Italian wines are meant for food...
We tried a new Tuscan Sangiovese with our Italian-style vegetarian dinner: spaghetti squash, with organic tomatoes and shallots, topped with fresh parmesan romano.
The San / gio 2010 was medium-bodied, with ripe berries, and hints of chocolate. Though this is not my favorite varietal, it is a wonderful food wine. Appreciating the qualities of each varietal is something I strive to do. Sangiovese + traditional Italian dishes = success, in my book!
In 2014, I wants to learn Italian wines at a deeper level, and experiment with extending my understanding across blends and sub-regions.
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