When I tell people I’m interested
in wine, they often ask what my favorite is. This can be a pretty tough question
because I’ve tried so many wines I like, but still not nearly enough to be able
to distinguish every little nuance that makes each glass unique. Where I feel
most confident, is my ability to distinguish the different Italian wines I had
the opportunity to taste while studying abroad. My favorite Italian wine is a
lesser known Tuscan variety hailing from the southern coastal area of the region,
called Morellino di Scansano. It earned DOCG (Designation of Origin Controlled
and Guaranteed) status with its 2007 harvest, placing it among the likes of famous
Tuscan wines such as Chianti Classico, Vino Nobile di Montepulciano and
Brunello di Montalcino.
Morellino di Scansano is made
almost entirely of sangiovese, the native Italian grape which is the basis of
most Tuscan wines. Sangiovese is responsible for higher acidity and tannins in
these Italian varieties and is often blended with small amounts of grapes like
Cabernet Sauvignon and Merlot to round out the flavors. The region in which it’s
produced, known as the Tuscan Maremma, benefits from sea breezes that mitigate
high summer temperatures and give a unique quality to the soil. This is what
distinguishes Morellino di Sansano from other sangiovese-based wines. It is a
soft, dry red that leaves a pleasant aftertaste, and can be enjoyed with
anything from appetizers to roasted or stewed meat.
Two brands of this wine that are
available in the U.S. are Poggio Morino Morellino di Scansano at an average
price of $12, and Mocali Morellino di Scansano at an average price of $14 a
bottle, according to wine-searcher.com. Since this wine is lesser known than
others from the same region, it may be difficult to find at your typical
retailer. Try either a large wholesaler with an extensive selection of imports
or a smaller boutique retailer specifically for Italian wines. When drinking at
home, it is recommended that you uncork the wine some time before serving to
reveal its intense flavors. Another place you might find Morellino di Scansano
is on the menu at an authentic Italian restaurant. I had it for the first time
since returning from my study abroad program at a restaurant called Aggiato in
Manayunk a neighborhood outside of Philadelphia.
To learn more about Morellino di
Scansano, visit the consortium website http://www.consorziomorellino.it/en/home/welcome.
If anyone finds a good Morellino either at a restaurant or in a local retailer,
please comment!
Salute!
Me on a trip to the Maremma in 2012
