Chianti Classico, Valpolicella Classico, Soave Classico&hellip; Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine&rsquo;s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

This development has not been historically exclusive to Chianti, leading to the creation of more than one Classico district. In general, the Classico wines tend to be slightly better as these regions are smaller and have stricter rules regarding plantings and winemaking. If not better, at least more traditional and typical of the region.

The most well-known Classico regions, apart from Chianti, would be Valpolicella Classico making red wine from Corvina, Rondinella and Molinara, also known as the grapes for Amarone. Valpolicella Classico is located within Valpolicella in the region Veneto, also home to two lesser known Classico regions: Bardolino Classico and Soave Classico. Bardolino Classico is located to the west of Valpolicella and produced from the same grapes, while Soave Classico, in contrast to the rest, makes white wine from the local Garganega. All great wines and certainly part of the Italian wine history.

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Barbuto

Samantha Hohl, certified sommelier,  joins Robert Tas to review the wine list at Barbuto, an Italian restaurant heavily influenced by California vibes. 

Wine List Review of Barbuto, New York City

Sam Hohl

Barbuto

RT: Hello and welcome to CorkRules!

A podcast where, in each episode, we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Samantha Hohl, certified sommelier.

Hello Sam, it&rsquo;s great to have you on this episode.

SH: Hi Robert! I&rsquo;m very excited to be here. I&rsquo;m so thrilled to be talking about the wine list at Barbuto with you today!

RT: I&rsquo;m glad you&rsquo;re here to talk us through it!&nbsp; CorkRules was created to demystify wine lists because we know from experience that sometimes when we get that list handed to us, well&hellip; it can be intimidating, even more so if it&rsquo;s hard to pronounce.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

Today we are talking about Barbuto! The West Village restaurant that has been a neighborhood gathering spot welcoming locals and visitors alike for over 15 years.&nbsp;The name Barbuto means &ldquo;bearded&rdquo; in Italian. When developing the concept, Jonathan and his business partner at the time Fabrizio Ferri both sported beards and this is where the name was born!

So, Sam, what&rsquo;s your overall impression of the list @ Barbuto?

SH: As a sommelier in the Napa Valley, I love to see some amazing California gems hidden on a wine list in NYC! Chef Jonathon Waxman at Barbuto features a unique take on Californian-Italian cuisine that is simple and seasonal. Their wine list features an eclectic selection of Italian, French, and California wines, amongst other lesser-known varietals from all over the world.

RT: That concept of Italian-Californian cuisine does sound intriguing. Are there any dishes on their menu that jumps out to you? Any hidden gems on the wine list you&rsquo;d pair with those dishes?

SH: Definitely, the Polpettone appetizer enticed me right away! It&rsquo;s a tomato-based crispy pork stuffed meatball dish. The 2018 Vigneti Luigi Oddero e Figli &lsquo;La Morra&rsquo; from Barbera d&rsquo;alba comes to mind. The fresh acidity serves as a balance beam upon which savory red fruits leap and strut, and the wine displays a marked sense of liveliness. With its high acidity, and medium to low amounts of tannin, Barbera would be a perfect match for the Polpettone dish!

RT: That sounds like a delicious pairing! Any other pairings for those interesting California wines you were mentioning earlier?

SH: But of course, Robert! I found an absolute favorite wine of mine that would go spectacular with the Insalata Fagiolii Tonnato dish. The 2018 Lieu Dit, Sauvignon Blanc from the Santa Ynez Valley in Central California. Founded by longtime friends Eric Railsback and Justin Willett, Lieu Dit seeks to highlight the unique microclimates and soils of Santa Barbara, focusing on Loire Valley grape varieties. This sauvignon blanc is zesty on the palette and marked by flavors of citrus rind, pear skin, white flowers, and a bright minerality on the finish.

RT: Wow, you really sold me on that pairing! Sheena, are there anymore wines that caught your eye? You spoke about some lesser-known varietals that were on the list, I&rsquo;m curious to hear a little more about them.

SH: Certainly! Since Barbuto features mostly Italian cuisine, I would like to talk about a lesser-known varietal grown in the Southern part of Italy, on a little island called Sicily. The 2019 Feudo Montoni &lsquo;Lagnusa&rsquo;, Nero d&#39;Avola gives us a very accurate portrayal of the grape, with plenty of ripe, dark and purple fruits followed by scorched earth, toasted almond and a hint of black olive.&nbsp;The producer, Fabio Sireci, culls fruit for this wine from 35-year-old vines propagated from his ancient Vrucara plot.&nbsp;The name of the wine, Lagnusa, is named after the Sicilian word for &quot;lazy&quot; because of the low yields associated with this particular growing site with heavy clay soils. Nero d&rsquo;Avola&nbsp;is the most widely planted red variety in Sicily and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones.

RT: I&rsquo;ve said this once and I&rsquo;ll say this again, there is always so much to discover with the wines of Italy!

SH: There really is, and I&rsquo;m totally here for it! Haha

RT: Me too, Sam! Thank you so much for being our guide and helping us navigate the Italian/Californian wine list at Barbuto. I can&rsquo;t wait to do some food and wine pairing there! To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: Info@CorkRules.com or visit our web website where&nbsp;we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.

And finally, drink what you love and please make sure you drink responsibly.

END

&nbsp;

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Charming spot offers eclectic fare, wine flights & a fixed-price menu served at communal tables.

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CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

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