Ricasoli Flipbook Jan - May 2019

JANUARY–MAY,2019

January 4, 2018
Circulation: 55,720

Demystifying Tuscan Reds

Kelly Magyarics

They’re all made in the same region with primarily the same grape. Just what makes them different and
what’s trending in the region?

Chianti, Vino Nobile de Montepulciano, Rosso de Montepulciano and Brunello di Montalcino. All are made
with the sangiovese grape in Tuscany. But styles and flavors can still vary greatly. How so?

“Sangiovese takes on flavor and character from the soil, so they are all different due to terroir,” explains
Cristina Mariani May, CEO and President of Banfi Vintners, which operates Castello Banfi in Montalcino.
She goes on to add that the temperature grows warmer the further south you travel in Tuscany, leading
grapes to ripen faster and build up more sugar that can be converted to alcohol during fermentation—both
of which translate to fuller-bodied wines. “Montalcino is the furthest south and therefore the warmest, so
wines tend to be riper, richer and darker in color, with grippier tannins that require more aging time.” On the
flip side, Chianti is the furthest north, which accounts for its high acidity, freshness and overall finesse.
Roughly in the middle in both location and style is Montepulciano. Of course, Mariani May admits these are
broad generalizations that don’t account for microclimates, soils and winemaking techniques.

Also a factor are permitted varietals, she notes. While Rosso di Montalcino and Brunello di Montalcino must
be made from 100% sangiovese, Chianti and Vino Nobile di Montepulciano can blend in others (up to 10%

of canaiolo and up to 25% of cabernet sauvignon, merlot or syrah for the former for example, and 10%-

20% of canaiolo and small amounts of local varieties like mammolo for the latter). Wines with only

sangiovese usually have lower tannins and higher acidity than those blended with other grapes.

What can also be confusing for consumers, according to Simona Fabroni, is the fact that Vino Nobile di
Montepulciano shares part of its name with a grape variety from the Abruzzo region of east-central Italy
called Montepulciano d’Abruzzo. Fabroni, who owns Villa S. Anna Winery in Montepulciano and runs it with
her daughters Anna and Margherita, produces a Vino Nobile di Montepulciano, but it doesn’t make its way
to the U.S. Her Rosso di Montalcino does, however. She refers to it as a “daily wine” pair-able with pasta,
roasted meat and smoked salmon; ditto for her “complex and full-bodied” Vino Nobile di Montepulciano,
which is perfect with cheese, game and meat. Fabroni’s Chianti Colli Senesi hails from one of Chianti’s
eight sub-zones (and considered by many to be the most important after the Classico region because of its
high quality soil.) “Our Chianti Classico Senesi is an easy and fresh wine, it is perfect chilled as an aperitif,”
Fabroni touts.

Villa S. Anna lies outside the production area for Brunello di Montalcino; but Ruffino produces one at its
Greppone Mazzi estate. The style, chief winemaker Gabriele Tacconi describes, “often has intense aromas
of red fruit perfectly amalgamated with velvety tannins and wonderful balsamic, chocolate and tobacco
notes.” And Banfi Vintners is actually credited with introducing Americans to Brunello di Montalcino in the
1970s after John Mariani imported bottles from Biondi-Santi wines from their most lauded estate Il Greppo.
Eventually, Banfi funded and built an estate, Castello Banfi and began making its own Brunello.

Winemaking has changed in the region since that time, Mariani May notes. “Tuscan winemakers are
embracing technology, something we didn’t see when we came into Montalcino in 1978,” she says. Castello

Banfi was among the first to apply modern techniques and scientific research in the vineyards; they shared
their findings and practices with their neighbors and today many have become the norm.

Still, Tuscan wine labeling continues to vex some wine drinkers. Take the oft-used term “Super Tuscan”,
for example, which is employed as a catchall for any wine that isn’t DOC or DOCG and is generally used
on labels to describe sangiovese wines blended with grapes like cabernet sauvignon and merlot. It can be
difficult for some to understand why they should pay upwards of $100 for one Super Tuscan versus $12 for
another. She likens it to the ubiquitous use of “old vines” in California. “Without a clear definition, it makes
wine more confusing for the consumer.”

And another challenge Tacconi says is fighting the misconception that Tuscan reds are overly acidic. While
those vinified with 100% sangiovese do tend to have a decent line of acidity, it can be what adds to a fresh
mouthfeel, food friendliness and age-ability. If it’s too much for your palate, he recommends seeking out
Tuscan reds blended with cab or merlot which tend to soften their edges.“It’s like the difference between a
Ferrari (sangiovese) and a Rolls Royce (Super Tuscan sangiovese blends); any car you’ll want to drive
you’ll find it in Tuscany!”

WINES TO TRY:
Ruffino Greppone Mazzi Brunello di Montalcino ($80), a wine with intense aromas of ripe plums, cassis,
cherry, cocoa and black pepper and a full-bodied palate with persistent tannins and red fruit, chocolate and
sweet tobacco on the long finish.

Ruffino Modus Toscana IGT ($24.99), a Super Tuscan blend of sangiovese, merlot and cabernet
sauvignon with aromas of red and black cherries and plums and blackberries along with spices and a touch
of balsamic. This wine shows a full-bodied palate with silky tannins and a hint of cocoa.

Villa S. Anna Chianti Colli Senesi ($15), a fresh and lively wine made with 90% sangiovese, 5% merlot
and a small percentage of canaiolo, mammolo and colorino. It can even be served slightly chilled as an
aperitif.

Villa S. Anna Rosso di Montalcino ($18), a versatile bottle made with 80% sangiovese and the remainder
cabernet sauvignon, merlot, canaiolo, mammolo and colorino that would be the perfect house red wine.
Serve it with first and second courses of traditional Italian cuisine or with seasoned cheeses.

Castello Banfi Brunello di Montalcino ($34.99), an offering with intense ruby red in the glass with
expressive aromas and a full, soft, velvety palate with licorice and spices and a long aging potential. Try it
with red meat, game and aged cheeses.

Castello Banfi Cum Laude ($37.99), the producer’s newest Super Tuscan—made with cabernet
sauvignon, merlot, sangiovese and syrah from Montalcino—has aromas of blackberries, plum jam, cherries
and licorice with hints of black olive and tobacco. A powerful body and wide, soft tannins shows its elegance.

Ricasoli Brolio Chianti Classico Riserva 2015 ($29.99), a relative bargain for this prestigious region, this
wine, named for a medieval castle, is from a producer that has been making wine in the region for centuries.
This versatile, medium-bodied, beauty with warm, dark cherry, espresso and slight wintergreen notes is as
ideal for a fancy, home-cooked steak dinner as it is for a casual pizza takeout.

Renzo Masi ll Bastardo Sangiovese di Toscana ($9), a 100% sangiovese wine with grapes grown
primarily in the Rufina district that does not fall into any of the top regional categories can still offer terrific
bang for the buck. Here’s a juicy, lighter style with enough tannic grip to give it some intrigue and even a
bit of cellar-worthyness. The label features young Rubio, a character who enjoys a steady diet of pizza,
pasta and burgers, and that’s just what you’ll crave when you sip this party-friendly red.

Off the Vine: Wine is a Muse for Music Industry January 10, 2019
Circulation: 1,240,000
Al Vuona

It appears that for years now the music industry has drawn inspiration from wine. In fact, I did a little research
and found that many songs we have all come to know and love make mention of wine. For instance, Henry
Mancini's 1962 classic hit "Days of Wine and Roses," a beautiful tune from the movie of the same name.
In fact, it won an Academy Award for best original song. Perhaps the maestro born Enrico Nicola Mancini
was inspired to write the song as he sipped a glass of Chianti from Italy.

While in my teens I remember cranking up the radio and listening to Tommy James and the Shondells'

1969 hit "Sweet Cherry Wine." In it he touts peace and love with lyrics like "We need each other/Sweet

cherry wine/Drink it right down/Pass it all around." It was after all the decade of peace, love and harmony -
wouldn't you drink to that?

Who can forget Eric Burdon and War's 1970 hit "Spill The Wine." I believe it had to do with a man and a
woman who consummate their relationship with a good bottle of wine. If not, one of them was a real klutz
always spilling wine. I just hope they had a good dry cleaner - wine stains can be difficult to remove.

Elton John decided to jump on the bandwagon with his 1972 hit "Elderberry Wine." In it Elton sings, "Pick
the crop and get me hot with elderberry wine." OK, I think it's best to just leave it at that.

Don Ho, Hawaii's unofficial ambassador of aloha to the world, had a big hit with "Tiny Bubbles" from 1966.

The opening lyrics, "Tiny bubbles/In the wine/Make me happy/Make me feel fine." I don't know just how fine
Don really felt, but the song gave him universal recognition, not to mention a slew of royalty checks. That's

probably how he was able to afford all those bubbling bottles of sparkling wine. Dom Perignon, anyone?

In 1967 singer Neil Diamond released the song, "Red Red Wine." The song has to do with a guy who drinks
red wine in hopes of forgetting his woes. I sure hope Neil didn't go overboard. Drinking too much wine can
give you a nasty headache. Not only that, but whatever troubles one has cannot be solved with liquor, even
if it is a good bottle of red wine.

In 1974 Jimmy Buffet was running from a bad marriage and thus wrote the song "Tin Cup Chalice." Part of

the lyrics, "with a tin cup for a chalice/Fill it up with good red wine/and I'm-a chewin' on a honeysuckle vine."

I'm not sure what frame of mind Buffet was in at the time, but it sounds like he had a penchant for red wine.
Given a choice, I'd rather drink wine then munch on a vine any day.

The Eagles' 1977 hit single "Hotel California" talks of "Mirrors on the ceiling/The pink champagne on ice."
Kinky, perhaps, but life on the road for a band can be tough and a good bottle of champagne helps to ease
the stress.

As I discovered, this small but impressive sampling is just the tip of the iceberg. Over the years hundreds
of titles and lyrics to famous songs have made mention of wine and that in turn has struck a harmonious
chord with me. Cheers!

Wine of the Week: Brolio, 2015 Chianti Classico, Italy. Intense ruby red color with aromas of cherry, vanilla
and hints of licorice. On the palate red fruit flavors are intermingled with smooth tannins and a long, flavorful
aftertaste. $23

January 16, 2019
Circulation: 24,880

Off the Vine: Wine is a Muse for Music Industry

Al Vuona

It appears that for years now the music industry has drawn inspiration from wine. In fact, I did a little research
and found that many songs we have all come to know and love make mention of wine. For instance, Henry
Mancini's 1962 classic hit "Days of Wine and Roses," a beautiful tune from the movie of the same name.
In fact, it won an Academy Award for best original song. Perhaps the maestro born Enrico Nicola Mancini
was inspired to write the song as he sipped a glass of Chianti from Italy.

While in my teens I remember cranking up the radio and listening to Tommy James and the Shondells'

1969 hit "Sweet Cherry Wine." In it he touts peace and love with lyrics like "We need each other/Sweet
cherry wine/Drink it right down/Pass it all around." It was after all the decade of peace, love and harmony -

wouldn't you drink to that?

Who can forget Eric Burdon and War's 1970 hit "Spill The Wine." I believe it had to do with a man and a
woman who consummate their relationship with a good bottle of wine. If not, one of them was a real klutz
always spilling wine. I just hope they had a good dry cleaner - wine stains can be difficult to remove.

Elton John decided to jump on the bandwagon with his 1972 hit "Elderberry Wine." In it Elton sings, "Pick
the crop and get me hot with elderberry wine." OK, I think it's best to just leave it at that.

Don Ho, Hawaii's unofficial ambassador of aloha to the world, had a big hit with "Tiny Bubbles" from 1966.
The opening lyrics, "Tiny bubbles/In the wine/Make me happy/Make me feel fine." I don't know just how fine

Don really felt, but the song gave him universal recognition, not to mention a slew of royalty checks. That's

probably how he was able to afford all those bubbling bottles of sparkling wine. Dom Perignon, anyone?

In 1967 singer Neil Diamond released the song, "Red Red Wine." The song has to do with a guy who drinks
red wine in hopes of forgetting his woes. I sure hope Neil didn't go overboard. Drinking too much wine can
give you a nasty headache. Not only that, but whatever troubles one has cannot be solved with liquor, even
if it is a good bottle of red wine.

In 1974 Jimmy Buffet was running from a bad marriage and thus wrote the song "Tin Cup Chalice." Part of

the lyrics, "with a tin cup for a chalice/Fill it up with good red wine/and I'm-a chewin' on a honeysuckle vine."
I'm not sure what frame of mind Buffet was in at the time, but it sounds like he had a penchant for red wine.

Given a choice, I'd rather drink wine then munch on a vine any day.

The Eagles' 1977 hit single "Hotel California" talks of "Mirrors on the ceiling/The pink champagne on ice."
Kinky, perhaps, but life on the road for a band can be tough and a good bottle of champagne helps to ease
the stress.

As I discovered, this small but impressive sampling is just the tip of the iceberg. Over the years hundreds
of titles and lyrics to famous songs have made mention of wine and that in turn has struck a harmonious
chord with me. Cheers!

Wine of the Week: Brolio, 2015 Chianti Classico, Italy. Intense ruby red color with aromas of cherry, vanilla
and hints of licorice. On the palate red fruit flavors are intermingled with smooth tannins and a long, flavorful
aftertaste. $23

January 16, 2019
Circulation: 266,250

Off the Vine: Wine is a Muse for Music Industry

Al Vuona

It appears that for years now the music industry has drawn inspiration from wine. In fact, I did a little research
and found that many songs we have all come to know and love make mention of wine. For instance, Henry
Mancini's 1962 classic hit "Days of Wine and Roses," a beautiful tune from the movie of the same name.
In fact, it won an Academy Award for best original song. Perhaps the maestro born Enrico Nicola Mancini
was inspired to write the song as he sipped a glass of Chianti from Italy.

While in my teens I remember cranking up the radio and listening to Tommy James and the Shondells'

1969 hit "Sweet Cherry Wine." In it he touts peace and love with lyrics like "We need each other/Sweet
cherry wine/Drink it right down/Pass it all around." It was after all the decade of peace, love and harmony -

wouldn't you drink to that?

Who can forget Eric Burdon and War's 1970 hit "Spill The Wine." I believe it had to do with a man and a
woman who consummate their relationship with a good bottle of wine. If not, one of them was a real klutz
always spilling wine. I just hope they had a good dry cleaner - wine stains can be difficult to remove.

Elton John decided to jump on the bandwagon with his 1972 hit "Elderberry Wine." In it Elton sings, "Pick
the crop and get me hot with elderberry wine." OK, I think it's best to just leave it at that.

Don Ho, Hawaii's unofficial ambassador of aloha to the world, had a big hit with "Tiny Bubbles" from 1966.

The opening lyrics, "Tiny bubbles/In the wine/Make me happy/Make me feel fine." I don't know just how fine
Don really felt, but the song gave him universal recognition, not to mention a slew of royalty checks. That's

probably how he was able to afford all those bubbling bottles of sparkling wine. Dom Perignon, anyone?

In 1967 singer Neil Diamond released the song, "Red Red Wine." The song has to do with a guy who drinks
red wine in hopes of forgetting his woes. I sure hope Neil didn't go overboard. Drinking too much wine can
give you a nasty headache. Not only that, but whatever troubles one has cannot be solved with liquor, even
if it is a good bottle of red wine.

In 1974 Jimmy Buffet was running from a bad marriage and thus wrote the song "Tin Cup Chalice." Part of

the lyrics, "with a tin cup for a chalice/Fill it up with good red wine/and I'm-a chewin' on a honeysuckle vine."

I'm not sure what frame of mind Buffet was in at the time, but it sounds like he had a penchant for red wine.
Given a choice, I'd rather drink wine then munch on a vine any day.

The Eagles' 1977 hit single "Hotel California" talks of "Mirrors on the ceiling/The pink champagne on ice."
Kinky, perhaps, but life on the road for a band can be tough and a good bottle of champagne helps to ease
the stress.

As I discovered, this small but impressive sampling is just the tip of the iceberg. Over the years hundreds
of titles and lyrics to famous songs have made mention of wine and that in turn has struck a harmonious
chord with me. Cheers!

Wine of the Week: Brolio, 2015 Chianti Classico, Italy. Intense ruby red color with aromas of cherry, vanilla
and hints of licorice. On the palate red fruit flavors are intermingled with smooth tannins and a long, flavorful
aftertaste. $23

January 24, 2019
Circulation: 521

Ricasoli Remains Noble

John Foy

No wine area in Italy has more history and historical figures than Chianti Classico. Situated between
Florence and Siena, it was fought over for centuries, ruled by the Medicis, and was the home of Bettino
Ricasoli, the 27th Baron of Castello di Brolio. It was the Baron who united Tuscany with Piedmont, then led
the unification of Italy and became the country’s second prime minister. He also made wine at his family’s
estate and created the regulation for Chianti Classico’s blend.

Castello di Brolio is located in Gaiole, which, along with Castellina and Radda, was one of the three villages
that formed the lega del Chianti(League of Chianti) in 1716 to produce and promote the local wine. Four
years later, Cosimo III de’Medici, Grand Duke of Tuscany issued an edict that the village of Greve and its
northern hillside would join the lega del Chianti as the only official producers of Chianti. The Medici definition
lasted until 1932 when Mussolini expanded the Chianti zone

Written records link the Ricasolis and wine to Castello di Brolio in 1141. Fast forward to 1872 when Baron
Bettino Ricasoli wrote the recipe from which modern Chianti Classico is derived: 70% sangiovese, 15%
each canaiolo (red) and malvasia and/or trebbiano (white). This would remain the blend even as—or was
the cause of—Chianti Classico’s degrading into a light, vacuous wine.

In 1995, the degradation ended with the banning of white grapes, and sangiovese elevated to a minimum
80%, with the remaining 20% being canaiolo or cabernet sauvignon, merlot or syrah. Producers were also
given the option of a 100% sangiovese Chianti Classico.

During the 20th century, Ricasoli’s wealth diminished causing Bettino, the 31st Baron, to sell the Brolio
name and winery in the 1970s to the international beverage conglomerate Seagram. It passed through two
more corporate ownerships and by the time the musical chairs stopped, Brolio’s name was worthless,
which, ironically allowed Bettino to repurchase the name and winery (he never sold the 600-acre estate
with its vineyards).

Now the owner of a nearly-bankrupt wine business, Baron Bettino reached out to his son Francesco (the
32nd Baron, if you’re counting), who was a successful photographer in Florence, as well as lifelong friends
and owners in the wine business. The father and son climbed out of the financial hole before Bettino died
in 2009. Today the former photographer continues the line of Baron Ricasolis running the estate, and
producing these well-made wines.

The blend of 80% sangiovese and approximately 15% merlot and 5% cabernet sauvignon from Ricasoli’s
estate vineyard in Gaiole produced the 2015 Baron Ricasoli Brolio Chianti Classico with bright cherry aroma
and flavor. Under it is a mild vanilla accent from nine months of barrel aging, and its medium body holds
soft tannins, balancing the red fruit. I enjoyed it with a sweet (no red pepper flakes) fennel pork sausage in
a homemade tomato sauce. 90 points. Priced from $16 to $24.

The 2015 Baron Ricasoli Brolio Chianti Classico Riserva blend is the same as the nonriserva, but spends
18 months in barrels, some new and others used once. It’s bigger and richer than the nonriserva and with
more black-cherry likeness and greater vanilla input. The vineyards’ minerality and tannic structure are
evident, along with a long, pleasing finish. 92 points. Retail prices range from $23 to $35.

In 2014, a new classification, Gran Selezione, was created for Chianti Classico wines. It requires 30 months
of aging versus riserva’s 24 months, and grapes must be estate grown or from a contracted vineyard. The
Chianti Classico Consortium promotes this new regulation under the banner of better quality and a
guarantee for consumers. But is it?

There is no rule that says estate-grown grapes are ipso facto better than purchased grapes, nor is 30
months aging in-and-of-itself better than 24 months. That said, I think it is beneficial to have a category that
prevents negociant or international wine corporations from buying bulk wine and slapping a Gran Selezione
label on it. But there is nothing to stop a winery from aging what was its estate-grown riserva wine for
another six months and labeling it Gran Selezione and charge more for it.

With those thoughts, I tasted the 2013 Baron Ricasoli Chianti Classico Gran Selezione. Since this is a new
category, the 2013 wine would have been classified a riserva, so the only difference is the additional six
months of aging. It has a pronounced sangiovese nose of roses, red berries and soy with delicious flavors
of blackcherry, toasted oak and dried oregano supported by gravely, dusty tannins that carries this full-
bodied wine to a long, fruit-flavored finish. 94 points. Retail prices range from $50 to $72.

If there is a justification for the Gran Selezione category, it is new wines like the 2015 Baron Ricasoli
Colledila Chianti Classico Gran Selezione. Made from only sangiovese planted in a rocky, calcareous clay
soil vineyard on a south- facing hillside 850 to 1,000 feet high, the wine displays the ripe fruit of the excellent
2015 vintage. Intense aromas of black cherry, smoke and roses is matched by the red plum, black cherry
and earthy flavors. A line of minerality brings structure and length with a harmonious finish. Very well
made. 94 Points. Retail prices range from $50 to $78.

From this American’s view, it’s astounding to think that the Ricasolis will own Castello di Barolo for 900
years come 2041. My first visit to the castle was not long after Barons Bettino and Francesco reclaimed the
Brolio name and winery in 1993. For the first decade or so, they made over-oaked New World-influenced
wine (I suppose thinking that was the style that would get them sales and cash flow). Eventually, that was
tamed and more classical, balanced Brolio wines appeared. The current wines show that Francesco has
mastered the move from behind the camera lens to the vineyard and wine cellar. This is my snap shot of
his successful transition.

January 31, 2019
Circulation: 83,691

The Government Shutdown is Over (for Now), but the Hits Keep Coming

Kathleen Willcox

The TTB’s closure will cost the drinks industry millions in the months to come.

Donald Trump may have called a ceasefire in his border-wall war with Congress, but the fight is far from
over, and the losses keep piling up, even for industries that don’t depend directly on the government for a
healthy bottom line—such as the drinks trade.

On Monday the nonpartisan Congressional Budget Office (CBO) released a report that estimated the cost
of the government shutdown to the U.S. economy to be $11 billion, $3 billion of which will never be
recovered. SevenFifty Daily’s conversations with beverage alcohol producers—some of whom have
already lost up to $1 million—reflect that finding; while the exact amount of money lost is uncertain at this
point, it’s clear that much of it won’t be recovered.

To make matters worse, the specter of another costly shutdown is looming: Trump himself told the Wall
Street Journal over the weekend that he puts the chances at “less than 50-50” that he and Congress will
be able to arrive at a compromise by February 15 that will keep the government open.

We spoke with members of the drinks industry to gauge the effect of the 35-day shutdown so far, and to
get a handle on how the losses could worsen if Trump and congressional lawmakers can’t shake on a
compromise by mid-February.

Why the Shutdown Matters
The mission of the Alcohol and Tobacco Tax and Trade Bureau (TTB) is to protect the public by enforcing
provisions of the Federal Alcohol Administration Act. In practice, that means the drinks industry needs the
government’s approval to release new products, send samples to clients, ship products, advertise, and to
open up new businesses. On Monday, January 28, when federal workers returned to their jobs, they faced
large backlogs. TTB workers were tasked with clearing pending applications for all of the above.

Last year the TTB received 192,000 applications for new lines of wine, spirits, and beer; if approval were
sought for roughly the same number of new products this year, that means the shutdown would have
shelved more than 18,400 new releases. In addition, imports, exports, and shipments across state lines
that hadn’t been approved before the shutdown have also been paused.

According to the TTB’s website, the average wait time for processing new distilled spirits labels is 40 days;
for malt beverages, 49; and for wines, 41. The TTB is currently processing applications for distilled spirits
received on December 24; for malt beverages, on December 13; and for wine labels, on December 20.

Wine
The shutdown’s effect on the wine industry has been slightly more muted, but only just.

James MacPhail, the founder of Tongue Dancer Wines in Healdsburg, California, says that some of the
fallout from the shutdown has been disastrous for small businesses like Tongue Dancer, which produces
approximately 800 cases per year. “For small family producers,” he says, “not being able to label new wines
means they can’t finish bottling them or get them out.”

Many winemakers we spoke with said that their shipping schedules and spring label releases were
approved before the shutdown, but others fared less well. Take, for example, winemakers in Italy’s Chianti
Classico region. Massimo Tonini, the sales and marketing director for Ricasoli, a producer located in the
commune of Gaiole in Chianti, explains that the appellation as a whole currently ships one out of every
three bottles produced to the U.S.

“Ricasoli alone produces 100,000 cases annually, and about 80 to 85 percent of that is exported,” he says.
“The U.S. is our second-largest market, and the shutdown has stalled approval for a few of our spring
releases, including our rosé.”

And it’s the smaller and newer wineries that will bear the brunt of the shutdown’s effect. Justin Fenchel, the
cofounder and CEO of BeatBox Beverages, a company based in Austin, Texas, that produces wine-based
punch products, says the shutdown has affected at least two of its product launches and will cost BeatBox
“close to $500,000 in 2019, with far-reaching implications beyond.”

Fenchel adds that BeatBox currently has “$350,000 in preorders for new lines, and missing those deadlines
could be a death sentence for our company.” He believes the shutdown put BeatBox behind by at least six
months.

While the industry—and the economy as a whole—will come back from the shutdown, the blow has been
significant and may be impossible to eradicate completely. And if the truce doesn’t hold, some of the injuries
to the drinks industry may, inevitably, turn fatal.



February 12, 2019
Circulation: 2,790,000

Baron Ricasoli “Brolio” Chianti Classico

Keith Beavers

RATING B-
STYLE
BLEND Red
VINTAGE
APPELLATION Sangiovese, Cabernet Sauvignon, Merlot

ABV 2016
PRICE
Chianti Classico
Tuscany
Italy

13.5%

$22.00 BUY THIS WINE

PERFECT FOR
Party Wine, Penny Pinching, Wine Cocktails

DRINK IF YOU LIKE
Merlot, Pinot Noir , Sangiovese

THE FULL REVIEW
Baron Bettino Ricasoli developed what would become known as the Chianti blend which would be signed
into law when the region was awarded a DOC years later. So it would awesome to wax on and off about
this entry level wine in their line up and how wonderful it is. Instead what we have here is a slightly off-
balance wine - the tannins are green - with bright acidity that pounces all over the body of the wine, not
allowing for much depth. This wine is fine if you are in need of a quick bottle from the corner Sam’s Club,
but it’s more of a wine to drink while conversation is roaring and wine is not the focus. It could have been
so much more.

February 13, 2019
Circulation: 2,790,000

Baron Ricasoli Castello Di Brolio Gran Selezione DOCG

Keith Beavers

RATING B
STYLE
BLEND Red
VINTAGE
APPELLATION Sangiovese, Cabernet Sauvignon, Petit Verdot

ABV 2013
PRICE
Chianti Classico
Tuscany
Italy

13.5%

$61.00 BUY THIS WINE

PERFECT FOR
Holiday Meals, Host/Hostess Gifting, Party Wine

DRINK IF YOU LIKE
Cabernet Sauvignon, Merlot , Petit Verdot

THE FULL REVIEW
Sangiovese is not a delicate grape, though it does have tangy brightness to it with wonderful cherry and
earthy floral aromas, so it’s a bit confusing why two more dominating varieties, Cabernet Sauvignon and
Petit Verdot were blended into this wine. The Sangiovese does a lot of work here but only to just be seen
over on stage left, while the dark currant fruit and cracked black pepper of the Cab looms overhead
fighting that cherry fruit while the power of the Petit Verdot structure overwhelms and amps up the tannin
calling for more time in bottle. This is a good gift wine for someone who likes to lie bottles down. There is
not much Chianti in the Chianti but it is well structured and will age.

February 28, 2019
Circulation: 385,113

March 30, 2019
Circulation: 5,428,560

What to Know Before You Go Wine Tasting in Chianti

Martha Bakerjian

Chianti is a region in central Tuscany where the iconic Chianti and Chianti Classico wines are produced. It
is one of the best places for oenophiles to visit and learn about Italy's wine culture. But keep in mind that
wine tasting in Italy is a little different than in the United States because you'll need to make reservations
for tastings in advance and things move much slower in Italy, so you're likely to only see one or two
vineyards a day.

How to Plan Where to Go

First, pick a region or wine producer in Chianti that you particularly like. The Chianti region of Tuscany has
seven distinct areas, each of which produces a specific kind of Chianti wine. The wines of the Chianti
Classico region between Florence and Siena are the most well-known options in the area.

Chianti Classico wine has been produced for more than 2,000 years, but the region really became famous
for its vino from the 13th century to today. A few of the popular wine towns to choose from include Greve
in Chianti, Castellina in Chianti, Gaiole in Chianti, Radda in Chianti, Barberino Val d'Elsa, San Casciano in
Val di Pesa, and Castelnuovo Berardenga.

Contact Your Favorite Wineries

When you've found some wineries you think you would like, the next step is to contact them and make an
appointment to do a tour or tasting. Some even offer small bites, wine and cheese, or a full meal.
Only the larger wineries have the capacity to deal with walk-up tours and tastings; others are small family-
owned wineries that require reservations.

Don't choose more than two or three wineries. Things are slower in Italy than in Napa Valley, so it's better
to enjoy it than rush around. Keep in mind that too many tours can also get repetitive.

There are only a few variations on the fermenting theme.

Some of the favorite wineries to visit and tour include Barone Ricasoli Brolio Castle, Casa
Emma, and Castello di Verrazzano.

Tasting Wine at an Enoteca

You can also find wines to taste, drink, or buy, at an enoteca (a local wine shop in Italy). One of the largest
in the Chianti Classico area is Le Cantine di Greve in Chianti, where you can do a tasting of wine, cheese,
salami, grappa (grape-based brandy), and olive oil. Just make sure to pace yourself; there's also a wine
museum and more than 140 vinos to try. Almost every small village in Italy has an enoteca, so if you'd like
to stop by more of them, they're not hard to find.

Chianti Region Winery Escorted Tours

If you'd prefer to visit wineries without having to worry about drinking and driving, Viator offers both full-day
and half-day escorted tours that include visits to villages and Chianti wineries with wine tastings. There is

a lot to see and do, and plenty of good restaurants. Where there's good wine, it never fails that there's also
good food.

Accommodations

The Chianti region is flush with high-end hotels, farmhouses, and bed and breakfast accommodations.

Want to sleep in a castle?

Try Hotel Castello di Spaltenna in Gaiole. This four-star stay is housed inside a historic villa that overlooks
the lush countryside and vineyards.

March 8, 2019
Circulation: 1,260

Centuries of traditions with the Ricasoli family of Castello di Brolio

Jennifer Martin
Tuscany is one of the most loved and admired regions of Italy and for many obvious reasons including its
indescribable landscape, simple but flavorful cuisine and some of Italy’s top qualitywines. I think I’ve been
in denial for a long time as it is hard to claim a favorite of mine when it comes to Italian wine, but
the sangiovese grape has always held a special place in my heart. Anytime I have an opportunity to try
a sangiovese based wine I can pop the cork fast enough. Today I’m sharing two fantastic wines from a
very historical wine family of Tuscany and Italy as a whole, the Ricasoli family.
The Winery
The Brolio castle is situated in the town of Gaiole in Chianti, one of the main comunes of
chianticlassico. This castle over the centuries has endured the Second World War and countless battles
and therefore has been restored over the years and bares the main different time periods it has endured.

Brolio castle copyright of Barone Ricasoli

Since 1993 Francesco Ricasoli, owner and President, has been leading the winery and is the
32ndgeneration Baron of Brolio. Francesco is carrying the torch of quality representing the generations
and histories of winemaking in the Ricasoli family, but also doing so with a modern twist and pushing the
limits on his renovation of vineyards, thorough research on soils (19 discovered on the property) and clones
of sangiovese grown on the estate. This has resulted in clones unique toBrolio and grown in the newest
vineyards and are listed in the National Grape Registry of the Ministry of Agricultural, Food and Forestry
Policies of Italy.
Francesco’s great-grandfather, Barone Bettino Ricasoli, twice Prime Minister, is also the one whom
formulated the recipe for chianti classico in 1872. there is documentation supporting that the family had
been exporting wine since the 1600’s to select countries and later worldwide by the beginning of the
1900’s.

The winery is spread over 3,000 acres with over 500 of them planted solely to
the sangiovesegrape. Sangiovese is the primary grape grown on the property, but they are also grown
international varieties like cabernet sauvignon, chardonnay, merlot and others.

Brolio landscape in Chianti Classico copyright of Barone Ricasoli
I met Giovanni Ricasoli some years back when I tried the wines from the family’s wine estate,Castello di
Cacchiano. Last week I shared a certified organic wine of Italy and we talked about the differences between
organic and biodynamic wine. Although not certified, Ricasoli practices sustainability and engage in a way
that provides a lower environmental impact to the land of which they have always respected.
The Land
Gaiole in Chianti is within the heart of Tuscany. Amongst the vineyard and olive groves is a fortified town
of many beautiful castles, including the Brolio castle, churches and towers that have withheld many power
struggles of the prominent families of Tuscany including the Ricasoli and Medici families.

Copyright of Consorzio of Chianti Classico

The Grape

If one isn’t familiar what sangiovese is, it’s the primary grape used in the production of chianti amongst

other grapes. By law in order to be labeled a Chianti Classico wine it must fall within the designated

territories within Tuscany and must follow other regulations. One of those is that the wine must be made

of at a minimum of 80% sangiovese with the option of adding other native grapes
including mammolo, colorino and canaiolo nero and an option of adding international varieties like merlot

or cabernet sauvignon. For the wine to be labeled a riserva it must age at least 24 months with 3 of those
months within the bottle.
Another easy way to determine a chianti classico by sight is the famed gallo nero, or black rooster, found
wrapped around the top of the bottle. The Consorzio Vino Chianti Classico provides thelegend of
the gallo nero came about.
The Wines

2015 Barone Ricasoli Brolio Chianti Classico DOCG
Comprised of at least 80% sangiovese with about 15% merlot and 5% cabernet sauvignon. This wine was
fermented in stainless steel and in skin contact for about 12-16 days. It spent 9 months in barriques
and tonneaux with an additional 3-6 months in bottle. Deep ruby in color. On the nose and on the palette
this wine displayed bright juicy cherries with great acidity and notes of cedar and moderate tannin. Finishing
with notes of vanilla on a lengthy finish. ABV 13.5% SRP $22

2015 Barone Ricasoli Brolio Chianti Classico Riserva DOCG
Same blend as the prior chianti classico as well as fermentation. With it being a riserva a longer aging time
is required by law with this wine aging 18 months in tonneaux. The wine was my favorite of the two with
more dried flowers and red fruits on the nose and deeper rich cherry flavors. A well-balanced wine with
beautiful complexities rounding out with velvety tannins and hints of tobacco leaves. ABV 14% SRP $30

March 8, 2019
Circulation: 1,600,000

Wine Column: Italy’s Chianti Region Features Formidable Wines,
Fascinating History

Juanita Roos

Whether you are having pizza, pasta, or brushing snow off the grill for lamb, the first red wine pairings
that come to mind are those from Italy’s Tuscany region of Chianti.

Wines labelled simply as Chianti are often synonymous with diluted, simple, fruity and boring. The higher
quality wines are produced in a highly regulated and designated historic region, and will be labelled
Chianti Classico (Normale), while the most recent top-tier category is Gran Selezione (just to confuse
things one step more).

One of the forefathers of the Chianti region, circa 1872, was Baron Bettina Ricasoli (who was also Italian
Prime Minister, twice) from the winery Barone Ricasoli. Recently one of his descendants, Francesco
Ricasoli — CEO and the 32nd Baron of the family — stopped in Edmonton to sample his wines and share
a brief history of the estate.

He told fascinating tales dating back to the 12th century, when the Ricasoli family was noted to have
already possessed the Brolio Castle (Brolio is the name of the castle as well as the property).

“We were warriors in Florence, and in the year 1000 we moved into the area that Chianti is right now.
Since then we became established as landlords in Chianti — in the area now known as the Sienese
area.”

It was a difficult time in the 1970s when Francesco’s father had to sell the winery to Canadian commercial
importer Seagrams. Twenty years later, in 1993, they were able to buy back the family winery.

Since then there has been a renaissance of the Ricasoli brand, and Francesco has totally renovated the
vineyards using extensive research, and has completely mapped out each parcel based on site
specifications influenced by soil type, climate, altitude and exposure. He is committed to producing wines
with elegance, with a focus on the Sangiovese grape.

Sangiovese is a love affair for Francesco, he says, “it’s a very pristine variety and when you fall for it, you
can’t lose your love for this variety.”

By law, every bottle produced from the Chianti Classico region will have the unique black rooster on the
back label or on the front of the bottle neck. This rooster is the guarantee of origin — so as not to be
confused with the regular Chianti region.

How the black rooster became the symbol of Chianti Classico is an amusing tale.

It’s a story of how the boundary between Florence and Siena was established. At one time the two cities
were at war, and for the truce they had to decide how to determine where the border between the two
regions should be.

The two cities decided that two horsemen would leave at sunrise when the black roosters crowed, and
where they met would be the border between the two cities. It’s told that the rooster in Florence wasn’t
fed for a couple days before the event, so it woke early, before sunrise, allowing the horseman from
Florence to almost reach Siena before meeting the Sienese horseman.
There are many different styles produced for both Chianti and Chianti Classico. Some are simple, some
are more complex. Most will be medium in body, featuring ripe cherries (red and black), with the
characteristic bright acidity of the Sangiovese grape, and at best will have savoury sun-kissed herbs and
fresh earth notes.
Here’s a selection of wines that are widely available throughout the province in shops and on restaurant
lists.

Juanita Roos picks out some wines from Italy’s Chianti region that are available around the province. ED
KAISER / POSTMEDIA
PICCINI FIASCO CHIANTI $18
Sometimes simple and cheery are exactly what works, and although the fiasco (straw basket) is an
indicator that the wine won’t have great depth, nostalgia (candle wax-dripped bottles of my youth) and
tradition couldn’t keep me from including one. It’s a very drinkable pizza or spaghetti wine that’s easy-
drinking, fruity (red cherry, strawberry) and floral, with dried Italian herbs and just plain fun. Shelley, my
friend and neighbour, prepared an Italian pot roast recipe using half a bottle of this Chianti and it was
outstanding!
BROLIO CHIANTI CLASSICO DOCG $25
This is a widely available Chianti Classico that’s predominately Sangiovese — with Merlot and Cabernet
Sauvignon. The grapes were grown on a mixture of soils, loam, sandstone and limestone. A very
aromatic wine with finesse — cherries, floral and savoury notes setting the stage for an array of foods
including roasted chicken, hamburger, tomato soup, seafood with tomato sauce and pasta.
RICASOLI BROLIO BETTINO CHIANTI CLASSICO $37
A blend of 90 per cent Sangiovese and Albrusco (Colorino). An unfiltered and bold expression of
Sangiovese, aged for 18 months in big casks and at least three months aging in the bottle. This is a
round, soft and modern style that’s full of ripe red cherries, balsamic and barrel spices, with soft acidity
and tannins. Fermented in stainless and lightly aged for nine months in older large barrels called tonneau.

BARONE RICASOLI ROCCA GUICCIARDA CHIANTI CLASSICO RESERVA DOCG $30
A distinctive label showcasing a very approachable style with softer acidity. A bold and fuller-bodied blend
of 80 per cent Sangiovese, plus some Cabernet Sauvignon and Merlot. An aromatic wine with black
cherries, plums with notes of balsamic, herbs and soft tannins. Aged for 16 months in tonneau barrels. On
the wine list at the Glass Monkey.

BROLIO CHIANTI CLASSICO RISERVA DOCG $37
Aromas of blueberry, chocolate and spice. Medium bodied, textured with soft acidity and loads of complex
flavours from aging 16 months in barrique (French barrels) and the larger tonneau. A further three months
of bottle aging follows. Great pairing for meatier sauces and grilled lamb.

CASTELLO DI FONTERUTOLI GRAN SELEZIONE $80
This wine is stellar. A predominately Sangiovese (92 per cent) with Malvasia Nera and Colorino, a blend
of 50 wines from the best single vineyards of the estate and the product of 40 years of research by
Fonterutoli. Grown on limestone soil and aged 20 months in small French oak barrels. Great structure,
depth and complexity with dried floral notes, and rich layers of dark fruit, herbs and barrel notes. Pair with
rich savoury dishes, stews and aged cheeses.
Wine selections are available at select Alberta shops. Log onto liquorconnect.com to check availability
and give them a call to verify.

March 30, 2019
Circulation: 5,428,560

What to Know Before You Go Wine Tasting in Chianti

Martha Bakerjian

Chianti is a region in central Tuscany where the iconic Chianti and Chianti Classico wines are produced. It
is one of the best places for oenophiles to visit and learn about Italy's wine culture. But keep in mind that
wine tasting in Italy is a little different than in the United States because you'll need to make reservations
for tastings in advance and things move much slower in Italy, so you're likely to only see one or two
vineyards a day.

How to Plan Where to Go

First, pick a region or wine producer in Chianti that you particularly like. The Chianti region of Tuscany has
seven distinct areas, each of which produces a specific kind of Chianti wine. The wines of the Chianti
Classico region between Florence and Siena are the most well-known options in the area.

Chianti Classico wine has been produced for more than 2,000 years, but the region really became famous
for its vino from the 13th century to today. A few of the popular wine towns to choose from include Greve
in Chianti, Castellina in Chianti, Gaiole in Chianti, Radda in Chianti, Barberino Val d'Elsa, San Casciano in
Val di Pesa, and Castelnuovo Berardenga.

Contact Your Favorite Wineries

When you've found some wineries you think you would like, the next step is to contact them and make an
appointment to do a tour or tasting. Some even offer small bites, wine and cheese, or a full meal.
Only the larger wineries have the capacity to deal with walk-up tours and tastings; others are small family-
owned wineries that require reservations.

Don't choose more than two or three wineries. Things are slower in Italy than in Napa Valley, so it's better
to enjoy it than rush around. Keep in mind that too many tours can also get repetitive.

There are only a few variations on the fermenting theme.

Some of the favorite wineries to visit and tour include Barone Ricasoli Brolio Castle, Casa
Emma, and Castello di Verrazzano.

Tasting Wine at an Enoteca

You can also find wines to taste, drink, or buy, at an enoteca (a local wine shop in Italy). One of the largest
in the Chianti Classico area is Le Cantine di Greve in Chianti, where you can do a tasting of wine, cheese,
salami, grappa (grape-based brandy), and olive oil. Just make sure to pace yourself; there's also a wine
museum and more than 140 vinos to try. Almost every small village in Italy has an enoteca, so if you'd like
to stop by more of them, they're not hard to find.

Chianti Region Winery Escorted Tours

If you'd prefer to visit wineries without having to worry about drinking and driving, Viator offers both full-day
and half-day escorted tours that include visits to villages and Chianti wineries with wine tastings. There is

a lot to see and do, and plenty of good restaurants. Where there's good wine, it never fails that there's also
good food.

Accommodations

The Chianti region is flush with high-end hotels, farmhouses, and bed and breakfast accommodations.

Want to sleep in a castle?

Try Hotel Castello di Spaltenna in Gaiole. This four-star stay is housed inside a historic villa that overlooks
the lush countryside and vineyards.

April 1, 2019

April 1, 2019
Circulation: 88,111





April 27, 2019
Circulation: 1,770

Two Sparkling Wines and Eight Reds

Tim Appelt

Two value-driven sparkling wines head this list of recommendations, a non-vintage Brut Crémant de
Bourgogne from Labouré-Gontard and the 2016 Brut Crémant de Bordeaux Rosé from Calvet.

Three of our top four red wine picks are from Bordeaux, Barbaresco and Chianti Classico, respectively:
the fine 2009 Moulins de Citran from Haut-Médoc, the very good and well-priced 2015 Umberto Fiore
Barbaresco, and the 2015 Barone Ricasoli Rocca Guicciarda Riserva Chianti Classico.

As part of the annual Oregon wine show in Toronto, we have two Pinot Noirs, along with two white wines
in the companion article for this release: the 2015 Sokol Blosser Pinot Noir from the Dundee Hills in the
Willamette Valley, and the 2016 Duck Pond Pinot Noir just classified as Oregon, though I believe most of
the fruit comes from the Willamette Valley as well.

The final three wines are all excellent values from France: a 2016 Moulin-à-Vent from the Cave du
Château de Chénas, a 2015 Côtes du Rhône-Villages from the Cave de Visan, and a second wine from
the southern Rhône, the 2015 Lavau Rasteau.

BARONE RICASOLI ROCCA GUICCIARDA RISERVA CHIANTI CLASSICO DOCG 2015

Vintages #943613 • $24.95 • 750ml. • WD Score 90/100

This is an appealing Chianti Classico Riserva, with the requisite aging in wood (18 months in this case)
but in larger tonneaus and casks to constrain the flavour effects of the oak. The wine is quite dark red in
the glass, but I like the fact that there is still some translucence. The black cherry and blackberry aromas
are edged by a hint of mint and menthol, with a backdrop of pine needles and cedar. Brisk acidity and fine
(but ripe) tannins frame the palate; and while there's certainly an oak spice and resin underpinning, with a
savoury black olive edge, the core of ripe fruit is still nicely fresh, providing a very attractive focus as
savoury underpinnings come forward in the glass. A nicely complex Chianti.

Tasted April 12, 2019 • CHURCHILL CELLARS LTD. (Agent) • Find it at the LCBO • Share Review

May 20, 2019
Circulation: 438

Instagram

@GregSpalding1

May 22, 2019
Circulation: 616,200

Rediscover Chianti Classico with Wine Legends Michael Mondavi and
Barone Francesco Ricasoli

Stephen Smith

May 29, 2019
Circulation: 1,810,000

Wines Worthy of the Price if you Choose Bottles by the Labels

Mary Ross

"Tasting with the eyes" is a phenom familiar to all fine wine merchants. We can wax profound with our
customers, discussing wine flavor, production techniques, food complements, ad infinitum, but once we
walk away, the customer opts for a more intriguing label, with more or less satisfying results.
If you choose wine for its label, these wines will make delightful impressions on the eye, the palate, and the
pocketbook.
Ross' choice
Name: Ricasoli Raritas 2015 Limited Edition

Producer: Ricasoli

Region: Chianti Classico, Tuscany, Italy

Vintage: 2015

Availability: Arriving in June; check with your fine wine merchant. About $300

Distributed by: Breakthrough Beverage, Cicero IL
Tasting Notes: Based on portions of Ricasoli's 1584 family tree, already deeply rooted in Tuscany, each
label signifies a revolutionary concept -- 100 percent Sangiovese, single vineyard Chianti. "When the first
Baron of Ricasoli created the Chianti recipe in 1872, it was a blended wine and has remained a blended
wine," recounts the 32nd Baron. "We practice 'precision viticulture', fitting the finest clones and techniques
to each 'genius locis,' what the French call terroir." Each of three bottlings expresses the mysterious

perfume, dark fruit flavors, spice, complexity and power typical of the finest Chianti Classico, with
personalities unique to each vineyard. Characteristically firm tannin melded deliciously with grilled
Australian lamb chops, served by City Winery Chicago and will repay the patience of cellaring for 10 years.
Packed in a collector- and gift-worthy wooden crate.

Dry Muscat, Bonterra (Lake County, California): Interested in "natural" wine? Your first purchase should be
Bonterra. Since 1987, Bonterra has married planet, plant, and man, evolving beyond organic into
sustainable agriculture: biodiversity in soil yielding pure, vibrant wines generating consistent income for
family grape farmers. Yes, Muscat is Moscato, but while our favorite Asti contains about 120 grams per liter
of sugar, this wine includes zero. Enticing honeysuckle aroma and flavors of ripe apricot, honey, and white
pepper make a satisfying cocktail and complement to salads, lighter seafood, and pasta. The label depicting
the "daughter of the wind" anemone flower will be a beautiful addition to any Springtime table. (About $16.)
Bonterra's newest project is eco-friendly canned wine; check with your retailer for arrival.

Rose Trevenezie, "11 Minutes", Pasqua (Trevenezie, Italy) offers pale salmon color, dry with fresh
strawberry aromas and an interplay between mild fruit flavor, soft texture, and firm acidity. "11 minutes" is
magic, according to Pasqua's winemaker, the optimum time to macerate grape skins with juice to extract
the most pleasurable rose hues and flavors. It's also the time to derive maximum pleasure from your true
love, according to regional poet Catullus (84 - 54 B.C.), who chronicled ecstasy, despair, and all the
emotional states in between. Peer through the label to spy his love in her pleased, rosy glow. The traditional
pint-shaped bottle gives satisfying heft to your pour. The cork gave this wine lover pushback on opening,
but shouldn't deter anyone's enjoyment of this eminently satisfying wine. (About $20.)

Rose de Cotes de Provence (Cotes de Provence, France): Pale, star-bright color sparkles through a
beautifully-etched bottle, with all sorts of repurposing possibilities. Ripe red berries, cinnamon, and white
pepper accents and refreshing, dry finish make a dynamic complement a range of cuisine, primarily regional
Mediterranean flavors of salads and antipasti, grilled meats and seafood. In bad form, this palate consumed
this delicious wine so quickly; I had to ask for another bottle for notes! (About $21.)

Sangiovese di Toscana, Il Bastardo (Italy): Camp meets quality in this perennial excellent value red. From
the most-planted grape in Italy (Sangiovese), grown in one of its finest regions (Tuscany), this fleshy, firm
and fun wine has winemaking cred: Grapes are sourced from finest growers throughout top Chianti zones
and harvested just as fruit flavors ripen to balance refreshing acidity. Crushed grapes macerate with skins
for ten days for bright color, pleasing tannin, and eminently-drinkable berry and spice flavor. You don't have
to be Italian -- and neither does your food -- to enjoy this wine as a cocktail and to wash down the broadest
range of savory dishes including BBQ wings and chili, lamb curry, stuffed portobellos or your favorite pizza.
Look for the new label with our favorite Bastardo on a zippy Vespa. (About $10.)

May 29, 2019
Circulation: 1,660,000

28 Best Wineries in Europe

Lissa Poirot
Oh, what fun it is to visit Europe and sample some of the world's best wines from the very countries in
which they were produced. A Bordeaux from Bordeaux, a Chianti from Chianti...wine tastings alone make
Europe worth the trip.
Of course, it can be difficult to pick a vineyard when there are hundreds scattered about Europe's best
wine-making countries, such as Italy and France. So we narrowed down your choices for you, to make
things a little easier.
Each winery on this list was rated by TripAdvisor reviewers as the best — all 28 received 4.5- or 5-star
ratings, based on more than 500 reviews. So you can trust that you'll enjoy your experience at these one-
of-a-kind spots.
Now the only problem is deciding which country to visit first!
13. Castello di Brolio - Italy

The vineyard: This Tuscan vineyard includes a castle — a former palace of the Ricasoli family for 800 years
— that in and of itself is worth a visit. You can even see the damage still embedded in the stone walls from
WWII.
But don't limit your experience to this history alone; make your way down to the modern restaurant and
wine-tasting room to try top-notch cuisine and varietals.
What travelers say: "The castle size and location are impressive. For five euros we were allowed to walk
the grounds and witness spectacular views of the landscape below. We also hiked from the Castle down
to the wine tasting center and café. It was a lovely hike lasting about one hour with wonderful views once
again." — 165lauriep
Location: Gaiole in Chianti, Italy
Visiting hours: 10 a.m. – 7 p.m.

May 30, 2019
Circulation: 616,200

Wine Legends Michael Mondavi & Baron Francesco Ricasoli Host an
Exclusive Taste of Chianti Classico

Emma Metz

This week, wine industry royalty gathered for an exclusive tasting and luncheon of Ricasoli wines from
Brolio, the oldest estate in Chianti Classico. Held at Italian Wine Merchants in Union Square, guests were
seated at an elegant, communal table in the Tuscan style for an exquisite food and wine experience.
Napa visionary Michael Mondavi joined forces with Francesco Ricasoli, President of Ricasoli and the 32nd
Baron of Brolio in Chianti, and Technical Director Massimiliano Biagi for a first look at the Ricasoli family’s
new Sangiovese Crus.
The Ricasoli family has been making wine at their Brolio estate in Tuscany since 1141. Ricasoli is not only
the oldest winery in Chianti Classico, but also the oldest in Italy, with a winemaking legacy that extends
over nine generations to the current leadership of Baron Francesco Ricasoli. Francesco and his team are
proud to advance sustainable viticulture at their historic Brolio estate, and welcome thousands of visitors
each year in search of the roots of Chianti culture and winemaking.
Click through for an inside look and go HERE for more photos by Stephen Smith!

May 30, 2019
Circulation: 616,200

Wine Legends Michael Mondavi & Baron Francesco Ricasoli Host an
Exclusive Taste of Chianti Classico

Emma Metz

This week, wine industry royalty gathered for an exclusive tasting and luncheon of Ricasoli wines from
Brolio, the oldest estate in Chianti Classico. Held at Italian Wine Merchants in Union Square, guests were
seated at an elegant, communal table in the Tuscan style for an exquisite food and wine experience.
Napa visionary Michael Mondavi joined forces with Francesco Ricasoli, President of Ricasoli and the 32nd
Baron of Brolio in Chianti, and Technical Director Massimiliano Biagi for a first look at the Ricasoli family’s
new Sangiovese Crus.
The Ricasoli family has been making wine at their Brolio estate in Tuscany since 1141. Ricasoli is not only
the oldest winery in Chianti Classico, but also the oldest in Italy, with a winemaking legacy that extends
over nine generations to the current leadership of Baron Francesco Ricasoli. Francesco and his team are
proud to advance sustainable viticulture at their historic Brolio estate, and welcome thousands of visitors
each year in search of the roots of Chianti culture and winemaking.
Click through for an inside look and go HERE for more photos by Stephen Smith!

May 30, 2019
Circulation: 23,400

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@thewininghour