A sangiovese for my second review. I never thought I’d review so many wines before getting to a bottle of reisling! And watch out for my seasonal review of mulled wine (or gluh wine if I can’t find a bottle of mulled wine). First, let me point out that I did not pick this bottle of wine, although I did enjoy it with my Italian dishes. My friend chose the wine when we were dining at Scarpetta in NYC last night. I managed to grab a quick photo of the bottle with only smattering of bewildered looks from neighboring tables. Unfortunately, it was dark in the restaurant so you will have to excuse the photo’s poor quality.
On to the wine itself… What I enjoyed most about this wine was its smell. Its rich aroma of cherries and black currants could easily be detected, and its taste was likewise fruity (full of berries). I was also happily surprised to find that its tannin concentration wasn’t too high (well, the inside of my mouth wasn’t coated with that grittiness I usually associate with high-tannin wines).
I seem to recall various knowledgeable-sounding wine connoisseurs talk about where on their tongue they taste the wine, so here’s my take on that! I detected a slight bitter taste at the back of my tongue near my throat. According to the “tongue taste map,” most people detect bitter tastes at the back of the tongue. I’m not quite sure what this tells me about the wine, but it does seem that I have the right taste buds on the right part of my tongue. I will post further on this whole tongue issue after some investigation.
Sangiovese is a type of grape often grown in Tuscany, Italy, although it is becoming more and more popular in other parts of the world, including Australia and Chile. It’s a wine typically drunk with Italian food (3 pages of Scarpetta’s wine list were dedicated to Classic Sangioveses!), but I, unfortunately, did not notice anything special when I drunk it with my short ribs and spaghetti. If you want to get your hands on a bottle, they seem to range from $50-$60 online, and I think it was around $120 at the restaurant (I can’t seem to find it on their winelist online).