Barbanera inBianco Sangiovese White 2024
This is a Tuscan Sangiovese, from a family-owned winery started in 1938, that is produced like a White wine.
The Sangiovese grapes are pressed and are immediately discarded, no skin contact.
The skin is where the tannins and other chemicals are contained.
So, this Sangiovese is not exactly a Rosé and isn’t a Red wine.
The lack of grape skin contact with the juice changes things,
What it does not change is an excellent tasting White Sangiovese which is delicious.
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SPEAKER_00
0:03
Hey, Domain Dave, cheapwinefinder.com again with another value priced wine review podcast. We write up all the essential things on the cheapwinefinder.com website. There's hundreds and hundreds and hundreds of wines on there. You know, you don't need ones from 10 years ago because you know every vintage is new, and after about three or four vintage of value priced wine, they're all they're all no good anyway. They don't have that long a shelf while you know the ex the$200 bottles do, the$10 wines don't. So what we have today is a um kind of a different Trader Joe's wine,$9.99 is a price. It's the Barbonera in Blanco, San Jovese White 2024. Uh Barbonera is a family-owned wine company from um Tuscany. Uh been there since 1938, I believe. They're a big company, family-owned. Uh they have they have different uh they have holdings in different areas, but this is Tusking where Sangio Vesi is from, Chiante. I'm gonna take a sip of this one. And this is part of what they call their Barbonera celebration series, where they take wines that hearken back to their early days and make a new wine. You know, the a wine they might have made in 19, well, not in the 40s, 1950 or something. So what this is, this is a red Sangiovese wine that when they pressed the grapes and the juice came out, they took, they immediately took the grape skins and got rid of them. Fertilizer, whatever it don't know. And that's completely different from what you do to a red Sangiovese wine. I mean, a rosé wine, you would press the grapes and then keep the skins in there just long enough to get the the color you want. Sometimes it's a little light pink. Um, some areas in France, like there's a little darker, and then a red wine, you might keep the skins in there for weeks soaking in there. The skins have a lot of chemicals. Uh, tannins are the biggest one, and the tannins may are what make red wine red wine, and then often red wine also gets uh oak treatment, and so there's a lot going on, and you need a you need a more complicated, more intense grape to stand up to everything that's going on. Rose, you know, a little bit hard, it doesn't really have tannins, they don't really keep the skins in, but this one is no skin contact whatsoever. I don't know if it's kind of like white the Zimpandel was in the 70s. I'm not sure. I never had one of those. But this is the flip side. This is a red Sangiovese grape made as a white wine. Now we're gonna sip it again and talk about it. It's sleek on the palate. It's got kind of a viscous fli thing going, maybe like uh peaches and heavy syrup. It's got uh more white, I mean it's got it's got tart cherry. It's got nectarine, tangerine, some spice, uh dried pineapple. I mean those are not um the cherry maybe, but those are not flavors that you would uh necessarily say are in a Sangiovese or a Chiante wine. But they're here. It's got good acidity. I mean, this is a wine that would work as a food wine and it sips really fine too. I mean, it's got a little bit of an edge to it where it would stand up to um pork, as long as it's not barbecue pork or something like that, but uh a pork chop. I mean, if you're looking for a white wine, I mean this it might do that. Yeah, it's got some peach and pear. It's got it's it's definitely a white wine for a red grape. The acidity has you not quite smacking your lips, but trying to get you to take that next that next uh that next sip. This is an IGT wine, which is a step below the um the Italian DOC wines, which are the highest, and then there's like um there's different levels inside that. And IGP wine, uh GT wines are started in Tuscany. Uh a long time ago, Chiante producers got kind of tired of making Chiante over and over again and started blending their uh Sangiovesi with uh Bordeaux wines or grapes or French grapes, uh Syrah, maybe Cabernet Savant, maybe Merlot. And they were instant hits. But because there was no, they they didn't follow the rules, and there was no area to put it, they had to sell them as table wine, and table wines just didn't sell as a higher price. So they had to invent the whole IGT or IGP. It's different different countries have different things, just so they could get it out of the table wine, and um they called them super Tuscans, and they were big hits. This is a couple decades ago now, and they're still good. You ever see say you ever see a San Giovese with uh Cabernet or Syrah? That's that's where it comes from. So and so getting a little adventuresome in Tuscany can produce a really good wine, and this Barbonetta N Bianco, and the if you're in Trader Joe's, the N Bianco's the IN is small with the B Bianco large, and it doesn't really tell you on the label, it's got a kid in a straw hat riding a bike. I don't know what that's all about. Um, it doesn't tell you that this is a white Sanjiovesi. You gotta you gotta gotta look into it. But I did, and this is the wine you didn't know you wanted to try. The Barbero in Bianco Sangiovese White 2024. Sanjiovesi, the way you've never had it, and that's Domain Dave, chiefwinefender.com. I like it, and you should check it out. Adios, keep it cheap. I'll be talking in a couple days. Bye bye.
