Good Cheap Wine Guide

Ruffino Il Leo Chianti Superiore 2006

Rating: Serve Proudly to Guests

Grilling is an interesting way to cook for others and entertain them at the same time.  Though fairly easy with experience, even simple dining choices can cause some preparation purgatory.  Example, some like their grill-fare rare, some like it medium and some like well done.  (except chicken, where all “rare” orders are accompanied with a signed release form)  That means you need to be cooking the same entree at different speeds at the same time.  Bit of a challenge but with experience, no problem. 

What also makes grilling even more interesting is the unique “style” every back yard expert displays along with their grill technique.  There are the “big flame” guys recognized by the spray bottle handy on the deck and their missing eyebrows.  There are the “grill gadget” guys who use rotisseries, temperature tools, side burners and special  cooking utensils that all combined fit nicely into a 4 foot by 6 foot weatherproof storage locker.  Don’t forget the $5,000 “my grill is better than your grill” guy.  Then there are the plain grillin’ joes.  Grill oafs like the wine oaf.  Here is the process.  The grill gets cleaned.  The meat’s put on. The sauce is brushed or spooned on.  The meat gets turned….and there is wine.  No big production, just a lot of relaxed cooking fun. 

My 11 year old grill and I understand each other.  “We” know when the red or white is properly brown.  “We” know just how much sauce or spice is enough and when it turns to gravy.  “We” have finessed our way through fish, foul and all things red.  But… still the debate rages on regarding one issue.  “Are brats best burnt?”  Personally, brats are like hotdogs.  They need some crunch to them.  A little sizzling crack here or there adds to the experience yet a frequent debate amongst other knowing grillers remains.  To some, a properly cooked batch of brats are plump, juicy, pink and casing intact.  ”NO!” I say.  Give me some crisp.  If by some rare quirk of fate we get a little too done, then I can then smother the whole thing up with kraut or grilled peppers and onions depending upon choice.  (another debate).  Just the same, a good chianti always goes well with brats…prepared properly my way or undercooked their way…and leads to at least one common agreement.  Open another bottle.

This time we talk about a great chianti, Ruffino Il Leo Superiore 2006.  Loved it.  Slightly chilled, because the deck is hot, and served from a glass pitcher for effect.  Enjoy.

What Others Say:  winemaker’s notes:

“Color: Ruby red

Aroma: Vibrant and generous. The first, flowery impressions are reminiscent of sweet violet, followed by hints of cherry and red berries with delicate spicy tones of vanilla and cloves, due to the aging in wood. The finish is elegant and impressive with notes of nutmeg.

Tasting profile: The attractive smoothness of the taste is a result of a good balance between tannin profile, alcohol and fruity body. The length on the palate is noteworthy with fragrant fruity notes.”

What I Thought: What a beautiful world to be enjoying a chianti with friends, family and cooking out.  What could be better…well let’s talk about the wine.  I really enjoy a good chianti.  A chianti is a table wine.  It  does not need to be pretentious.  Think…many chianti bottles spend their eternity as a rustic candle holder.  A true working man’s wine.  And what a better way to work up a sweat than to grill the meal.  This wine was light, crisp (good with a chill) and still sturdy in the flavor and aftertaste.  I would heartily recommend that you serve it to guests. ..that is if…they like their brats prepared properly!

Cheers from the wine oaf.