Kosher Wine from Italy: Rocca delle Macie Chianti Classico

^{This post has been sponsored by Rocca delle Macie. All opinions expressed are my own. The following message is intended for those 21+.}

Tuscany, nestled in the heart of Italy, is as one of the world's most renowned wine regions. Featuring sun-kissed hillsides and fertile valleys, Tuscany's landscape provides one of the most ideal environments for the cultivation of grapes. Coupled with a combination of Mediterranean climate, limestone-rich soil, and cooling coastal influences from the Tyrrhenian Sea – I would be hard-pressed to tailor make a better terroir for grapes.

Tuscany is, however, perhaps best known as the home of the Sangiovese grape, and the beloved Chianti that the grape produces.

Today, we’re taking a look at Rocca delle Macie’s 2022 Chianti Classico. First up, we’ll be talking a little about Tuscany’s Chianti wine region and what makes it so special. After that, we’ll 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 stonefruit, 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 2022 Rocca delle Macie Chianti Classico.

Tasting and Aromatics – The Review

The Rocca delle Macie Chianti Classico: Opens with a decidedly earthy bouquet. Think tilled soil, ground coffee, autumn leaves, and deep herbal notes, such as dried thyme or rosemary. Deeper into the glass, the bouquet is enriched with plenty of oak and cracked leather, with maybe just a pinch of cocoa powder thrown in. There are hints of dark fruits, like blackberry and cherry, but these are very much in the background. On the palate, the wine is thoroughly medium-bodied, and semi-dry, with pleasant acidity, while the cherry and blackberry from the bouquet carry over alongside hints of dried herbs and earth. The wine ends with a lingering finish. Very enjoyable.

Pairing Today’s Chianti Classico

Chianti Classico is a delicious pairing for heavier Italian fare and red meats. Here are some of my go-to pairings.

1. Grilled Steaks: Chianti has had a lasting love affair with grilled steaks. The two are a match made in heaven due to Chianti’s robust tannins and 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. Red Meat: Grilled or roasted red meats, such as steak, lamb chops, and boar, are all delicious pairings with a Chianti Classic. Consider preparing these meats thoroughly herbed with plenty of garlic.
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. Tuscan Cuisine: This one should be obvious, but Tuscan cuisine pairs deliciously with Tuscan wine. That means dishes like bistecca alla fiorentina (Florentine steak) or wild boar ragu.
6. Risotto: Creamy risotto, with plenty of mozzarella, preferably layered with mushrooms or sausage would be delicious.
7. 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.

And that’s our Rocca delle Macie Chianti Classico 2022 review. 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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