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Let Brunello be Brunello! Jaynes celebrates Sangiovese and Brunello this weekend

Jaynes has always been a fan of traditional-style Sangiovese, one of our favorite “food friendly wines”, with classic red fruit flavors, bright acidity, and elegant tannins. We were thrilled to see that Sangiovese won an important battle this week: the Consortium of Brunello di Montalcino voted on Monday to keep Brunello 100% Sangiovese.

The back story: some of the large Brunello producers began adding Merlot to their Brunello, even though the appellation requires it be made from 100% Sangiovese. Earlier this year, an Italian prosecutor forced some of the commercial producers to “declassify” their wines when he found that they contained grapes other than Sangiovese. Then, some of those same wineries proposed the law be changed and that grapes other than Sangiovese be allowed. A vote was called but luckily the traditional producers rallied and consortium members voted — overwhelmingly — to let Brunello be Brunello and keep it 100% Sangiovese.

Earlier this year our nomadic sommelier in residence Jeremy Parzen and Eric Asimov tasted one of our favorite Brunellos, Il Poggione, going back to the 1970s, with winemaker Fabrizio Bindocci in New York (above). Jeremy also visited Il Poggione this fall during harvest. Check out Il Poggione’s blog.

This weekend we’ll be pouring Il Poggione’s Rosso di Montalcino and their Brunello di Montalcino — great pairings for steak and the Jaynes Burger but also great with our fish dishes. Jeremy’s been away but he’ll be here tomorrow and Saturday nights, talking about one of his and our favorite wines: Brunello di Montalcino.

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