Three winemakers from TWH’s Italian portfolio paid us a visit last week. The trio consisted of Giavi’s Marco Cuscito,Ernesto Picollo’s Gianlorenzo Picollo, and Tenuta Pierazzuoli’s Enrico Pierazzuoli. A visit from a producer is a mix of business and pleasure. David drove “the boys” all over the Bay Area, meeting with restaurants and fine wine shops. The trio had also “worked the market” in LA, getting their wines placed on some pretty impressive wine lists. To say the wines were well received is an understatement. Our back stock of their wines have dwindled. David spent several days after they left trying to figure out the quickest way to get more wine imported from Italy!
I had met Enrico in Italy a few months after I started working at TWH. I had planned the trip in advance of accepting a position at TWH and it happened to coicide with this new relationship between TWH and Pierazzuoli. That was nearly twenty years ago! My boyfriend, now husband, and I drove north from Radda to Montelupo and somehow managed to find our way to Pierazzuoli’s estate tucked in the rolling hills of Montalbano. Enrico proudly showed off his new vineyard plantings, the cellar, and a farmhouse that he said he hoped to renovate to make into an agriturismo. Seeing Enrico in San Francisco reminded me of how hard he has worked to make his dreams come true making wine on his family’s estates. I’m guilty of this too, to think “wouldn’t it be great to have your own winery in Tuscany” without considering all it takes to make that a reality especially if you are not being funded by deep pockets. Enrico is a talker and he talks a lot about the trials and tribulations of running a family business in Italy. When it is quiet at the winery, Enrico is out promoting his wine abroad. He comes to the US every year as he knows it doesn’t just end at making great wine…you need to make sure it gets into the right hands.
Enrico’s 2013 Chianti Montalbano is a great example of a simple wine that delivers charm and purity of fruit. In comparison to most Chianti’s out in the market below $15, Enrico’s Chianti Montalbano offers more delicious fruit andclean flavors. I have been tasting quite of few value-priced Chianti’s lately and I am appalled at the shoddy quality and metalic flavors. Some are downright awful and undrinkable. On the other hand, Enrico’s Chianti Montalbano has fresh-picked, bright cherry fruit flavors. It may lack girth but that is not its purpose. It is meant to be that perfect back drop to your favorite bowl of pasta. For me personally, I adore the Chianti Montalbano with a Bolognese sauce. The tangy, red cherry fruit marries well with the tomato sauce and the acidity level is just right not to overwhelm the dish.
Marco, David, Gianlorenzo and Enrico
Over dinner at the newly opened Fiorella in SF’s Richmond District with Enrico, Gianlorenzo, Marco, David, Tom and I in attendance, stories were shared with much laughter emanating from our table. Those Italian boys are good people and that matters! I left home that evening with a feeling of satisfaction knowing that when I recommend a bottle of 2013 Chianti Montalbano there is a real person who made every effort to make the best wine they could.Tenuta Pierazzuoli is not a label but a family business. I like to think I’m part of that family. So cook up a whole lotta pasta and gravy and invite your family over to share stories, laugh, eat and make sure to serve the 2013 Chianti Montalbano to make it all that much better!– Anya Balistreri