I'll take Tuscany 101 Please, Gentlemen

[fangi]

Fond of Italian reds, and having read somewhere that 1995 and 1997 were good years in Tuscany, (perhaps, but not for my bottle.)
I went ahead and bought an $18.00 bottle called:
Cerraia
vino nobile de montepulciano
1997
13% Alc.
bottled by frederico carletti

Uh, yeah, it was thin, quite tannic tasting and had and unbelievably short finish. It was a good learning exerience i suppose, but i'm not sure what i learned other than i find a lot of sangiovese wines difficult. Is this indeed a good year, but a less than artful winemaker? Are these kinds of wines not meant to be had in their youth?

as always i appreciate your comments,
thanks,
brett

[Innkeeper]

Not my favorite sangiovese, although it can be excellent. You didn't mention acid. If it was present, the wine may have had a way to go, although the thin part bothers me.

Chianti is much more reliable IMHO, and has come eons from the straw bottom bottles. Chianti Classico kicks it up another notch. Other than a fifteen year old Brunello Di Montalcino, my more approachable favorite sangiovese is Rosso Di Montalcino. Excellent Rossos can be had from the same producers that make Brunello, and the Rossos give you a lot to chew on. Very nice ones can be had in the price range of your Vino Nobile de Montepulciano. Don't mix Rosso Di Montalcino up with Rosso Di Montepulciano.

[fangi]

uh-huh, got it. Rosso & montalcino. Thanks, Innkeeper.

I will definitely try again.

bf

[fangi]

ps. thanks for not yelling at me to read the other postings on Brunellos and Rossos. (I just finished doing this...something i should've done in the first place. sorry)

So, the Brunellos are for aging, as long as one has proper storage. (i'll wait 'til i own a house for that one) And the Rossos are for drinking now and should provide the pleasurable drinking experience i'm looking for.

I promise, no more questions 'til i do my homework.

thanks again,

brett

[Thomas]

There is a town called Montepulciano (Rosso di Montepulciano) and there is a grape called Montepulciano (Montepulciano d'Abruzzo). Don't mix them up either.

[Innkeeper]

If your eyes are glazing over at this point, don't worry, it happens to all of us. Foodie has an excellent point. Montepulciano d'Abruzzo is an excellent wine without a drop of sangiovese in it that I absolutely love and have posted TNs on recently. Rosso Di Montepulciano is made with sangiovese, and IMHO generally is not up to the quality of Rosso Di Montalcino.

[This message has been edited by Innkeeper (edited 01-24-2002).]