Back from wedding planning with a vengeance; back with a fresh post about a fresh red wine that’s begging to go down with some steak before the nights get even more hot! Because it has been hot. Summer is finally here, after weeks of rain. And it’s still raining, on and off. Hot, humid… despite how oppressive the mugginess can get, red wine is still my preferred nighttime beverage – the steaks, like the show, must go on, and they must be paired with something, after all.
Most people turn to their established favorites for steaks; Bordeaux or some mid-range California Cabernet would be usual offerings. But when the t-bones hit the grill, I tend to turn to Sangiovese. The perfect balance between acid and fruit makes these wines exceptional complements to grilled meat, if you can bear to briefly abandon the safety of California’s red offerings. Remember, we’re talking about the grape that goes into Chianti, into Brunello di Montalcino. We’re talking about one of the prime grapes of Super Tuscans. More than enough “wine cred” to match anything you’re cooking.
For those adventurous enough to brave the Sangiovese front, this wine, the 2011 Mocali “I Piaggioni” Rosso Toscano, is a 100% pure and fine example of the breed. Mocali is a noted producer of Brunello di Montalcino; this is their “value” wine. The “I Piaggioni” is not aged for as long in oak as Brunello, and the Sangiovese grapes in this Rosso are not from the very best sites (although they are the same clonal selections as those used in Brunello). The flavors do not quite have the depth and concentration you would find in a Brunello, due to shorter aging in oak. However, in the end, what you get is a delicious Rosso with aromas of licorice and cedar, bright cherry fruit, a smooth mouthfeel, excellent acidity and balance, and a nice lingering finish. At $15, it’s hard to ask for more.