There is fresh new take on Italian red table wine and this Tiburzi Montefalco Colle Scancellato is it.
Umbria, the heart of Italy, at a vineyard owned by
Gustavo Tiburizi, this wine was made by Tiziano Vistall. It is a blend of 80% Sangiovese, 20%
Ciliegiolo. Really
the heart of Umbira, both of these varietals are bright, fruit forward
and where the Sangiovese give a deep dark fruit taste, the Ciliegiolo
brightens the wine and gives it life. Some acid, very little tannin,
14% ETOH.
We've had this a few times now, first in the picture above with a leek and ham pie JPH recreated a delicacy that he had at
the
George & Falcon
gastropub in Warnford Hampshire, UK in September. It was perfect with
the saltiness of the ham and the richness of the creamed leeks in the
pie. The fruit elevated the meal. S. and I agreed, this may be a new
"house" wine for us.
Then
the next day with lunch, we had it with BLTs on fresh baked bread.
Then, we brought a bottle to K's for a Sunday dinner of grilled NY strip
steak and creamy potatoes. It was excellent with the steak. One guest
(who knows his wine) was adamant that it was very similar to
Chateau Simard Saint-Emilion
- a Bordeaux Cabernet Franc/Merlot blend. That comparison just spoke
volumes to me. Here we had a lovely Italian table wine that was being
compared to a classic French blend. Sangiovese is no longer the wine of
the worker. It is being elevated by vineyards like Mr. Tiburizi's and
winemakers like Tiziano Vistall. In a blind taste test, I don't think
that I would have pegged it as Italian. I think that we are looking at a
new world of wine, where stereotypes are being thrown out of the window
and are being replaced by wines that simply taste good. (
just wait 'til I review that Nebbiolo from Virginia!)
JPH is busy looking for a case of this wine- he already bought out Greenvale Grape's supply.
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