Ep 254 - Brunello di Montalcino Wine: Terroir, Clones & Aging Potential | Italian Wine Education with Ian D’Agata
episode
EAT SLEEP WINE REPEAT: A Wine Podcast Exploring Wine Regions, Grapes & Education
57 min
1 speaker
8 chapters
transcribed 1 month ago
Transcript
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Transcript generated automatically by AI and may contain errors.
Why is wine education crucial for both professionals and enthusiasts?
Welcome to Eat, Sleep, Wine Repeat, a podcast for all you wine lovers who, if you're like me, just cannot get enough of the good stuff. I'm Yanina Doyle, your host, brand ambassador, wine educator, and smellier. So stick with me as we dive deeper into this ever-evolving wonderful world of wine. And wherever you are listening to this, cheers to you. Hello, wine friends, and welcome back to another episode where today we are getting to know better one of Italy's most ageworthy and prestigious red wines, Brunello Di Montolcino. Made from 100% Sancho Vesi, we are going to be exploring this grape variety and its clones. What does it actually taste like? And why, if Brunello and Chianti are made from the same variety, why do they taste so different?
We'll be discussing the Montalcino area, of course, the beauty of this place, but also winemaking styles and aging of Brunello. By the end of this episode, you'll understand what makes Brunello distinct from other Sanchevese wines, how Tewa in Montalcino shapes the style, and feel more confident in what you are getting when choosing a bottle. And If you've ever dreamed about learning wine in the place it's actually made, you're also going to hear about an awesome opportunity to study Brunello in the vineyards and cellars of the region itself, alongside many other Italian grapes. My guest today, back by popular demand, you told me how much you loved him on episode 248, talking about. The Nebbiolo grape?
Well, I had to get him back. I am chatting again with Ian Dagata, one of the world's leading authorities on Italian wine, and the founder of the Ian Dagata Wine Academy. Make sure you stay to the end of the episode, as he has his upcoming wine course in Montalcino this April, and you are invited. So Let's head to the hills of Montalcino and explore one of Italy's most iconic wines. Okay, Ian, you are back. You are back by public demand in the wine chair because we loved the last episode. And y you are fantastic at teaching. But it was really interesting. After we recorded, you were talking about just actually how much you really enjoy teaching and how wine education you think is actually just so important, not just for professionals, but everyday wine lovers.
So, you know, talk to me about why you think wine education and how it's expressed is so important.
You know, it's always been part of my shtick in the sense that I'm a wine writer. Is
that even a word? Sh It is now
people people know me as a wine writer, but actually uh they also know me as a wine educator in that I've been teaching courses For more almost thirty years now, even longer actually, because I was already doing some courses in my twenties in Rome. uh not in a organized way. So I um I have a background in medicine. I'm a pediatric gastroenterologist and uh liver transplant doc. having been an operating
good to know, just in just in case. So it's good to have a
operating rule for a long time, but I I was a university affiliated for a very long time and had medical students and I love teaching. And part of that comes from the fact that I had very good mentors. Everything I am today is the result of having had good teachers. And I really understood at an early age how important it is to have a good teacher. Because I'll just give you an example. In high school, when I was in high school, uh one of my best I I did my high school in Toronto, Canada. And one of my best courses was English. I really did very well in English language and English literature classes. And uh the scoring system there was out of a hundred and I I was regularly in in ninety, ninety two, ninety-four percent territory.
Then one year one year we got a new teacher and I frankly did not like her. I don't know why. Maybe it was an immature, you know, fifteen or sixteen year old, but I just didn't like her. And uh or maybe we just didn't understand each other. And of course I thought she was lousy, so I blamed her, but who knows. To make a long story short, my my my scores tacked and I started getting sixties. So the first two
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Chapters
8 chapters
1
Why is wine education crucial for both professionals and enthusiasts?
0:05–8:34
2
How do lesser‑known Italian grape varieties change the way we choose bottles?
8:34–15:22
3
What makes Brunello di Montalcino distinct from other Sangiovese wines like Chianti?
15:22–24:41
4
How do the many Sangiovese clones and virus‑affected vines influence Brunello quality?
24:41–33:04
5
What flavors and aromas identify a classic Sangiovese wine in the glass?
33:04–40:47
6
Why does Brunello require long aging and how does it develop over decades?
40:47–48:06
7
What is Rosso di Montalcino and how does it compare to Brunello?
48:06–55:01
8
How can listeners join Ian D’Agata’s immersive wine academy in Montalcino?
55:01–57:32
Speakers
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