Banfi, “Centine Rosso,” IGT Toscana, Italy, 2007, $13
Value-priced red wines made with sangiovese grapes in Tuscany often suffer from being tight and tart. Because this particular variety has high levels of acid and tannin, the wines easily can feel rough. One solution is to blend sangiovese with other varieties.
This particular wine, a melange of 60 percent sangiovese, 20 percent cabernet sauvignon and 20 percent merlot, is a fine example of how blending can result in a superior Tuscan wine - one that feels supple but still tastes true to its Italian heritage.
Sangiovese from Tuscany characteristically displays fruit flavors that echo dark cherries, enhanced by secondary notes reminiscent of savory spice, leather and tea leaf. “Centine Rosso” offers all those impressions but tempers them with less astringent tannins and a softer texture than would come normally with pure sangiovese. So, while it tastes genuinely Tuscan, it also offers the sort of feel and balance many American wine drinkers love.
A good wine to accompany pizza or marinara-sauced pasta, this medium-weight red also will pair nicely with barbecued chicken or pork dishes, particularly those that include plenty of spicy sauce. If serving it on the deck or patio this summer, dont be afraid to chill it in the refrigerator for 30 minutes or so before popping the cork.
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