L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano Montefalco Sagrantino: bring the wine! D inner guests are a- comin'. And you're one of them. "What can I bring?" you ask. "Bring the wine!" says the host. "An interesting red would be great." Scary thoughts may cross your mind. These might include: choose whatever wine is on sale; buy bottles with pretty labels; ask the guy in the beer aisle. Fear not. To keep you from wandering dazed and confused (thank you, Led Zeppelin) the aisles of your wine shop, let us consider the task at hand. The truth, of course, is that there are many excellent wines you could potentially choose. Therein, perhaps, lay the diffi- culty, or the ease, depending on your point of view. However, a well-chosen wine should not only pair nicely with food courses. It should add to the affair something of its own appeal. When making a wine selec- tion, thoughtfulness and origina- lity are appreciated. If that is hard to comprehend, simply ima- gine, in wine terms, the excite- ment of receiving another Star- bucks gift certificate at birthday time. To select a wine which holds a distinctive place in Italian tradi- tion provides an opportunity to share interesting details and start conversation. Choose a wine that, in spirit, reflects the eminence of the occasion, one to complement the menu, of course – in this case an "interesting red" – and one that brings its own special something to the party. Montefalco Sagrantino is a wine to tick all those boxes. Cultivated in Umbria, the Sagrantino grape is not only indi- genous to the area, but has a rather ancient record of growing there according to knowers of local tradition. The name Sagran- tino, some believe, derives from the Italian sagra, meaning feast, a notion that resonates at any gathering at table. The variety, whose characteristics bear no similarities to any other grape variety in Italy, is used to produ- ce the DOCG wine known as Montefalco Sagrantino. Made from 100% Sagrantino grapes, Montefalco Sagrantino is reco- gnized to be Italy's most tannic wine, one with a quality of tannin that is remarkably polished, a truly unique distinction. Connoisseurs of deep, dark, spicy aged reds will be pleased to know that Montefalco Sagranti- no's extraordinary richness in polyphenols and tannins are con- ducive to long aging, a point evi- dent in the wine's long finishing in wood and then in bottle, befo- re release. For those of you who desire a softer, less tannic Sagrantino experience, you might consider a wine from the Montefalco Rosso DOC. Here, Sagrantino lends its formidable structure and charac- ter to blend with Sangiovese, another traditional native grape variety pervasively grown throu- ghout Umbria and central Italy. Montefalco Rosso DOC rules allow for Sangiovese 60-80%, Sagrantino 10-25%, other allowable grapes 0-30%. Monte- falco Rosso wines are quite ver- satile at table, suitable for pairing with the entire meal from begin- ning to end. Interestingly, for the greater part of its historic timeline, Sagrantino has been used to make sweet wines. Not a bad thing for the dessert table. The Montefalco Sagrantino Passito DOCG brings us traditional pas- sito, or sweet wine, obtained from Sagrantino. Grapes undergo a stringent selection process and are then left to dry on mats for at least two months. Next, grapes are pressed and the must is left to ferment together with the grape skins. The result is a very parti- cular passito wine, one that is sweet yet dry, thanks to those extraordinary tannins. The Montefalco Sagrantino DOCG production area covers the province of Perugia and includes the towns of Montefal- co, Bevagna, Giano dell'Umbria, Gualdo Cattaneo and Castel Ritaldi. The production area is quite small, actually – just over 300 hectares. Terrain runs along hills and slopes of varying altitu- des. Elevations between 220-472 meters above sea level combine with differing vineyard exposu- res to create a wide range of microclimates and cultivation conditions enough to account for stylistic differences among local production areas within the zone. Dry Montefalco Sagrantino, with its combination of power and elegance, structure and sturdy tannins, has the stuffing to cut through rich food courses and create a harmonic blend of fla- vors. Alongside standard fare such as filet mignon, prime rib, roast duck, baked ham, stuffed pork roast, or lasagna with meat sauce, propped up with classic sides like creamed spinach and truffle mashed potatoes, the power, elegance, beautifully tan- nic personality, and unique cha- racter of Montefalco Sagrantino will no doubt provide good anchor to an evening of memora- ble dining and long conversa- tion. Montefalco Sagrantino Passi- to can be enjoyed as a meditation wine or as a wonderful close to a fine meal accompanied with ripe cheeses or dry sweets. Recommended producers include: Antonelli, Bea, Bel- lafonte, Caprai, Colpetrone, Di Filippo, Tabarrini. Tasting Note Di Filippo Montefalco Sagrantino DOCG Rich aromas and flavors of red and black fruit, savory herb, spice, forest floor. Full-bodied, with vivid, velvety tannins and a long, persistent finish. WINE NEWS TRENDS PROFILES JOEL MACK THURSDAY, JANUARY 25, 2018 Made from 100% Sagrantino grapes, Montefalco Sagrantino is recognized to be Italy's most tannic wine. Photo Credit: Consorzio Tutela Vini Montefalco The name Sagrantino, some believe, derives from the Italian sagra, meaning feast. Photo Credit: Consorzio Tutela Vini Montefalco

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