Chaîne des Rôtisseurs Cincinnati

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Mondiale Tuscany Tasting at Red – October 23, 2008

In Italian annals the lion’s share of attention has been graced to the wines of Piedmont and the subject of our latest excursion, Tuscany. Most famous in the past for Chianti that came in a basket bottomed fiasco, Tuscany became the region where winemakers pioneered new methods that would first upset and later overwhelm the traditional vintners. Keeping historical deference while embracing the latest ideas in vineyard and cellar techniques, Tuscan wines are now at the pinnacle of respect to wine lovers worldwide.

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Red, a bistro on Hyde Park Square, was the setting for us to sample some notable examples while nibbling some Tuscan inspired food from Chef Elliott Jablonsky. A 2006 Vernaccia from the towered village of San Gimignano served as a welcome and warm up with nice full fruit and depth that made one yearn for an appetizer. We then sat to compare representatives from Chianti Classico, Carmignano, Montepulciano, Casanova, and Montalcino. These all are primarily made from the Sangiovese grape with several having lesser amounts of other varietals.

The Chianti Classico typified expected character with floral aromas, medium fruit and nice dry finish to match well with many foods. The Carmignano strayed a bit with a bramble nose and restrained understated fruit that became profound at the finish, possibly from a healthy blend of Cabernet Sauvignon. Our Montepulciano selection reached further showing violets, spice and elegance but had a lurking quality that perhaps could have profited from more bottle aging. While Giorgio Rivetti made his reputation with single vineyard Piedmont wines, his new venture in Casanova had a little Calabrino blended into the Sangiovese but had an interesting approachable nature that, while unmistakably Italian, seemed to hint at a New World style. The Brunello was all Sangiovese Grosso and as the oldest wine gave the most powerful showing with floral notes, massive fruit, and restrained elegance that implored for some of the delightful buffet items. Continued indulgence of wine and food assured our participants a serata di divertimento e di fraternità! Salute!

J.T. Mayer, Vice Chargé de Presse

Welcome to the Cincinnati Bailliage of the Confrérie de la Chaîne des Rôtisseurs!

Chaîne Cincinnati includes local businessmen and women, doctors, lawyers, chefs, wine distributors and retailers as well as others in the food and wine fields. Our Bailliage unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education and camaraderie.

As an example, we foster the development of the culinary arts among our community's promising chefs by contributing to the Cincinnati Freestore Foodbank’s culinary education program called Cincinnati Cooks. We raise money for this purpose by asking for voluntary donations from our members annually, holding an annual wine auction and having special fundraising events.

Additionally, the Cincinnati Chaîne is home to an active chapter of Société Mondiale du Vin, an organization dedicated to enjoying and learning about the world of fine wine and spirits. Over the last few years our members have toured internationally renowned wine destinations to further their understanding of those areas and their wines.

The Bailliage de Chaîne des Rôtisseurs Cincinnati is affiliated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis (United States Chapter), which is associated with the International Headquarters in Paris.

Salut and Vive la Chaîne!