could someone please recommend a good italian red that will go good with everything from food to a cigars. ive been looking at the sangiovese wines but i know nothing about it. ive got a nice wine and spirit website to refer to.

Sangiovese is the main grape variety used in Chiantis. I am very partial to Chiantis. However, be sure to get the better quality, more full bodied Chiantis that have the mention : Chianti Classico (and not just Chianti) ideally a Riserva.

Good choices in that category are : Il Grigio (by San Felice) ; Vigneti La Selvanella ; Rocca Guicciarda Riserva ; Peppoli (by Antinori).

In the cheaper full bodied italians, try an Aglianico del Vulture (very Zin like) or a Sicilian wine (great quality/price ratio) such as a top notch Nero D'Avola.

thanks, you're a wealth of info.

My pleasure. In my youth (20 years ago), I worked for 7 years for the Quebec provincial Wine & Spirits monopoly, and three years after that for a private wine importer. Made me learn a thing or two about those things.

I also love Chiantis the drier the better.
Classico is really the way to go.
Also look for a rooster on the bottle it is a symbol that means only the finest grapes were used.You will see it up at the top of the bottle by the bottom of the neck.I am amazed you did not mention that Flashman having all that work exp in a liquor store.
Many people don't realize there are a lot of great bottles out there for around 10 bucks.

This message has been edited. Last edited by: SHEEPSHEAD BAY,

There are several very good Chianti Classico producers who are not part of the Black Rooster consortium. Marchesi di Antinori being one of them.

Actually, the history of Chianti and its famous black rooster symbol come out of the generations of conflict between the two mediaeval cities of Siena and Florence. After years of fighting, so the legend has it, it was proposed that the cities have a contest to decide who controlled which parts of the beautiful Tuscan countryside. One morning, a horseman from each city was to set out as the cockerel crowed and ride towards the other city. Wherever the horsemen met was the new border between the city states. The Sienese chose a beautiful, much-loved and well-cared for white rooster for this important task. But the Florentines chose a scrawny black rooster, and kept him hungry. On the chosen morning the black rooster woke early, hungrily crowing, so that the city's horseman had a head start and was almost in Siena itself when he met his counterpart coming the other way.

This message has been edited. Last edited by: flashman,

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From Wikipedia: "A black rooster was the emblem of the Lega del Chianti during XVII century. From 1967 until 2005 it has was the emblem of an association of some of the producers of the Classico sub-area sharing advertising costs; therefore only some bottles of Chianti Classico had that symbol on the neck, regardless of quality. Since 2005 the black rooster is the emblem of the Chianti Classico producers association; from that year all Chianti Classico wines have that symbol on the neck of the bottle indicating that the wine is produced in the Classico area and according to the Chianti Classico rules."
From: mas at 30 Jul 11:37
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Yes, but why a black rooster? Answer: In the 17th century the members of the newly formed "Lega del Chianti" chose as a trademark the Gallo Nero (Black Rooster), because it was the historic symbol of the ancient Chianti Military League
From: FredinNYC at 30 Jul 15:46
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Some more detail on the history of the Chianti Classico Consortium and their use of the black rooster symbol can be found on the Consortium's website: http://www.chianticlassico.com/english/il-consorzio.htm . Their website also has other interesting features, such as the ability to search a list of estates in the Chianti Classico zone and to find the individual estates' websites.

Are the differences between a clasico and a riserva subtle or noticeable? I'm looking at the Rocca Delle Macie for a less expensive starter bottle of chianti. Also, do you find that drier reds are better compliments to full bodied cigars than fruitier reds? My apologies if this question has already been asked. Sorry spt if I again bogarded your thread; you just always seem to start threads relevant to questions that I have.

Start cheap work your way up its like anything else. Once your sure of what you like and don't like then look for the ones you want. Start off in a small liquor store you will get the most help there.The difference in price is only a couple of bucks but if you hit on a store owner that takes pride in his business the knowledge you will gain is invaluable thats how i learned the rooster thing.

Barolo.

I like a nice Valpolacela. Bola makes some great Italian wines

quote:

Originally posted by pittsmoker2:
Are the differences between a clasico and a riserva subtle or noticeable?

It depends. A good classico will be better than a ordinary classico reserva. Shhepshead Bay's advice is very wise. Work your way up. But try the generic Chianti (not classico) only once, followed immediatly by a classico. You'll never go back. Also, take "expert" advice (even mine) with a grain of salt. Like that otherwise quite pertinent crow thing : although it is in fact a guarantee of quality, the absence of it does not mean it is not an equivalent or better wine. Antinori being the perfect example.

quote:

I'm looking at the Rocca Delle Macie for a less expensive starter bottle of chianti. Also, do you find that drier reds are better compliments to full bodied cigars than fruitier reds?

Rocca della Macie is very good. And, for a cigar match, you only need a full bodied wine. Wether it is dryer or fruiter will underline the opposite tastes in a cigar and complement similar flavors.

Thanks flashman and sheepshead. I think I will start with something basic and work my way up.

I'm a very big fan of Amarone.

quote:

Originally posted by pittsmoker2:
Sorry spt if I again bogarded your thread; you just always seem to start threads relevant to questions that I have.

YOU LITTLE SH'T. AGAIN!!. hahaha. nah, its cool that someone else has the same questions. i gotta start looking for your threads and bogard. you got one coming pitt. your like my archnemesis of thread questions.

I have yet to start a thread, but when I do I'm sure you'll find it. It'll probably be soon...

multipluciano and barbera should do the trick

My "right now" top Italian in the expensive category (but a garanteed wine lover's orgasm): The Silvio Nardi Brunello di Montalcino Vigneti Manachiara. Hard to find. Probably around 65-75$, but... Wo... Refined. Generous. Complex. If you can get your hands on some 2001... Anyway, you'll thank me later.

My "right now" top Italian in the inexpensive category (but a garanteed wine lover's hard on): La Segreta Planeta, from Sicily. Probably around 10-12$ in the US. Simple. Flavourful. Distinctive. You'll thank me later too.

I'd thank you, but none of the liquor stores around me carry either. Also, in a convenient stroke of luck, online stores can't ship wine to PA. Looks like I'm making a road trip to Ohio.

quote:

Originally posted by Docbarry:
I like a nice Valpolacela. Bola makes some great Italian wines

Doc, if you like Valpolicellas, try either (or both) the Zenato valpolicella classico superiore (the regular one, not the Ripasso with the black label), or the Campolieti valpolicella classico superiore