Buongiorno! I recently opened a bottle of Brolio Chianti Classico, vintage 2022, from Tuscany, Italy. This was my first Sangiovese-based wine. It’s an interesting wine that tasted best when well aerated and served slightly chilled, around 15°C. The blend primarily consists of 95% Sangiovese and 5% Colorino. Apparently, traces of Cabernet Sauvignon are common in wines from this region, I am going by what the producer claims for this particular bottle. On my first sip, I found this to be the most bitter wine I have ever drunk, which was quite confusing as Sangiovese is supposed to have lower tannin levels compared to varieties like Zinfandel or Cabernet Sauvignon. I believe the bitterness might be due to its pH level, which is 3.38; this is slightly more acidic compared to Cabernet Sauvignon, which typically has a pH closer to 3.5 or higher. For the tasting notes, I would describe this as a medium-bodied wine with predominant berry overtones. Unfortunately, I couldn’t discern much beyond that as I am still learning, so my apologies for the limited description. The aroma was also primarily of berries. During my tasting, I tried the wine with some random salty snacks, which although I believe an insult to a good wine like this made me realize that salty, meaty pairings would likely be a great combination for this wine.
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Perfect for a bro dinner. A shame it’s not bro-olo.
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Buongiorno! I recently opened a bottle of Brolio Chianti Classico, vintage 2022, from Tuscany, Italy. This was my first Sangiovese-based wine. It’s an interesting wine that tasted best when well aerated and served slightly chilled, around 15°C. The blend primarily consists of 95% Sangiovese and 5% Colorino. Apparently, traces of Cabernet Sauvignon are common in wines from this region, I am going by what the producer claims for this particular bottle. On my first sip, I found this to be the most bitter wine I have ever drunk, which was quite confusing as Sangiovese is supposed to have lower tannin levels compared to varieties like Zinfandel or Cabernet Sauvignon. I believe the bitterness might be due to its pH level, which is 3.38; this is slightly more acidic compared to Cabernet Sauvignon, which typically has a pH closer to 3.5 or higher. For the tasting notes, I would describe this as a medium-bodied wine with predominant berry overtones. Unfortunately, I couldn’t discern much beyond that as I am still learning, so my apologies for the limited description. The aroma was also primarily of berries. During my tasting, I tried the wine with some random salty snacks, which although I believe an insult to a good wine like this made me realize that salty, meaty pairings would likely be a great combination for this wine.
Perfect for a bro dinner. A shame it’s not bro-olo.