tag:blogger.com,1999:blog-4840230708436051577.post8263580392167249066..comments2023-07-11T04:05:22.683-05:00Comments on Reflections on Wine: Fixing Chianti Classicotom hylandhttp://www.blogger.com/profile/15059595835440742055noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4840230708436051577.post-82468802575811716462011-02-25T11:21:08.840-06:002011-02-25T11:21:08.840-06:00Thanks, Gary.
Your thoughts are spot on. It's...Thanks, Gary.<br /><br />Your thoughts are spot on. It's difficult to sell $40 and $50 Chianti Classico Riservas, no matter how good they are, given the name Chianti Classico. The producers as a group need to tell the story of why these wines cost more, so the sub-zone identification is a necessary step in that direction.tom hylandhttps://www.blogger.com/profile/15059595835440742055noreply@blogger.comtag:blogger.com,1999:blog-4840230708436051577.post-18341312705852730712011-02-25T11:07:04.746-06:002011-02-25T11:07:04.746-06:00Informative post, Tom. Thanks. I love Chianti Clas...Informative post, Tom. Thanks. I love Chianti Classico, but have trouble finding the right ones. One one end of the spectrum, I look for lightness and purity in the under-$20 range, and on the other I see expensive wines that are hard to shell out $40+/btl for, because then they are competing with Brunellos. How do you convince a consumer to pay Brunello-like prices for Chianti? Perhaps the sub-zone designation might help.Iron Chevskyhttps://www.blogger.com/profile/05241149967997845671noreply@blogger.comtag:blogger.com,1999:blog-4840230708436051577.post-11096369161917729472011-02-22T08:29:30.139-06:002011-02-22T08:29:30.139-06:00Matt:
Thanks for the comment. I wouldn't mind...Matt:<br /><br />Thanks for the comment. I wouldn't mind seeing a minimum of 85% or even 90% Sangiovese, but I'm guessing that won't happen. Let's do hope the subzones get approved - it can't help but get everyone excited about the wines.tom hylandhttps://www.blogger.com/profile/15059595835440742055noreply@blogger.comtag:blogger.com,1999:blog-4840230708436051577.post-26352050007478299292011-02-22T08:27:32.855-06:002011-02-22T08:27:32.855-06:00Chris:
Thanks for the nice comment. As for the ot...Chris:<br /><br />Thanks for the nice comment. As for the other varieties, well, that's another post, isn't it? Too many variables here, from the inidigenous Canaiolo and Colorino to international varieties such as Merlot and Cabenet Sauvignon. Styles vary wildly according to these blends, of course and that wasn't my point in this post. I only wanted to discuss how the quality is increasing.tom hylandhttps://www.blogger.com/profile/15059595835440742055noreply@blogger.comtag:blogger.com,1999:blog-4840230708436051577.post-50206154111964076302011-02-22T05:51:30.525-06:002011-02-22T05:51:30.525-06:00Thanks for the update Tom and I look forward to ta...Thanks for the update Tom and I look forward to tasting the 09's in April. Certainly great news on the sub-zones if they can make it happen and I'll bet that Montalcino will follow with sub-zones of its own if they do! Now, can we just get the CC regulations to up the minimum of Sangiovese as well?<br />Matt PaulMatt Paulhttp://www.sottolapergola.comnoreply@blogger.comtag:blogger.com,1999:blog-4840230708436051577.post-80778521586374880802011-02-22T05:31:53.099-06:002011-02-22T05:31:53.099-06:00Good article Tom, blending our 2009's this wee...Good article Tom, blending our 2009's this week so will let you know how we get on. <br /><br />I would say that it is more helpful for a consumer / sommelier to know what variety is in the last 20% of any Chianti Classico - rather than the geo-political nuances of the DOCG. It doesn't necessarily help to determine the style of the wine ordered. <br /><br />Agree to see Flaccianello and Cepparello as Chianti Classic would be fantastic news<br /><br />Chris<br />www.santalberto.co.ukSant'Albertohttp://www.santalbertoc.o.uknoreply@blogger.com