Armando Reviews Two of His Favorite Red Wines for Winter
“Both of these wines are food wines … they have an alcohol level of 14-15.5% … one glass [of either of these wines] without food can really make you woozy.”
Altesino Brunella di Montalcino
A brilliant ruby red color, tending towards garnet red with age. It has an intense, pure and pleasant bouquet, reminiscent of sweet violet, tobacco, chocolate and hints of wild berries and vanilla. It is a well-balanced, full-bodied wine wth good tannins and a solid structure.
“Big flavor, lots of oak with a touch of everyone’s favorite flavor, Chianti. This red Italian wine is produced in the vineyards surrounding the town of Montalcino, located about eighty kilometers south of Florence, in the Tuscany wine region. The composition of Brunello is 100% Sangiovese. This is the same grape that Chianti’s traditionally come from. The wine goes through an extended maceration period where color and flavor are extracted from the skin of the grapes. Following fermentation, Brunello is aged in oak for 2 years, with at least another 4 years in the bottle before release.”
Marchesi Biscardo Amarone della Valpolicella
A very deep garnet-red colour with bright orange highlights. It is highly refined, it starts from the spicy, earthy aromas to the ripe, deep cherry, cassis and prune flavours. A combination of power and complexity in a formidable full-bodied style. It recalls leather and chocolate that echoes through the finish, accented by orange peel.
“The process of making Amarone takes time and love, which is reflected in its name. Valpolicella is located in the province of Verona, within the Veneto region, near Venice. Amarone is made from the partically dried grapes of the Corvina, Rondinella, and Molinara varietals. To protect the skin of the grapes and produce the proper tannins, color and intensity of the wine, special drying chambers under controlled conditions are used during the drying process, which typically lasts 120 days. Fermentation follows and takes from 30 to fifty days, followed by aging in oak barrels. These extended processes produce a wine that is one of the most expensive choices.”
