In this live one-hour webinar, we explore the origins of Italy’s first ever DOCG, Brunello Di Montalcino DOCG, where we see Sangiovese reach its full potential. An appellation where history, climate and influence of highly skilled winemakers play key roles in the evolution of its wines.
This detailed webinar focuses on the foundations of the appellation where Brunello is grown, the unique characteristics of the grape and different methods used in production. We will learn the methods used to identify the best locations to grow Sangiovese and gain exclusive insight on the producers of this Southern Tuscan region.
Mario Cagnetta is the head sommelier at Buca Cucina and has worked for prestigious restaurants like Buca Yorkville, Buca King and Don Alfonso 1890 in Toronto. He developed Wine Education Programs for King Street Food Company and he is very passionate about wine and food pairings. He has achieved Italian Wine Scholar, Spanish Wine Scholar, Burgundy Master level, Bordeaux Master Level with highest honors and also owns Master Level in Champagne and Provence. He is also a Certified Sommelier from AIS, the Italian Sommelier Association and from the Court of Master Sommeliers. Before starting his wine and sommelier career he worked as a journalist for 15 years in Italy and Canada. He holds a Masters Degree in Literature and Journalism from Università Cattolica del Sacro Cuore di Milano. And recently led the Wine Scholar Guild Webinar on Valtellina and Sforzato.
When the humble, yet masterful British wine writer Harry Waugh was asked, when was the last time he had confused Bordeaux and Burgundy, he famously replied, “not since lunch.”
Ask a 21st century American wine scholar that question about Barolo and Brunello, and they may well respond “not since the last blind tasting.”
This Italian conundrum has manifested itself on Court of Master Sommelier exams and was even documented in the first “Somm” movie. Do you know your Barolo from your Brunello?
Italian wine industry veteran Lars Leicht will walk us through the fundamental differences between the two wines, their base grapes, their terroir and their typical profiles to help make it all a little more clear… at least until the next blind tasting!
Lars is VP-Communication & Trade Relations for The Somm Journal as well as Sherpa-in-Chief of Vino Viaggio, an agency specializing in wine exploration, education and adventure. A former news reporter in upstate Oneonta, NY, passion for Italian culture lured him to the wine business. Over a 33-year career with leading US wine importer Banfi Vintners, he held various leadership roles in sales, marketing, and public relations, working and living in the U.S., Europe, Canada, the Caribbean, and Asia. A habitual speaker at sommelier conferences, cooking schools and culinary universities, he appeared in the movie Somm II: Into the Bottle. His Sherpa moniker derives from guiding scores of scribes, wine lovers and professionals through vineyards, wineries and food meccas in Italy, including scholarship trips with SommFoundation and SommSouth. As founder and de facto “Dean” of Cru Artisan College, he has brought Italian winemakers on barnstorming trips across the U.S. for insightful seminars and exceptional tastings.
The best way to make sense of Italian red wines is to simply start tasting them. Italy offers the perfect red wine for every occasion—from pizza on Monday to roast beef with the in-laws on Sunday.
Many of Italy's best red wines are labeled with the name of the wine appellation, often combined with the grape variety. If you've ever felt wholly overwhelmed while browsing an Italian wine section, knowing just a few key wine names will help keep your shopping trip focused and ensure that you have the perfect wine to drink at a moment's notice.