Posted By Joel on October 29, 2010

Montenidoli Il Garrulo Chianti Colli Senesi 2006
Montenidoli Vernaccia Tradizionale 2007

When the special needs children for whom they cared during summers set out down their own paths, Sergio and Elisabetta, called by the spirituality of gold-backed Madonnas & Child of 13th century masters, came to care for the land: Montenidoli.

And care they did. Without the use of chemical fertilizers, pesticides, herbicides, Montenidoli produces several organically farmed wines that are pure joy at table.

Montenidoli’s Il Garrulo Chianti Colli Senesi reflects the tradition of Chianti set by Baron Ricasoli, a classic blend of two red grapes and two white grapes. Il Garrulo is made from Sangiovese, Canaiolo, Trebbiano and Malvasia del Chianti, using the traditional Tuscan technique known as “governo alla Toscana” (juice from grapes dried in the sun is added to wine which has already undergone the usual maceration / fermentation).

Tasting Notes / Impressions:

A lovely faded ruby color. Magnificently perfumed nose of cherries so bright it is as if they were played from a trumpet. Light, fresh, fruity on the palate, overtones of earth and delicious acidity. Refreshing and pleasant finish. A great food wine.

Food Pairing Suggestions:

Meats: bison or beef burgers; mild sausages; roasted chicken or turkey; Pasta: with red sauces, with or without meat; Soups / Stews: hearty soups or stews of vegetables & legumes or with a combination of fish & seafood; Spicy “International” Dishes, recommend Singapore Mei Fan with shrimp; Indian curry; I loved this wine with a dish of Texas Chili ! Vegetarian: try this delicious Chianti with a meatless chili, perhaps one featuring a smokey seitan !
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Montenidoli’s Vernaccia Tradizionale is a wonderfully honest and focused white wine made from hand harvested Vernaccia that receives long maceration on skins.

Tasting Notes / Impressions:

Golden straw color of great clarity. Delicate, fruity perfume with hints of chamomile, sage, and hay. Tongue-smacking minerality underlines generous fruit that settles with good weight on the palate. Lingering finish shows notes of almond, hay, wisps of ginger.

Food Pairing Suggestions:

Meats: chicken salad with celery and grapes; pan fried chicken livers with carmelized onions; Seafood: grilled coconut shrimp; Japanese cut rolls that feature seaweed, salmon, crab, tuna, caviar, avocado or cucumber; all manner of sushi; Pasta: cappellini “angel hair pasta” with asparagus tips in a light cream sauce; Vegetarian: thick slices of char-grilled eggplant with miso sauce; dishes featuring tofu, tempeh or seitan; soba noodles; spinach, egg, cheese quiche; Asian style vegetable dishes.
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Categories: $ (Under $25), Tuscany, Wine
Tags: Pinot, Sangiovese, Vernaccia