In Umbria, Sangiovese finds itself blended with the soft and juicy Montepulciano grape and the deep and hearty Sagrantino. This mix gives the wine a unique personality from its Tuscan cousins and an almost sensual and zesty profile. In the hands of the uber-organic producer Paolo Bea, they can be magical.
Pan-Roasted Chicken with Olives and Lemon
This combination works beautifully as the flavor of the olives (something that Umbria is especially known for) penetrates the chicken, mixing with the juice of the dark meat and herbs to form a rich, fragrant glaze. The lemon in the recipe scared me at first but integrated beautifully during the cooking process.
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2006 Paolo Bea Vigna San Valentino Umbria IGT - The nose showed pure cranberry juice, dusty potpourri and herbs. On the palate, I found sour raspberry, minerals and Sour Patch candies. The finish showed a mouth-puckering red fruit. This bottle could use a little more time but, as always, is highly enjoyable to a lover of Italian wine.