A hint of wood, maybe some plum is what you will barely smell when opening this bottle. Very smooth, and not too dry this chianti is delightful to the mouth. It’s a hearty drink with Pasta and meatballs. A heavy pasta and sauce had me wanting to drink more of this to keep everything moving!

Wish my Chianti tasted this good!

2004 Red Wine
where: Home
comments: A play on Words….but still tastey for an everyday wine…9.99 with smells of fruits, with a tastey and dry taste. Low tenants.
Smooth finish. mendocino county….

Here’s one now…I found this great article which illustrates the art of creating Chianti:
http://www.nytimes.com/Chianti-Article

One of the simplest rules that I will quote below is:
The rules have changed frequently in the last 30 years. Since 2006, Chianti Classico has had to be at least 80 percent sangiovese. The remainder can be made up of indigenous grapes like canaiolo and colorino, or international varieties like cabernet, syrah or merlot.

That’s is something to know..it helps for those vineyards that walked away from classifying thier wines as Chianti because of the lack of structure to that wine in the industry.

Another great piece to read about are the wines they tasted on page two…here’s a run down of the wines they tasted…they have pricing, descriptions and ratings on thes site:
Fontodi Chianti Classico 2004

Fattoria di Felsina Chianti Classico 2005

Merlot 2007?
where: Dominick’s Resteraunt, NYC, NY
comments: This was a very light and flavorful Merlot, although, I would categorize it as more of a chianti style wine. But it was good.