2001 Allegrini Volpolicella Classico

[stevebody]

I haven't drunk a cup of coffee in well over 20 years and I write exhaustively in the hope that clarity may result. And, after all this, and all the sore toes, STILL NO ONE has supplied what the heck you're all talking about when you talk about the regional characteristics of the wines you mention. I'm STILL waiting for someone to cough up what this regional character of Chianti is that was so freakin' vital to defend. I promise you I can tell you exactly what I think a traditional Chianti is supposed to taste like. I sample well over 2000 wines a year and I encounter quite a few different ones, so the trad ones really sorta stand out. And, NO, Foodie, that baloney about wanting to know what it was about Randery's "un-Chianti" that he didn't like, well, that dog don't hunt. If you had intended to ask what it was he found "un-Chianti-like" about it, why not just ask that? The question was, quoting directly, "Help me out: Why would you want a Chianti that's un-Chianti?" I dont' have to read anything into that. It's fairly plain.

As for commercial wines, here's what's in my tableside cabinet for immediate consumption:

Sean Thackery Orion and Pleiades
Kalin Semillion
Sand Hill Cabernet
Noon Shiraz
Peter Lehmann Stonewell Shiraz
McCrae Cuvee Orleans
Librandi Gravello
Il Borro
Castel Pietraio Tegrimo
Bruno Giacosa Arneis and Barolo
Domaine les Pallieres Gigondas
Eric Rostaing Cote Rotie and Condrieu
Ste. Grillet Condrieu
Parce Collioure
Flor de Pingus
Alvaro Palacios Les Terrasses Priorato

That's shelves one and two. Closest thing to a commercial blockbuster in the lot is the Lehmann. I post commercial wines because the website goes all over the world and those are the wines most likely to be generally accessible.

If you guys are gonna get your noses out of joint every time I call one of you on something, I predict a lot of joint problems. Here's a suggestion: If you think I'm an idiot, IGNORE ME. But this business of people constantly gigging some newbie on this site for expressing something like the "un-Chianti" idea calls for a challenge. Demands one, in fact. Why would you want a Chianti that doesn't taste like a Chianti?

None of your business.