruscans, and has continued unabated. In Italian culture, wine has been an integral part of a meal for centuries and many of the producers have family histories that date back hundreds of years. Generation after generation harvesting from the same land, but oftentimes with significant modernization in equipment.
Italian Quality Designations
There are four important quality designations, and these apply to all Italian wines, not just Tuscan wines. In acsending order of quality:
- D.O. Denominazione di Origine--this is seldom used.
- D.O.C. Denominazione di Origine Controllata--this signifies the wine is from one of the regions designated by the governing bodies, as recognized both by the Italians and the European Union.
- D.O.C.G. Denominazione di Origine Controllate e Garantita--these wines are from smaller subterritories of the D.O.C regions and are generally held to higher production and quality standards than D.O.C. wines.
The difference between these labels would roughly (not accurately) correspond to:
- California wine
- Napa Valley wine
- Rutherford wine
There is a further designation, I.G.T., or Indicazione Geografica Tipica. This is a label used for quality wines that are produced outside of the D.O.C. regions or wines that are produced within these regions that use production methods that are different.
Most Popular Tuscan Wines
By far the most popular of the Tuscan wines is Chianti. Chianti is produced from Sangiovese grapes and must be at least 80% Sangiovese to be labeled Chianti. Further specification is required for a wine to be labeled a Chianti Classico and receive the honor of carrying the black rooster on the label on the neck of the bottle. To be designated Classico the Chianti must be produced from grapes grown within the core region of Chianti country as was designated in 1932.
Brunello di Montalcino is also extremely popular, and pricier than Chianti. Montalcino is a region in the south of Tuscany and is virtually identical in topography, but the region receives about 20% less rain annually. Brunello is grown from a Sangiovese clone, Sangiovese Grosso and has been in production since at least the 14th century. Traditionally three years on oak are required for Brunellos. A more econmical cousin is Rosso di Montalcino, produced from regular Sangiovese grapes and requiring only six months on oak and a total of one year of aging prior to release.
Closely related is Vino Nobile di Montepulciano. More blending is done with this wine, with the minimum Sangiovese of 70%, combined with 10-20% Canailo Nero and smaller percentages of other local varietals. A Vino Nobile must be aged for a minimum of two years, and three years to meet the Riserva designation. A Rosso di Montepulciano must be aged for only one year and must follow the same percentage guidelines as a Vino Nobile.
Serving and Storing Your Wine
Storing your wine is, of course the same for all wines. You want them on their sides to prevent oxidation and you want them in a place where they will not be heated or suffer temperature fluctuations. Either of these can destroy wine more quickly than you might imagine. Tuscan reds are ideally served between 59-64 degrees F. If you have bought the wine that day and it is too warm 15 minutes of refrigeration should put it close to its ideal temperature.
These wines pair wonderfully with a large variety of foods. In addition to your favorite Tuscan dishes, most meaty meals pair well. This is especially true of pork dishes and tomato rich dishes, which are so popular in Tuscany. A bottle of Tuscan wine will both complement your meal and welcome your guests.
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