Ricasoli In the Press

Note: As a member of the wine industry and media, our visit and lunch at the Castello di Brolio were
comped. No other compensation was received and all opinions are my own.

The Ricasoli’s Castello di Brolio, is kind of like ground zero for Chianti Classico. The cool thing is that’s still
there and it’s open to visitors. Greg and I actually had the chance to visit when we were in Italy last year.
To be honest, we had some misadventures in the process.

We got slightly lost while trying to find the entrance. I’m really not sure how, but we made a wrong turn once
we got into the complex, which is actually rather large and has different areas. (They have 1,200 hectares
altogether.) We somehow managed to find ourselves hiking around in circles in the surrounding woods,
rather than heading to the castle’s tourist entrance. (It would have been very lovely, if we hadn’t been so
anxious.) By the time we got to the right place, we were very late and had missed the start of our tour.

Worse yet, Greg had picked up a nasty cold or flu bug on the flight over from the States, and it would last
the entire duration of our two-week trip. Poor guy, he was such a trooper! It’s saying a lot that we had as
great a time on this trip as we did. That bug hit him hard, and it chose to throw him its most aggressive
punch right at this particular moment. Just as we managed to find where we were actually supposed to be,
Greg found he couldn’t go on.

Once we cleared everything up regarding our reservation, it was decided that I would briefly explore the
exterior of the castle on my own for a bit, then rejoin the tour we were supposed to be on at a set upon time.
In the meantime, Greg would up curl on a series of benches.

I feel some guilt about this, but while I left my poor husband positively looking like death, I really enjoyed
my stroll around the castle. Like a child, I was had myself a lovely game of make-believe, imagining myself
living a courtly existence during the time of the Medici.

The first stones of the castle were laid in the middle ages, then later came to the Ricasoli family through an
exchange of lands. The castle has been through a lot in its long history. It suffered through numerous
attacks from the Aragonese and Spanish during the fifteenth century, to disputes in the seventeenth
century, and even aerial bombings during the Second World War. It’s been rebuilt and modified many times,
so it shows the architecture of many different eras.

No, you're not tripping. They also host art installations on the property.

We’re going to have to go back someday so that Greg can finally experience it too. I highly recommend this
as a stop for wine lovers visiting Tuscany.

FOOD MAKES EVERYTHING BETTER
I’ll get to the next part of the visit in my next post, and also cover some of the modern history. In the
meantime, I’m going to fast-forward a bit here. I’m very happy to say that my husband did not die on the
bench I left him on. As often happens, a good meal helped to make everything right in the world again.

No longer suffering from cold sweats, Greg has regained life and color in time to enjoy lunch on the patio.

After the tour, we had the chance to have lunch at the Osteria di Brolio. He was already feeling considerably
better by the time we got to the restaurant thanks to his rest, and he was MUCH better by the time lunch
was over.

We enjoyed pours of two Barone Ricasoli wines with lunch. Both wines are from the 2015 vintage, which
was a very good in the region. Snap these up if you see them. Winemaking deets are taken from tech
sheets on the website.

BROLIO CHIANTI CLASSICO RISERVA DOCG 2015
Average price: $27

Grapes: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon

Winemaking Deets: The Riserva is produced from a selection of estate-grown grapes, and reflects all the
soil characteristics of Brolio which include sandstone, marl, marine deposits, and alberese soils. (We’ll get
more into soils next time.) The vineyards have different exposures, are planted at 260 meters to 500 meters
(853 to 1,640 feet) above sea level. Fermentation in stainless steel tanks with 14-16 days of skin contact.
The wine is aged for 18 months in tonneaux of first and second passage.

Tasting Notes: This wine showed notes of deep black cherry, plum, light spiced, mixed pasta sauce herbs,
and a touch of cinnamon. That black cherry came back on the palate, along with tomato paste, hints of
cedar and sandalwood, leather and black tea. It was lush, with tannins that were definitely present, but fine
and silky.

CASTELLO DI BROLIO CHIANTI CLASSICO GRAN SELEZIONE 2015
Suggested Price: $70

Grapes: Sangiovese, Cabernet Sauvignon, and Petit Verdot

Winemaking Deets: Only made in the best vintages, from a meticulous selection of the best grapes from
the estate’s best vineyards. The grapes used for this selection come from vineyards facing south/southwest
at 250 to 450 meters above sea level. Each lot of grapes is treated separately.

Tasting Notes: Deep, dark plums with a mix of red and black berries. Fine black pepper creeps in on the
palate, along with savory herbs, pine needles, tobacco, and lots of iron minerality. This is a bigger wine with
lots of tannins, which were still young and chewy. This is one to decant or lay down as I think it will only get
better with time, although it was beautiful then.

Both of these wines were still very young and could definitely spend some time in the cellar.

Admittedly, once we got to lunch, I stopped taking as careful notes, and didn’t detail how each of these
worked with each dish as I often do. I think that I was just happy to have Greg back. All the same, I think
everything generally paired well together.

Here’s what we ate:
• Tuscan Salumi with bruschetta. You can never really go wrong with these.
• Steamed egg with black truffle cream, purple potatoes, and crispy bacon. Our favorite dish of the
meal!
• Cooked veggies, presented beautifully.
• Pork neck with bread crumbles, marinated radishes, and citrus fruits.

November 1, 2019
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Castello di Brolio Olio e Vino: Schiacciata all'Uva + 2015 Barone
Ricasoli Chianti Classico Gran Selezione #ItalianFWT #Sponsored

Camilla Mann

This month Wendy of A Day in the Life on the Farm is hosting the Italian Food Wine Travel bloggers as we
turn our sights to Tuscany, specifically Chianti and its Tuscan neighbors. You can read her invitation here.
And Jeff of FoodWineClick! was able to obtain samples from Ricasoli* for several in the group. Woohoo. I
received a bottle of their olive oil and their 2015 Chianti Classico Gran Selezione.

If you are reading this early enough, join us on Saturday, November 2nd at 8am Pacific time for a live
Twitter chat. Use #ItalianFWTso that we can see your comments. Otherwise, take a look at the Italian Food
Wine Travel bloggers' virtual trip to Tuscany this month...A Taste of Tuscany's Gran Selezione.

In My Glass

A Chianti wine is any wine produced in the Chianti region of central Tuscany. I grapple with what to write
about Chianti and its Tuscan neighbors. There is so much to write and it's something that most people, at
least, have an idea about. Chianti was historically associated with a squat bottle enclosed in a straw basket,
called a fiasco. However, the fiasco is only used by a few makers of the wine as most Chianti is now bottled
in more standard shaped wine bottles.

So, I've decided to stick with some basics of Chianti, then I'll focus on the wine that I tried. First, Chianti is
a region in the heart of Tuscany. Red wines produced in the region that are going to bear the name 'Chianti'
must contain at least 70% Sangiovese grapes.

There are seven distinct subzones of Chianti with the most popular being Classico and Ruffina. Historically,
Chianti Classico is where it all started. Not surprising as it's at the center of the region and all the others
radiate from there. Classico has two additional labeling levels: Riserva and Gran Selezione. The former
requires two years of aging in the barrel and another three months in the bottle. The latter, the one I want
to highlight today, is the newest designation within Chianti Classico only being recognized as recently as
2014.

Chianti Classico Gran Selezione requires the wine to be made with 100% estate fruit with at least 30 months
of aging in oak barrels. Additionally, before the wine can be released, it must pass a strict tasting board to
confirm that the wine deserves the designation. The label, as its name suggests, is saved for wines that
are impressive and special.

This wine, from Castello di Brolio, retails in the United States for $70 and hails from the Gaiole area of
Chianti Classico. A blend of 90% Sangiovese, 5% Cabernet Sauvignon, and 5% Petit Verdot, this wine has
a deep ruby hue to the eye. On the nose, I got an alluring whiff of fruits layered with hints of earthy vanilla
and acidic aged balsamic. On the palate, the wine was elegantly structured and finishes long. I can definitely
see how this differs from the tannic wines in those fiaschi! I'm grateful to have had the chance to try it.

On My Plate

When I was thinking about how to feature the olive oil, I knew that I wanted to keep the flavors simple so
that the oil would shine.

Olive trees are one of the oldest cultivated trees in the world. Native to Asia Minor, they spread to Iran,
Syria, and the Mediterranean basin nearly six millennia ago. By 3000 BC, olives were being grown in Crete
and they were discovered in Egyptian tombs dating back to 2000 BC. Olives spread from the early Greeks
to the Romans; and while the Romans pushed the borders of their empire, they brought the olive with them.
In more recent years, olives have spread to the Americas, Japan, as well as New Zealand and Australia.

Olive oil is made by pressing olive and separating the oil from the paste. Extra virgin olive oil is cold-pressed
which means that it's pressed without heat or chemicals. Remember that heat and light speed spoilage in
your oils, so try to keep it away from your stove. And, for maximum freshness, utilize your olive oil within
six months of opening the bottle.

A few tips: Try different kinds of olive oil for different dishes and purposes. Think about matching delicate
oils with delicate foods and flavors such as seafood or eggs; pair hearty, robust oils with heavier foods that
aren't easily overpowered such as meats or spicy foods.

Though the type of olive and region of production affect the resulting olive oil, here are a couple of things
to keep in mind, depending on what kind of oil you want. Early harvest olives - usually picked in August -
are under-ripe and the olive oil will be greener and more pungent. Late harvest olives - usually picked in
late November - are overripe and lean towards buttery.

As I mentioned, the region of origin also affects the olive oil. Spanish oil is typically more golden with a fruity
flavor while Italian oil verges on dark green and has herby, grassy notes. Greek olive oil is also, usually,
green and borders on a stronger flavor; olive oil from France is often pale in shade and light in flavor.

This oil, from Chianti, was a special gift that the sponsor wanted to send. It's not available for sale in the
United States. Grazie mille!

I decided to make some flatbreads with various toppings and a drizzle of this beautiful oil.

I did a caprese-style flatbread with yellow heirloom tomatoes, fresh mozzarella, and fresh basil.

I did another with prosciutto and fresh figs. But the recipe I'm sharing for this event is a slightly less common
flatbread: sciacciata all'uva. It's a flatbread made in Tuscany during the grape harvest season. Fitting, I
thought.

Schiacciata all'Uva

Ingredients
2 C warm water
1 T active dry yeast
1 T organic granulated sugar
5 C flour, plus additional for kneading
1 T freshly sea salt, plus more for sprinkling
1/2 C extra-virgin olive oil
1/2 C grapes (depends on size), sliced in half lengthwise
red wine for

Procedure
Combine the warm water, yeast and sugar in a small bowl. Let the yeast bloom for 10-15 minutes - until
frothy.

November 1, 2019
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A Taste of Tuscany's Gran Selezione

Jennifer Martin

I’ve written so many articles about Tuscan wine because as we know they definitely flood the market for
consumers across the board. Although my love is for sangiovese I also love sharing the lesser known
grapes and wine regions found throughout Italy. With that said it’s nice to go back and visit my dear old
friend Tuscany since our Italian Food, Wine & Travel group is going above and beyond chianti today.

I haven’t featured many Gran Selezione wines from Tuscany yet, but have tried a fair amount this year
when I attended the ChiantiClassico Masters class earlier this summer along with some of the other Grand
Tastings. I’ll be sharing a few bottles to note along with what the Gran Selezione really is when it comes
to Chianti Classico.

What are Gran Selezione wines?
Within Italian wine you have the typical designations of vino da tavola (table wine), climbing up to IGT, DOC
and then DOCG wines. Within the Chianti Classico DOCG in particular there is another set of categories
starting at the “annata” level, known as vintage. Above that are your Chianti Classico Riserva wines with
additional aging. Then comes the newer category known as the Gran Selezione.

The Gran Selezione was established in 2013 and dates back to wines at the 2010 vintage and beyond.
These wines are intended to be the cream of the crop, but we know as that goes it’s all personal preference
and I never believe a wine is better because of its designation or price point. Judge for yourself. Overall
though the wines are to be grown the a vineyards best grapes with many coming from single vineyard sites.
The wines are required to be at least 13% alcohol and a minimum of 30 months of aging with 3 of those
spent in the bottle. The wines also go through a tasting and lab analysis in order to carry this particular
designation.

The Wines
2015 Borgo Salcetino “I Salci” Chianti Classico Gran Selezione DOCG
One of the brands under Azienda Agricola Livon’s umbrella, Borgo Salcetino began in 1996 with about 30
acres planted to grapes. The owners and winemakers,Valneo and Tonino Livon, actually hail from the
region of Friuli. They wanted to try out winemaking in the Chianti Classico district, located particularly in
Radda in Chianti. It seems they are really revamping the winery and vineyards so I’d be interested to see
the future progression.

I couldn’t find the technical sheet on this wine, but was told at the tasting it was about 80-90% sangiovese
with 10% canaiolo and spends about 2 years in wood, which was very apparent upon tasting. Bright acid
with dried cherry flavors and spice. Some gripping tannins so I’d like to see this wine tasted in the future
as I believe it stills need some time or decanting, but I’m all about these characteristics hence why I’m a
lover of sangiovese. ABV 14.5% SRP $50

2015 Castello di Ama Chianti Classico San Lorenzo Gran Selezione DOCG
The estate of Castello di Ama has a rich history unfortunately destroyed in the 15th century under the
Aragonese invasion and rebuilt later into the 18th century. Even though winemaking of this area dates far
back Castello di Ama has been producing wine for the last 35 years when over 200+ acres of vineyards
were replanted. Today the winery is run by one of the young daughters, Lorenza Sebasti, whom married a
well-known agronomist and prior President of the Chianti Classico Consortium, Marco Pallanti.

Marco’s early on research project over 10 years helped to define the vineyards of Castello di Ama to ensure
that the best quality grapes were being grown on the right parcels of land throughout the estate. His
dedication to the region to make sure that the wines of Chianti Classico are produced at optimum quality is
very important to him and others of the region.

The 2015 San Lorenzo Gran Selezione is made of 80% sangiovese, 7% malvasia nera and 13% merlot.
Aged in 18% new oak barrique for 10 months. Juicy black cherry and blackberry with herbal qualities and
a hint of tobacco. A bit of earthiness on this wine. Although the tannins seem rather chewy up front they
seem to become more velvety on the finish. A layered and beautiful wine. ABV 13% SRP $55

2015 Barone Ricasoli Castello di Brolio Gran Selezione DOCG
Last, but not least I received this wine as a sample for the group. I've yet to try the extra virgin olive oil, but
I have a special place in my heart for the olive oil of Tuscany. The Ricasoli family is one I’ve written about
a few times at Vino Travels and earlier this year featuring the Chianti Classico and Chianti Classico Riserva.
This time around I had the opportunity to try their 2015 Gran Selezione. Produced from 90% sangiovese,
5% cabernet sauvignon and 5% petit Verdot spending 18 months in 30% new tonneaux barrels. Medium-
bodied and a well-balanced wine with nice elegance. Pure red fruits expressed finishing with notes of sweet
tobacco and vanilla nuances. ABV 14% SRP $70

November 1, 2019
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CAN’T SERVE CHIANTI WITHOUT OLIVE OIL

Jill Barth

There’s a bit of a phenomenon in our house lately. Everyone is all about olive oil. What was once an every
day pantry staple has been elevated to a culinary treat that exceeds, say, chocolate chip cookies or Reese
cups (it is the Halloween season, after all). Instead of reaching for sweets and guilty pleasures, all of us are
nipping bits of olive oil on a baguette when we need a little something.

It started with a delivery from Ricasoli, a Chianti Classico producer with an ancient history dating back to
1141. We received a media sample of Castello di Brolio, Chianti Classico Gran Selezione 2015, a release
Ricasoli calls “iconic,” a blend of Sangiovese, Cabernet Sauvignon and Petit Verdot. With it came a bottle
of Castello di Brolio Extra Virgin Olive Oil DOP Chianti Classico 2018. This was the bottle that did it.

The Chianti Classico extra-virgin olive oil DOP (Denominazione di Origine Protetta) is in Tuscany and
follows the boundaries of the Chianti Classico wine region (Castellina in Chianti, Gaiole in Chianti, Greve
in Chianti, Radda in Chianti and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San
Casciano in Val di Pesa and Tavarnelle Val di Pesa). Ricasoli is situated in Gaiole in Chianti and all of the
vineyards and groves for are located within the denomination.

At the time the sample arrived, we were hosting an exchange student from Germany. Our guest has Sicilian
roots, his mother being from the island. He said they had their own family olive grove and went direct for
their supply of oil. This from Ricasoli, he said, could rival it. So we had him hooked too.

Night after night we’d drizzle a bit here and there, for meals and snacking, and we all pretty much focused
on how good it was, and how we could get more. We paired it with our guest’s homemade dish that was
similar to a Sicilian Shakshuka, but with the eggs scrambled in. I still need the recipe to make it like he did,
which as a hit.

Castello di Brolio Extra Virgin Olive Oil DOP Chianti Classico 2018

Acidity: 0.21%

Peroxide value: 317 meq O2/lt

Polyphenols: 415 mg/100ml

Vitamin E: 27.6 mg/lt

I’ve actually visited several olive producers in California. I’ve toured groves and experienced production
from large, commercial outfits to super-small releases from family wineries. But being in California, the
history isn’t quite the same as a long look at old world olives. So I did a little research (with my olive oil-
obsessed, history-obsessed 17 year old son) and olive cultivation in Italy is actually quite fascinating.

Olives were a good agricultural staple, if you lived in the old days: they could be grown in stony ground,
they were nutritious and they had hefty caloric value. Plus, the oil had more than culinary significance—it
could be used for skincare and for lighting. It could be stored and exported relatively well too, so it had
commercial potential. In the Christian world (including Tuscany, where Chianti is) olive oil also has religious
value as an anointing oil.

However, olive trees (and grape vines) don’t produce crops right away, like corn that offers a harvest the
very year it is planted. In other words, a grove is an investment in both money and time. And another thing:
if your grove is cut down or burned, it would need to be replanted and the process would have to unfold
once again. So if your enemies destroyed your farm, it wasn’t like cereal crops that could be restarted
immediately the next year.

Now there’s little worry that the groves at Ricasoli will be ravaged, but that’s not to say that they don’t need
protection. In Puglia, south of Tuscany, a disease is damaging olive trees en mass. The 2018 olive harvest
output in Italy was the lowest in 25 years, with extreme weather to blame: summer droughts, fall floods and
spring freezes. And while not in Italy, my 2018 visit to The Groves on 41 in Paso Robles revealed that there
would be no harvest that year because the delicate blooms had been burned off in a spring heat wave,
preventing any olives from forming. Just like all life on Earth, olive trees thrive in certain conditions and
should that environment be damaged or changed, life is impacted.

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A taste of Tuscany without leaving home (#ItalianFWT)

Linda Whipple

Let’s face it: There’s no substitute for a visit to Tuscany.

Just the mention of iconic Tuscan landmarks is enough to evoke rapture in the hearts of those who’ve been
there – Florence, birthplace of the Renaissance and home to masterworks by Botticelli and da Vinci, among
others; Pisa and its gravity-defying leaning tower; the Piazza del Campo of Sienna; the hilltop town of San
Gimignano; and, of course, Chianti, a name synonymous with Italian wine.

Our group of intrepid bloggers is focusing on Tuscany for the Italian Food, Wine and Travel (#ItalianFWT)
Twitter chat on Saturday, Nov. 2. For this month’s theme, I was grateful to receive Ricasoli wine and olive
oil from the Chianti Classico region of Tuscany. What a treat! Many thanks to Jeff at foodwineclick for
organizing these samples and to Wendy at lifeonthefarm for hosting the chat.

Vineyards, rolling green hills, irreplaceable art. It’s no wonder Tuscany has one of the densest
concentrations of UNESCO Heritage Sites in the world. Seven of them! Words alone cannot possibly do
justice to the beauty, culture and history of this place. But we can talk about the wine and food, right? I’ll
just have to imagine the travel – for now.

Please note that while the wines for this post were provided, opinions are my own.

What is Chianti Classico?

The original Chianti wine zone, known today as Chianti Classico, was marked off in 1716. Over time, the
zone expanded to encompass a much larger area surrounding the original zone, and this area was
subdivided into smaller sub-zones. Chianti Classico, which is separate from the rest of Chianti, covers
almost all land between Siena and Florence, an area amounting to 177,500 acres.

Maybe you remember Chianti as the cheap red wine in a straw basket. Or maybe your comfort food is pizza
and much-improved, present-day Chianti. In 1984, Chianti raised its game by creating a Denominazione di
Origine Controllata e Garantita (Denomination of Controlled and Guaranteed Origin) or DOCG
classification. DOCG is what you want for the best Chianti.

Be aware, though, there are different sets of regulations for Chianti DOCG and Chianti Classico DOCG:

Chianti DOCG must be at least 70% Sangiovese. The remaining grapes can be either red or certain white
varieties.

Chianti Classico DOCG must be at least 80% Sangiovese; must have a minimum of 12% alcohol; and
cannot be released for sale until a year after harvest. As of 2006, white grapes are excluded from the blend.
Wait, there’s more.

Within Chianti Classico DOCG, there are three quality levels: Annata (standard wines), Riserva and Gran
Selezione. Riserva wines must be aged for 24 months before release. A Chianti Classico Gran Selezione
must be made from a single estate and have been aged for a full 30 months.

The wine I was privileged to receive for this month’s chat is the best of the best: Chianti Classico DOCG
Gran Selezione.

The Ricasoli family

As a second-generation American, I’m blown away by the length of European family lineages.

The Ricasoli family appeared among the feudal noble dignitaries in the court of Emperor Charlemagne. The
family traces its ownership of Brolio Castle, in the Chianti town of Gaiole, and surrounding lands to 1141.
With their armies, Ricasoli nobles defended Florence in battles against Siena, its neighboring city-state,
until the unity of Italy. Bettino Ricasoli, “the Iron Baron,” was twice prime minister of the newly united Italy.

Winemaking seems to have been in the family since its earliest days. In 1872, Baron Bettino Ricasoli,
identified by the family as an “illustrious politician and visionary wine entrepreneur,” originated the formula
for what is now Chianti Classico. Since 1993, the estate – including almost 593 acres of vineyards and 64
acres of olive groves – has been in the hands of Baron Francesco Ricasoli.

Read this Q&A with Francesco Ricasoli, the 32nd Count of Brolio, to learn about how he saved the winery
from corporate hands. Here’s what he says about the characteristics he likes most in a wine:

“Drinkability. In the end the wine is not there to be tasted, it is there to be drunk. A really good wine you can
finish the bottle yourself. I’m not into loud, big wines, I want balance. It’s the same with people. Balance,
beauty, personality … Those are things I look for in wine.”

The Wine – 2015 Barone Ricasoli Castello Di Brolio Chianti Classico DOCG Gran Selezione
Sangiovese 90%, Cabernet Sauvignon 5%, Petit Verdot 5%

The Ricasoli website states:

“Castello di Brolio is our great wine, created from a meticulous selection of the best Sangiovese, Cabernet
Sauvignon and Petit Verdot grapes from the estate’s best vineyards.”

Vineyards are located at 800 to almost 1,500 feet above sea level, facing south/southwest. The producer
cites this “perfect exposure and excellent elevation of the land” as well as the “very stony soil” as
contributing to the distinctiveness of this wine.

Each lot of grapes is treated separately. Grapes are fermented on their skins in stainless steel tanks for 14-
16 days and aged 18 months in 30% new barrels. The wine is only produced in the best years.

My tasting notes: Ruby red in color. Ripe cherry and a whiff of wintergreen on the nose. On the palate, I get
sour cherry, tea leaves, earthiness and, at the back end, vanilla. Mouth-coating, smooth tannins in a
balanced, structured and long-finishing wine. Medium body. Medium acid. Complex and delicious. Alcohol:
14%. Average price (wine searcher.com): $44.

The pairing – Roasted vegetable antipasto and Tuscan ravioli stew

The thing about high-quality Chianti is you can pair it elegantly – with grilled meats and long-simmering
gamey stews – or with a simple pizza or pasta dish, and it’s going to shine. It is the quintessential food-
friendly wine.

I was delighted by how well the Castello Di Brolio Chianti Classico DOCG Gran Selezione paired with a
vegetarian meal. With this antipasto, in particular, the blend of wine and food was seamless. The Tuscan
ravioli stew, with butternut squash ravioli instead of traditional cheese ravioli, was an amiable companion
to the wine as well.

It certainly helped to have Castello Di Brolio Olio Extra Vergine Di Oliva DOP Del Chianti Classico as an
ingredient in the salad and for dipping with Tuscan bread. In a marinate with lemon and garlic, this pungent
and slightly bitter olive oil gives the salad an added pop.

Did you notice the “DOP” in the name of the olive oil?

DOP means “Denominazione di origine protetta” (Protected Designation of Origin). Specific quality
designations are used for olive oil and other traditional Italian food products, just as they are for wine. This
guarantees that a product follows a set of rules from origin of the raw materials through final production
process.

Whether you’re planning a trip to Tuscany soon, or can’t travel there right now, these posts will take you on
a gastronomic holiday, I guarantee. Hope you can join us on Twitter Nov. 2, beginning at 11 am ET, to chat
about Tuscany. Simply follow the hashtag, #ItalianFWT.

November 1, 2019
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TRADITIONAL ITALIAN SOUP PAIRED WITH CHIANTI CLASSICO

Jane Niemeyer

Madeline Puckette of “Wine Folly,” captures the essences of Chianti with this quote;

Chianti smells and tastes like Italy.

The best examples of Chianti are a visceral tasting experience. Imagine the smells as you walk through an
Italian grocery store: at the entrance there’s a bowl of preserved sour Amarena cherries. You walk under
bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, then pass a counter where dry
salami is being sliced. At the bar, dark espresso is dripping into a ceramic tazzo. A whisper of sweet tobacco
wafts in the door from the pipe of the old man outside.

And then, of course, there is Italian cuisine. Who does not like a bowl of pasta, pizza, a hearty soup, or
salami? Not to mention Italy’s extra virgin olive oil or balsamic vinegar. Italy delivers pure ingredients at
their best. Not necessarily fancy, actually often humble, peasant-like, but the flavors and quality bring delight
and comfort to the soul.

This month the Italian Food, Wine, & Travel group is exploring Tuscan Wines of Chianti, and Its’ Neighbors.
Some of the group, including myself, received samples of Castello di Brolio Chianti Classico Gran Selezione
and a bottle of estate extra virgin oil olive. Join our Twitter chat November 2, 2019, at 11:00 AM ET using
the hashtag #ItalianFWT to follow and join the conversation.

CHIANTI FLAVOR PROFILE
Puckette, in her quote, describes the flavor profile of Chianti; Cherries, dried herbs, sweet balsamic, cured
meats, espresso, and tobacco. A few other flavors you may detect in your glass of Chianti; raspberry, plum,
cherry tomato, prune, truffles, mushroom, smoke, cinnamon, vanilla, pepper, cedar, tar, and leather.

MY TASTING NOTES
Castello Di Brolio Chianti Classico DOCG Gran Selezione

2015 Ricasoli Castello di Brolio Chianti Classico DOCG Gran Selezione
14% abv | $70.00 SRP (sample) | 90% Sangiovese, 5% Cabernet Sauvignon, 5% Petit Verdot

The Ricasoli wine estate located in Gaiole, Chianti, with 1200 total hectares of land, 240 hectares of
vineyards, and 26 hectares of olive groves. The estate has been in the Ricasoli family for over 500 years
and is currently owned by Francesco Ricasoli. The family has ties to wine dating back to 1142.

Castello Di Brolio Chianti Classico Gran Selezione is produced only in the best years. It is made from the
best selection of estate vineyards of Sangiovese, Cabernet Sauvignon, and Petit Verdot. The stony
vineyards are south/southwest facing and are 250-450 meters above sea level.

Bright ruby in color. Medium-bodied with medium(+) acidity and medium fine tannins. Notes of black
cherries, black currants, plums, spice, and vanilla. Well balanced with a lingering finish.

November 2, 2019
Circulation: 5,000

Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli
Chianti Classico #ItalianFWT

Wendy Kilk

This deliciously different pizza is sauced with Mascarpone Cheese and topped with Sauteed Shrimp, grape
tomatoes and fresh Arugula. Then it is drizzled with olive oil for an amazing Fish Friday feast. Especially
when paired with a wonderful bottle of Chianti Classico.

Join the ItalianFWT group as we explore The Tuscan Wines of Chianti and it's Neighbors..........
I am hosting this event today. Surprised? So was I LOL. You can read all about that fiasco in my Invitation
Post.

There was some confusion this month because Jeff of Food Wine Click had arranged for some lovely
samples to be sent from Ricasoli 1141. Many of us received not only an amazing bottle of Chianti Classico
but also one of the best olive oils that I have ever had the pleasure of tasting.

I feel very blessed to have gotten this sample of olive oil because it is not available here in the USA. I
swooned when I first smelled it and one night my husband and I made a meal of freshly baked bread and
this olive oil seasoned with Italian Herbs.

I knew that I wanted to serve a meal that incorporated this olive oil when I sampled the wine. Margarita
Pizza was mentioned quite often but it was a Friday night and I wanted to incorporate some shrimp into the
meal. I created this pizza using an herb based mascarpone sauce. I topped it with grape tomatoes, fresh
mozzarella, and sauteed shrimp. After it was warm and gooey, I added a layer of arugula and then drizzled
it with the olive oil. It was messy but delicious.

It paired well with the wine but, to be honest, anything would pair well with this wine. It was smooth and
fruity. I kind of wish I had gone with a heavier, meatier dish to really accent the body of this wine.

This Castello-Brolio Chianti Classico Gran Selezione by Ricasoli 1141 is what is known as a Super Tuscan.
This is a name given to wines made in Tuscany that allow the use of grapes not indigenous to the area. In
this case, Cabernet Sauvignon, is mixed with the Sangiovese to make this incredible wine.

We are going to be chatting all about the wines of Tuscany and the pairings we served on Twitter this
morning at 11 AM ET. You can join us by following #ItalianFWT. I, unfortunately will only be there in spirit
as I have other obligations this afternoon. Luckily several other members of the group are stepping in to
cover my absence.

MY FOOD PAIRING
Pasta e Fagioli

I paired the Ricasoli Chianti Classico with a traditional Italian soup, Pasta e Fagioli. The elements in the
soup; tomatoes, earthy kale, velvety-textured cannellini beans, smoked bacon, Parmesan cheese, and a
finishing drizzle of extra virgin olive oil pairs perfectly with the black fruit notes, spices, good acidity, and
fine tannins of the wine.

November 2, 2019
Circulation: 2,700

Ricasoli Chianti Paired With Tomatoes 3 Ways

Ménage à tomato? Pairing a storied Chianti Classico from the oldest winery in Italy, Barone Ricasoli, with
variations on the red-headed tomato and extra virign olive oil.

5 Things To Know About Chianti Wine

Chianti originated as a wine appellation in the Tuscany region of Italy in 1716 by Grand Duke Cosimo III
de’Medici.

While you can find many Chiantis on the market, look for Denominazione di Origine Controllata (DOCG) on
the label which denotes Italy’s highest wine classification.

Per regulation, Chianti DOCG must contain at least 70% Sangiovese grapes. The remainder can contain
other grapes within the Chianti region.

Chianti Classico is a subzone with its own DOCG that must contain at least 80% Sangiovese grapes. It
also has vineyards at higher elevations in the heart of the Chianti region.

Chianti Classico DOCG “is considered by many to be the highest-quality offering for Chianti” with flavors
that “reflect fruit and terroir rather than oak.”

Disclosure: I received a bottle of Chianti Classico and Extra Virgin Olive Oil from Barone Ricasoli as media
samples. All opinions are my own.

The Castello Di Brolio 2015 Chianti Classico DOCG Gran Selezione ($70) is a blend of Sangiovese 90%,
Cabernet Sauvignon 5%, Petit Verdot 5% and aged for 18 months in French oak barrels (30% new). Gran
Selezione is a further premium designation that indicates cultivation from the winery’s own vineyards.

What To Know About Ricasoli Chianti

The Ricasoli family has been producing wine in the Chianti region since 1141.

It is the oldest winery in Italy and 4th oldest family business in the world.

The winery is located in a castle in the Chianti Classico region that was originally built as an outpost to
defend Florence from the rival city of Siena.

The Ménage À Tomato Challenge

Chianti is often paired with the San Francisco treat known as cioppino, a stew of mixed seafood and
tomatoes.

I thought I would try pairing the Ricasoli Chianti with different iterations of tomato and Italian olive oil.

Unlike heavier red wines, Chianti usually has a nice balance between acidity and red fruit that makes it
exceedingly food friendly and a fitting companion for that tantric red headed tomato.

The 2015 Ricasoli Chianti Classico did have bright notes behind a cloak of dark plums, red cherries, violet,
and a little baking spice and vanilla.

In addition, the Ricasoli Extra Virgin Olive Oil (EVOO) is the real deal. Peppery, smooth, emollient, and
definitely not a fake EVOO that sometimes circulates into US markets.

Pairing #1: Tomato Sourdough Bread With EVOO

Well we know bread goes with wine, so that was kind of easy…

This sourdough bread, from Rosalind Bakery uses tomato water instead of plain water in their bread, giving
it a subtle orange tinge and hints of pizza.

Did you know that sourdough bread was invented in San Francisco?

It did, but what makes this truly an authentic San Francisco treat is the pricetag. Twelve dollars for a loaf!
(Paired with California sunshine, power outages, and smoke inhalation from raging Sonoma County fires).
Pairing Notes: Bread usually acts as a palette cleanser between wines, and this was no different. Swathed
in the olive oil, the bread played nicely with the acid and dry tannins in the Chianti.

Pairing #2: Fresh Tomatoes With EVOO

Like a parent watching their child in a school play, I was really worried about this performance.

It’s October, but there are still fresh tomatoes at the farmers’ markets in Northern California. This one with
cherry tomatoes, extra virgin olive oil, shallot, fish sauce, salt, sugar, and shiso leaves.

I thought I was going to have to bring in goat cheese in a supporting role, but this Chianti proved me wrong.
The fresh acid in the tomatoes heightened the acid in the wine, making it taste more like summertime with
lemonade stands.

Pairing #3: Cod “Fried” In EVOO With Vietnamese Tomato Sauce

Red wine is not supposed to pair with white fish, is it?

This Vietnamese “Fried” Fish with Tomato sauce somewhat mirrors cioppino with its profuse use of
tomatoes and fresh seafood.

Luckily, the Chianti did not clash with the fish. In fact, the cooked tomato sauce and white fish accentuated
the deep red fruit in the wine.

Top 3 Takeaways For Pairing Chianti

Chianti pairs well with tomatoes, fresh or cooked.

When in doubt, pair Chianti with a dish that has extra virgin olive oil.

Look for Chanti Classico DOCG on labels for the highest quality expression of Sangiovese grapes from
Tuscany.

In a large mixing bowl, combine the flour, salt, and olive oil with the yeast mixture. Beat with a wooden
spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and
soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it
with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Line a jelly roll pan with parchment paper. Turn the dough into the jelly roll pan. Drizzle some olive oil over
the top.

Stretch the dough to fit the pan. Then press the grapes into the dough.

Sprinkle salt over the top, then drizzle with olive oil and red wine, if desired. Put the dough in the warm
place until it has doubled in size again, about 30 minutes.

While the dough is in its final rise, preheat the oven to 425 degrees F. Bake the schiacciata for 20 to 25
minutes - until the bread is crisped and golden. Remove from the oven.

Sprinkle with fresh herbs and more salt. Let cool for at least 5 minutes before slicing. Drizzle with more
olive oil before serving.

November 2, 2019
Circulation: 15,750

GARLIC BROCCOLI PASTA WITH ITALIAN OLIVE OIL #ITALIANFWT

David Crowley

Garlic Broccoli Pasta features pasta tossed with roasted broccoli and garlic sautéed in high quality Italian
olive, finished with cheese. Serve as a delicious side or light main course. Disclosure: the wine and olive
oil featured here were provided as complimentary samples from the winery.

A special bottle of olive oil inspired this Garlic Broccoli Pasta recipe.

When the Italian Food, Wine & Travel crew was asked who wanted to sample a Chianti Classico from
Barone Ricasoli, along with some of their extra virgin olive oil, I eagerly raised my hand.

When I was visiting wineries in Abruzzo on a press trip last year, at nearly every winery set out some of
their own olive and some bread to nibble on while sampling their wine. From this experience, I knew not to
turn down olive oil from an Italian winemaker! Typically the care the put into tending the grapevines is
extended to their olive trees.

PLANNING A MEAL WITH CHIANTI WINE AND OLIVE OIL
Initially, I tried to think of a recipe that would showcase the Ricasoli extra virgin olive oil that would also pair
well with the Chianti Classico wine they shared with us. But the lighter style recipe ideas I had for the olive
oil didn’t seem like a good potential match for a bold red wine from Chianti.

I decided to make this Garlic Broccoli Pasta recipe to showcase the olive oil, and serve it as a side dish
alongside some roasted pork chops with Italian herbs. I did hope that perhaps roasting the broccoli and
serving it with plenty of cheese might make the pasta dish alone a good partner for the Chianti–thus my
photos here all focus on that pairing. But in the end, we definitely needed the pork on the plate too for a
good paring.

I plan to circle back and share that recipe soon, but for now, this roasted rosemary pork chops recipe would
be the closest approximation to the flavors in the pork I paired with the Chianti.

I’ll get into more wine details in a moment; for now, I will say that the plan of serving pork chops with Garlic
Broccoli Pasta was a good way to appreciate the Chianti olive oil and the wine.

TIPS FOR GARLIC BROCCOLI PASTA
Here are a few tips for making our garlic broccoli pasta; jump ahead to the recipe card for the complete
step by step instructions.

High quality, extra virgin olive oil is crucial to the success of this dish. Unfortunately, the Riscasoli olive oil
isn’t available in the US. But a good grocery store or specialty shop will have plenty of good options. drizzling
extra virgin olive oil over broccoli prior to roasting.
Roasting the broccoli gives it a deeper flavor, and also makes it work better with red wine. Chop the broccoli
into bite sized pieces and spread in a single layer in baking dish before tossing with olive oil.
The broccoli takes 25 to 30 minutes to roast. You can get the garlic prepped and start the pasta as it roasts.
Sauté the garlic in olive oil very briefly to release the aromatic flavor and turn it a golden color. This will take
about 60 seconds, remove from heat as soon as it starts to get fragrant. Overcooked garlic can be bitter.

Serving some crusty bread to dip in the extra virgin olive oil rounds out the meal is a great way to really
taste the flavor profile of the evoo.

If you like broccoli and pasta together, be sure to also check out our Lightened Chicken and Broccoli Pasta
recipe.

CASTELLO DI BROLIO CHIANTI CLASSICO GRAN SELEZIONE
2015 Castello di Brolio Chianti Classico Gran Selezione served with broccoli pasta dish.
Although we were excited to get some high quality olive oil from Barone Ricasoli, the focus of the
#ItalianFWT events tends to be on the wine. So let’s get into the special bottle we received — 2015 Castello
di Brolio Chianti Classico Gran Selezione (14% ABV) from Barone Ricasoli. The typical U.S. retail price
seems to be around $65 to $75.

Here are our notes from this Chianti Classico:

Eye: Deep brick red in the glass.
Nose: Hot summer breeze on nose.
Body: Medium body, firm tannins. Decanted about 20 minutes and the tannins softened a bit.
Palate: Blackberry fruit, notes of lead pencil. Notable acidity, long finish.
Pairing: Pairs well the the combination of herb roasted pork chops and the garlic broccoli pasta. Too big a
wine to be a good partner for the pasta alone.

November 2, 2019
Circulation: 7,530

Guazzetto Paired with Barone Ricasoli Chianti Classico Gran Selezione
Castello di Brolio #ItalianFWT

Martin Redmond

It’s not everyday one gets to enjoy wine from Italy’s oldest winery, and this distinguished wine lives up to
its considerable history and reputation.

This month the Italian Food, Wine and Travel (#ItalianFWT) group of bloggers is exploring Tuscany,
including the Chianti region.

About Chianti
One of the things I love about the world of wine is that it is ever evolving.

When I received a media sample of the 2015 Barone Ricasoli Chianti Classico Gran Selezione Castello di
Brolio, and saw it denoted as “Gran Selezione” on its label, I thought it was marketing hype. What I didn’t
know was that in 2014, a third classification was added to the Chiant Classico DOCG.

At this point, I think it helpful to understand a bit of the Chianti region’s history.

It is situated in central Italy in the the region of Tuscany, which is renown for its rolling hills, cypress trees
and stone castles . The first Chianti region was delineated in in 1716. That region is now known as Chianti
Classico. During the ensuing centuries wine production throughout the region grew and expanded beyond
its original geographic delineation.

In 1967 the Italian government created the Chianti Denominazione di Origine Controllata (DOC), which
was included a central subzone of Chianti Classico that was delineated in 1716.

In 1984, the appellation attained Denominazione di Origine Controllata e Garantita (DOCG) status, Italy’s
highest level of wine classification. Here’s where it can be confusing, there are seven Chianti DOCG
subzones (refer to the map below):

Chianti Colli Aretini
Chianti Colli Fiorentini
Chianti Colli Senesi
Chianti Colline Pisane
Chianti Montalbano
Chianti Montespertoli
Chianti Rufina

There are approximately 38,000 acres of vineyards in the Chianti DOCG and its seven subzones. You’re
most likely to find wine from the Rufina and Colli Senesi subzone here in the U.S.

In 1996, Chianti Classico separated from Chianti DOCG and became its own DOCG.

The Classico designation roughly corresponds to the original (and so theoretically the best) area of
production in the Chianti hills. You’ll find the famous black rooster (gallo nero) seal (below) on bottles of
Chianti Classico. There are approximately 17,800 acres of vineyard in the Chianti Classico.

To add another layer of complexity, there are three levels of Chianti Classico (see the table below).

Chianti Classico Riserva requires mandatory 24-months of barrel aging, plus an additional three months
in bottle, before release.

The Chianti Classico Gran Selezione designation was added in 2014. Besides its mandatory 30-month
barrel aging period before release, it’s also the first—and so far only—Italian wine that by law must be made
solely with estate grapes (or with grapes from vineyards leased by the same firm that vinifies and bottles
the wine). Wine with this designation must pass a strict Italian tasting board to confirm that the wine
deserves the designation. Finally, not every vintage will qualify to declare as Gran Selezione.

Chianti’s regulatory body estimates that about 8 or 9 percent of Chianti Classico DOCG production will
qualify for the Gran Selezione level.

Disclosure: I received this wine as a media sample. I received no compensation for this post, and all
opinions presented are my own.

In My Glass
I sampled the 2015 Barone Ricasoli Chianti Classico Gran Selezione Castello di Brolio. It turns out there
is quite a bit of history behind the Barone Ricasoli winery. The history of the Ricasoli family has been allied
with wine since 1141. The family’s Brolio Castle, located in the heart of the Chianti Classico, is home to
Italy’s oldest winery. Baron Bettino Ricasoli (1809 – 1880), illustrious politician and visionary wine
entrepreneur is credited with laying the foundations of the modern Chianti style. In 1872 he wrote a letter
to Cesare Studiati, professor at the University of Pisa which memorialized a formula for the “perfect wine”.
That formula, which was strict percentage of 7/10 Sangiovese, 2/10 Canaiolo, 1/10 Malvasia or Trebbiano
would become the foundation of the wine we know today as Chianti Classico.

Baron Francesco Ricasoli has been at the helm of the winery since 1993. Under his leadership, the winery
has renovated and mapped its vineyards, and conducted ongoing studies of soil types and clonal selections
of the Brolio Sangiovese. The family’s 1,200 hectares property includes almost 240 hectares of sustainably
farmed vineyards and 26 of olive groves. Its south/southwest facing vineyards are situated at 250 to 450
meters above sea level.

The wine is a blend of 90% Sangiovese, 5% Cabernet Sauvignon, and 5% Petit Verdot sourced from its
best plots.

My tasting notes follow:

The wine pours a translucent dark ruby color with inviting aromas of blackberry, black cherry, black currant,
vanilla, dust and dried rose. On the palate the wine is medium-bodied, elegant and harmonious with mouth-
watering acidity and firm but well integrated tannins and and blackberry, black cherry, black currant, vanilla
and subtle spice flavors with a long finish. Very Good to Outstanding| 14% ABV| SRP – $70

It’s not everyday one gets to enjoy wine from Italy’s oldest winery, and this distinguished wine lives up to
its considerable history and reputation.

On My Plate
I recently dined at a local restaurant where I was introduced to Oxtail and Grits. Inspired by that experience,
I decided to make Guazzetto (gwa-CHET-to), which means “splashed with wine”. Although it refers to the
sauce which can be used with fish or chicken or pork, many Italians grew up eating it as an oxtail stew.

I adapted this recipe so that I could cook it in an Instant Pot, and served the sauce on a bed of Italian grits
(a.k.a. Polenta)

After cooking the oxtails in the sauce, they are removed, the meat shredded and added back the the sauce.
The results is tender, meal in your mouth, beef stew that was uber delicious.

The wine’s weight, flavor profile and tannins made it the perfect complement for my Guazzetto!