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Biagio, Chianti, Riserva, 2009

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Biagio, Chianti, Riserva, 2009

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Chianti’s reputation has come a long way since it was sold most popularly in a wicker enclosed glass bottle. Back then when the wine was done it was common to use it as a candleholder. That’s why most people bought it; it wasn’t because the wine was great. By the way, that bottle is called fiasco, flask in Italian, but also describes the wine as well.
Chianti has come a long way. There are still some misconceptions. Chianti is a name of a region in Italy’s Tuscany. Some people think it is the name of a grape, the grapes allowed in Chianti wines are; Sangiovese, at least 70%, up to 10% Canaiolo, and up to 20% of Merlot, Cabernet Sauvignon and Syrah among other native varietals. In the past small percentages of white grapes were also added. Chianti Classico is a small sub-region inside of Chianti.
Biagio, Chianti, Riserva, 2009 is aged 24 months in Oak casks. It is bright garnet red in color with aromas of tart red cherries, oak and vanilla. The palate is a blend of cherry, toasty oak, and vanilla. It has medium tannins and a medium finish. At first the oak is powerful, swirling in the glass for a few minutes helps unlock the fruit aromas and flavors. This is definitely a meat wine. Its high acidity will work great with fatty cuts like a rib eye. The acidity will also work with tomato sauces; I would go for a rich meaty Bolognese sauce.

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