Super Tuscans

The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules.

In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.

Because these wines did not conform to strict DOC(G) classifications, they were initially labeled as vino da tavola, meaning "table wine," a term ordinarily reserved for lower quality wines. The creation of the Indicazione Geografica Tipica category (technically indicating a level of quality between vino da tavola and DOCG) helped bring Super Tuscans "back into the fold" from a regulatory standpoint. Since the pioneering work of the super-Tuscans there has been a rapid expansion in production of high-quality wines throughout Italy that do not qualify for DOC or DOCG classification, as a result of the efforts of a new generation of Italian wine producers and, in some cases, flying winemakers.
© http://en.wikipedia.org/wiki/Italian_wine

June Menu

The Wine & Food Society of Ballarat

702nd Dinner 17/6/10
@ Campana’s Cellar
President Rob Campbell

Canapés
Little Beef Wellington
Barramundi confit
Toasted Parmesan roll
NV Lanson Black Label

First Course
Scallops in sugar cured bacon artichoke barigoule, tomato essence
2000 Grosset Piccadilly Chardonnay

Second Course
Charcuterie; Berkshire and Large English Black piglet
1997 La Bernadine Chateau Neuf du Pape

Third Course
Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot
1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz

Dessert
Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream
1990 De Bortoli Noble One

Food Master Dennis Chamberlain
Wine Master Paul Hemming

June Dinner Invitation

Members are advised that the 702nd meeting
will be on

Thursday June 17th 2010 At
Tony Campana’s Vintage Wine Cellars
Armstrong St Nth
Ballarat
Chef, Peter Ford
At 7.00pm

Food Master: Dennis Chamberlain
Wine Master: Paul Hemming
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.

Cost $120 per person

Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP

Don’t forget the Ladies’ night in July
An extra effort to recruit guests for this Dinner would be appreciated
Want to know more about Waygu? Check the blogsite:-
http://ballaratwinefoodsociety.blogspot.com