![]() ![]() On the one hand, aging prior to release means that the wine is ready to drink when you buy it, while on the other Brunello’s levels of tannins and acidity make it incredibly age-worthy, so these wines can spend decades in your cellar before opening. Riserva wines are sold six years after the harvest. Made with 100 percent Sangiovese, Brunello di Montalcino wine must age at least two years in oak and an additional four months in bottle prior to release, but wines may not be sold any sooner than five years after the harvest. Brunello wine is made with a dark, thick-skinned clone of Sangiovese called Sangiovese Grosso that locals call Brunello, which is a nickname for the Italian word for brown. Signifying “controlled and guaranteed name of origin,” this is the country’s highest designation regarding production standards. The vineyards surrounding the beautiful hilltop village of Montalcino received DOC status in 1968, and in 1980 Brunello di Montalcino was upgraded to become Italy’s first DOCG wine region. Bishop's apple-based bottlings in particular reveal the potential for poise and precision fruit wines possess-check out the Stone House White, which he compares to Chardonnay.Considered the finest expression of the Sangiovese grape, Brunello di Montalcino is the standard bearer for the Tuscan variety. With a plethora of homegrown fruit to choose from, he says, "I can try all kinds of things" to yield a catalog of dry, dessert, blended, spiced and sparkling styles (for instance, he's currently experimenting with strawberry bubbly). Though sales director Joe Hegele recommends pairing it with creamy cheeses or Asian cuisine, you couldn't possibly go wrong with roast pork-even if it isn't pit-cooked at a luau.Īvailability: Distributors and online retailers cover at least 25 states.įor the past 10 years, winemaker Keith Bishop has been having a field day, literally, on his family's nearly 150-year-old Guilford, Connecticut, farm. The off-dry flagship wine of this 40-year-old Kula, Hawaii, operation couldn't be a more delightful surprise, tasting almost exactly like pineapple juice (because that's what it is), only lighter in body and much drier on the finish. If the sight of the words "caramel color" on the label gives you pause, just close your eyes and open your mind. Upon founding his namesake estate in 1988, Parker Carlson set out to capitalize on that fame by capturing the fruit's essence in a bottle-and to this day, winemaker Garrett Portra aims to replicate the "experience of biting into some of the best fruit in the world." His peach wine is peachy indeed-fresh, crispy floral and delicately juicy.Īvailability: Though retail distribution is limited to Colorado and Wisconsin, Carlson has an online shop for shipping direct to several other states as well. Palisade, Colorado, is home to a majority of the state's vineyards, but it's most renowned for its peaches. Full and ripe rather than exceedingly sweet, it has all the makings of a stellar barbecue wine, especially when served chilled.Īvailability: Though you wouldn't know it from his website, Matthies can and does ship out of state call or e-mail for details. Don Matthies of Lake Leelanau's Chateau Fontaine uses fruit "grown just down the road on my son's farm"-not only sour but also dark and yellow cherries-to make his version, which has proven so popular that he sells out of his 1,000-plus cases annually. ![]() As the nation's tart-cherry capital, Michigan naturally leads the way in cherry wine production. ![]()
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