Scarànto Governo All’uso Toscano 2016
- Rich, full-bodied
Alright, so Luca Maroni goes wild for this stuff. We try not to be prone to hyperbole, but we do like value (ahem, ‘epic value’ - sorry, André), and this does represent pretty wild value.
Not only is it a Supertuscan, as distinct from ordinary, run of the mill Tuscans due to breaking varietal rules (ooOOooh!), it’s made using a technique whereby semi-dried grapes are added midway during ferment to add a certain something-something. That something in this case is body and richness. So it’s bigger and fruitier than expected, and made in a style to please new world palates (hello, Australian mofos).
Luca Maroni reckons it’s his number 1 Italian wine, this year at least. As Luca says, it has “exceptional richness”, “sublime concentration” and “exceptional expressive power”. See his complete note below.
We really like it too, and we think you might. How’s that for non-hyperbolic?
“A great wine, such that it is harmoniously balanced with its exceptional polyphenolic wealth, the softness of its enveloping taste tastes great. Then this great wine is absolutely soft, cloying not only for the smell with its balm of blackberry and menthol of a cedary pure oak. On the palate it is dense, potentially silky, with suppleness and roundness of flavour really amazingly succinct. A wonderful oenological performance, an inviolable residual oxidative integrity of a highly qualifying base. One of the best Italian reds of the year, hats off.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Cabernet Sauvignon, Cabernet Franc, Merlot
- Serving Temp.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.