Let’s face it: There’s no substitute for a visit to Tuscany.
Just the mention of iconic Tuscan landmarks is enough to evoke rapture in the hearts of those who’ve been there – Florence, birthplace of the Renaissance and home to masterworks by Botticelli and da Vinci, among others; Pisa and its gravity-defying leaning tower; the Piazza del Campo of Sienna; the hilltop town of San Gimignano; and, of course, Chianti, a name synonymous with Italian wine.
Our group of intrepid bloggers is focusing on Tuscany for the Italian Food, Wine and Travel (#ItalianFWT) Twitter chat on Saturday, Nov. 2. For this month’s theme, I was grateful to receive Ricasoli wine and olive oil from the Chianti Classico region of Tuscany. What a treat! Many thanks to Jeff at foodwineclick for organizing these samples and to Wendy at lifeonthefarm for hosting the chat.
Vineyards, rolling green hills, irreplaceable art. It’s no wonder Tuscany has one of the densest concentrations of UNESCO Heritage Sites in the world. Seven of them! Words alone cannot possibly do justice to the beauty, culture and history of this place. But we can talk about the wine and food, right? I’ll just have to imagine the travel – for now.
Please note that while the wines for this post were provided, opinions are my own.
What is Chianti Classico?
The original Chianti wine zone, known today as Chianti Classico, was marked off in 1716. Over time, the zone expanded to encompass a much larger area surrounding the original zone, and this area was subdivided into smaller sub-zones. Chianti Classico, which is separate from the rest of Chianti, covers almost all land between Siena and Florence, an area amounting to 177,500 acres.
Maybe you remember Chianti as the cheap red wine in a straw basket. Or maybe your comfort food is pizza and much-improved, present-day Chianti. In 1984, Chianti raised its game by creating a Denominazione di Origine Controllata e Garantita (Denomination of Controlled and Guaranteed Origin) or DOCG classification. DOCG is what you want for the best Chianti.
Be aware, though, there are different sets of regulations for Chianti DOCG and Chianti Classico DOCG:
- Chianti DOCG must be at least 70% Sangiovese. The remaining grapes can be either red or certain white varieties.
- Chianti Classico DOCG must be at least 80% Sangiovese; must have a minimum of 12% alcohol; and cannot be released for sale until a year after harvest. As of 2006, white grapes are excluded from the blend.
Wait, there’s more.
Within Chianti Classico DOCG, there are three quality levels: Annata (standard wines), Riserva and Gran Selezione. Riserva wines must be aged for 24 months before release. A Chianti Classico Gran Selezione must be made from a single estate and have been aged for a full 30 months.
The wine I was privileged to receive for this month’s chat is the best of the best: Chianti Classico DOCG Gran Selezione.
The Ricasoli family
As a second-generation American, I’m blown away by the length of European family lineages.
The Ricasoli family appeared among the feudal noble dignitaries in the court of Emperor Charlemagne. The family traces its ownership of Brolio Castle, in the Chianti town of Gaiole, and surrounding lands to 1141. With their armies, Ricasoli nobles defended Florence in battles against Siena, its neighboring city-state, until the unity of Italy. Bettino Ricasoli, “the Iron Baron,” was twice prime minister of the newly united Italy.
Winemaking seems to have been in the family since its earliest days. In 1872, Baron Bettino Ricasoli, identified by the family as an “illustrious politician and visionary wine entrepreneur,” originated the formula for what is now Chianti Classico. Since 1993, the estate – including almost 593 acres of vineyards and 64 acres of olive groves – has been in the hands of Baron Francesco Ricasoli.
Read this Q&A with Francesco Ricasoli, the 32nd Count of Brolio, to learn about how he saved the winery from corporate hands. Here’s what he says about the characteristics he likes most in a wine:
“Drinkability. In the end the wine is not there to be tasted, it is there to be drunk. A really good wine you can finish the bottle yourself. I’m not into loud, big wines, I want balance. It’s the same with people. Balance, beauty, personality … Those are things I look for in wine.”
The Wine – 2015 Barone Ricasoli Castello Di Brolio Chianti Classico DOCG Gran Selezione
Sangiovese 90%, Cabernet Sauvignon 5%, Petit Verdot 5%
The Ricasoli website states:
“Castello di Brolio is our great wine, created from a meticulous selection of the best Sangiovese, Cabernet Sauvignon and Petit Verdot grapes from the estate’s best vineyards.”
Vineyards are located at 800 to almost 1,500 feet above sea level, facing south/southwest. The producer cites this “perfect exposure and excellent elevation of the land” as well as the “very stony soil” as contributing to the distinctiveness of this wine.
Each lot of grapes is treated separately. Grapes are fermented on their skins in stainless steel tanks for 14-16 days and aged 18 months in 30% new barrels. The wine is only produced in the best years.
My tasting notes: Ruby red in color. Ripe cherry and a whiff of wintergreen on the nose. On the palate, I get sour cherry, tea leaves, earthiness and, at the back end, vanilla. Mouth-coating, smooth tannins in a balanced, structured and long-finishing wine. Medium body. Medium acid. Complex and delicious. Alcohol: 14%. Average price (wine searcher.com): $44.
The pairing – Roasted vegetable antipasto and Tuscan ravioli stew
The thing about high-quality Chianti is you can pair it elegantly – with grilled meats and long-simmering gamey stews – or with a simple pizza or pasta dish, and it’s going to shine. It is the quintessential food-friendly wine.
I was delighted by how well the Castello Di Brolio Chianti Classico DOCG Gran Selezione paired with a vegetarian meal. With this antipasto, in particular, the blend of wine and food was seamless. The Tuscan ravioli stew, with butternut squash ravioli instead of traditional cheese ravioli, was an amiable companion to the wine as well.
It certainly helped to have Castello Di Brolio Olio Extra Vergine Di Oliva DOP Del Chianti Classico as an ingredient in the salad and for dipping with Tuscan bread. In a marinade with lemon and garlic, this pungent and slightly bitter olive oil gives the salad an added pop.
Did you notice the “DOP” in the name of the olive oil?
DOP means “Denominazione di origine protetta” (Protected Designation of Origin). Specific quality designations are used for olive oil and other traditional Italian food products, just as they are for wine. This guarantees that a product follows a set of rules from origin of the raw materials through final production process.
Whether you’re planning a trip to Tuscany soon, or can’t travel there right now, these posts will take you on a gastronomic holiday, I guarantee. Hope you can join us on Twitter Nov. 2, beginning at 11 am ET, to chat about Tuscany. Simply follow the hashtag, #ItalianFWT.
- Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico by A Day in the Life on the Farm
- Can’t Serve Chianti Without Olive Oil by L’Occasion
- Castello di Brolio Olio e Vino: Schiacciata all’Uva + 2015 Barone Ricasoli Chianti Classico Gran Selezione from Culinary Adventures with Camilla
- Chianti Classico Reaches New Heights: Reflections on the 2019 Anteprima from Avvinare
- Exploring Castello di Brolio & On location pairings from the home of Chianti Classico from Somm’s Table
- Garlic Broccoli Pasta with Italian Olive Oil from Cooking Chat
- Gran Selezione: Pinnacle of the Chianti Classico Ladder? from Food Wine Click
- Guazzetto Paired with Barone Ricasoli Chianti Classico Gran Selezione Castello di Brolio from Enofylz Wine Blog
- New Discoveries On The Rich Tuscan Wine Map from Grapevine Adventure
- Ricasoli Chianti Paired with Tomatoes 3 Ways from Asian Test Kitchen
- Shrimp Marinara Wine Pairing . . . from Maremma Toscano #Italian FWT by Steven’s Wine and Food Blog
- Tasting Tuscany: Tuna, Beans, EVOO, Chianti, Vermentino by Wine Predator
- Traditional Italian Soup Paired with Chianti Classico from Always Ravenous
- Tuscan Temptations: Ricasoli Brolio Chianti Classico 2016 with Grilled Chicken Sausage Ragu over Polenta Muffin from Grape Experiences
What a lovely pairing! And thanks for all the information about wine and the olive oil. Both were lovely, weren’t they!?!? Cin cin.
Seems we both got to enjoy a great bottle. I didn’t realize Tuscany had that many UNESCO World Heritage sites. It’s such a special region.
Great post! There were a lot of details I didn’t know about “the Iron Baron.” Looks like a wonderful meal too!
Mmm, looks like you hit upon a delicious pairing for this special wine!
Wow, lots of great information in this article and the pairing looks awesome.
I was unaware of the names of the three quality levels for Chianti Classico DOCG. Thank for that Linda! Your pairing looks and sounds great!
This is so well written and a really nice, concise introduction to Chianti and Ricasoli. Really love the choice to pair with vegetarian food!
Very nice article, good that it also paired so well with a vegetarian dish…:-)