I discussed a unique version of the sweet wine Vinsanto del Chianti Classico, Occhio di Pernice, on March 6th, 2024. This week, I decided I would discuss the far more common style. This style is made using only white grapes Trebbiano Toscano and Malvasia, unlike the Occhio di Pernice that is mostly the red grape Sangiovese. Some theorize this wine got its start by being used as a curative agent in the mid 14th century and was used at church mass. There is also a version of Vinsanto in Greece that is made with different grape varieties, such as Assyrtiko.
The wine I drank this week is a 2016 Volpaia Vinsanto del Chianti Classico. This wine undergoes an extended barrel fermentation process that can last up to 5 years. During this time, the wine is stored in the attic of the winery. The attic has the largest temperature fluctuations and allows for a slow maturation process as well as baked fruit notes in the final product. This wine is a medium amber color with aromas of raisins, molasses, roasted almonds, cherry cordial, apricot jam, and nutmeg. On the palate, this sweet wine is well balanced with a higher level of acidity. Compared to last week’s wines, this wine is low in sugar at only 130g per liter (Mountain Dew is about 120-130g per liter). It does have a high level of alcohol, around 15% ABV, which contributes to its full bodied texture. The sweet fruit notes are pronounced then give way to almonds on the extended finish. I paired this wine with blue cheese…again! I’m having fun sipping these sweet wines with blue cheese during the wet, cold, short winter days in the Pacific Northwest.
-TheLooseTannin
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