Father's Day with San Felice

^{This post has been sponsored by San Felice. The following message is intended for those 21+. All opinions expressed are my own. Please enjoy responsibly.}

Chianti Classico pairs deliciously with all of our traditional Father’s Day favorites, such as grilled ribs, juicy burgers, hardy red sauces, and grilled lamb chops. So, this Father’s Day, if you are looking for a bottle of red wine to pair with the day’s feast, consider a Chianti Classico from San Felice.

Today, we’re taking a look at San Felice’s 2019 Poggio Rosso Chianti Classico. First up, we will be talking a little about Tuscany’s Chianti wine region and what makes it so special. After that, we will be reviewing the Chianti itself, before discussing pairings to help you get the most out of this bottle.

Now, let’s get to it.

The Where – Tuscany (Chianti DOCG), Italy

Tuscany is home to some of the world’s most renowned wine regions. Bolgheri gave the world ultra-high quality known as “Super Tuscans.” Carmignano, one of Tuscany’s oldest wine regions, graced our palates with Sangiovese and Cabernet Sauvignon blends with sublime aging potential. Brunello di Montalcino produces some of Italy’s most sought-after wines in the form of Sangiovese vintages known for their complexity and depth, while Vino Nobile di Montepulciano has achieved renowned producing wines from Prugnolo Gentile, a Sangiovese clone, well regarded for its elegance and balance.

The Chianti region, and its namesake wines, however, are among the top tier of Tuscany’s wine industry. Produced from Sangiovese grapes, Chianti is recognized for its assorted cherry aromas and flavors, along with pleasantly contrasting savory notes, rich acidity, and full tannins.

The first Chianti wine zone dates back over three hundred years to 1716 courtesy of Grand Duke Cosimo Medici. Recognizably ‘modern’ Chianti, the ‘style’ or blending of Sangiovese that we all know and love today, dates back to the 1800s, courtesy of Barone Ricasoli of the Castello di Brolio winery.

Outside of the Chianti DOCG, Tuscany is divided across a whopping forty-one DOCs and 11 DOCGs, Italy’s regional classification system, which regulates how and where wines are made. Aside from production methods and geography, this classification system also sets rigid quality standards, including but not limited to standardized taste testing.

However, despite the literally dozens of specified production areas and methods into which Tuscany is divided, the bedrock of Tuscan winemaking is a single varietal – Sangiovese. Sangiovese so dominates the region that it is almost impossible to talk about Tuscan winemaking without giving mention to the grape that produces the dry red wines for which Tuscany is famous. Prized for its high acid, ‘pleasantly firm’ tannins and balance, a quality wine based on Sangiovese will evoke images of ripe dark cherries and black stone fruit, perforated with stark herbal notes. Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino (all of which we’ve reviewed here on Living the Gourmet) are just a few of the world-renowned wines produced from Sangiovese.

However, Sangiovese is assuredly ‘not’ the beginning and end of the story of Tuscan winemaking. For example, the 1970s saw the rise of ‘Super Tuscans,’ an unofficial term used to describe several high-quality Tuscan wines that were – for one reason or another – excluded from receiving DOC or DOCG status by breaking traditional Italian winemaking norms. Regardless of local labeling, a number of these wines achieved critical acclaim, as well as commercial success, and ended up becoming ‘cult wines’ that commanded high prices. Over the ensuing decades some of these ‘Super Tuscans’ were granted DOC or DOCG status – although it can be argued that such status detracted from their ‘cult’ mystique as ‘rogue labels.’ Aside from the controversial ‘Super Tuscans,’ other wines have also seen success across Tuscany, such as Syrah, Merlot, and Cabernet Sauvignon.

Tight regulations and quality standards aside, climate is perhaps the foremost factor in Tuscany’s success. The region’s warm and temperate coastline is flanked by inland hillsides and mountains, which help temper the region’s searing summers, which in turn contributes to increased temperature variation. This temperature variation between the hills, mountains, and warm coastline helps balance the sugars and acidity of the region’s grapes. Sangiovese performs best when it receives maximum direct sunlight, and as such the hilly terrain of the region is almost tailormade for this grape, with the majority of the area’s vineyards being planted at elevations of between some five hundred and sixteen hundred feet. This higher elevation further increases temperature variance, which further increases the balance of sugar and acidity.

The Bottle – A Showcase

Today we’re reviewing a 2019 San Felice Poggio Rosso Chianti Classico.

Tasting and Aromatics – The Review

The Poggio Rosso opens with notes of red berries, juniper, and perhaps just a hint of syrupy lavender. Deeper into the glass, hints of tobacco leaf, olives, a bit of cracked leather, and forest floor make themselves known, giving the bouquet a nice complexity. Ripe red fruit and hints of dried herbs round out the aromatics. On the palate, the wine is fairly full-bodied, with a refreshing acidity and well-balanced tannins, while the berry and red fruit notes from the bouquet carry over quite nicely. The wine ends on a lingering finish, creating a very enjoyable drinking experience from beginning to end. Highly recommended.

Pairing Chianti Classic and Father’s Day Favorites

Poggio Rosso is a delicious pairing for all of your Father’s Day favorites. Let’s cover some of the heavy hitters.

1. Grilled Steaks: Chianti has had a lasting love affair with grilled steaks. The two are match-made in heaven due to Chianti’s robust tannins and high acidity. In addition, the wine's savory and earthy notes, often with hints of tobacco and leather, deliciously complement the rich, smoky flavors of a well-seared steak.
2. Red Sauces: We’re talking pasta with rich tomato-based sauces, and a hint of spice such as spaghetti marinara or penne arrabbiata. Throw in some meatballs and sausages and you’ve got a delicious pairing.
3. Barbecued Ribs: Whether you prefer beef or pork, barbecued ribs, especially those drenched in a thick, tangy, slightly sweet sauce are a delicious pairing with Chianti Classico. The wine's bright cherry and plum flavors, along with its herbal undertones, are a wonderful accompaniment to barbecued ribs.
4. Grilled Sausages: Italian sausages, with their mix of spices and herbs, harmonize beautifully with a good Chianti. Throw in some peppers, onions, and a bit of spice, and you’re good to go.
5. Grilled Vegetables: As always, you need some grilled veggies to complete the picture, whether it is grilled zucchini, eggplant, onions and garlic, or seared peppers, no barbecue is complete without them, and Chianti is a delicious pairing for all of the above. Pile those veggies on some crusty Italian bread with sausages, some fresh mozzarella or provolone, and what more could you ask for? Bonus points for fresh basil and grilled fennel.
6. Charcuterie: Italian-style cured meats and aged cheeses, like prosciutto, salami, or Parmigiano-Reggiano. Simply put, you can never go wrong serving a Chianti alongside a lush antipasto board.
7. Burgers: You want to pair this wine with big, meaty grilled burgers on an equally big, crusty bun. We need cheese oozing down the sides, we need lots of garlic and red pepper mixed in, fresh ground black pepper, and we need that burger bun grilled with olive oil and grated parmesan. We need caramelized onions and fresh greens, and then you serve that alongside the Chianti Classico, and you’ve got yourself a party.
8. Grilled Lamb Chops: Grilled lamb chops, with nice sear marks, prepared with herbs and grated garlic. Serve that over orzo with a spicy red sauce. That’s where the Chianti Classico shines, by allowing the wine's complex blend of fruit, earth, and spice to complement the richness of the lamb carried on the red sauce and orzo, with the char notes from grilling acting as a delicious backdrop to tie it all together.
9. Dark chocolate desserts: Things like flourless chocolate cake or chocolate mousse, would pair deliciously with a Chianti Classico.

Overall, Poggio Rosso's bright acidity, moderate tannins, and complex flavor profile make it an excellent pairing choice for grilled or barbecued favorites, red sauces, and hardy fare.

And that’s our Father’s Day feature for San Felice’s 2019 Poggio Rosso Chianti Classico. If you enjoyed today’s article, tried the wine, or have any questions or suggestions be sure to let us know in the comments below.

We always love hearing from you!

Cheers!

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