What I love about Chianti, besides the value prices, are the reliably high acidities, tart red fruit, and savory elements, suggestive of herbs like tarragon, and aromas reminiscent of a forest hike. These characteristics, when combined with food typical of the region–rich pastas, tomato based sauces and braised meats–create unbeatable pairings. For me, these wines truly represent the soul of Tuscany, reminding me of walks in its olive groves and memorable meals in which the wine and food combine to create sublime moments of true satisfaction.
• Very drinkable (86 to 87 point) wines can be obtained for as low as $7-9
• While high QPR (quality price ratio) wines can be found at virtually all price points, the highest rated wines (92 and 91+ points) can be found at the $15-20, $20-25 and $30-and-above price ranges
• The $26-30 range contains surprisingly few highly rated wines
• Three U.S. wine firms are responsible for nearly 17% of these wines, and the top eight wine firms own over 37% of these labels
• Nearly 16% of these grocery store Chardonnays exhibited relatively high residual sugar (sweetness)
• Less than 14% of these wines were bottled under screwcap
• 6% of the wines were affected by TCA and/or oxidation
This site has evolved in the four year since it started into more of a collection of long, reference quality pieces about producers, regions or varieties. Those pieces on a weekly basis have run from 5-12,000 words, are thoroughly researched and, usually, supported by extensive tasting notes. There’s no other wine blog that has had that kind of content, on a regular basis. I’ve started to see there’s a very good reason for that.
I was fortunate to attend the seminar at this year’s Pebble Beach Food & Wine featuring a vertical of Salon at which Monsieur Depond presided. The seminar included the U.S. debut of Salon’s latest release, the 2002. Both it and the 1983 Salon poured at the seminar from magnum are among the greatest Champagnes I have ever tasted.
The country’s greatest annual food and wine event with an emphasis on wine—featuring some of the world’s finest and most exclusive wines–ended this past Sunday in Pebble Beach, California.
With his reputation as a wine writer and critic already firmly established, Antonio has set his sights on nothing less than raising the bar on wine media. Given the results so far, and knowing how hard Antonio works, I have no doubt that Antonio will be a leading voice in the world of wine for decades to come.
Santa Barbara’s hottest growing region, on the far eastern edge of Santa Ynez Valley, has shown that Cabernet Sauvignon and Merlot, as well as Cabernet Franc, Petit Verdot and Malbec, can produce superlative results.