From the San Francisco Chronicle: "Newly arrived in the Bay Area, this vermouth-like fortified wine is a nuanced substitute for aperitifs like Lillet and a must-add to cocktail hounds' bar carts. "Chinato" describes a wine infused with quinine bark, a tradition dating to the late 19th century when the Piedmontese created Barolo Chinato from Nebbiolo grapes. The tradition all but died, but these wines fascinated chemist Mauro Vergano, who went pro with his chinato-making hobby. Chinati were originally red, but this version combines white Moscato with a tincture that includes quinine, orange rind and wormwood, along with a bit of sugar. It bursts with notes of orange, clove, bitter herbs, Meyer lemon and hay, with more sweetness and bite than vermouth and a subtle lingering bitterness." (June 13, 2008)
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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2006 Friggiali Brunello di Montalcino (Elsewhere $50+) $29.99
2011 Marchesi de' Frescobaldi "Castiglioni" Chianti (Elsewhere $16) $9.99
2010 Erik Banti "Carato" Toscana View Price
Montechiara Prosecco $9.99
2008 Caiarossa "Pergolaia" Toscana $24.99
