Tuscany: Sangiovese to Salumi


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Next class date: February 29 (1pm)
Class location:  330 West 11th Street

Nobody makes more wine than Italy. Not only is the quantity staggering, so is the breadth of styles, grapes, production methods, and more. Yet for this evening, the focus will be solely on Tuscany, one of the greatest, and surely most storied, of all Italian wine provinces. In addition to the many intriguing wines from this zone, we will also sample Italian cured hams and cheeses, some from Tuscany as well as others from beyond to add perspective.

When we offer courses on Italy, it is always difficult to decide which wines make the cut, with so many inimitable wines to consider. When we focus on Tuscany alone, however, it's a bit easier. We'll sample Sangiovese, the dominant grape in Chianti, Brunello di Montalcino, Carmignano, and many more. Included will be Super Tuscans, the non-conformist offerings made with everything from Cabernet to Merlot to Syrah and beyond. In addition, we'll sample a couple unique dry whites which, even if you favor reds, will likely impress. Finally, to make it interesting, some wines may be served blind, allowing you to decide, without knowing price nor pedigree, if they are worth adding to your cellar, or best left on the store shelf. We hope you'll join us.

As always, an array of breads, charcuterie, and artisan cheeses from Murray's will be served!

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