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Frescobaldi Wines for the Holidays

Frescobaldi brings one thousand years of family history to their winemaking efforts and has been making wine in Tuscany for over 700 years.

by

Ted Scheffler

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If you’re in the market for tasty but affordable Italian wines to help celebrate the holidays, I suggest you check out Frescobaldi. I recently tasted three different wines from Frescobaldi and was impressed by the quality of these Tuscan wines. Frescobaldi brings one thousand years of family history to their winemaking efforts and has been making wine in Tuscany for over 700 years. More recently, I happened to watch an incredibly creative film called Nine Days, of which, coincidentally, Piero Frescobaldi of the Frescobaldi family was an Executive Producer. It’s an amazing work of art, and one that was filmed mostly right here: in and around Salt Lake City. 

The first Frescobaldi wine I tasted was Tenuta Perano Chianti Classico DOCG 2017 ($24.99 SRP), a wine with intense fruit aromas of sour cherries. Vinified in stainless steel, Tenuta Perano – which is predominantly Sangiovese – offers up black and red berry flavors with good tannins and lots of elegance for the price.

Next up was Tenuta Castiglioni Chianti DOCG 2018 ($15.99 SRP). Castiglioni is the point of origin of wine production for the Frescobaldis. Documentation indicates that wines were being produced there as early as 1300. The estate extends along the ancient Via di Castiglioni, built by the Romans to unify northern Tuscany and Rome. This wine, a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Sangiovese, has a fruity blackberry and currant bouquet with intense, spicy flavors of black fruit and subtle hints of anise, cloves and black pepper. 

The final Frescobaldi wine I enjoyed was called Castello Pomino Bianco DOC 2019 ($19.99 SRP). It’s a bright, vibrant, extra-dry white wine that blends together Chardonnay and Pinot Blanc. It is aged partially in French oak barrels and has lovely honeysuckle notes upon opening. On the palate are stone fruit flavors with notes of pear, apple and peach, no notable oak, and a solid mineral base. This delicious wine would be a good partner for seafood dishes.   

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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