Castello di Monastero Chianti Classico 2006
Posted By Joel on July 21, 2010
Castello di Monastero Chianti Classico 2006, DOCG
Permit me to meander with a brief anecdote in order to make a point before getting to our business of Castello di Monastero Chianti Classico:
A man walks along a country road and comes upon a general store. Hot and thirsty, he prepares to go inside to buy a cool drink. He notices the storekeeper, a real old-timer, sitting in a chair on the store’s porch, a dog sleeping quietly by the storekeeper’s side.
Man Walking: Hey Mister, does your dog bite?
Storekeeper: No, he don’t.
Man Walking: Are ya sure?
Storekeeper: Yep, my dog never bit anyone.
The man walks up the steps and onto the porch when suddenly the dog jumps up and bites him viciously.
Man Walking: Damn it, Mister, I thought you said your dog don’t bite!!!!
Storekeeper: He don’t… that’s not my dog!
The importance of asking the right question cannot be over emphasized, yeah ? 
A traditional or modern Chianti Classico? Wrong question, I assure you. Please read on.
OK: I promised we’d get straight to it:
The estate of Castello di Monastero, a property of Lionello Marchesi, produces its Chianti Classico from vineyards at Radda in Chianti. Approximately 12 hectares of vineyards are planted primarily to Sangiovese with some Cabernet Sauvignon and Merlot.
Vineyards are to be found at approximately 400m altitude with soil that shows more shale than is found at the estate’s Castelnuovo Berardenga site where the company sources its Chianti Superiore.
Castello di Monastero Chianti Classico 2006 is a blend of 85% Sangiovese grapes and 15% Merlot and Cabernet Sauvignon. The wine is refined for 12 months in small oak barrels and for 6 months in bottle.
Tasting Notes / Impressions:
While the debate about modern / international vs traditional styles of Chianti Classico swirls on, this Chianti Classico goes about its business with nothing but good taste and style. An impressive nose redolent of wild berry and cherry fruit with hints of roses, mint, cocoa and spices opened up beautifully across 60 minutes during dinner. The wine evokes impressions of big body and intensity while keeping its feet on the ground with a distinct sense of lightness. Oak, sure, but with total control of the volume knob and really dialed in for superb balance with other components. Velvetly tannins and a nicely polished finish.
Don’t let the politics interfere with enjoying good wine ;-).
Food Pairing Suggestions:
MEATS: grilled or roasted pork, beef or chicken; PASTA: short, wider pasta shapes with ground meat ragu; RICE / POLENTA: sausage risotto or soft polenta served with sausage ragu; CURED MEATS / CHEESES: especially salami or herbed salami; loved this wine paired Fiore di Sardegna cheese, also try younger Pecorino; VEGETARIAN: pappardelle with caramelized vegetable ragu seasoned with mint and grated pecorino; orzo stuffed Portobello mushroom caps with minced shallot, red pepper, drizzled with olive oil.
This is a great wine to pair with mildly spiced Indian dishes.
I enjoyed this wine with roast pork loin with rosemary and garlic; escalloped ricotta potatoes; fried squash blossoms; salad; Fiore di Sardegna cheese.
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