Pinot Gris Wine

Pinot Gris is a white-wine grape originally from the vineyards of Burgundy. Pinot Gris Wine is now found in wine regions all over the world. Pinot Gris, or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance. The word pinot could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine.

Like Pinot blanc (right), Pinot Gris (center) is a color mutation of Pinot noir (left).

FLAVOR AND ESSENCE

Pinot Gris grapes are naturally low in acidity. Although sometimes used as a blending component, Pinot Gris is usually produced as a varietal wine. Flavors and aromas vary greatly from region to region and from style to style. But common features include notes of pears, apples, stone fruit, tropical fruit, sweet spices and even a hint of smoke or wet wool. Most winemakers avoid obvious oak character in their Pinot Gris, but some use older more neutral barrels for fermentation. For weightier, more complex styles of Pinot Gris, partial malolactic fermentation are commonly used. Sweet late-harvest wines are also common and high in sugars. Therefore, the finest Pinot Gris wines come from the world’s cooler viticultural regions. Those from warmer climates tend to lack acidity and structure and can seem too alcoholic. Europe’s showcase examples come from vineyards on either side of the Rhine river, from Baden and Pfalz in Germany and, particularly, the Alsace region in France. In these regions, the wines are made in varying levels of sweetness, from bone dry to lusciously sweet. A Pinot Gris Selection de Grains Nobles from Alsace is one of the sweetest, most intensely flavored wines on earth.

Pinot gris is grown around the globe with the “spicy” full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, is often duplicated in regions such as Marlborough, Tasmania, South Australia, Washington, and Oregon, tend to have moderate to low acidity, higher alcohol levels and an almost “oily” texture that contributes to the full-bodied nature of the wine. The flavors can range from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavors. In Italy, Pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some overt-fruitiness of the variety, creating a more neutral flavor profile. This style is often imitated in other Old World wine regions, such as Germany.

History

Pinot Gris has been known since the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks and these brothers planted the vines in 1375. In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Ruländer and the vine was later discovered to be Pinot Gris.

Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favor in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.

Researchers at the University of California, Davis, have determined that Pinot Gris has a remarkably similar DNA profile to Pinot noir and that the color difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so similar that the coloration is the only aspect that differentiates the two.

Regions

A member of the extended Pinot family of grape varieties, Pinot Gris is a pink-skinned mutation of Pinot Noir. The two varieties are indistinguishable in the vineyard right up until fruit becomes softer near harvest. Then Pinot Gris berries take on their distinctive array of colors; anything from orange-pink to pale, dusty purple. The adjective gris is French for “gray” and refers to the dusty, light-gray sheen the grapes often take on.

France

A major grape is Alsace, grown on 13.9% of the region’s vineyard surface in 2006, the varietal Pinot Gris d’Alsace (France) is markedly different from Pinot Gris found elsewhere. The cool climate of Alsace and warm volcanic soils are particularly well suited for Pinot Gris, with its dry autumns allowing plenty of time for the grapes to hang on the vines, often resulting in wines of very powerful flavors.

Pinot Gris is one of the so-called noble grapes of Alsace. Previously, the Pinot Gris wines produced in Alsace were originally labeled Tokay d’Alsace. In the Middle Ages, the grape was popularized in the region by Hungarian traders who were introduced to the grape from Burgundy. During this time, Tokaji was one of the most popular and sought after wines on the market and the name was probably used to gain more prestige for the Alsatian wine. Pinot Gris was believed to have been brought back to Alsace in the 16th century. It was planted in Kientzheim under the name “Tokay”. Tokay Pinot Gris was adopted as an intermediate step, with the “Tokay” part to be eliminated in 2007. Many producers had implemented the change to plain Pinot Gris on their labels by the early 2000s.

Italy

Pinot Grigio is a popular planting in northeastern Italy in regions such as Friuli-Venezia Giulia.

In Italy, where the grape is known as Pinot grigio, plantings can be found in the Lombardy region around Oltrepo Pavese and in Alto Adige, Italy’s northernmost wine region. The grape is also prominent in the Friuli-Venezia Giulia region.

Australia

Pinot Gris was first introduced into Australia in 1832 in the collection of grapes brought by James Busby.] In Victoria, wines from the grape are labeled both Pinot Gris and Pinot grigio, depending on the sweetness of wine with the drier wines being labeled Pinot grigio.

New Zealand

Pinot Gris is grown in both the North, Waiheke Island (Hawkes Bay, Gisborne), and South Islands with 1,501 Ha producing as of 2009. This is over a 100% increase since 2006. In 2007, Pinot Gris overtook Riesling as the third most planted white variety after Sauvignon blanc and Chardonnay. Half of all plantings are in Canterbury and Marlborough, with the wine developing a “rich, flinty, fruit-laden character”.

United States

Eyrie Vineyards planted the first American Pinot gris vines in Oregon in 1965. Hoping to increase sales, this vineyard started to graft Riesling vines to Pinot Gris in 1979. The grape originally had difficulties finding a sustainable market until they started aggressively marketing the wine. The wine’s popularity only increased slightly until the mid-1990s when well-capitalized larger producers entered the picture with enough volume to warrant expensive marketing. In 1991, King Estate Winery was founded with a mission to produce enough high-quality Oregon Pinot Gris to develop a sustainable national market for the wine. They are credited with bringing the Pinot Gris grape varietal into the national consciousness in the US Today they are the world’s leading producer of premium Pinot Gris and farm the world’s largest contiguous organic vineyard which contains over 300 acres of Pinot Gris grapes.

There are about 1,620 acres planted in the Central and South coastal areas of California. The Pinot Gris from California is often called Pinot grigio because of its similarity in style to the wine of Italy.

Wines made from the Pinot Gris vary greatly and are dependent on the region and winemaking style they are from. Alsatian Pinot Gris is medium to full-bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparison with other Pinot Gris. While most Pinot Gris are meant to be consumed early, Alsatian Pinot Gris can age well. German Pinot Gris is more full-bodied with a balance of acidity and slight sweetness. In Oregon, the wines are medium-bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot Gris are more light-bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic.

Pinot Gris is considered an “early to market wine” that can be bottled and out on the market within 4–12 weeks after fermentation.

Pinot Gris and Food Pairing

Pinot Gris is a fantastic white wine. Pinot Gris is always dependent and versatile. This is an acidic wine that will cut through the fat of neutral meats, and won’t clash with most sauces, dressings, condiments or side dishes.

• Calamari
• Cauliflower Soup
• Crudité
• Ethiopian Cuisine
• Fried Chicken
• Garlic Bread
• Ham
• Hummus
• Macaroni and Cheese
• Mushroom Risotto
• Pasta Primavera
• Creole Chicken/Seafood Jambalaya
• Prosciutto
• Salad
• Seafood in cream sauce, Seafood with Pasta
• Fish, Smoked Salmon, Sushi and many fish dishes
• Vegetarian Cuisine

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Chateau Ste Michelle Pinot Gris

Boordy Pinot Gris

A to Z Pinot Gris

 

Barbaresco Red Wine

Wow, another great wine from the Piedmont region in northwestern Italy is Barbaresco Red Wine. Historically it was called Nebbiolo di Barbaresco. Nebbiolo is the grape from which it is made. Nebbiolo is the grape variety behind the top-quality red wines of Piedmont, northwestern Italy, the most notable of which are Barbaresco and Barolo. Nebbiolo wines are distinguished by their strong tannins, high acidity and distinctive scent – often described as “tar and roses”.

Produttori del Barbaresco Paje

You’ve probably heard that Barbaresco is one of Italy’s top wines. Yet, for many years, it’s also been one of its most underappreciated fine wines from this area.

1987 Produttori Del Barbaresco

But now Barbaresco is stepping up, thanks, in part, to a new generation of innovative winemakers who are embracing more natural farming methods, leading to even higher quality grape production and subsequently better wine. The region’s unique microclimate encourages freshness and balance in its Nebbiolo grapes, even in the hottest vintages. The recent fascination with Nebbiolo and Piedmont has further shined a light on the denomination, as today’s wine lovers discover that Barbaresco is a world-class wine.

A ‘WOW’ History of Barbaresco

Barbaresco is produced in the Piedmont region in an area of the immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Seno d’Elvio which was once part of the comune of Barbaresco. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo—another Nebbiolo based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them.

Although it was already well-known for the quality of its Nebbiolo grapes, the widely accepted birth date of Barbaresco is 1894, when Cantina Sociale di Barbaresco was founded, as before that date Nebbiolo grapes from the Barbaresco area were mostly sold to Barolo producers. Domizio Cavazza, was named to be the founding director of Alba’s Royal Enological School in 1881, and soon started to develop Barbaresco, which led to his purchase of a farm and a vineyard in 1886. He cultivated its vineyard with Nebbiolo and with a group of nine growers founded the Cantina Sociale, outfitted with barrels and winemaking equipment in order to produce what is considered the first wines to be officially called Barbaresco. After a good start Barbaresco fell on hard times with World War I and the premature death of Cavazza in 1915.

It was not until the late 1950s that Barbaresco would come back again thanks to a new generation of dynamic winemakers. Don Fiorino Marengo, founded Produttori del Barbaresco cooperative cellar, the successor to Cavazza’s original vision to make outstanding wine.

By the late 1960s, the Gaja and Bruno Giacosa wineries began to market Barbaresco internationally with some success. The Produttori cooperative became one of the most respected cellars in Italy and inspired more landholders in Barbaresco to return to their vineyards and to make quality wine.

Wine regions

The soils of the Barbaresco zone are composed primarily of calcareous marl dating from the Tortonian epoch. The area is typically divided into three regions based on the principal towns of the area including Barbaresco, Neive and Treiso. The soil and climate of the three areas are very uniform to each other which creates more across the board consistency than what would be found among the 11 communities in the Barolo zone.

Barbaresco

The vineyards around the town of Barbaresco make up for 45% of Barbaresco production with many of the area’s largest wineries located in here. Wines from this area tend to be relatively light in color and body but very well-structured and aromatic.

Neive

In Neive, the Nebbiolo grape is fourth in plantings behind the cultivation of Barbera, Dolcetto and Moscato but this region is known for making some of the most powerful and tannic expressions of Barbaresco. The area is also home to the highly esteemed Nebbiolo vineyards of Santo Stefano and Bricco di Neive whose names are starting to appear on some single-vineyard bottling. Located east of Barbaresco, Neive is responsible for 31% of Barbaresco’s production and makes some of the most full-bodied and tannic examples of the wine.

Treiso

A vineyard in Treiso

Located south of Barbaresco, with vineyards on the highest hilltop sites in the area, Treiso wines tend to be the lightest in body and are principally known for their finesse. A smaller area, Treiso accounts for 20% of the Barbaresco zone’s production.

Vineyard classifications

Beginning in the late 19th century, there have been attempts to classify the area’s vineyards into Burgundian-like crus based on which areas produced the best wines. Today many follow the lists compiled by the vineyards based on which grapes are more highly-priced based on performance. These lists typically include the Asili, Martinenga, Montefico, Montestefano and Rabajà vineyards in Barbaresco, the Albesani, Santo Stefano, Bricco di Neive and Gallina vineyards in Neive, and the Pajorè vineyard in Treiso.

Wines

Barbaresco becomes lighter, more brick in color.

DOCG regulations stipulate that Barbaresco wines must be aged for a minimum of 2 years and at least 9 months in oak prior to release and aged for at least 4 years to be considered a riserva. The wines must have a minimum 12.5% alcohol level though most wines are closer to 13.5%. Well-made examples of Barbaresco wines are expected to be aged at least 5 to 10 years after vintage before they are consumed, as they are extremely tannic and tight in their youth, and some continue to drink well even after 20 years. The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.

Differences from Barolo

Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. The Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier than it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not quite as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo. The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of La Morra and Barolo. The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won’t allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that the annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbaresco than across the more expansive Barolo zone.

Barbaresco Wine and Food Pairing

Barbaresco is a powerful red wine that combines best with dishes that have a strong flavor. Subtle dishes will be overpowered by this wine and are better to combine with less strong wines.

Traditional Piedmontese dishes:

Piedmontese cuisine is full of specialties with tasty meat and powerful sauces, often combined with white truffle that combine well with Barbaresco such as: Risotto al tartufo bianco, Manzo stufato alla Piemontese, Agnolotti al tartufo, Fricandó alla Piemontese, Fonduta con tartufi, Cardata alla Torinese, Taglierini con fonduta e olio di tartufo as well as many other traditional Piedmontese dishes.

Traditional Italian dishes from other regions:

Melanzane di Parmigiano, Peposo, Ossobuco and Trippa all fiorentina, and many other Italian dishes.

Meat:

Beef, game, and stews such as beefsteak, lamb, veal, rabbit, wild boar, and deer.

Fish:

Barbaresco is too strong in taste to be served with fish, better serve fish with a light red or a fine white wine

Poultry:

Especially wild poultry like guinea fowl in truffle sauce and pheasant but also duck breast and foie gras.

Pasta:

Pasta with a strong tomato or truffle sauce.

Cheeses:

Old strong cheeses like Parmigiano Reggiano, Pecorino vecchio, old Gouda and old Cheddar, blue cheeses such as Gorgonzola and Castelmagno as well as cheeses with a rich flavor like Fontina, Taleggio, and Boschetto al tartufo.

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So WOW! Please try some of these fine selections of Barbaresco wines. Also, please go to winetospiritscrown for a complete selection of all fine wines and spirits.

Produttori del Barbaresco Barbaresco 2016

Produttori del Barbaresco Langhe Nebbiolo 2018

Neirano – Barbaresco 2016

Castello di Neive Barbaresco Santo Stefano 2016

Castello di Neive Barbaresco Santo Stefano 2016

Marchesi di Barolo Barbaresco 2015

Luigi Giordano Barbaresco Montestefano 2015

Produttori del Barbaresco – Nebbiolo Langhe 2018

2014 PRODUTTORI DEL BARBARESCO BARBARESCO

Albino Rocca Barbaresco 2015

2015 Produttori del Barbaresco Barbaresco

Barbaresco Red Wine

BEST BAROLO WINE

The Best Barolo Wine is considered to be an exceptional selection when it comes to Italian red wines. Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin-skinned red grape varietal generally high in acid and tannins. In Piedmont, Nebbiolo is one of the first varieties to undergo bud break and last to be picked, with harvest generally taking place in late October. Barolo wines must be solely composed of Nebbiolo, with no exceptions.

What About a Great Wine

The wines are rich and full-bodied, with a strong presence of acidity and tannins. The Best Barolo wine is often compared to the great Pinot Noir of Burgundy, due to their light brick-garnet pigments and bright acidity – plus the region it’s made has a lot that is aesthetically common to Burgundy too. Rose flower, tar, and dried herbs are aromas frequently associated with Barolo wines. According to DOCG regulations (Denominazione di Origine Controllata or Denomination of Controlled Origin), the wines must be aged for at least two years in oak and one year in bottle, with five years of age (three in oak) required for Riserva labeling, both with a minimum 13 percent alcohol content.

 

Advances in Viticulture

Advances in viticulture have helped to bridge the gap between modern and traditional producers. Better canopy management and yield control have led to riper grapes being harvested earlier with more developed tannins in the grape skins. As of 2015, winemaking for both traditionalist and modernist Barolo producers includes strict hygiene controls and the use of some modern winemaking equipment such as temperature-control fermentation vessels. Rather than fall into one hard-line camp or the other, many producers take a middle-ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large Botti-size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82-86 °F (28-30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, winemakers often heat the cellars to encourage the start of malolactic fermentation, which softens some of Nebbiolo’s harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple of years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo. Barolos tend to be rich, deeply concentrated full-bodied wines with pronounced tannins and acidity. The wines are almost always lightly colored varying from ruby to garnet in their youth to more brick and orange hues as they age. Like Pinot noir, Barolos are never opaque. Barolos have the potential for a wide range of complex and exotic aromas with tar and roses being common notes. Other aromas associated with Barolos include camphor, chocolate, dried fruit, damsons, eucalyptus, leather, licorice, mint, mulberries, plum, spice, strawberries, tobacco, white truffles as well as dried and fresh herbs. The tannins of the wine add texture and serve to balance Barolo’s moderate to high alcohol levels (Minimum 13% but most often above 15% ABV). Excessive extraction from prolonged maceration periods and oak aging can give the wines an over-extracted bitterness.

The Special Piedmont Area

Barolo is located in the northwestern portion of Piedmont called Langhe, about seven miles southwest of Alba. There are 11 communes that make up the wine-producing region of Barolo, including the five most prominent ones: Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba. To break it down, Langhe can be divided into two areas, the Serralunga Valley where the Fontanafredda estate is located, which encompasses the eastern communes of Castiglione Falletto, Monforte d’Alba, and Serralunga d’Alba, and the Central Valley, which covers Barolo and La Morra. The greatest difference between these two divisions is the soil; while the Serralunga Valley has soils high in sand and limestone, the latter tends to be higher in clay. The sandy soils of Serralunga produce more intense wines that demand a longer aging period than the Central Valley Barolos, which are known for softer, fruitier expressions of the region. The commune of La Morra produces the most wine of the five communes.

 

Barolo Chinato an After-Dinner Drink

Nebbiolo

In the Piedmont region, old Barolo wine is used to make an after-dinner digestif known as Barolo Chinato. The bark from the South American cinchona tree is steeped in Barolo and then flavored with a variety of ingredients, depending on the producer’s unique recipe. Some common ingredients of Barolo Chinato include cinnamon, coriander, iris flowers, mint, and vanilla. The resulting beverage is very aromatic and smooth.

Production

A string of favorable vintages in the late 1990s led to an increase in price for Barolos and, in turn, led to increased plantings. Between 1990 and 2004 there was a 47% increase in Nebbiolo plantings in the Barolo zone with 4,285 acres (1,734 ha) under vine. The production subsequently increased from 7 million bottles in the mid-1990s to 10.25 million bottles in the mid-2000s. In the rush to increase plantings some less ideal sites previously used by Barbera and Dolcetto were gobbled up. It remains to be seen if these sites will be able to adequately ripen Nebbiolo enough to produce quality Barolo that justifies the high price of the wine. Some experts are predicting a market correction similar to what was seen in the 1980s when a backlog of vintages caused prices to stabilize.

Food pairing

A glass of Barolo with the characteristic brick color hue around the rim

A big, powerful, tannic wine, Barolo needs to be matched with foods of similar weight. Paired with light dishes low in protein, such as steamed vegetables, a Barolo will overwhelm the food; its tannins will react with the proteins on the tongue and sides of the mouth, accentuating the bitterness and drying the palate. In Piedmont, the wines are often paired with meat dishes, heavy pastas, and rich risottos; the tannins bind to the food proteins and come across as softer

Meat

Beef Tenderloin, Prime Rib Steak, Roast Duck, Roast Turkey, Pork Sausage, Meat Ragu, Roasted Game Hen, Braised Pork, Prosciutto

Cheese

Fresh Burrata, Soft Triple-Cream Cow’s Cheese, Parmigiana Reggiano, Bechamel Sauce, Full Fat Feta Cheese, Manchego, Pecorino, Washed-Rind Cheeses

Herb/Spice

Sage, Tarragon, Black Pepper, White Pepper, Rose Hip, Coriander Seed, Fennel Seed, Celery Seed, Sichuan Pepper, Asian 5-Spice, Anise, Star Anise, Ceylon Cinnamon

Vegetable

Wild Mushrooms, Chestnut, Roasted Garlic, Shallot, Truffle, Butternut Squash, Grilled Radicchio, Cannellini Bean, Fried Polenta, Olive, Caper Sunchokes, Braised Leeks, Cippolini Onion, Funghi Pizza, Farro, Wild Rice, Roasted Fennel Bulb, Charred Green Onion

Please sign up for our email list below to get the latest information on our latest product descriptions, upcoming sales and special offers. We have some of the best offers in the business so please keep updated and have all questions answered in our COMMONWEALTH NEWS

Mauro Veglio Barolo 2015

Mauro Veglio Barolo Castelletto 2015

Gaja Barolo Dagromis

La Sacrestia Barolo Ravera, 2014

Abbona Barolo

Sandrone Barolo le Vigne, 2014

Prunotto Barolo Bussia, 2009

Pio Cesare Barolo Ornato, 2014

Bruno Giacosa Barolo Falletto, 2014

Marchesi Di Barolo Sarmassa, 2011

The Best Wheated Bourbon Alternatives

The finest smoothest wheated Bourbons may also be some of the most expensive. However, there is a selection of the Best Wheated Bourbons available in lieu of the very expensive and prized Pappy Van Winkle.

As seemingly straightforward as the spirit is, whiskey (and/or whisky) is actually a pretty complicated alcoholic beverage. In fact, the greater category has a surprisingly large number of distinct sub-categories within it, including things like scotch, Irish whiskey, Canadian whiskey, Japanese whisky, rye whiskey, Tennessee whiskey, and of course our topic of interest bourbon whiskey.

In the case of the spirits you see before you today, we are going to concentrate on a type of distinctly=American whiskey called wheated bourbon. Specifically, we are interested in this particular variety because Pappy Van Winkle.is exceedingly hard to find and even when you can track it down it can be absurdly expensive even for seasoned collectors. However, if you know where to look, there is actually a pretty wide range of alternatives to Pappy that are more widely available and a good deal less expensive. You will find eight of the best on our following list of wheated bourbon alternatives to Pappy Van Winkle.

What is Bourbon?

Bourbon

The Federal Standards of Identity for Distilled Spirits, codified under 27 CFR §5.22(b)(1)(i), states bourbon made for U.S. consumption must be:

• Produced in the United States
• Made from a grain mixture that is at least 51% corn
• Aged in new, charred oak containers
• Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
• Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
• Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

• Host a grain bill that is at least 51% corn
• Must be produced at no more than 160 proof (80% ABV)
• Needs to be stored in new charred oak barrels for at least four years at no more than 125 proof (62.5% ABV)
• Must be bottled at a minimum of 80 proof (49% ABV).
• Required to be made in the United States

Straight bourbon, which has a minimum aging requirement of two years. Any bourbon aged less than four years must include an age statement on its label.

Bourbon that meets the above requirements has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be called straight bourbon.

• Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging
• Bourbon that has an aged stated on its label must be labeled with the age of the youngest whiskey in the bottle(not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all)

And Why Pappy Van Winkle Is So Popular

The basic processes for distilling bourbon whiskey are mostly the same no matter. In fact, there are a few must-haves for a distilled liquor to even be considered bourbon in the first place. This includes a mash (the baseline mixture of water steeped with grains) that’s at least 51% corn, a period of aging in charred oak barrels, and a lack of any other additives. However, outside of those parameters, distillers are free to change The specific varieties of charred oak barrels, and even the amount of time a spirit is aged.

One of the most popular styles fin recent days is wheated bourbon. What differentiates wheated bourbon from other bourbon is that, after corn, wheat is the secondary flavoring grain, rather than rye or barley in the recipe. The result is a smoother spirit with less harshness and bite that allows many of the other flavors and aromas to come through a bit more. The most popular and fabled label to specialize in this style is Pappy Van Winkle. Owned by Old Rip Van Winkle Distillery. Pappy is widely considered the wheated bourbon that set the standard in the industry.

There is no denying that Pappy Van Winkle’s recipes certainly set them apart from their competition, as does the label’s rigorous aging standards, which starts at a minimum of 15 years (twice as long as Jim Beam). However, there’s also another significant determining factor in what makes Pappy Van Winkle sometimes cost in the thousands of dollars is the rarity of the beverage. The Old Rip Van Winkle Distillery actually only produces a few thousand cases per year. Jack Daniel’s, by contrast, produces over 100 million bottles a year. It’s so rare that the brand uses a lottery system just to select people who have the opportunity to buy it. These alternatives, by contrast, are much easier to find and purchase, as they are not as sought after and are widely available for purchase in essentially any liquor store.

WL Weller Special Reserve Wheated Bourbon

This alternative to Pappy Van Winkle is the price at or about $20. There is one very important fact that makes this spirit such a bargain is that uses the exact same mash recipe and in the same distillery as Pappy Van Winkle. However, WL Weller is only aged for seven years as opposed to Pappy’s aging for 15 years. The prospect of getting something similar to Pappy Van Winkle for a fraction of the cost is great. WL Weller also makes a 12-year aged version.

Larceny John E. Fitzgerald Wheated Bourbon

Originally produced in 1870, Old Fitzgerald is one of the oldest American whiskey brands around and was and has been purchased by the Heaven Hill Co in 1999. Heaven Hill to develop Larceny as a tribute to wheated bourbons. It was revealed that Larceny has approximately 1/3 more wheat in its recipe than its competitors. This Larceny wheated bourbon whiskey has plenty of spice at 89 proof and is also somewhat smoother than its similarity priced whiskeys.

McKenzie Bottled-in-Bond Wheated Bourbon Whiskey

Bottled-in-bond Whiskeys are special and notably an American thing. These whiskeys are government regulated spirits and defined as must come from a single distiller during a single distilling season. These must be aged for a minimum of four years in a government-approved facility and must be bottled at 100 proof. McKenzie’s Bottled-in-Bond Wheated Whiskey meets all that criteria and also is an exceptional alternative to Pappy Van Winkle with a significantly lower price to go. It is a spicy flavor and has enough kick. It goes well on-the-rocks as it does neat or mixed into a classic cocktail.

1792 Sweet Wheat Bourbon

This is the first product to come from resonable1792resonable as a wheated bourbon. This spirit delivers a smooth sweet flavor with notes of vanilla and caramel with subtle flavors of fruit. The sweetness is balanced out by an abundance of oak tannins. The 1792 Sweet Wheat Bourbon is an excellent selection for a drink and comparable to most of the other wheated bourbons on the market. It is also a reasonably priced bargain.

Wyoming Whiskey Wheated Bourbon

This fine whiskey has a strong masculine side in its taste including dark char, raw rope, as well as vanilla, and notes of cherry and orange peel. The bourbon is spicy, peppery driven bourbon with a sugar sweetness.

Wyoming Whiskey Wheated Bourbon is a bit high priced when compared with other wheated bourbon alternatives. It is sweet but not too sweet and also very smooth. It still has a prominent flavor profile even though it is only 88 proof. It is a whiskey one should try to possibly become a fan.

Redemption Wheated Bourbon

The Redemption product line has been about in the past rye bourbon and has not included a wheated bourbon. Redemption has now developed an exceptional wheated option with a considerable addition of 45% winter wheat (higher than most of its competitors) and is aged for a minimum of four years in charred oak barrels. The spirit at 96 proof, with floral notes alongside touches of vanilla and walnut, has a fantastic score of 91 at the 2019 Ultimate Spirits Challenge make this an exceptional wheated bourbon.

Maker’s Mark Private Select Wheated Bourbon

Maker’s Mark bourbons are historically wheated. Maker’s Mark standard offering is both popular and available at a reasonable price. The Private Select Wheated Bourbon is just somewhat better. This fine quality is due to the expression starting out as a cask strength version of regular Maker’s Mark. Each barrel has 10 custom wood finishing staves added to them, before being sent to age in the brand’ limestone cellar. With 1000 possible combinations, each expression of this liquor is unique.

Garrison Brothers Texas Straight Bourbon Whiskey

Garrison Brothers was founded in 2006 and is the first legal bourbon distillery in the state of Texas. Garrison Brothers Texas has very quickly built up an impressive reputation and is one of the most sought after wheated bourbon because is so good. This wheated bourbon was also awarded the brand a silver medal at the 2013 San Francisco World Spirits Competition, which is no small feat, as that’s one of the stiffest competitions in the entire spirit industry.

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Pinotage South African Wine

The name Pinotage South African Wine is a little bit misleading because it sounds so much like Pinot Noir. This South African grape is related to Pinot Noir but the grape looks and tastes more like Shiraz. Its reputation has been mostly confined to South Africa.

The result of the crossing between Cinsaut and Pinot Noir was unexpected. The Pinotage grapes were extremely dark and the wine they created was bold and high in tannin and anthocyanin. Despite the difference in flavor, Pinotage would eventually become the 2nd most planted grape in South Africa.

Pinotage is a red wine grape that is South Africa’s signature variety. It was cultivated there in 1925 as a cross between Pinot noir and Cinsaut (Cinsaut was known as “Hermitage” in South Africa at that time, hence the portmanteau name). It typically produces deep red varietal wines with smoky, bramble and earthy flavors, sometimes with notes of bananas and tropical fruit, but has been criticized for sometimes smelling of acetone. The grape is a viticultural intraspecific cross of two varieties of Vitis vinifera, not an interspecific hybrid.

The first recognition came when a Bellevue wine made from Pinotage became the champion wine (General Smuts Trophy Winner) at the Cape Wine Show of 1959, a feat repeated by Sauer & Rossouw in 1961 with their Pinotage from Kanonkop Wine Estate. The Bellevue wine would become the first to mention Pinotage on its label in 1961 when Stellenbosch Farmer’s Winery (SFW) marketed it under their Lanzerac brand. This early success, and its easy viticulture, prompted a wave of planting during the 1960s. Pinotage is a grape variety that was created in South Africa in 1925 by Abraham Izak Perold, the first Professor of Viticulture at Stellenbosch University. Perold was attempting to combine the best qualities of the robust Hermitage with Pinot noir, a grape that makes great wine but can be difficult to grow. Perold planted the four seeds from his cross in the garden of his official residence at Welgevallen Experimental Farm and then apparently forgot about them. The young plants were moved to Elsenburg Agricultural College under Perold’s successor, CJ Theron. In 1935 Theron grafted them onto newly established rootstock. The newly grafted vines and the one that was doing best was selected for propagation and was christened Pinotage.

Fruit Flavors

Pinotage association member and winemaker Danie Steytler Jr. says it’s common to find purple fruits and black fruits in Pinotage, but occasionally you’ll taste amazing red fruit flavors of raspberry, red licorice, and even red bell pepper.

Other Flavors

On great bottles of Pinotage South African Wine you’ll be delighted by the flavors other than fruit. A wide array of other flavors include rooibos, dried leaves, bacon, sweet and sour sauce, hoisin and sweet pipe tobacco.

Tannin & Acidity

You should expect tannins to be bold but to have a sweet note on the finish –almost like flavored smoke. As far as acidity is concerned, the grape is typically high pH (low acidity) so most winemakers will acidify their wines early in the fermentation process so the acids are more integrated. Many wineries in hot climates, including California, Australia and Argentina, acidify their wines. Well-integrated acidification is unnoticeable although some tasters appear to be more sensitive to this trait than others.

Pinotage Renaissance

Pinotage remained relatively obscure internationally until Beyers Truter from Kanonkop won the 1987 Diners Club Wine of the year for his Pinotage. Pinotage has since experienced a renaissance in South Africa, with an increasing number of producers exploring a bright and juicy expression of the variety that shows off the fruit rather than oak, and showing real finesse with less ripe extraction.

In the past decade (2007 -2017) the quality, demand, and supply of Pinotage has grown excessively. From around 3 million liters of Pinotage a year at the turn of the century, domestic sales have increased to over 5 million liters, and exports since 2001 have gone from just over 8 million liters a year to close on 19 million liters.

In the past two decades, winemakers and marketers have embraced this grape cultivar which lead to the expansion of the market for Pinotage globally. Competitions like the Absa Top 10 Pinotage Awards, which started in 1997, and initiatives by organizations like the Pinotage Association have assisted in establishing this uniquely South African wine. Accolades like the 2017 Tim Atkin’s South African Red Wine of the Year confirms the trend of quality Pinotage wines. Pinotage weighed heavily in favor of Kanonkop cellarmaster Abrie Beeslaar being named the 2017 Winemaker of the Year at the prestigious International Wine & Spirit Competition in London, making him the second Kanonkop winemaker to achieve the honor. Of the Top 10 most-planted wine grape varieties in South Africa, Pinotage is the only red cultivar to have grown in hectares over the past 10 years (2007-2017).

Wine regions

In addition to South Africa, Pinotage is also grown in Brazil, Canada, Israel, New Zealand, United States, and Zimbabwe. In New Zealand, there are 94 acres (38 ha) of Pinotage. In the US, there are plantings in Arizona, California, Michigan, Oregon and Virginia.

South Africa

The majority of the world’s plantings of Pinotage is found in South Africa, where it makes up just 6% of the vineyard area but is considered a symbol of the country’s distinctive winemaking traditions. It is a required component (30-70%) in “Cape blends”. Here it is made into the full range of styles, from easy-drinking quaffing wine and rosé to barrel-aged wine intended for cellaring. It is also made into a fortified ‘Port wine’ style and even a red sparkling wine. The latest and fastest-growing trend is the production of coffee styled Pinotage. The grape is very dependent on the skill and style of winemaking, with well-made examples having the potential to produce deep-colored, fruity wines that can be accessible early as well as age.

Viticulture and winemaking

The vines are vigorous like their parent Cinsaut and easy to grow, ripening early with high sugar levels. Pinotage can be grown via the trellised system or as bush vines (untrellised). The older Pinotage vineyards are predominantly planted as bush vines and it is perceived that these lend to more concentration of fruit and depth to the wine. It has the potential to produce yields of 120 hl/ha (6.8 tons/acre) but older vines tend to lower their yields to as low as 50 hl/ha. Yield restriction is managed through water stress and bunch thinning. In winemaking, controlling the coarseness of the grape and the isoamyl acetate character are two important considerations. Volatile acidity is another potential wine fault that can cause Pinotage to taste like raspberry vinegar. Since the 1990s, more winemakers have used long and cool fermentation periods to minimize the volatile esters as well as exposure to French and American oak.

The grape is naturally high in tannins which can be tamed with limited maceration time but reducing the skin contact can also reduce some mulberry, blackberry and damson fruit character that Pinotage can produce. Some winemakers have experimented with letting the grapes get very ripe prior to harvest followed by limited oak exposures as another means of taming the more negative characteristics of the grape while maintaining its fruitiness. Newer clones have shown some potential as well.

Freshly picked Pinotage

While large-scale bulk production tended to yield a wine of little distinction, some wonderful examples of Pinotage were made not long after Lanzerac became the first to sell it commercially in 1959. Lanzerac and Kanonkop were early flag-bearers, and indeed still are, for two of their labels made it into the 2017 ABSA top 10 Pinotage Wines.

The 2017 ABSA top 10 Pinotage Wines

Pinotage South African Wine Food Pairing

beef:

• beef

• carpaccio, beef tartar

• sausages

• steak

cheese:

• cheese: hard

• cheese: medium

• cheese: soft

• goat cheese

chicken/poultry:

• chicken: curried

• turkey

• partridge

Desserts:

• souffle: chocolate

Egg dishes:

• quiche

Ethnic dishes:

• Chinese dishes: spicy

• spicy Mexican dishes

• Thai dishes

Wild game:

• ostrich

• quail

• rabbit

lamb:

• lamb: roast & grilled

Pasta:

• couscous

• pasta with vegetables

Pinotage Wine with pizza:

• pizza: cheese

• pizza: Hawaii

• pizza: pepperoni/meat

Pinotage Wine with pork:

• cotechino

Pinotage Wine with seafood & shellfish:

• fish: curried

• grouper

• seafood casserole

• swordfish

• tuna

Pinotage Wine with veal:

• veal

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Please sample and order from our selections below or go to our main site winetospiritscrown for a complete selection of all wines and beverages.

 

Ashbourne Pinotage 2016

Southern Right Pinotage 2018

Beeslaar Pinotage 2017

Doolhof ‘Dark Lady Of the Labyrinth’ Pinotage 2017

Kanonkop ‘Black Label’ Pinotage 2016

Kanonkop Pinotage 2017

La Cave Pinotage 2017

Lievland Pinotage 2017

Neethlingshof Pinotage 2017

Painted Wolf Guillermo Pinotage 2017

BEST SANGIOVESE WINE

The Sangiovese grape is a bit of a chameleon; easily altering its genetics to fit the environment. There are many different mutations of the variety all over Italy, which results in very different tasting wines. From the delicate floral strawberry aromas of Montefalco Rosso to the intensely dark and tannic wines of Brunello di Montalcino, Sangiovese wine has something for everyone.

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter“. The literal translation of the grape’s name, the “blood of Jove”, refers to the Roman god Jupiter. Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily. It is the most widespread grape in Tuscany and outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern wines like Tignanello.

Sangiovese was already well-known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese’s ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well-known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Italy.[8] At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea-leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.

Early theories on the origin of Sangiovese dated the grape to the time of Roman wine making. It was even postulated that the grape was first cultivated in Tuscany by the Etruscan from wild Vitis vinifera vines. The literal translation of the grape’s name, the “blood of Jove”, refers to the Roman god Jupiter. According to legend, the name was coined by monks from the Santarcangelo di Romagna in the Emilia-Romagna region of east-central Italy.

The first documented mention of Sangiovese was in the 1590’s.The grape was identified as “Sangiogheto” and the grape makes very good wine. While there is no conclusive proof that Sangiogheto is Sangiovese, most wine historians generally consider this to be the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region.

In 1738, wines made from Sangiovese were described as excellent when blended with other varieties but hard and acidic when made as a wine by itself. The winemaker, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet “Super Tuscans”.

Viticulture

 

Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. In the Chianti Classico region, Sangiovese thrives on the highly friable shale-clay soil known as galestro. In the Montalcino region, there is a high proportion of limestone-based alberese soils alternating with deposits of galestro. The lesser zones of the generic Chianti appellation are predominantly clay, which often produce as high quality of wine as alberese and galestro do.

The grape requires a long growing season, as it buds early and is slow to ripen. The grape requires sufficient warmth to ripen fully, but too much warmth and its flavors can become diluted. Harvests in Italy have traditionally begun after September 29, with modern harvest often taking place in mid-late October. A longer growing season gives the grapes time to develop richness and potential body. However, in cool vintages this can result in the grapes having high levels of acidity and harsh, unripened tannins. In regions (like some areas of Tuscany) that are prone to rainfall in October, there is a risk for rot due to the Sangiovese grape’s thin skin. For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg) of fruit per vine. Soils with low fertility are ideal and help control some vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing foliage and limiting the amount of direct sunlight that can reach the ripening grapes.[13] Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high-yielding clones have been favored in the past, more attention is being paid to matching the clone to the vineyard site and controlling the vine’s vigor.

To add color and fruit to the wine, some winemakers will blend their Sangiovese with Cabernet Sauvignon (pictured).

The high acidity and light body characteristics of the Sangiovese grape can present a problem for wine making. The grape also lacks some color-creating phenolic compounds known as acylated anthocyanins. Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins. Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer wine flavor.rounder.

Wine regions

Sangiovese wine.

A glass of Chianti made primarily from Sangiovese.

While Sangiovese plantings are found worldwide, the grape’s homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in Argentina where in the Mendoza region it produced wines that had few similarities to its Tuscan counterparts. In California the grape found a sudden surge of popularity in the late 1980s with the movement of winemakers seeking red wine alternatives to the standard French varietals of Cabernet Sauvignon, Merlot and Pinot noir.

Italy

In Italy, Sangiovese is the most widely planted red grape variety. It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13. It accounts for approximately 10% of all vineyard plantings in Italy with more than 250,000 acres planted to one of the many clonal variations of the grape.

Tuscany

A glass of Brunello di Montalcino.

From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulates the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavors. Some wineries trucked in full-bodied and jammy red wines from Sicily and Apulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a “Super Tuscan” blend with Bordeaux varietals like Cabernet and Merlot.[13]

Outside Tuscany

Sangiovese

Sangiovese is considered the “workhorse” grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, to rosato to sweet passito, semi-sparkling frizzante and the dessert wine Vin Santo. In northern Italy, the grape is a minor variety with it having difficulties ripening north of Emilia-Romagna. In the south, it is mainly used as a blending partner with the region’s local grapes such as Primitivo, Montepulciano and Nero d’Avola.

In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted in all the Romagna region east of Bologna. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality.

United States and Canada

Italian immigrants brought Sangiovese to California in the late 19th century. But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres with plantings across the state, most notably in Napa Valley, Sonoma County, San Luis Obispo, Santa Barbara and the Sierra Foothills.

The flavor profile of the wine usually shows red plums, tart cherries, blueberries, blackberries, strawberries, and figs. It undergoes a light oak aging, which often imparts it a subtle vanilla and cedar character. The style of the wine may be rustic, or fruit-forward, though both go very well with food. Pairing the wines with some ingredients suggested below, say tomatoes, would accentuate the fruitiness of the wine.

SANGIOVESE WINE and FOOD PAIRING

1. Sangiovese and tomato is a classic combination. Pair the wine with tomato-based dishes such as red sauce pasta. Spaghetti and meatballs, the Italian-influenced American dish, famous the world over, or preparations with marinara sauce, like ravioli marinara, are brilliant pairings with Sangiovese.
2. Any grilled steak is delicious with this wine. Cut from the loin, the meat is marbled and cooked on live charcoal or wood fire.
3. Grilled vegetables are a great pairing with this red too! Try a pizza with roasted veggies!
4. Beef stew. The richness of meat helps cut through the tannins in the wine.
5. Sausages taste delicious with this varietal. Barbecued sausages, in particular, are excellent.
6. Dishes flavored with herbs, mainly oregano, thyme, basil, and sage are a delightful companion to Sangiovese.

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Please explore and sample some of our fine selections of Sangiovese fine wines or go to our main site for a complete selection of all fine beverages

Castello di Monsanto Il Poggio Chianti Classico Riserva 2013

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy

Il Poggione Brunello di Montalcino 2015

Sangiovese from Montalcino, Tuscany, Italy

Viticcio Chianti Classico Riserva 2015

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy

Fattoria La Lecciaia Brunello di Montalcino 2013

Sangiovese from Montalcino, Tuscany, Italy

Castello di Monsanto Chianti Classico Riserva 2016

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy

San Filippo Brunello di Montalcino Le Lucere 2013

Sangiovese from Montalcino, Tuscany, Italy

Ferrari-Carano Siena 2016

Sangiovese from Sonoma County, California

Collosorbo Rosso di Montalcino 2016

Sangiovese from Montalcino, Tuscany, Italy

Castello di Bossi Chianti Classico Riserva Berardo 2015

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy

Poggio San Polo Brunello di Montalcino Riserva 2012

Sangiovese from Montalcino, Tuscany, Italy

Felsina Chianti Classico Riserva Rancia 2016

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy