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Canaiolo
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Canaiolo is a historic Italian red wine grape, most notably grown in Tuscany, where it has long been a traditional blending partner for Sangiovese. Though its prominence has diminished over time, modern winemakers are now showcasing its unique qualities in both blends and single-varietal bottles.
Characteristics of Canaiolo
Flavor profile: Expect notes of red fruits, like cherry and raspberry, complemented by elegant floral aromas such as violets. Some wines also exhibit hints of spice, tobacco, and earthy undertones.
Structure: Canaiolo typically produces medium-bodied wines with a smooth, velvety texture and softer tannins than its blending partner, Sangiovese. It often has a moderate acidity level that contributes to its freshness.
Appearance: The wines are generally an intense, vibrant ruby red color.
Primary growing regions
Tuscany: Over 90% of Italy's Canaiolo plantings are found here, especially in the Chianti and Chianti Classico regions, where it has a long history as a blending grape.
Central Italy: The grape is also cultivated in other central Italian regions, including Lazio, Marche, and Umbria.
White variant: A white-berried mutation called Canaiolo Bianco (also known as Drupeggio) is permitted in Umbrian wines, including Orvieto blends.
Food pairings
Meats: The soft tannins and savory notes make Canaiolo a great pairing for a variety of meat dishes, including roast pork, grilled lamb, and game meats like wild boar.
Pasta dishes: It complements traditional Italian pasta dishes with meat sauces, lasagna, and tasty risottos.
Cheeses: Consider pairing it with aged cheeses such as Pecorino, Parmigiano-Reggiano, or Asiago
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Ricudda IGT Toscana Canaiolo is made from 100% Canaiolo.
Intense ruby red with purple tints. Aromas of flowers and berries accompanied by sweet spices. Fresh and easy to drink, with intense fruity notes.
Wine is vinified in French oak barrels for 2 months. Then it is aged in concrete tanks for another 2 months.
After bottling, the wine is kept in bottle for an extra 3 months before it is release to the consumer.
The wine is produced with grapes from organic viticulture and is clarified without the use of products of animal origin.
To be combined with first and second courses based on meat, cold cuts, vegetables and fresh cheeses.
First courses with game, grilled meats, fresh and aged cheeses such as pecorino.
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Hailing from over two dozen vineyards across the beautiful Golden State, the Turley Juvenile is more of a clear bellwether for a vintage than any other wine we make. Fragrant, lifted aromas of ripe dark fruits like black raspberry and blood orange on the nose. Superb balance between acidity, tannin, and spice, with a succulent, profoundly satisfying texture.
Review:
"Brimming with verve, offering fresh flavors and aromas of black cherry, raspberry, briar patch and savory pepper that end with snappy tannins. Drink now through 2033. 20,000 cases made.—T.F."
-Wine Spectator 92 Points
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.
The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young, within 5-7 months.
Beaujolais Nouveau originated about a century ago as a 'vin de l'année' - a cheap and cheerful drink produced by locals to celebrate the end of the harvest season. The Beaujolais AOC was established in 1937, and after WWII, the wine was sold outside of the area. By the 1970's, Beaujolais Nouveau day was a national event.
he region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France's third largest city, Lyon.
The Gamay grapes that go into Beaujolais Nouveau are handpicked, as are all the grapes in the Beaujolais. Beaujolais & Champagne are the only vineyards where hand harvesting is mandatory. Gamay (Gamay noir Jus Blanc) is the only grape permitted for Beaujolais.
Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais; only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.
Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.
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