
Deep ruby red in color, with aromas of blackberry, plum, espresso and anise. This “Super-Tuscan” style wine is a blend of Sangiovese, Cabernet Sauvignon and Merlot with complex flavors of dark fruits, bittersweet chocolate, licorice and tar. Firm tannins from the Cab, and a pleasant earthiness from the Merlot complement the mineral qualities of red beets, and the Sangiovese provides a nice acidity to slice through the richness of aged cheeses like Parmigiano-Reggiano.
The term “Super Tuscan” was coined by Robert Parker, Jr., the famed wine reviewer. It refers to a class of Italian wines that do not conform the region’s rigid rules regarding grape varietals required under DOC(G) regulation. With the addition of Bordeaux varietals such as Cabernet Sauvignon and Merlot, these “rebel” winemakers began creating world-class wines in the 1970’s and early 80’s that fetched outrageous prices. They can be a bit challenging for most consumers, however, since they can be made from practically any varietal or blends, and it doesn’t have to be indicated on the label.
GRANT HENRY
PRICE: about $12.00

Category- red
Varietal- Sangiovese, Cabernet Sauvignon, Merlot
Region– Tuscany, Italy
Available at:
Love the ingredient pic. Just had to say 🙂
Looks like the perfect dish for a cool not-quite-fall day! We’re having a lot of weather like that here too!
Orecchiette is one of my favorite pasta shapes. My grandmother loved to make it for us when I was little, and it’s delicious and comforting however you serve it.
Orecchiette is my favorite type of pasta. The background info on the pasta was definitely interesting. Thanks for the info and the recipe. The dish looks simple, hearty, and fresh.
next time i want a spot at that lovely table…Beautiful!
perfect. Can’t wait to try to make it!
Oh my — this dish looks so tasty and the perfect way to wrap up the week. I’m going to run to the kitchen to see if i have the necessary ingredients on hand as it just looks yummy.
That you don’t want to join Cooking Italy? We just got a few really super good cooks to join in. Orrechiette is a favorite of mine, and lately I’ve been thinking about chick peas. My very fav way to eat it is with broccoli rabe, chile flakes, pecorino.
Hearty, simple and it sounds delicious! Perfect for the ” chillier” nights we are starting to have here. Oh and by the way, I really love it here in Cali!
This looks like something I would love! A friend called tonight and ask if I wanted to go back to Italy with her, and I might have to get down into the boot, since we only were in the north to Tuscany. So many good things waiting there for us to try!
Love the table in the back…
I love to read the backgrounds of foods and their regions like this. I’d love to dab a hunk of that bread into the soup right now.
This is definitely perfect for the in between phase we’re in right now. I can go for a bowl of that right now along with a piece of that baguette.
I’ve vaguely heard about Puglia. Now I know something about the “heel of the boot.” I’ll impress my Italian friends with that.