Today's post has been brought to you by Tenuta Luce & Castello del Terriccio. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.

Today we’re reviewing a pair of bottles from one of the world’s premier wine regions – Tuscany, Italy. We’ll cover some of the region’s basics, including what makes Tuscany so special, and then taking a look at the wines themselves, before closing with some pairing suggestions.

The Where – Tuscany, Italy

In viniculture, ‘The Three Great Terroirs’ consist of – in order of prestige, value, and production – France, Italy, and Spain. Today’s bottle comes to us from Tuscany, which is arguably one of the most iconic regions of Italian winemaking – which in turn makes it “One of the most iconic regions in ‘all’ of winemaking.”

To start, Tuscany is divided across a whopping forty-one DOCs and 11 DOCGs, which are regional classification systems regulating 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 this vast area of 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 help 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 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 in sugar and acidity.

The Bottles – A Showcase

First up, we’ll be sampling a 2018 La Vite Lucente, which is a Merlot, Sangiovese, and Cabernet Sauvignon blend.

Next, we’ll be taking a look at a 2020 Con Vento from Castello del Terriccio, which is a Sauvignon Blanc and Viognier blend.

The Review – Aromatics and Tasting Notes

The La Vite Lucente introduces itself with a pleasant bouquet of vanilla and fresh tobacco leaves, with hints of oak peppered throughout. On the palate, the wine is quite evenly textured, with soft tannins carrying a medley of dark fruit notes, primarily black cherry and ripe plum, mixed with a variety of dried herbal notes. A very pleasant and layered experience from start to finish.

The Con Vento greets with what I’ll describe as a bouquet of “grass and fresh dew.” The aromatics are intensely reminiscent of a spring morning spent outside surrounded by lush greenery – but without being ‘floral.’ On my second and third breaths, notes of mint and freshly cut grass introduced themselves into the bouquet. On the palate, the wine is pleasantly acidic, with notes of peach and apricot set adrift on what I’m torn between describing as ‘damp minerality’ and ‘marine saltiness.’ This was a pleasantly complex and enjoyable drinking experience.

What to Eat – The Pairing

With the La Vite Luicente, stick to rich, heavy, meaty entrees. For example, a Prime Rib prepared with a curry and cayenne-based rub mixed with garlic, coriander and cumin. You might also consider an Herb Roasted Rack of Lamb, scored and stuffed with a mix of honey, oregano, garlic, and basil.

With the Con Vento think pasta. Plain and simple. If they’re in season, Fried Zucchini Blossoms set over a bed of pasta tossed with fresh tomatoes and toasted pine nuts would be simply divine. On the hardier end of spectrum, you might consider a Crisped Pasta Bake, such as ziti layered with fresh tomatoes, toasted bread crumbs, and fresh basil, topped by a dense layer of either Jarlsberg or mozzarella cheese.

Have you Tried it? Have you tried today’s wine, or prepared one of today’s suggested pairings? If so, we would love to hear from you! Give us a shout out on Instagram or Facebook with a picture of what you prepared, or let us know down below in the comments how it turned out!

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