Last week, my regular wine group (we have been meeting roughly once a month for over ten years) got together at one of our favorite venues, Scopri for a dinner focused on Tuscan Sangiovese.
We looked at all styles (Brunello, Chianti Classico Riserva, Vino Nobile and Supertuscan). Whilst most of the wines I had drunk before, it again highlighted to me just how good this grape variety is and importantly how much times it needs to open up.
A perfect example was the Biondi Santi Brunello do Montalcino 2006z this wine was opened 8 hours before dinner and even after it was poured, it was only in the last glass or so did it really start to shine. In the last hour, it opened up to show complexity, structure and tannin. I would have loved to keep a glass to drink the next day.
So it shows that great wines need time. I love watching a wine evolve. However if your are drinking top line Italian varietals, they need any hours, if not a day to really open up if you decide to drink them before they enter their drinking windows.
The late Franco Biondi Santi always opened the bottle the night before with one glass always taken out to let the wine breathe. After drinking his 2006, I could not agree more with this great man.