Tout - Cheap Sangiovese

Todd,
To answer your question, Andre Iche's Cuvée Les Heretiques satisfies the criteria at that price point, or at least used to.

Mark Lipton
 
I'd expect something like this to be from vineyards treated with pesticides & herbicides, cultivated on flatland for machine harvesting, in a hot climate so most likely acidified, and probably stuffed with SO2. In short, most likely an industrial scale, laboratorial contrivance, not to mention the use non-native grape, the cherry on the ideological non-cake. Even if this were to be miraculously delish, I'd have to be nearly destitute to vote my meager bucks for this conception of wine.

Of course, maybe it's none of that, and Pete has found us a winna.
 
originally posted by Peter Creasey:
the genetic heritage of Sangiovese is half Tuscan and half southern Italian. More recently, a genetic study on "Sangiovese" confirmed the hypothesis of a South Italian origin for ‘Sangiovese’ (Sicily and Calabria)
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Clones and Parentage

. . . . . . . Pete
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Actually Jancis's new tome shows that Sangiovese is half Tuscan, half Calabrian, but my point was that it's not exactly a traditional local variety. It is at least high in acidity, which may explain why it's planted in Sicily.
 
Oliver, I'm being careful to not go overboard on discussing this wine. Keeping things in perspective after one tasting, I feel that it is a nice enjoyable table wine at a very palatable price point. It should work well pool-side or at the beach also. In fact, I may have it again soon with pizza at the beach.

"High acidity" did not come to my mind while tasting. It came across more in a softer/lusher style, perhaps even somewhat like a Merlot (as I speak from memory). It struck me as being flexibly food friendly.

. . . . . . Pete
 
originally posted by Sharon Bowman:
originally posted by Todd Abrams:
I regularly drink Les Heretiques $11
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Wow, tings is 'spensive in Joisey.

Just picked up a bottle at Astor Wine for $8.99.
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That's the Michigan distro taking his cut. It's 8.74 wholesale post off. Regular 9.74. Can't blame the retailer for a standard markup.
 
originally posted by Peter Creasey:


The fact that a top restaurateur of a VERY upscale (read: expensive) restaurant found this wine noteworthy is persuasive.

. . . . . . . Pete
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Actually it is not. Most restauranteurs - and oddly often the more "upscale," particularly by self-definition - are pretty ignorant about wine. The fact that he/she found it noteworthy is not persuasive in the least. Many expensive restaurants have appalling wine lists and their glass lists are a rogue's gallery of the closeout du jour and/or (in)offensive industrial plonk which can be sold at 7x wholesale.
 
originally posted by SFJoe:
Another bitter experience at La Grenouille, eh mark?
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LOL. I do remember that wine list from years ago. I'm sure you had to get out a magnifying glass to pick out anything that didn't cause a gag reflex.
 
Mark, Interesting! Your experience is different than mine.

The top (emphasis on "top") restaurateurs whom I am familiar with are quite knowledgeable about wine which fact is reflected in their culinary accomplishments.

. . . . . . Pete
 
originally posted by Peter Creasey:

Mark, Interesting! Your experience is different than mine.

The top (emphasis on "top") restaurateurs whom I am familiar with are quite knowledgeable about wine which fact is reflected in their culinary accomplishments.

. . . . . . Pete
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Clearly I live in a different universe. Your comment about wine knowledge and culinary accomplishment is a non sequitur. I would posit that culinary ability (assuming the restauranteurs cook) has no correlation with ability to discern quality in wine.

What's more, many cooks smoke which explains why they frequently prefer big, oaky fruit bombs.
 
originally posted by mark e:
What's more, many cooks smoke which explains why they frequently prefer big, oaky fruit bombs.
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The Argentine chef/wife at a famous joint in the 20éme smokes in the kitchen, yet her husband doesn't prefer big, oaky, Argentine fruit bombs. Oops, another non sequitur.
 
originally posted by mark e: culinary ability (assuming the restauranteurs cook) has no correlation with ability to discern quality in wine.
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Mark, I can't think of many (any?) top chefs/restaurateurs who have failed to make their menu complementary with wine; thus, having a good working knowledge of wine is a key attribute which most all of them share.

. . . . . . Pete
 
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