The needs are different when it’s hot and sticky: Lighter-bodied wines, more whites and rosés than reds, refreshment rather than solidity. By Eric Asimov Aug. 19, 2021 Few things influence the choice of wine as much as the weather. Food is one, of course, if you think of wine primarily as an accompaniment to meals,
Long ago, sweetness in any form was far rarer than today, and it was prized thusly. In our era of ubiquitous corn syrup, junk food, and soda, it is difficult to imagine a world in which sugar was special, and the overall difficulty in selling sweet wines across all markets testifies to that. Still, sweetness in wine—real wine whose sweetness has not been coerced—remains one of nature’s rare gifts. Producing sweet wines requires a grower to be courageous, as she must wait to harvest and risk late-season vagaries of weather, or, in passito-style wines, assume the risk of air-drying fruit for upwards of half a year in her cellar. Sweet wine production requires prodigious effort for feeble yields, which generally then take longer to produce and longer to sell than their dry counterparts.
Antonio Galloni reviews the following three wines from Villa Sant’Anna Click here to read the full review
We stumbled across a bottle of Chianti Colli Senesi 2005 from Villa Sant’Anna the other day while cruising our personal cellar; so, we drank it that evening. A simple but satisfying wine this modest Chianti from the hills just north of Montepulciano with a rustic, earthy bouquet, lots of presence on the palate and tannins