Ali Toscana Sangiovese 2013

I was supposed to begin a macrobiotic cleanse. My recently stocked fridge was full of healthful foods of all sorts. So how is it that I found myself cooking pasta Bolognese while devouring mouthfuls of bread and cheese? This wasn’t how I expected it to go down.

I’m baaaaaaaack, bitches!

Healthy can wait until tomorrow. I’ve been absent from this blog far too long and I spontaneously decided that it was time for me to make a return to the bologosphere. And so here I am. Ready. A glass of my raison d’être in hand.

A recent move to Boston was the cause of the disruption to my wining and blogging. After more than a month here and a couple of weeks in my new flat — and post a balls-to-the-walls Ikea excursion (thank you for the inspiration Haydee) — I am now finally feeling more settled. Enjoying the new ‘hood and exploring all my cheap wine options.

I am directly across the street from a Bodega that boasts a wide array of alcoholic options to suit just about any mood and buzz. They have the typical cringe-worthy varietals but they also have some surprises I hope to write about soon.

There are also a butt-load of Italian wine shops in the East End that I can’t wait to explore!

The wine that is the subject of this particular blog post, however, I picked  up at the local co-op market up the street.

Ali translates to “wings” in Italian (or so the label says) and indeed my first impression, before reading that on the label, was that even with a full body it did manage to lift off brightly.

Now, the Sangiovese grape, I recently learned, is cultivated very little outside of Italy. Whether “rustic” or “fruit-forward” the wide variety of tastes are a result of where they are grown. And personally I intend to explore each and every region and urge you all to do the same. For reference: typically its body and color is much fuller and darker than a pinot noir but not quite that of a Syrah. And if you don’t know what I hell I mean then by all means go pick up bottle of all three, cook up something meaty and go to town! Tell me what you think.

In those sips between the cheese and bread and the actual meal, I was able to detect the tannins more strongly. With food the tannins provided grip but the wine was more smooth and luscious.

Most of my experience with Sangiovese has been as part of Chianti, but this bottle has encouraged me to consider it all on its own. My wine list is just ever-growing. How will I find the time to get to them all? Stay-tuned.

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