I will be pouring 2008 Bianco “Di Caparsino,” a special white wine from the heart of Tuscany today at Parker and Otis from 4-6pm. Tuscany is mostly known for Chianti and other reds made from the Sangiovese grape. This wine that I have chosen for Friday is mostly Trebbiano, with a smidge of Malvasia. It’s a beauty!
Given the weather forecast for this weekend, I think this will make a fine wine because of its weight. It has a little more body than many white wines have. The wine maker doesn’t rush this one to the market, he waits until the optimal time to take it out of the barrel. This is what gives this wine some weight. It has just the right amount of weight in the mouth, yet has a refreshing and light quality. It will pair well with ham and biscuits for Easter brunch or be a fine wine for sipping with cheese pre-Easter dinner.
Paolo Cianferoni is the wine maker of this beauty. He follows organic farming practices on his estate. This estate has supplied me with my house red in the coolers months of 2014I think I will be drinking their white during the warmer months. I really like the flavor. There is enough texture to have a glass before dinner. There is a complexity about the wine that makes it taste more expensive than you have to pay. Don’t we all enjoy a great value?
Because of the organic wine making practices that Paolo Cianferoni embodies on his estate, you can feel even better about drinking his wine. I like what Laura Collier has to say about drinking organic wine in an article from the Organic Wine Journal. She expresses very well my own feelings about naturally produced and organic wine making.
“For a long time, well before I paid attention to the farming techniques of different wineries, I valued wines that have character. The common theme among most of my favorite wines is not a specific flavor or aroma or weight or grape or country or structure; rather it is personality and expression. Once I became interested in organic farming, and began looking into the farming methods of some of my favorite producers, I noticed that a large proportion of my favorite wines were crafted from organically farmed grapes. I don’t know why – perhaps it’s the complex soils and healthy vines undamaged by pesticides, perhaps it’s the extreme care and attention the wineries put into the wines, perhaps it’s the natural fertilizers that are used – but I have found that organic wines are more likely to have that vibrant expression, clarity of fruit, thought-provoking complexity, and unique personality than wines produced by conventional farming.”
I will share with you more about my personal perspective in next weeks post. The wine we will be tasting next week is also made with organically grown grapes. Stay tuned!
Come taste this beauty for yourself! I would love to assist you to choose wines to match up with your Easter meal. If you have any other Easter needs, Jennings Brody has the best selection of Eastery treats in town!