Wine tasting can be one of the most helpful ways to improve your understanding of the nuances of wine. When you taste two or more wines side by side, it gives you the opportunity to compare and contrast while each wine is fresh on your mind. If you tune into your senses, it can help you gain a deeper understanding of what went into each wine in terms of grapes, climate and wine-making techniques.
When planning our staff trip to Tuscany, one of the top experiences on my “Must Do” list was to visit a winery and do a wine tasting. Tuscany has a plethora of wineries that make amazing wine, so narrowing it down to one or two was no easy task. We stayed in the heart of Tuscany, the Chianti Classico appellation, which is the historical wine making region first designated in 1716. Chianti can be confusing, so it’s helpful to look at a map (see below). Chianti DOC is a broad region in Tuscany, covering a large area between Florence and Siena. Within that region are seven sub zones (including Chianti Rufina and Chianti Coli Senesi), as well as Chianti Classico DOCG, which is its own appellation and considered by many to be the highest quality offering of Chianti.
The Chianti Classico region has 11 communes, which are small, mostly hilltop villages that look as quaint and picturesque as they sound. Between the communes are rolling hills of vineyards, olive groves and preserved forest, with historic castles and churches dotted throughout the surroundings.
Nearby the commune Giaole in Chianti is an historic and imposing Abbey, Badia a Coltibuono “Abbey of the Good Harvest”. It was established a thousand years ago, in 1051, and was owned by the Benedictine Monks until 1810. The monks were experts at growing vegetables and making honey and wine. Technically, wine has been made in the Abbey for 1000 years! Today the estate is owned and led by the 5th generation Stucchi family, who have preserved the historic beauty inside and out and make excellent wine.
There are 150 acres of organic vineyards on the property, along with another 50 acres of olive trees. Sangiovese is naturally the most important grape variety planted, however the family honors Chianti’s heritage by also planting other traditional vines that are allowed but often omitted in Chianti Classico.
I picked Badia a Coltibuono for us to visit, both for the tour of the beautiful grounds and for their excellent wine. They are highly respected for producing wine that is representative of the region (something Italians value greatly). They also have a highly rated restaurant on site, and a big lunch after wine tastings sounded perfect.
I remember bringing guests to Badia Coltibuono as a bicycle tour guide almost a decade ago. While our guests toured the abbey I spent my entire time in the parking lot, loading bikes on top of the vans and preparing a picnic with cans of beans and vegetables (not my choice!). Even from the outside, I could appreciate the powerful presence of the big, stone bell tower, but I did hope to return someday and experience it more fully.
The visit with our staff was so rich and fulfilling. We got a private tour of inside the Abbey, as well as the underground wine cellar filled with oak barrels and bottles of wine that date back to 1937. Then we walked around the beautiful labrynth garden with overhanging grapes that Emma picked from on top of my shoulders. Small pools filled with goldfish reflected the stone building and surrounding greenery.
Next we were escorted to a room with a long table and each of us sat down to a place setting with several wine glasses. We received a beautiful tasting of their lineup, including the 2012 Chianti Classico Riserva that made us all swoon! By law Chianti Classico must be made with at least 80% Sangiovese grapes and must be aged for at least one year (including 6 months in oak). Chianti Classico Riserva must have the same percentage of Sangiovese and must be aged for at least 2 years (including 1 year in oak). The Badia a Coltibuono Chianti Classico Riserva is aged for even longer; 2 years in oak and 4 months in bottle. It is definitely a step up in quality and comparing the two side by side was eye opening.
During the wine tasting and long, delicious lunch, the kids entertained themselves in the labyrinth garden and were even given permission to play the 400 year old grand piano in a beautiful room full of art frescoes. As we were leaving, our van driver picked up my tired daughter with the gentlest care and secured her into the car seat so I didn’t have to. It was so nice to see how welcome kids are, no matter where you go. Traveling to Italy as a mother gave me a whole new perspective and from this experience I have fallen even more deeply in love with the Italian culture.
Wine Tasting Notes:
Badia a Coltibuono:
Chianti Classico: Aged one year in Slavonian oak
Bright Ruby with notes of violet, red cherries, tobacco and black pepper. Supple tannins with fresh acidity.
Food pairing: Pomodoro sauce! This is most definitely a food friendly wine and the fresh acidity in the wine matches that of tomatoes, which makes it a perfect pair. Pasta Al Pomodoro or even pizza with red sauce would be a great pair. Add sausage, salami or mushrooms; this is the style of wine that pairs with it all.
Chianti Classico Riserva: Aged 2 years in French and Austrian oak followed by 4 months in the bottle.
Rich and complex with notes of blackberries, toasted coffee and spice. Full bodied with a long finish.
Food pairing: Roasted meat or rich sauce such as duck, rib roast or wild boar. The richness of the wine will match that of the meat. Pasta Al cinghaile would be a perfect match!
Thanks for reading! Stay tuned for more stories and photos from our staff trip to Italy last fall!
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Wow after reading this I am in the mood for a glass of Chianti Classico and a dish of pasta with Pomodoro sauce.
Your photos are beautiful.