Chianti Rufina is the most interesting of the so-called "lesser" Chianti appellations (those covering areas outside the Chianti Classico zone).
Chianti Rufina's wines tend to have distinctive, very well developed bouquets, and also tend to be very long lived, thanks to the relatively cooler temperatures in the vineyards; these cooler temperatures result in higher acidities, and acidity in a wine in turn provides aging potential, while also helping it to go well with foods.
Here are the 2007 Chianti rufina Riservas and the 2008 Chianti Rufinas that impressed me at the annual vintage presentation held in November 2009.
And something to go with a Chianti Rufina? It is simple, but bean mash and sausages served over polenta will be very nice if it's as cold where you live as much of Italy is today.
Chianti Rufina's wines tend to have distinctive, very well developed bouquets, and also tend to be very long lived, thanks to the relatively cooler temperatures in the vineyards; these cooler temperatures result in higher acidities, and acidity in a wine in turn provides aging potential, while also helping it to go well with foods.
Here are the 2007 Chianti rufina Riservas and the 2008 Chianti Rufinas that impressed me at the annual vintage presentation held in November 2009.
And something to go with a Chianti Rufina? It is simple, but bean mash and sausages served over polenta will be very nice if it's as cold where you live as much of Italy is today.
Comments
Yu-um. I stayed in Pontessieve, uphill from Rufina, in 2000 and fell in love with a few local reds. One Chianti is one of the few drinkable – well, affordable and drinkable – Chiantis available in my local (Australian) wine shop. Travels well, ages well, reminds me of happy times.
on resp for pasta and oil what is flat-leaf?
I’m not sure which recipe you are referring to, but flat leaf is generally parsley.
Kyle