I was running late and feeling desperate. My friend’s dinner party had started 20 minutes ago, and here I was in an unremarkable wine store on an unremarkable corner of the Upper East Side scanning the shelves for a palatable wine at a palatable price. Next to the Chiantis was an under-$20 bottle of Morellino di Scansano, a name that was then unfamiliar to me. Good enough. It ended up being a happy gamble, a delicious, affable wine that everyone liked. Since then, I’ve always felt like Morellino was my trusty little friend and special secret.
Well, the cat’s out of the bag. A lot of investment has poured into Morellino di Scansano, situated in the Tuscan coastal region of the Maremma, and it earned DOCG status in 2007. The promotional machine is very much up and running, and a delegation of winemakers and local representatives were on hand for several events in New York this past week.
They were emissaries of quiet Italian elegance, where one tosses a Loro Piana sweater over one’s shoulder just so, and the winemakers speak of organic farming in perfect, British-accented English. (Although they’re not afraid to let down their guard. When I asked one winemaker what he thought of Italian food in New York, he admitted that “if I cooked pasta this way at home, I would be — how you say? — shot.”)
The wines are similarly mellow. They’re required to be at least 85% Morellino (that’s Sangiovese to you and me), but the remainder can be any number of varieties, including Merlot, Cabernet Sauvignon, or local faves like Ciliegiolo. You won’t find the bright assertiveness of Chianti or stately grace of Brunello di Montalcino here: Morellino is their kinder, gentler cousin. From the lineup of 8 wines offered, my favorites were the 2010 Poggio Argentiera Capatosta and the 2008 Fattoria Mantellassi Riserva Le Sentinelle. The former has the liveliness and structure that lesser Morellinos lack, while the latter makes a case for the wine’s darker, more brooding side. Both were exceedingly food friendly, and it would be tough to think of a tomato-based pasta sauce/burger/grilled pork chop they wouldn’t work well with. While the prices have climbed since my first encounter with Morellino — the wines are now in the $20-$30 range — their accommodating, up-for-anything nature has not.