Thursday, 5 August 2010

Morellino di Scansano

Ah, Sangiovese. What a wonderful grape.  With its high acidity, gripping tannins and rasping red cherry fruit it produces wines that positively demand to be drunk with food. For decent quality Chianti coming in at about a tenner, pasta with tomato sauce or some flash-fried pork chops with a squeeze of lemon is the kind of thing we're talking about here.


The heartland of Sangiovese is the Tuscan Hills, where it's the main or only variety in the three best appellations devoted to the grape; Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano.  Unlike most wines from Sangiovese, which are usually medium bodied and relatively light, the wines from these prized appellations can be