All about Wine

A wine journey along the Chiantigiana from Florence to Sienna

The Chianti area has been one of the most important wine producing regions in Italy for over two centuries. It was the family of the Grand Duke of Tuscany Lopold I that began cultivating grapes during the 18^th and 19^th centuries in the region that would become modern Chianti.

The best time of year to visit Tuscany (Toscana) is at harvest time in September, or just before harvest to see the vines bowing heavily with ripening Sangiovese grapes – the variety that is responsible for making Chianti Classico. During September most towns in Chianti celebrate the Sangiovese harvest with wine festivals such as the Vino al Vino held on the third week in September (17-19) in the small town of Panzano in Chianti, where many local wines can be sampled by the glass.

Here you will find a guide to some of the most popular wine festivals and wineries to visit during a trip to the Chianti region.

Wine Festivals

(second week in September)
Rassegna del Chianti Classico
A festival for the Chianti Classico. Friday from 17.00 – 22.00 and Saturday and Sunday from 10.00 – 22.00
Location: Greve in Chianti

Feste dell’uva
This is a wonderful festival in the pretty village of Vagliagli. There will be a parade and dancing, lots to eat and drink. It is an excellent typical village festival and we recommend that you see it. The website is www.festadelluvavagliagli.it, unfortunately it is all in Italian but there are many photos to give you an idea of the atmosphere at the festival.
Location: Vagliagli

Radda in Chianti

Radda in Chianti is principle market town in the Province of Siena in the Italian region Tuscany, located about 35 km southeast of Florence and about 15 km north of Siena.

Volpaia  – www.volpaia.com

Albola – www.albola.it

Gaiole in Chianti

Gaiole in Chianti is principle market town in the Province of Siena in the Italian region Tuscany, located about 40 km southeast of Florence and about 15 km northeast of Siena. The American magazine Forbes named it number one in its list of “Europe’s Most Idyllic Places To Live.”

The Chiantigiana (SR 222) is one of the most scenic and charming motoring routes in Italy, running directly south from Florence to Sienna cutting through the heart of the Chianti Classico wine zone. The road sweeps around rolling Tuscan hills and past thousands of hectares of vineyards, all producing outstanding Chianti Classico DOCG (the highest classification of Chianti). For a truly inspiring tour along Chiantigiana road, make time to visit some of the ancient towns of Chianti and surrounding wineries:

Brolio – www.ricasoli.it

The name Ricasoli has been linked to wine since 1141, when Brolio Castle passed into the hands of the Ricasoli family. The family tree, reproduced in a print from 1584, is also one of the first images we have of Chianti. You can book wine tastings for small or large groups at the Brolio wine shop: an exciting way to learn about and appreciate the Chianti Classico area through its most representative wines.

Greve in Chianti

Greve is a principle market town 31km south of Florence (Firenze). The Franciscan monastery is still at the heart of the old part of the city, as is the triangular main piazza, where a market has been running more or less continuously for centuries serving the nearby castle communities and hamlets.

Wineries to visit:

Verrazzano – www.verrazzano.com

Vignamaggio

Villa of Vignamaggio dates back to the 14th century and the winery produces around 230,000 bottles of wine every year, divided between Chianti Classico, Chianti Classico Riserva, I.G.T. and Vinsanto del Chianti Classico DOC. They offer pre-booked guided tours of their gardens and wine cellars, including a wine tasting and lunch. Their shop is open daily for free wine and oil tastings.

Panzano in Chianti

A small town with Etruscan origins, Panzano is situated on the Chiantigiana road between Castellina and Greve. Panzano Castle, built between the 11^th and 12^th centuries, nestles at the highest part of the town and the hike through the cobbled streets is well worth it.  The piazza is charming and a perfect place to watch the elderly men play cards, sip a Prosseco or enjoy homemade gelato.

Wineries to visit:

Le Fonti

A charming boutique family run winery nestling at the foot of Panzano village. The winery is open for cellar tours and tastings Monday to Friday from 10 – 12 and 2 – 6pm and produces superb IGT and Chianti Classico DOCG.

Fattoria Montagliari

A small family owned and run farm that has been producing wine using the most traditional methods since 1720. The Migliorini family, bought Fattoria Montagliari in 1999 and produce Chianti Classico DOCG, Chianti Classico Riserva, Brunesco di San Lorenzo IGT, Grappa, Brandy, Extra Virgin Olive Oil, and aged Trebbiano Balsamic (20 and 28 years). There is also a fantastic restaurant with genuine Tuscan cooking and breath-taking views over the Greve valley.

Wine Festival: Vino al Vino – 17-19 September

Castellina in Chianti

Castellina in Chianti has historic and noble origins -in the 13th century it was built on a high ridge, probably over Roman ruins. It has a 14th-15th century character with a number of religious structures, including the parochial church of San Salvatore.

Wineries to Visit:

Gagliole – www.gagliole.com

Villa Trasqua
With 50 hectares under vine producing Chianti DOC and IGT wines, Villa Teraqua also boasts 10 hectares of olive trees. They offer guided visits to the cellars; tasting of Chianti Classico and Toscana rosso Trasgaia IGT for just 20 euros per person.

Wine Festival: The Grape and Wine Festival, Sinalunga, Piazza Garibaldi – third week of September

Wine tip- It’s all about temperature

When buying a bottle of Chianti ask the merchant what the vintage (year) was like (was it a hot or cool summer?), in order to gauge the wine’s aromatics. Temperature has an immense impact on the ripening of the grapes during the last weeks prior to harvest and is the key to determining the final aromatics of the wine. In the case of Chianti if temperatures are on the cooler side, the resulting wine will be fresher, more aromatic and abundant in fresh fruit flavours such as cranberry, cherry, and raspberry. If the season finishes with warmer temperatures, the wine will be dominated by plummy, prune-like characteristics.

Tuscan Villas in Chianti wine region

To make the most of the region’s excellent wine and local ingredients, go native and pretend you’re Italian by hiring a villa so you can cook up an Italian feast for friends and sip wine on the veranda.

• Villa Bernardi – Panzano in Chianti

A beautiful and spacious Tuscan farmhouse property situated on a hillside outside of the village of Panzano. The property dates back to the 11th Century and has been restored carefully to retain its original features and character. Laid out over 4 levels, this property is ideal for family groups with plenty of space to gather. The saltwater swimming pool is reached by a stone path across the lawn and enjoys views across the Chianti countryside. Sleeps up to 10 people and costs from £6552 per week

• Docciolina – Greve in Chianti

A traditional villa with beautiful views from the gardens and large swimming pool, which it is accessed from the terrace in front of the villa by some stone steps. A perfect spot to enjoy the Tuscan hills and sip wine from your terrace. The property sleeps up to 8 people and costs from £1502 a week.

• Panorama at Cornino – Castellina in Chianti

A spacious villa in the Hamlet of Cornino overlooking the Chianti hills, Panorama provides a peaceful retreat close to the town of Castellina. This beautifully restored property is surrounded by olive groves and unforgettable views. The property sleeps 3 people and costs from £546 per week.

To Tuscany has a wide choice of villas in Italy to choose from throughout the Tuscan wine regions. Visit www.to-tuscany.com to see a selection of properties and check availability.

Wurttemberg is the only area in Germany to grow the late maturing Trollinger grapes, a variety that demands deep and nutritious soil, steeply sloping sites, together with generous rainfall between blossoming and grape maturity.

In the course of centuries, the Trollinger has developed into a popular Wurttemberg speciality and is thus considered the national drink of Swabians. A wine of hearty character, it is enjoyed with the solid and robust local meals.

Be it a Swabian snack or a special Sunday meal, perhaps a ragout of Schurwald angus beef in its lovely Trollinger sauce, served with vegetables and the potato speciality known as Schupfnudeln, Trollinger will complement all kinds of good food.

This Wine Available at German Wine Store

An early maturing grape and almost a rarity is the Clevner which originally comes from the Pinot/Burgunder family of vines.

It was originally brought to the region by French monks as far back as the 8th Century and contributed to the renoun of the Neckar Valley’s wines.

Nowadays, Clevner is cultivated around the Heilbronn region where it is carefully nurtured with much love and attention, even though yields are low. It produces fine wines of a beautiful, subdued red colour, tender bouquet and full body.

The Samrot is a mutation of the Schwarzriesling which it ressembles in character. Its fine acidity lends it a dignified elegance; Samtrot literally translates as “red velvet”. This is a festive wine par excellence.

This Wine Available at German Wine Store

In contrast to red wine, Weissherbst is made by gently pressing red grapes after destalking allowing only very little of the red pigments into the juice. The result is a delicately coloured light red wine which is a cross between a red and a white.

Weissberbst must be made from one single grape variety which gives the wine a taste all of its own with a great deal of character suitable for drinking on a wide variety of occasions. In principle any red variety grown in Wurttemberg can be vinified as Weissherbst.

The classic local fish dish of char and octopus served with a lemon butter sauce will partner Weissherbst made from Schwarzriesling particularly well.

Schillerwein is a veritable Warttemberg speciality which is produced exclusively from grapes grown in Wurttemberg.

The history of pressing red and white grapes together goes back many centuries and traditionally any grape can be used. This means that Schillerwein is a multi-faceted style which offers many different, yet harmonious flavours

Generally the style is light and fresh making the wine well suited to many dishes such as pockets of veal stuffed with leeks and served with a sage sauce — a traditional local speciality of italian origin.

On a different level Schillerwein is excellent as a summer drink mixed with cool mineral water served as a thirst quencher on very warm days.

The Schwarzriesling originates from the Pinot/Burgunder family of vines and has been cultivated in Wurttemberg for centuries.

Due to its early maturing it is less demanding than Trollinger and Lemberger.

The colour is a luminescent red with delicate bouquet and harmonious fruit which makes the Schwarzriesling very popular.

Schwarzriesling is best served with cuisine such as pot roast like wild duckling where the grape’s qualities show the typical flavours of cooked meat at their best by complementing the red wine sauce, red wine vinegar or juices of the bones.

This vine has a very old tradition in Wurttemberg and is considered a speciality from some of the best situated sites.

The wine is usually of a golden yellow hue, with an exquisitely fine and fruity aroma with a complex flavour of different fruits on the palate with wonderful body.

A glass of Spatlese or Auslese Gewurztraminer is best enjoyed in Wurttemberg with Gugelhupf, a dry cake baked in a specially shaped mould.

The versatility of Gewurztraminer is shown by its adaptability to partner desserts which are either sweet or with fresh fruit flavours.

A good Muller-Thurgau thrives most of all in deep, rich soils.

An early maturing grape and wine it has a distinct bouquet and often a marked touch of nutmeg. It is particularly pleasant when consumed young.

A discreetly fruity wine, it complements most hors d’oevres and soups. Muller-Thurgau is delightful with Biberach Soup, a delectable creamy late night soup of calves’ sweetbread, but will go equally well with desserts and sorbets.

This wine has the dual ability to open a meal and be drunk at the end too. In particularly sunny years the early-maturing Muller-Thurgau will make high quality Pradikat wines which are ideal served as an aperitif.

The Kerner is a typical Wurttemberg wine. Bred from Trollinger and Riesling vines by the Wurttemberg Experimental and Teaching Institute of Wine and Fruit Growing at Weinsberg, it is named after the local poet, physician and venophile Justinus Kerner.

Well adapted to local sites and soil, it develops a fine, spicy fruit typical of the variety. It produces a full-bodied wine with fine, racy acidity which it inherites from the Riesling and which gives very good Pradikat wine.

The variety is very versatile and has many of he characteristics of Riesling to which it is often compared.

The dry styles are at their best with foods such as white meats, poultry and fish particularly so if the sauce is created with the same wine.

This Wine Available at German Wine Store

The late maturing Riesling is Germany’s most demanding and most famous white wine variety and holds a place of honour in Wurttemberg.

Cultivated on the heavy local soils of keuper and shell limestone and always in prime sites, this variety produces wines full of character and of many varied tastes.

These wines excel with their discreet bouquet and delicately fruited flavour, crisp acidity and dignified class, frequently even sparkling elegance.

Riesling is suited, therefore, to accompanying meals from hors d’oevres through to fish. It is also a wine that is superb with seafood such as mussels, clams, oysters and lobster.

Truly a wine which meets the highest expectations at any occasion.

This Wine Available at German Wine Store

The Lemberger, too needs optimum sites to thrive and therefore its cultivation is limited.

This grape produces wines deep in colour, full-bodied and delicately dry which puts it among the elite of grapes. It is in its element at the gourmet’s table.

Lemberger accompanies lamb, hare, venison or a saddle of young wild boar particularly well and especially so if the dishes are prepared with exotic sauces, but also if the accompaniement is as simple as a side dish of freshly picked local mushrooms.

This Wine Available at German Wine Store

The Dornfelder represents the youngest grape type of all Wurttemberg’s varieties. It was created by the Wurttemberg School of Viticulture at Weinsberg by crossing Helfensteiner and Heroidrebe vines.

The big, blue bunches produce full-bodied red wines of a wonderfully intense colour. The Dornfelder is well suited to vinification in small, new oak barrique casks. With cuisine, it goes particularly well with poultry, venison and lamb.

There is a culinary tradition that says the wine used in the sauce should accompany the dish at table.

If this is true, there is nothing better than savouring a glass of Dornfrlder with a breast of pheasant in a Dornfelder sauce together with broccoli and fried potatoe wafers.

This Wine Available at German Wine Store

The Silvaner is a grape variety with a long tradition in Wurttemberg. When grown on shell limestone soils, it aquires a particularly fine bouquet, but it will also thrive on heavier keuper soils.

The Silvaner makes wine which is mellow and wonderfully balanced making it very attractive. Like any good wine, it pays to sip and linger over the flavours. A connoisseur will savour with the eyes, nose and mouth by holding the glass up to the light and swirling the wine gently in the glass to liberate aroma and fragrance.

Finally the bouquet will be noted, the wine sipped and tasted , by “chewing” it to introduce the maximum flavour to the gustatory nerves of the tongue, palate and throat which will give the taster the full panoply of flavours available in the wine.

The Rulander, also known as Graner Burgunder is well suited to warm, deep soils.

Wines labelled Rulander are produced in a classic style typical of the variety giving a richness, power and complexity of subtile flavours unrivalled elswhere. These wines can however partner light summer dishes or salads such as composition of heart,  kidneys, liver, brains and sweetbread revealing the wines’ delicate power.

Wines which are made in a lighter style from this grape are often labelled Grauer Burgunder and can have a light and elegant structure with more acidity making them ideal for poultry and fish.

Wurttemberg wines are subject to the highest standards. This is why the wine-growers of Wurttemberg, are committed to tending vines with loving, painstaking care and expert knowledge — from pruning in winter,to harvesting in autumn. On average, 8oo to 2,000 working hours are spent per hectare (ca. 2.5 acres), of which 400 alone are devoted to the harvest. Attention to detail during the harvest is decisive for the ultimate quality of the wines.

Following the harvest, the cellar master’s work begins. The cooperatives are equipped with modern facilities to strictly separate the crop according to vineyard site, grape variety and ripeness level as the grapes are received. After a gentle pressing, the juice is carefully vinified. The young wines are aged in traditional oak casks or in shiny stainless steel tanks in the cellars until they are ready to be bottled and fulfill their original purpose:
to be enjoyed by wine enthusiasts, connoisseurs and bon vivants.

And this is your cue, because the manner in which you store a wine is crucial to maintaining its quality. Wine should always be stored in the darkest possible place, as bright light detracts from its fruitiness.
The cardinal rule: the cooler the wine is stored (not more than 12°C, or 54°F), the slower it will mature, and the longer it will maintain its quality.
We wish you many a wonderful moment with Wurttemberg wines, whether it’s with a good meal or a good conversation.

Cheers!

By: Württemberg Wine-growers’ Cooperatives

Wine cellars that offer optimal storage conditions are few and far between in this day and age. However, the following rules for storing wine will help you enjoy your favorite wines for many years to come.

Ideally

Always store wine with corks horizontally.
Store in a room with a steady temperature of 8—12°C (46—54°F).
The humidity should be at 70% to prevent corks from drying out or becoming moldy.
The room should be clean and aired out regularly.
Avoid constant sunlight or neon light as well as vibrations.
Do not store in close proximity to strong odors, such as paints, enamels, fuel or onions.

Temperature

The right serving temperature helps ensure optimal drinking pleasure.

Optimal Serving Temperatures

Sparkling wine 8—10°C (46—50°F)

White wine

Young, light 9—11°C (48—52 °F)
Mature, full-bodied 11—13°C (52—55 °F)

Rosé, Weissherbst 9—13°C (48—55 °F)

Red wine

Young, light 14—16°C (57—61 °F)
Full-bodied 16—18°C (61—64°F)
Full-bodied with pronounced tannins 18—20°C (64—68 °F)

By: Winehaus

A Wurttemberg Favorite

Background

Among red wines, Dornfelder is the most successful new crossing. It was “born” in Wurttemberg in 1955, when grape breeder August Herold cross-bred Helfensteiner and Heroldrebe. The name goes back to Immanuel Dornfeld, the founder of the viticultural school in Weinsberg. The large, dark blue berries yield deep-colored, fuIl-bodied red wines that are well suited to barrique aging.
Dornfelder is a robust, fairly resistant varietal that is demanding in terms of soil and climate. It does not fare well in sandy or stony soils or in sites endangered by frost.

Color & Flavor

Generally speaking, Dornfelder grapes yield rich, supple and harmonious wines that are easily recognized by their deep red-violet color. Concentrated Dornfelders are fruity with a spicy undertone and have a pleasant, but lively, acidity. Aromas of plum and black cherry are typical.

Food Affinities

Like other powerful red wines, Dornfelder is a welcome winter companion. It goes well with hearty roasts, poultry, game or cheese. The lighter, fruitier versions — slightly chilled — are especially popular in summer as perfect wines for picnics or barbecues.

By: Winehaus

Pinot Noir
The King of Red Wines

Background

Spatburgunder, or Pinot Noir, is to red wines what Riesling is to the world of white wines. Its elegance and finesse make it, the most demanding member of the Pinot family, the king of red wines. Spatburgunder has been at home in Germany since 884, when Emperor Charles the Fat brought the varietal to the Bodensee, or Lake Constance.
This very old, noble grape requires a great deal of care, particularly in the vineyard, and is very demanding in terms of climate and soil. In Wurttemberg, it does best in top sites of many keuper, sandy loam or shell-limestone soils.

Color & Flavor

A typical, full-bodied Spatburgunder is crimson in color, with a velvety texture and a fragrance reminiscent of sweet red fruit, such as strawberry, cherry or black currant. Lighter, fruitier-style Spatburgunder Weissherbst (rosé) is also popular.

Food Affinities

Spatburgunder is the ideal wine for cooler seasons. It can enhance meals as well as moments of contemplation. It adds a crowning touch to all kinds of entrées, from hearty pot roasts and stews to a festive meal of game birds. With tangy cheese, it’s a great snack or meal finale.

By: Winehaus

The Velvety Wurttemberger

Background

Samtrot is a member of the Pinot family of grapes and a mutation of Schwarzriesling. Its name—literally, red velvet — derives from its velvety softness. Overall, its character lies somewhere between Schwarzriesling and Spatburgunder.
The grape has its origins in Heilbronn and Weinsberg, where it has been selectively bred since 1928/1929. In 1958 it was approved for general cultivation and classified as a Spatburgunder clone. Samtrot was not only “discovered” in Wurttemberg, but this is the only region in which it is grown. It shares the same high demands on climate and soil as its Pinot counterparts. In general, it is not a prolific variety and in many years, yields are relatively low.

Color & Flavor

Samtrot wines are similar in character to Schwarzriesling, and in terms of color and mouthfeel, do credit to their name. Their harmonious acidity lends them a velvety texture. Samtrot wines have a warm red color and an aroma suggestive of raspberry and cherry.

Food Affinities

Samtrot is a perfect companion with lamb or beef roasts and mild hard cheeses. It is particularly fitting for festive occasions, such as a typical Swabian Sunday meal, when fresh, homemade pasta – Spätzle (squiggly noodles), Maultaschen (German ravioli) or Schupfnudeln (German gnocchi) — and warm potato salad dressed in oil and vinegar are served with a roast.

By: Winehaus

The Modern Wurttemberger

Background

This red varietal was bred in Weinsberg in 1971. Within just a fewyears after approval for general cultivation (2002), it was well established within the ranks of Germany’s red wine grapes. A crossing of Lemberger and Dornfelder, Acolon combines the seductive aroma of Dornfelder with the structure and length of Lemberger.
This new grape is very similar in character to Lemberger. The wines are deep in color and have moderate tannin levels. Acolon is planted primarily in good to average sites.

Color & Flavor

At best, the wines produced from ripe fruit are harmonious, with distinctive fruit aromas, a firm structure and a good finish. Some producers age their Acolon wines in barrique casks.

Food Affinities

Depending on vinification and aging techniquies, Acolon goes well with braised or stewed pork or beef served with rich, flavorful sauces. It’s also perfect with spicy pasta dishes.

By: Winehaus

Cabernet “Made in Wurttemberg”

Background

This late ripening crossing of Dornfelder and Cabernet Sauvignon is reminiscent of Cabernet in aroma and flavor. The wines have aging potential and are ideal as cuvée components and/or candidates for barrique aging.
This red varietal was bred in Weinsberg in 1971 and approved for general cultivation in 2003. Due to its high demands on site and climate, it only performs well in top sites (suitable for Riesling).

Color & Flavor

Wines produced from ripe Cabernet Dorio grapes have a distinctive deep color and powerful flavor. Their aroma profile is similar to Cabernet: black currant and cedar. In their youth, they have lively tannins, and thus are suitable for aging.

Food Affinities

Cabernet Dorio is an ideal partner with game or roast beef served with hearty sauces. It also pairs well with aged, flavorful hard cheeses.

By: Winehaus

Deep Purple “Inside and Out”

Background

Cabernet Mitos, a red crossing of Lemberger and Cabernet Sauvignon, was bred in Weinsberg in 1970 and approved for general cultivation in 2001. Because it ripens late, it does best in very good sites. It is a hardy varietal and suitable for aging in barrique. As a so-called teinturier (grapes with color pigments in both flesh and skins), Cabernet Mitos is prized for its powerful color and is often used in cuvées with other typical Wurttemberg varieties, such as Lemberger or Spatburgunder.

Color & Flavor

Cabernet Mitos wines are unusually full-bodied and have an appealing deep violet color. The finest show depth and complexity. The grape’s Cabernet Sauvignon traits become more pronounced with age.

Food Affinities

Cabernet Mitos is excellent with pot roasts and stews, as well as ripe, strong soft cheeses.

By: Winehaus

The Wurttemberg Rarity

Background

Despite its name, Muskat-Trollinger is not a crossing, but rather a varietal in its own right. This little-known grape is cultivated primarily in Württemberg. It can be traced back to 1836 and is presumably a mutation of Trollinger. Originally, the very aromatic Muskat-Trollinger was grown as a table grape. Today, its distinctive muscat aroma makes it a real specialty.

Color & Flavor

Muskat-Trollinger delivers what its name promises:
it has a pronounced — but preferably not obtrusive — muscat bouquet, as well as the ruby red color and agreeable character of Trollinger. Its unique aromas and flavors provide a real taste sensation.

Food Affinities

Chilled dry or off-dry Muscat-Trollinger wines are tasty year round as an aperitif. As a sweet dessert wine it is delicious with desserts and Christmas cookies.

By: Winehaus