Rosso di Montalcino
At my recent Brunello di Montalcino tasting at Drago Centro, I tried a number of traditionally styled Sangiovese from five different producers. Although many were delicious and retained unique characteristics of plums and anise that we’ve come to expect from Montalcino, my favorite producer had to be Tenuta San Giorgio. These wines were masculine and intense, with rich fruit and bold tertiary notes. Rosso di Montalcino, the younger and less revered brother of Brunello di Montalcino, can also be fetched for a much less daunting price, making it one of the most friendly and easy drinking expressions of the Sangiovese varietal available.
This Rosso from Tenuta San Giorgio really made itself stand out from the others in it’s friendliness with the food pairings. Each dish was perfectly complimented by the wine’s broad complexity and deep fruit without being overwhelmed by it. I’m not saying it’s a sushi wine, but almost any pasta, mushroom, or meat dish that you come across can be made to pair with this delicious wine, full of bramble fruit, turned earth, ripe red plums, and hazelnuts.