A Montecucco I LOVED and a Peruvian wine that made me gag

Anyone who has traveled the road that leads from Sant’Angelo in Colle (Montalcino) to Bolgheri (at the top of the Maremma) has passed through the little-known yet increasingly popular appellation of Montecucco, where wines are raised in the townships of Cinigiano (where the village of Monte Cucco is located; n.b. the town is written as Monte Cucco while the appellation is Montecucco), Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso, and Seggiano.

Because of its proximity to Montalcino, a lot of marketers and sales people have been touting its kinship to Brunello di Montalcino, where elevation is key in producing long-lived Sangiovese. In fact, Montecucco is mostly low-lying plains where often delicious however plump and sometimes flabby Sangiovese is grown. I’ve tasted a lot of Montecucco (including a pan-appellation tasting a few years ago in the offices of the Montecucco appellation) and frankly, not many of the wines have wowed me. But that changed when I tasted the Montecucco La Querciolina 2007 by the famous Brunello producer Livio Sassetti, whose flagship wines can be excellent despite their slightly slutty, tarted-up character.

The winery’s Montecucco is 100% Sangiovese (the appellation requires a minimum of 60%) and according to the back label the clone Sangiovese Grosso della Maremma. I’ve never heard of this clone and I imagine its one of the myriad clones of Sangiovese found in Tuscany (numbering in the thousands, some developed through massal selection, some developed in nurseries).

Although its called Sangiovese Grosso or large Sangiovese, the berries of Sangiovese Grosso are actually smaller than for most clones and the resulting ratio of pulp to skin makes for darker and more tannic wines. And that was the thing that struck me about this wine: while it had the awesome zinging acidity of Sangiovese, it also had some tannin and a richness of color and mouthfeel that I’d never found in Montecucco.

This wine is friggin’ delicious on the Do Bianchi scale of deliciousness and at less than $20 a bottle, I cannot recommend it highly enough. It’s one of those wines that reminded me of the Sangiovese that old man Augusto Marcucci used to grow and vinify at his house in nearby Bagno Vignoni where I used to spend summers in my university days. Just pure, honest, lip-smackingly delicious Sangiovese… Where’s the deep-fried wild boar liver, people???!!!

In other news…

From the department of “critical thinking” here at Do Bianchi…

As I continue to contribute to the Houston Press food and wine blog Eating Our Words, I have been expanding my tasting habits to include New World wines that cost less than $25 (for the record, I buy nearly all the wine that I review for the “Wine of the Week” and nearly all of the wine I review in general; I rarely accept samples but I do taste all of the unsolicited samples that somehow make it to our doorstep).

And as much as I respect the friend and top wine professional who sold me the above Peruvian Petit Verdot he sold me, a wine called Quantum by the Tacama winery, I continue to be nonplussed by wineries who make concentrated, oaky, highly alcohol wines especially for the American market.

According to the winery’s website, “Tacama uses both [sic] French technology and receives advice from French experts.” My question to them is: have the French tasted your wine?

This wine was so overwhelmed with spicy (American?) oak that it literally stung my tongue. And in the mouth, not only did it taste like jam that had been left out on the counter top exposed to air for a week, but it was so viscous that it felt like jamn in my mouth.

My recommended pairing? Well-done porterhouse drizzled with stale truffled-oil (my second-most-dreaded food product after jammy, oaky, spoofed wine).

Hey, it’s a tough job, but somebody’s got to do it.

Thanks for reading and buon weekend yall!

The new Italian DOCGs, Derrida, and the moral bankruptcy of the Italian appellation system

I will speak, therefore, of a letter.

Of the first [seventh] letter, if the alphabet, and most of the speculations which have ventured into it, are to be believed.

Jacques Derrida, “Différance” (1968)

If the alphabet is to be believed, then I imagine we must seriously consider the three new DOCGs announced by the Italian government last week: Frascati Superiore, Cannellino di Frascati, and Montecucco Sangiovese. (See my paraphrase of the agricultural minister’s press release at VinoWire and see Alfonso’s wonderfully parodic treatment here.)

Of these — in an era when the Italian DOC/G system has been rendered essentially obsolete, save for its campanilian value, by the EU CMO reforms and adoption of the overarching PDO and PGI system — the most intriguing and least absurdist is the Montecucco Sangiovese.

Montecucco (in the Tuscan province of Grosseto) has grown significantly in the last 5 years, both in terms of quality and investment, and the wines raised there are aggressively marketed to the domestic and foreign markets. But the thought of a Montecucco DOCG remains laughable at best. When the DOCG was created (the first was awarded to Brunello di Montalcino in 1980), it was ostensibly intended to denote superior quality: the G in DOCG meant that the appellation had been controlled and guaranteed (in a second round of tasting after bottling) by Italian authorities before its release. Although I can find no official statement addressing the reasons for its creation, it was conceived and has been subsequently perceived as an elevated category reserved for Italy’s finest wines. As much as I wish the growers, producers, and bottlers of Montecucco well, I’d be hard-pressed to name a bottling of Montecucco that impressed me the way certain bottlings of Brunello di Montalcino, Barolo, Barbaresco, Aglianico di Vulture, Taurasi, or Amarone del Valpolicella have (for the record, among others, I’ve tasted scores of Montecucco in Paganico with the media director for the Montecucco growers association).

But the thought of a Frascati Superiore DOCG and its sister Cannellino di Frascati DOCG requires mental gymnastics too strenuous for my current state of mind. I, like my blogging colleague, Franco Ziliani, shook my head in disbelief and despair when I read the news. In an editorial posted today at VinoWire, Franco observes that “the Frascati DOC is made up of 800 grape growers who span 1,400 hectares of surface area and who produce 150,000 quintals of grapes destined to become 110,000 hectolitres of wine vinified by roughly 30 winemakers and bottled by roughly 40 bottlers.” A year ago, he points out, the Italian government applied to the EU for “emergency distillation” for Frascati bottlers so they could distill their unsold wine and reap EU subsidies. Today, Frascati has two new DOCGs. When’s the last time you tasted a Frascati that you would but in a class with Italy’s or Europe’s greatest fine wines?

Read Franco’s editorial, “The Letter G Is No Magic Wand,” translated to English by me, here.

“There is nothing outside the text,” said Derrida (in)famously. To which he often added, “everything is a text. This is a text,” as he gestured about. In the light of this observation, the G in DOCG must mean something within the (con)text… mustn’t it?

But the more closely we look at the G (borrowing from an aphorism by Karl Kraus), the more distant it appears. In fact, it has come to mean nothing beyond an insipid, vacant, morally bankrupt, and politically corrupt marketing conceit. (In the Veneto, for example, bureaucrats have created a DOCG ex novo, with no historic precedent, the Malanotte DOCG, a DOCG created before any wine labeled as Malanotte was ever released! Conceived in 2009 and awarded in 2010, the DOCG will be made available to consumers for the first time at the end of this year.)

But as Alfonso’s updated DOCG list reveals (as does the subsequent handwringing that reverberates throughout the blogosphere every time he updates the list), we recognize the signifier (the letter G) and our will to decipher its signified is so great that we are compelled to ascribe meaning. (Anyone familiar with the writings of Lacan will recognize the imagery in Alfonso’s post of biblical proportions.)

If Derrida were alive today to deconstruct the DOCG as text, he would illustrate how the différance created by the letter G is but a series of misunderstandings whereby its function is conceived, misconceived, perceived, and misperceived in its Atlantic crossing until its meaning no longer has any connection to its author.

Parodying Nietzsche, French semiotician Roland Barthes wrote famously that the author is dead. But it was Woody Allen who said, Marx is dead, Lenin is dead, and I don’t feel so good myself.

My thoughts exactly!

Best Tuscan wines? Life beyond Tignanello…

In the wake of BrooklynGuy’s post on 1990 Tignanello and my subsequent response, a couple of readers wrote me asking me to create a list of currently available, interesting wines from Tuscany. In turn, I asked you to submit some top recommendations. Here’s what you had to say…

Tuscany

Top wine blogger (and dude whose musical and literary tastes always turn me on) David McDuff’s pics were “nothing cutting edge; all are just old friends.”

Isole e Olena Chianti Classico: Always a pure and elegant expression of Chianti (and Sangiovese.

Fattoria di Palazzo Vecchio Vino Nobile di Montepulciano: Honest vintage expression of the sun-baked Tuscan hills. (They also produce an excellent Riserva.)

Corzano e Paterno Chianti Colli Fiorentini: Proof that great farming can elevate mediocre terroir.

Tuscany

Sommelier to the stars David Rosoff didn’t “have a bunch of time to rack my brain on this today but…”

Castell’in Villa: Has to be there.

Caprili: I’m loving Caprili a lot these days.

Salvioni: Is it trite to say Salvioni?

Tuscany

Wine writer and veteran Italian wine traveler and educator Tom Hyland got right to the point.

Il Poggione Brunello di Montalcino: Classic, elegant, great ageworthiness.

Rocca di Montegrossi Vin Santo: Incredibly concentrated, remarkable.

Ornellaia: Superb fruit, superb winemaking.

And he added, “3 exciting new wines from Tuscany.”

Enrico Santini Montepergoli: Bolgheri red, one of that zone’s best.

Castelvecchio Numero Otto:100% Ciliegiolo, very sexy!

Guado al Melo Jassarte: Blend of 30 varieties combining Italian and Eastern viticulture.

Tuscany

Elaine Trigiani took time out from tasting and teaching olive oil in Tuscany to pen this dispatch.

Fattoria Ispoli Chianti Classico: Well-mannered combo of clarity and mighty persistence.

Podere Le Boncie Le Trame: Quiet yet profound as Giovanna herself.

Santa Maria Rosso di Castiglione d’Orcia: Fermenty.

Tuscany

Guitar player extraordinaire and owner of the coolest wine shop in Central Texas, John Roenigk took time out from the Christmas rush to weigh in.

Selvapiana Chianti Rufina: All the textural suppleness and tenderness I might ever have expected of Sangiovese all the while being completely flavorful and satisfying.

Antinori Chianti Classico Riserva: Fine and complex, always been a personal fave.

Fèlsina Chianti Classico Riserva Rancia: Superb Tuscan estate, really dedicated to Sangiovese. Superb wine.

Tuscan dirt

Brit wine educator and Tuscanophile, author of a newly minted wine blog, David Way loves “the Sangiovese of Chianti and Montalcino as much as anyone, but rather more off the beaten track are…”

Sassotondo Maremma Toscana San Lorenzo: Sassotondo’s top Ciliegiolo, aromas of cherries and pepper, distinctive cru from the Maremma’s deep south.

Rocca di Frassinello Rosso Maremma Toscana: Elegant product of French-Italian collaboration, 60% Sangiovese, beefed up with 20% each Merlot and Cabernet Sauvignon, finely judged new oak above super ripe fruit. Rothschild collaboration.

Massa Vecchia Vermentino di Maremma Toscana: Hyper-natural “white” wine made as a red, i.e. 20 days maceration on the skins, orange tinge, dense herby fruit smells, orange peel, extraordinary.

Tuscany

The Italian Wine Guy by antonomasia Alfonso likes winemakers who are “small and live in as well as on their land and are fully grounded.”

Querciavalle Chianti Classico Riserva: They age beautifully, are fabulous values and have given me as much pleasure as Brunello or Super Tuscan wines have.

Capezzana Carmignano: The blend of Sangiovese and Cabernet (part of the appellation) make for a mouthwatering and delicious lip-smacking red.

Angelo Sassetti Brunello di Montalcino: Yes, his brother Livio is next door and has gotten better press and p.r. But my heart and soul is with Angelo, whose wine is still simple and direct and not obfuscated by modernity of success.

Tuscany

I was really excited to see Massa Vecchia in David Way’s contribution. I love those wines and they stink to holy heaven. I don’t think they’re available yet in this country.

I have to second David Rosoff’s pick, Castell’in Villa. As Franco likes to say, it’s one of those wines in which I always find “emotion” and “poetry.”

I’m also dying to try Tom Hyland’s “very sexy” 100% Ciliegiolo by Castelvecchio.

There are a lot of others I would add, like Sanguineto in Montepulciano, also one of Elaine’s favorites. And I was was thrilled to see her include a wine from the Orcia River Valley. I have tasted some great wines from the Orcia river valley (outside of Montalcino), and, in my view, Orcia will be the next appellation to emerge as a producer of great wine from Tuscany (nothing I’ve tasted from Montecucco has really knocked my socks off).

Thanks, everyone, for weighing in. There are so many interesting wines from Tuscany to reach for these days. This polyglot hypertextual list is rife and ripe with trusted classics, a few surprises, and the heart and soul of Tuscany when you scrape off the patina of marketese. Nothing wrong with Tignanello, of course (BrooklynGuy’s post has inspired Alfonso to “stand upright” a bottle of 1990 Tignanello to taste with me and Tracie B when we get together next weekend). So many great bottles and so little time…