Ruby with rust colors around rim, showing minerality on the nose, waves of wood (cedar) with a nutty edge, while on the palate attractive candied spice, blue and red fruit, hints of violet. This Brunello is newly released and is a tiny bit tight but with an hour decanting should be fine.

Made from 100% Nero d'Avola grapes fermented in stainless steel, aged in barriques (50% new, 50% used) for 10 months with another 6 months in bottle. Expressively intense and fruit forward, with pretty aromas of blackberry pie, fruit compote and baked strawberry, while flavors are on the sweet side of dry with bing cherry and hints of blue fruits.

The Sangiovese grapes used to produce Suolo are from two single vineyard plots on the Argiano estate, one, their oldest vineyard planted in 1966, and one of their younger ones, planted in 1989, thereby playing on the contrasting age of the vines. Aged in new French oak barrels ( selected for softness in both fruit and tannin) for 15 to 17 months.

Just southwest of famed Montalcino in Tuscany, Argiano produces this attractive blend of 40% Cabernet Sauvignon, 20% Sangiovese, 20% Merlot and 20% Syrah, each fermented and aged for several months in French and Slavonian oak separately before blending. Medium-Full body with soft tannins. Sampled at the Vias Portfolio tasting last week in NYC

One of the top Amarone producers in the famed Veneto and inspired by Giuseppi Quintarelli, Romano drastically lowered it's vine yields resulting in rich, expressive and dense wine. With deep colors of dark ruby, colored by brooding aromas of sweet raspberry, strawberry, and a viscous and plummy texture. Very nice acidity and silky tannins.

Aged in French and Slavonian oak casks for 12 months and in second usage of French barriques for another 12 months and finally in concrete vats for another 12 months. alcohol. fresh and straightforward with a good finish

Here we have a Cabernet Sauvignon from the Colchagua valley in Chile, produced by DOMAINES BARONS DE ROTHSCHILD-LAFITE who took over the Los Vascos estate (Los Vascos meaning The Basques, in honour of its Basque origins) in 1988. There is much going on here for under $10. This wine has a deep and dark ruby red color.

Made with Assyrtiko grapes on the Greek Isle of Santorini by producer Artemis Karamolegos this white wine is greenish gold in color, shows complex aromas of citrus, pear and exotic fruits combining with flavors of ripe peach, green apple and hints of yeast. Nicely balanced with a crisp, bright acidity, and closing on a good long finish, 13.5%

From La Rioja region of Spain, Bodegas Riojanas produces this Crianza, a blend of 80% Tempranillo, 15% Mazuelo and 5% Graciano aged for 18 months in American oak, followed by six months bottle aging before release. while the palate expresses bold signs of umami, coconut, dried cherries and earth. What a complex wine for the price?!

The Sicilian Nero D'Avola, truly a hearty grape that makes for a full bodied red, is grown at t he Villa Pozzi vineyards located in the hills surrounding Marsala, Salemi and Mazzara del Vallo, in the western part of the island. The high altitudes of between 1000 to 1300 feet are where mountain vineyards make for hard working grapes.

The Sicilain Nero D'Avola, truly a hearty grape that makes for a full bodied red, is grown at t he Villa Pozzi vineyards located in the hills surrounding Marsala, Salemi and Mazzara del Vallo, in the western part of the island. The high altitudes of between 1000 to 1300 feet are where mountain vineyards make for hard working grapes.

Sauvignon Blancs from this region typically show good character and ripeness, on the nose is a bright citrus, grapefruit, and melon with a bit of a fresh herbal note, while the palate gives up ripe melon, hints of white pepper, rich spice and lime. all in all, a fine-tuned balance. very good value at under $10.

As mentioned many times on this blog, one of my most memorable vacations was a cycling trip through Tuscany. There were so many sights to see and on a bike I had the choice of stopping whenever I wanted if one caught my eye, and naturally what caught my eye related to wine. I'd usually stop at a winery, enoteca, or even a vineyard.

On his trip through France in 1787 Thomas Jefferson visited Vidal-Fleury, today considered one of the most consistent producers in the Rhone Valley. This 2009 Cotes-du-Rhone was a great vintage year and a value at the same time. What a great price and value?!? found it for about $12/bottle discounted for a half case at Wine Express online.

Salicutti Brunello Di Montalcino DOCG 2000 is made with organically produced Sangiovese grapes harvested from the Vigna del Teatro and Vigna del Piaggione vineyards. After fermentation, the wine is aged in a combination of large French and Slavonian oak casks for 3 years, then bottled without fining or filtration and matured for an additional year.

Dark and brooding, with a vibrant bouquet of raisins, rich spice, ripe red fruits, raspberry and cranberry, over flavors of bright rich cherry (redolent of Cherry Heering), more spices, black currant and vanilla. Chewy, loaded with texture and showing nice smooth tannins and a very long finish.

From organic vineyards in Carneros, Napa, California, light ruby colors with red fruit, jammy and gamey aromas while the palate holds spicy cinnamon, black cherry, raspberry and hints of toasty oak with smooth texture and nice finish. Here are the numbers: $35, 14.2% alcohol and 91 points from Wine Enthusiast.

Back in April of 2010 my friend's Justin did exactly what he said he would do. Make wine. That's right, he's making wine in the bathtub of his 475 square foot apartment in NYC's East Harlem. Fast forward almost 2 years and I'm finally tasting the fruits of his noble effort, a Pinot Noir made from California grapes. I'm impressed!

Baccarat 's presentation of their beautifully designed crystal wine glasses was matched only by the vertical tasting of 3 vintages of Chateau Rauzan-Segla Gran Cru Classe-Margaux. The new design of the Chateau Baccarat glass collection successfully unleashes the full potential of the wines. Chateau Rauzan Segla 2001 Gran Cru Classe-Margaux 63.5%

If you're a restaurateur and you're tired of constantly updating your wine list on paper menus, have no fear. the iPad now has an app that's perfect for restaurants, lounges, wine bars and connoisseurs called Restaurant Wine List. When you set up an account and input your wine list, it will sync all of your iPad devices.

Saint-Androny is a commune in the Gironde department in Aquitaine in southwestern France. This Bordeaux is a blend of 75% Cabernet Sauvignon and 25% Merlot. Very attractive aromas of eucalyptus, figs, black cherry, juniper and a bit of dried fruit. The flavors reflect the fig component with hints of chocolate and coffee and tobacco.

The last time I tasted this vintage of the Nipozzano was over two years ago and it's really interesting to see how it has changed, or. stayed the same. Back then there were "fruity aromas of pomegranate and black currant, with exotic notes of leather, vanilla, and barnyard." This time on the nose is black fruit and violet, mint and hazelnut.

Argentina's largest exported Premium brand, Trapiche has been in existence for 125 years. This Pinot Noir is made from grapes from selected vineyards in the high area of the Mendoza River and in the East region of the Province of Mendoza. On the palate more signs of plums and red fruit and cherries with a suggestion of rose water.

This traditional Chianti Classico Riserva has clear purple ruby colors, medium to full body with a smooth bouquet of violets, vanilla, cherry, and oak, besides a subtle reminiscence of figs and currants. On the palate notes of ripe cherry and red fruit with a deep earthiness that carries through to a soft clean finish.

I've tried this Crianza from Spain's Rioja region from many vintages and always enjoyed it immensely. The grapes used here are a blend of 85% Tempranillo, 10% Garnacha and 5% Mazuelo that is aged for 12 months in barrel before bottle aging for another 12.

This is a well balanced Cotes du Rhone, with medium-body and an attractive complexity. aromas of ripe cherry, blackberry, and violets and hints of mineral. Flavors of red and black fruit and white pepper, with silky tannins. bargain at about $10

Let's go back to Sicily for another terrific Nero D'Avola! This is a great little bottle of Villa Cutò that I found at Deegan's in Woodhaven, Queens for about $8. Garnet red clean colors with resinous aromas of plum, vanilla, and raspberry, under vegetal notes. also warm cherry pie, and on the palate more plums, red cherry and minute hints of spice.

Nero D'Avola is one of my favorite Sicilian grapes because of its power and typical in-your-face attitude. Dark ruby red clean colors, fragrant aromas of raspberry pie, ripe fruit, with floral notes, flavors of ripe cherries with good balance and finish. 11/bottle. The grapes: 100% Nero d'Avola. This produces a structured, soft and balanced wine.

Castillo Montroy Reserva is made from a blend of 60% Tempranillo and 40% Monastrell grapes and aged for at least 3 years before release. Dark ruby colors with earthy fruit aromas and notes of almond and oak. On the palate ripe cherries, black pepper, raspberry, and hints of licorice, chocolate and spice.

Sourced from vineyards in the Central Coast region, Cupcake Vineyards brings this California Merlot to the table for a mere $10 price tag but it's definitely worth way more. Supple tannins but smooth and attractive with a matching finish. Really like this as an every day Merlot.

From the French AOP of Languedoc, here is a blend of Carignan, Grenache Noir, Syrah, and Cinsault. Full bodied red, deep garnet colors, with aromas of dark fruit, blackberry, raspberry and spices, and some barnyard, dry on the tongue with medium plus tannins, more spice hints and a decent finish. SRP $10 and 12% alcohol.

The first time I tried this wine in 2009, this Chardonnay from the Ferragamo family's Tuscan vineyards, Il Borro had a pale yellow color. now after a few years in cellar it's a deeper golden. The fruity rich aromas of apple and peach are still present with notes of floral & lemon, but the oak has mellowed considerably. Finishes long but smoothly.

LOS ANGELES (Jan. 6, 2012) – Drinking red wine in moderation may reduce one of the risk factors for breast cancer, providing a natural weapon to combat a major cause of death among U.S. women, new research from Cedars-Sinai Medical Center shows. White wine lacked the same effect. Switching may shift your risk.” Co-author Glenn D.

100% white Moscato grapes from Piemonte are gently pressed within 4 hours of harvest and vinified in stainless steel for 5 days. Fermentation is arrested at 7% alcohol, and after primary fermentation the wine goes through micro-filtration and then to bottle. Straw colors, and nice effervescence. The nose? The finish is long and delicious

In 1124 the seeds of a house of wine were planted. According to legend a Knight on horseback, or Cavaliere , was charged with the protection of The Castello Gabbiano in 12th century Tuscany. This also adds richness and texture. The wine is then racked (lees removed), and it's into new French oak barriques for 18 months before bottling.

From Puglia Italy, made from hand selected Malvasia grapes fermented in stainless steel and oak, then aged for 4 to 6 months in stainless steel tanks before bottling. Clear and clean lemon colors with medium acidity and body, medium intensity on the nose showing ripe floral aromas and baked apple.

In 1858 Herederos de Marqués de Riscal became the first winery in the Rioja to produce wines following the Bordeaux method of slow fermentation and careful blending. Deep purple rose colors, with beautiful swirls of umami, tobacco, dark black cherry, spice and a balsamic note on the nose. And the finish goes on for a good distance.

This Cabernet is super soft and very fruit forward with aromas of ripe red fruits, blackberry and forest floor, paired with a palate of berry flavors, chocolate, bing cherry, and a touch of oak. Rounding out with silky tannins, nice texture, and a ripe finish with good length, this Cab is especially food friendly.

Marlborough, NZ does some nice things with Sauvignon Blancs and here's proof at a good price. Super fresh and crisp with waves of lemon drops and tropical fruits, pineapple, and guava, with grapefruit rind and summer fruits on the palate. SRP around $11. Appealing for its smooth texture and crisp acidity. Drink now. 41,000 cases imported.

Here is a Chianti DOCG that is a blend of 85% Sangiovese, 10% Merlot and 5% Ciliegiolo. This everyday Chianti is an absolute value for the $8.95 pricetag. Nicely balanced, bright, fruity, supple and very easy to drink besides being a good food wine.

This Christmas day I broke out a bottle I've been saving since receiving it as a birthday present a few years ago. Released sometime in 2007, this Brunello Riserva is just setting out on its path to maturity but will have probably reached its peak at the end of this decade. It's always so difficult to be patient when aging a good bottle of wine.

This Riserva is made only from grapes grown on the Gabbiano Estate in the heart of Tuscany. Only the oldest and best Sangiovese vines on the property are used. Rich and intense ruby colors paint a picture of full body, texture and complexity. Dry and luscious with a blend of 95% Sangiovese, 5% Merlot.

This find is a 100% Aglianico, aged briefly in wood then in bottle. Ruby red colors, medium intensity, clear appearance, with clean aromas of mature red fruit along with floral perfumes. The palate shows a dryness with medium acidity and tannins, spice with a vegetal hint, and good length on the finish. Reminds me of a raspberry pie.

About Macari Vineyards Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Joseph Macari, Jr.

Recently, I had the pleasure of attending a dinner at Geoffrey Zakarian’s The Lambs Club in NYC with Estate Director Manuel Louzada, from Bodega Numanthia , to introduce three different vintages of Termes, Numanthia and Termanthia. In 1999 he moved to Argentina to make sparkling wines for Bodegas Chandon where the focus is on detail. SRP $200

The Castello di Gabbiano was founded in 1124 and. as the story goes, in the 12th century The Gabbiano Knight (or Cavaliere in Italian) protected these Tuscan Vineyards from foreign invaders. The soil in the region is high in limestone, sandstone and clay and makes for intense and concentrated fruit.

To most of us here in the states Port wine is traditionally reserved for the holidays or a special occasion. Originating in 1588 in Portugal, Croft is now producing a Rose Port that goes beyond tradition. Made from Porto grapes, the juice comes in contact with the skins just long enough to impart a pink color, fresh and fruity. Sunset 2 oz.

Made from 90% Sangiovese, and 10% other red grapes sourced from the Chianti region in Tuscany, aged 5 months in stainless steel tanks, clear ruby red colors, an herbal influenced potpourri of deep ripe cherries, red fruits, flowers, complemented on the palate with cocoa, and a pinch of musk. great deal at $10

I'd like to thank Kristen and her good friends for helping me taste this flight of wine picks for Thanksgiving. The wines were from California, Italy, France and New Zealand. While semi-dry in flavor, this wines slightly higher acidity balances the residual sugar for a refreshing, lighter style of wine. Great deal at $10. Nice long layered finish.

It's that time of the year again. Over the next few days I'll be featuring wines that will work for you this coming holiday season. Here is the first, Stoller Vineyards SV Estate Pinot Noir 2007. Located in the heart of Oregon's Willamette Valley in the Dundee Hills AVA, Stoller brings this Pinot Noir to the Thanksgiving table with a blast.

The world of wine has been good to me. It's allowed me to meet interesting people with broad tastes and vastly different backgrounds. Ray O., after over a year of following my blog, recently took a trip from his hometown in Austin Texas to the Big Apple. Julien 2003. Thank you, Ray! It is a colossal success and a potential legend in the making.

Unprecedented Coalition of International Wine Regions Joined By Notable Chefs in Effort to Protect Wine Place Names NEW YORK - October 19, 2011 - Leadership from 15 of the world's premier wine regions came together along with renowned chefs from around the globe to call on policymakers to heed growing consumer demand for wine truth-in-labeling.

photo above by Alan Watts from Eat Italian Last week Ilaria Petitto from Donna Chiara Winery guided us through an evening of tastings from the Campania region of Italy at Il Gattopardo , a fantastic Campanian restaurant in NYC owned by the legendary Gianfranco Sorrentino. Both paired with parmigiano di zucchini con provola e salsa al pomodoro.

Marlborough, New Zealand's South Island seems to have a handle on Sauvignon Blanc. recently had a chance to sample a few along with a Chardonnay, Reisling and a Pinot Noir. Sarah is one of three winemakers at Cloudy Bay (teamed with Tim Heath and Nick Lane) in Blenheim, Marlborough, New Zealand. No traffic lights, no people and 1 coffee shop.”

Pablo Morande first planted vines in Casablanca Chile in 1982 where he introduced Chardonnay, Riesling and in 1986 the first Sauvignon Blanc. He did this in a time and place where no one would have believed he would succeed. There was virtually no rainfall, poor vegetation, frosts in winter and extreme swings of temperature between day and night.

Music has the magical ability to transport you to a particular time and place. I'm sure more than a few of you would agree that wine holds the same magic, and for me this particular wine charmed me right back to childhood. or to be more exact. Twizzlers (my favorite afternoon double feature treat!). Macari Wines are on Long Island's North Fork

This week, as part of a Snooth tasting hosted by Eric Guido, we had the pleasure of sampling four Chilean red wines. The Terra Noble was my absolute favorite of the night, and not even the most expensive at about $16 to $18.

Here is a SuperTuscan blend of 85% Sangiovese with 15% Cabernet Sauvignon that is fermented in steel tanks for 15 days then barrel aged for 6-8 months in French oak, and finally in bottle for 3-6 months. cassis and smoke on the finish. This delicious bargain is $21 SRP

To me, sometimes fruit is a better thirst quencher than a simple glass of water. And the Macari Rose 2010 from Long Island's North Fork is a case in point. The wonderful wet aromas of a freshly cut watermelon. luscious ripe strawberries picked this morning. And ending happily with a smooth and long finish. The blend by the way is 70.7% merlot, 14.5%

From Umbria Italy, this is a blend of 70% Trebbiano (harvested in Mid-September) & 30% Grechetto (picked at the end of September) and fermented in stainless steel. Pale straw green colors with attractive aromas of key lime pie and a floral touch, dry with fresh acidity and fruit flavors of green melon and pear, accompanied by a pleasant nutty edge.

Volcanic soil imparts exotic minerality, deep complexity and a creamy texture with clear clean light passing through golden colors, on the nose melon, mint and acacia, but bursting onto the palate with bright apples, ripe pineapple & banana merging into a lemon lime finish.

According to John Hailman, author of Thomas Jefferson On Wine , Jefferson learned a neat trick from his French friend Henri Bergasse and adapted it to his Monticello cellar: Keep your wines safe and cool by simply covering them with wet sand. May be a bit messy but it certainly worked for Mr. Jefferson

Getting right to the point, this 100% Arneis an indigenous grape from the Roero district, bordering the Langhe, perfectly expresses the traditions to use only regional grapes. The inviting aromas reveal a surprisingly textured mouthfeel, medium acidity with dry, earthy undertones, which is typically Arneis.

If you're in the New York Metropolitan area this coming Thursday, The Wine Society of Queens will be presenting its first meetup event. The finale will be at La Guli Pastry shop, where you can buy some of the best gelato's or Italian pastries in New York. The wines we will be sampling will be some Italian gems.

From the Agrigento region of Sicily and made with 100% Nero d'Avola, this fine red is aged for 3 months in cement tanks followed by 4 months in bottle before release. Deep ruby red colors are clear with medium intensity, on the nose clean, medium intensity with characteristics of fruit spice and floral notes.

At the Fattorie Gianozzi just south of Florence in the district of Barberino Val d'Elsa, this Chianti is made with 90% Sangiovese and 10% Merlot. After fermentation, macerated in stainless steel barrels for 3-8 days, then aged in big oak barrels, which mutes the wood effects, for 26 months and another six months in bottle. Good soft finish.

From vineyards in Montespertoli southwest of Florence, one of the sub-zones of the encompassing Chianti region, made with at least 80% Sangiovese and other red grapes, aged six months in oak, 12 months in cement tanks then 3 months in bottle.

Sicilian winemakers are having noted success morphing old and new world varietals. good example, from vineyards just outside the city of Agrigento, is a blend of 65% Nero D'Avola with 35% Syrah aged in French oak for 8 months and another 10 to 12 months in bottle. Good long finish reminiscent of flowers. Paired well with Manicotti by Chef Pat McCo

This amazing Riesling is a pradikatswein, the highest German quality rating for a Riesling, and a Kabinett designating it’s made with the least ripe grapes (sugar content). Clear and very pale straw color, clean aromas of apricot with flavors of stone fruit, melon and green apple with a beautiful long finish.

Le Marche region of Italy was well represented by Monte Schiavo at a rustic tasting dinner at Il Buco Restaurant on Tuesday. The dinner was held in their amazing old wine cellar where a small group of wine lovers gathered at a long table to eat, drink and talk about wine ad infinitum. Now for the wines and foods that went with them.

From Sicilia this one of my favorite blends of 60% Nero d'Avola with 40% Frappato, medium weight with a ruby opacity, violets, raspberry, medium to high acidity, low tannins, probably stainless steel fermentation and hand harvested, slight minerality, white pepper, cherries, long lush finish

Very, very good for the $17 pricetag

Clear ruby color with medium intensity, aromas are clean and slightly pronounced with jammy resins, vanilla bean, red fruit and dark berries. nicely balanced Merlot with med acidity and tannins and on the palate bright raspberry flavors and a finish of glycerine and dried flowers with a good long finish. Enjoyed this at BOE tasting

Recently at a tasting at Brooklyn Oenology I met winemaker Russell Hearn and his wife Susan from Suhru Wines where they were showing their 2007 Suhru Red. All round this is a very good value at $19.95 retail per bottle

Clear gold appearance with medium color, on the nose medium plus intensity and botrytis aromas of bread and yeast, followed by licorice, honey, earth and mushrooms, with hints of dill. This Sauternes is aromatically complex and the flavors are less sweet than the aromas would suggest. Racking Every 3 to 5 months subject to tasting.

Made from 80% Malvasia and 20% Trebbiano grapes that are ventilated and dried for about 2 months before aging in traditional oak barrels for 5 years. Flavors are alluring with textured body, vibrant viscosity and nicely concentrated on the midpalate. Estate bottled in Castelnuovo Berardenga in Tuscany by Lionello Marchesi.

From the Chateauneuf-du-Pape appellation of the Rhone Valley, France, made from a blend of 50% Grenache, 20% Syrah, 20% Mourvedre and 10% Cinsault. Deep ruby in color, on the nose red cherries, leather and funk, and animal notes. Dry with medium acidity and tannins and supported by flavors of red fruits, pepper and sour cherry.

From Germany's Mosel-Saar-Ruwer region in the Saarburger Rausch Applellation, this is an outstanding Riesling wine. Clear, medium pale with lemon gold colors and slightly funky but friendly aromas accented with hints of petrol, honey and a floral perfume. Again I say. out-STANDING! and $25.

From Australia's Barossa Valley showing clear and intensely deep garnet colors with lighter tawny colors around the rim of the glass, wonderful clean aromas are equally intense displaying marzipan, sweet spices like cinnamon and clove, pastry icing, menthol, chocolate and wood.

From Carneros, California and sustainably farmed, comprised of a blend of various blocks on The Donum Estate encompassing Dijon, Martini, Roderer, Calera, Hanzell and Swan. Intensely flavored and tied to the earth accented with spice, and a good long finish.

From Chile's Puente Alto area, this clear deep ruby red wine wafts light aromas of earth, barnyard and a mild gaminess, while the palate displays a dryness with medium acidity, soft to medium tannins and full body, flavors of blueberry, spice, black fruits, smoke, toast and red and black fruit.

I recently discovered the website of an artist from Washington state by the name of Bob Buhl who takes recycled wine barrels and transforms them into wonderful furniture pieces. His website is called Bare Woodworks and definitely is worth a browse.

From the Amador County, appearance is clear with medium intensity and garnet ruby colors. On the nose a clean and wonderful intensity, with ample aromas of black cherry, cassis, a defined ripeness, coconut, vanilla and green peppers. Dry on the palate with medium acidity, medium tannins, fuller body, pronounced flavor and a long finish. alcohol

The Show is a big, rich, deep Cabernet, although according to the website there are also small quantities of Merlot for softness, Cabernet Franc for earthiness and acidity, and even Petite Sirah and Petit Verdot to give it a deep ruby color. all aged in French and American oak. Big is the key descriptor here. Good bang for the buck.

Masciarelli is the largest organically farmed Estate in Italy, and produces award winning Montepulcianos. Fermentation and aging takes place in stainless steel. Very earthy, medium weight, with dark berries on the nose and tangy black currants, accented by cherries and chocolate, with tobacco, cassis and anise.

The Manchuela region has been an overlooked wine producing area of Spain, but last week I got to experience some of their outstanding wines. Even though they have been making wine there for centuries, it was only in 2000 when they became recognized as a (D.O.) Denomination of Origin.

From the Rufina area of Tuscany, near Florence comes this good everyday wine with dark ruby/purple colors. Made from Sangiovese grapes by consulting winemaker Paolo Masi, having aromas of cranberry, blackberry and raspberry with flavors of green pepper and prune, and showing medium acidity with decent tannins and fruit finish.

Harmonious aromas of vanilla, glycerine, black cherry and plum set against semi sweet flavors of ripe blackberry and dried fig. What follows are indulgent finishing touches of eucalyptus, bacon and cinnamon. For such a young and inexpensive ($8) wine this is a super value, I'd call this a very good everyday wine

Recently selected by Wine Spectator as one of the five best wines in the world, made with grapes grown in the area of Gaiole in Chianti, Tuscany, this blend of 80% Sangiovese, 10% Merlot, and 10% Cabernet Sauvignon is matured in new barrels and casks for 18 months.

Excellent balance, round and soft. Sampled at the Gambero Rosso "Tre Bichhieri" event at the Metropolitan Pavilion in NYC

The blend is 85% Cabernet Sauvignon and 15% Cabernet Franc, aged in French Oak Barriques for 24 months and six months in bottle. Enticing aromatics of cigar box and spicy smoke, a ripe fruit bouquet of black cherry and plum, with seductive vestiges of herbal sachet, vanilla, glycerine, spices, and even earthy hints of tar.

From vines adjacent to the Tignanello vineyards this Super Tuscan is made from 75% Cabernet Sauvignon, 20% Sangiovese with 5% Cabernet Franc, and only produced in exceptional years. Aged for 12 months in new French oak barriques and 12 months in bottle. On the tongue tannins are soft and expertly balanced with a long captivating finish.

Back in 2006, when I took a cycling trip through Tuscany, I spent a few days in the quiet countryside of Castelnuovo Berardenga, where Sangiovese reigns. The Felsina tradition of exploring the full potential of that noble grape is expressed in this aromatic and complex, but balanced red wine. Finely structured with an opulent quality.

Located in Monsanto-Barberino Val d'Elsa, Florence, produced mainly with grapes of Sangiovese (90%) but with a blend of Colorino and Canaiolo (10%), swirling floral aromas of violets mingle with cigar box and plummy cola, attractive flavors of black cherries, dark berries and cassis, detailed by beckoning hints of bacon.

Made with the best grapes of 100% Sagrantino, aged 2 years in French Oak Barrique and a minimum of 6 months in bottle. What is immediately apparent is the very deep dark opaque colors, with strong and vibrant vanilla concentrates on the nose, laid over violets, earth and spices.

This Nero d'Avola & Syrah blend shows deep violet colors with a floral signature on the nose, woven with fruity blackberry preserve, black plum, black pepper and smoke. Flavors of ripe cherry, a tangy balsamic sweetness and lingering dark chocolate on the finish supported by silky and soft tannins and a vibrant acidity.

Made from one of my favorite varietals, Sangiovese Grosso, this Brunello is aged a minimum 36 months in French or Slavonian oak barrels, and in the bottle for a minimum of 4 months. Painted with colors of deep rose, complex and delicious aromas of rhubarb pie, dried fig and caramel, with a hint of underbrush.

From the Salina region of Sicily this subtle and earthy blend of Nerello Mescalese and Nero D'Avola grapes is macerated on the skins, aging 3-6 months in barriques and another 3 months in bottle. Featured at The Wine Room of Forest Hills. Nero D'Avola Nerello Mescalese Salina Sicily

Snuggled between the historical towns of Montepulciano and Pienza just south of Siena, Cavalierino wines are produced by Aurelio Busani and family. Organically farmed Sangiovese, Prugnolo Gentile, and Canaiolo are fermented in steel vats, aged in Tonneau barrels for 3 years with a minimum of 6 months in bottle.

This week I attended a tasting at Enoteca Di Palo where Lou Di Palo and son Sam run a well stocked wine shop loaded with hand picked value driven Italian wines. Sam visits Italy quite often and has the opportunity to pick his favorites. The palate shows a sturdy structure with cola, toasted vanilla bean, spice, a lively acidity and a fine finish.