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Sangiovese! Tuscany!

Italian Wine and Food From Toscana

Ivan Gonzalez

on 15 January 2014

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Transcript of Sangiovese! Tuscany!

sanguis Jovis
"The blood of Jove"
Italian red grape varietal
Most notable grape in Tuscany
Genetic cross between Cilegiolo and Calabresse Montenouvo
Many styles of wine are produced from this varietal
Red, white, rose, passito, and frizzante

Sangiovese was first cultivated in Tuscany by the Etruscans
The name "blood of Jove" was given to the varietal by monks of the Santarcangelo di Romagna commune
First documented in 1590, and was then referred to as sangioheto
Gained widespread attention during the late 19th and early 20th century
In the 1970's: Modern oak treatments and blending with non-Italian varietals
Examples of the non-Italian varietals used:
Cabernet Sauvignon
These created what is now known as "Super tuscans"
Sangiovese is the most planted varietal in Italy
10% of total acreage
The average weight of a grape cluster is between 350 and 550 grams
Overcropping contributes to:
Delayed fruit maturation
Low fruit color
Poor balance of acid and sugar
Inferior aroma
Shoots and clusters are often thinned in the spring to elevate yield
Requires a long growing season
Needs a mildly warm climate
Too much warmth results in dilution of flavor
Full grown grapes are roughly 19 mm long x 17 mm wide and average weight of a grape is 3 grams
Un-fertile soil produces some of the best quality Sangiovese grapes
Types Of Wine
Chiante DOCG: which is a crossover wine
Chiante Classico DOCG
Vino Nobile de Montepulciano DOCG
Carmignano DOCG
Brunello di Montalcino DOCG: 100% Sangiovese by law. Riserva: must be aged for at least 5 years.
Rosso di Montalcino DOC: can be released after 1 year of aging.
Vernaccia de San Gimignano DOCG
Vin Santo DOC
Food Pairings alla Toscana
Cinghiale Alla Maremma: Stewed wild boar, from Maremma
Pairs well with Brunello di Montalcino DOCG wine
Brief History Of Tuscany
Located in the western part of Italy, North of Rome, and South of Genoa
Known for its wine and its wildlife
Ruled by the Etruscans:
Annexed by Rome in 351 BC
Tuscan wealth and art
Tuscan Hare Sauce Over Pappardelle
Hare is a type of rabbit with a very distinctive taste
Hare's meat is rich and dark, like venison. While rabbit's meat is white and subtle, like chicken
The meat is traditionally marinated in wine (Chiante DOCG), vinegar and herbs (sage and rosemary)
This dish pairs well with Chiante DOCG, Chiante Classico DOCG, and Brunello di Montalcino DOCG
Diamond shaped sweet almond biscuits
Made by mixing almond paste, honey, and vanilla
Baked for a few minutes to give them their typical crunch
Paired perfectly with Vin Santo DOC wine
Very filling sweet, typically eaten during Christmas
Dates back to the 13th century
Discovered by adding spices to a dish called "Pan Melato"
Prepared with flour, almonds, candied fruit, dry fruit (candied citrus) and spices (coriander, clove, cinnamon, and nutmeg), all laid on a thin wafer
Perfectly paired with Vin Santo DOC wine
White Beans 'all'uccelletto'
Cannellini beans cooked in water and sauteed with garlic, sage and tomatoes
"Fiorentin mangia fagioli" strictly cannellini
Pairs well with Vernaccia de San Gimignano DOCG white wine
Livorno's most famos dish
Fish stew consisting of 5 different types of fish; for every "c" in "Cacciucco"
Cotains: monk fish, swordfish, sea scallops, shrimp or cod, and squid
Stewed in clam juice, olive oil, and lemon juice
Typically served over toasted bread
Pairs well with Vernaccia de San Gimignano DOCG
Tordelli Massesi from Lucca
Stuffed pasta dish that contains a beef filling, and beef sauce
From western Lucca
Simple dish with a "manzo" and vegetable ragu and a beef filled tordelli
Pairs well with Carmignano DOCG and Vino Nobile de Montepulciano DOCG wines
Cee Alla Pisana
Baby eels found at the end of winter in mountain regions
They should be washed several times until there is no more foam
Prepared by adding olive oil in a pan, adding two cloves of smashd garlic and sage. After garlic is brown, add the "cee" baby eels, cook and season with salt and pepper
finish by adding beaten egg as a binder, lemon juice and parmiggiano reggiano
Pairs well with Rosso di Montalcino DOC
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