Sunday, March 18, 2018

Take a look at my latest site

I've just published my new site with ideas for wine tours departing from the city of Florence. Tuscany wine tours Florence is a site offering private travel, so the price point is a little higher than a group tour, but you won't be sharing the van or your guide with other people. I'll introduce you to my favorite Tuscan wines, and provide you with a wealth of information on how best they are enjoyed. Wine tastings are personalized and seated and include guided tours of the cellars. We also have a relaxed drive through the gorgeous Tuscan countryside with ample time for your holiday photos.Pick up is from your doorstep. Take a look here.

Monday, March 7, 2016

The Best Time to Travel in Tuscany

So when is the best time to travel to Tuscany? Well I’m of the opinion that Travelling in Tuscany is a year round activity and every season has its charm. Of course winter in Tuscany is cold, but it’s not that bad; expect day time temperatures of 5-10 centigrade (40-50 Fahrenheit).

The winter months are best for cultural tours of cities and museums because you won’t have to deal with the high season crowds. The main cities such as Florence Rome and Venice never close down, but being low season there's ample choice of accommodation at considerably cheaper prices.

If the Tuscan scenery and wine tasting are your preferences, then spring, summer and autumn are definitely better. The less busy periods for wine tasting in Tuscany, are the months of March and, April while the countryside is splendid from May to October. November is a very quiet with a touch of autumn foliage still on the vines. Above all it's the month of the olive harvest, so you'll also be able to live this important moment of Tuscan lifestyle.

However the Tuscan countryside doesn't suffer from the the summer overpopulation of the cities, and even if you choose high season you won't feel at all crowded. It may be a good idea to book wine tastings in advance during the summer months, or better still take the services of a Tuscany wine tour guide. Like me for instance!

Click here to view my Wine Lover's Special Tuscany Tour.

Friday, January 23, 2015

What is Chianti Classico

The Chianti wine production region is a large area taking up most of central Tuscany in Italy. Chianti wine was originally produced in a small area between the cities of Florence and Siena which was defined legally as far back as 1716.

However due to the popularity of Chianti, other nearby areas began producing  and selling wines with the same name. They were often wines of inferior quality (and price), so obviously the authentic producers had a lot to complain about.

To solve the situation, but only in 1932, seven sub zones where added to the original Chianti region of 1716. It was decided that wine from the original area of 1716 be defined Chianti Classico, and the name may only be legally used by wines coming from said region.

The wines from the added on sub zones took the name of their geographical locations and are: Chianti Colli Fiorentini, Chianti Colli Aretini, Chianti Colli Senesi, Chianti Montalbano,Chianti  Rufina, and as of 1996 Chianti Montespertoli. Often they are simply referred to as Chianti.

So in a word, Chianti Classico is the wine from the original historic production area which has an extension of about 277 sq miles, but only 28 are officially designated for the production of Classico wines. 

For a tour of Chianti Classico you might like to check out my
Chianti Scenic Tour & Wine tasting.

Copyright Sergio Ceccherini

The Chianti Classico Logo will be found only on certified bottles

Friday, June 27, 2014

Spirit of Italy - Harvest Italia Olive Picking Tour

Vicky Gray-Clark of Spirit of Italy tours is organizing this year's Harvest Italia tour to Tuscany (October 28 – November 4). Her guests will be picking olives in the Val D’arno region of Tuscany and enjoying the area during the Fall harvest. Vicky and I worked together when I guided her six guests on her previous tour in 2012 and we'll be working together again this tour.

Here is a promotional card with details of her 7 night/8 day tour. To book the Harvest Italia tour or for questions, visit her site – or contact her at

You can also contact me at

Sunday, March 2, 2014

Inconsistent quality in Chianti wines

As I'm always singing the praises of Chianti wines, I think it would be coherent to mention what's not so good too. However nothing that will make me lose my love for one of the best dining wines in the world.

There are approximately 570 estates in the Chianti Classico appellation, ranging in size from tiny landowners  to large corporate concerns. Of these 350 actually produce a bottled wine with an official Chianti label, while the the others grow grapes. Chianti has eight production zones, and experts generally concur that wines from the Chianti Classico zone are those that offer the highest standards of quality, along  with Rufina. Look out for these words on the bottle, it does make a difference.
Chianti bottles bearing the official logo and D.O.C.G. seal
Chianti has come a long way in the last twenty years, and the vast majority of estates offer a high quality product. Even the corporate wineries  have improved their offering, some  reaching high degrees of excellence. However others are still geared to producing cheaper average wines for bulk sales. Consequently one of the criticisms moved towards Chianti is that quality is inconsistent, and unfortunately it’s true. Though I care to add the wines are never bad.

The reason is simple; the making of Chianti is governed by a set of rules called a disciplinary. It defines the minimum, but not maximum standards for wine to be called Chianti. Defining minimum legal standards is a good thing, it ensures the consumer he’s drinking an authentic wine. A wine can only bear the name Chianti, if it’s made to disciplinary standards. It will also have the D.O.C.G. acronym on the label. However a wine made to the minimum requirements will never be a top wine. It certainly won’t be bad, but not excellent either.

The problem is political and economic. The disciplinary is defined by a consortium of producers, and industrial wholesalers (non producers) where the large commercial concerns have more voting weight when defining the rules. Large producers and wholesalers are primarily interested in quantity and low prices. The small boutique wineries who produce quality wines have less weight financially, and due to the political structure of the consortium, their opinions and votes have less importance too. 

As producing cheap wine isn't economically rewarding for the boutique wineries, they’re often in heated contrast with the consortium as they advocate far higher standards. They have nothing to gain by producing cheap wine (they make money only if the prices of their limited production is higher), and they make it a matter of pride too. For them wine making is art, love and passion. They take far more care in the three important phases of wine production; viticulture, cellar techniques and ageing. This of course increases costs, but they  produce wines that rival with the world’s best. Just read a few reviews in the press to see scores of 90+ being given to wines from Chianti Classico, a thing unheard of twenty years ago

So there you have it, cheap average wines on one side, while on the other, top quality and 90+ scores. How do you find the better wines? Well trial and error basically, though reviews in the press can be helpful. Despite the legitimate suspect that reviewers can be biased, I've found they don't give high scores to average wines. I'd stick to Chiantis from the areas of Classico and Rufina too, (you'll find the names on the bottle) which are almost always of the highest quality. Alternatively you could take a tour with me and try the wines for yourself, look here:

Sergio Ceccherini

Friday, February 28, 2014

Restaurant recommendations Tuscany Chianti

For a great eating experience while in the Chianti Classico region, these are two restaurants in the heart of Tuscany in the tiny village of Panzano. I visit them frequently on my tours and my customers always enjoy their experience immensely. Both focus on traditional Tuscan Cuisine, with a la carte or economic light lunch menus. I won't bother with the addresses, Panzano is so small you won't have problems finding them. A little further down the road is Monterinaldi winery, which is also well worth a visit.

Oltre il Giardino:  The owner is a sommellier so there's a large choice of wines, but you're in Chianti and there's only one wine to order. The view is gorgeous too. Only Genuine Tuscan dishes with no concessions to international tastes, and the bill is reasonable too. What could be better? Tel 055 8528 28 English spoken.
Oltre il Giardino restaurant
La Cantinetta Sassolini: A family run restaurant with a young chef who does personal interpretations of his grandma’s home cooking. A great combination of modern methods, and traditional Tuscan cuisine. As always in my recommendations, prices are reasonable. Tel. 055 8560 142 English spoken.
Cantinetta Sassolini restaurant
Monterinaldi winery: An interesting variation could be lunch in the 18th century villa of Monterinldi winery just a little further down the road. (Localit√† Pesanella, Radda in Chianti. Tel 0577 733 533) Here you can have a tour of the winery before your meal and then sit down to a genuine Tuscan home cooking feast with accompanying wine for €35. Reservation necessary.
The 18th century villa at Monterinaldi winery

Sergio Ceccherini

Wednesday, February 26, 2014

How to pair Chianti

Before we talk of how to pair Chianti, a few words of introduction. In a distant past wine was often consumed because it was cleaner than water, and for the peasants In Italy, it was just calories to put on the table. Often it was used as a flavoring for water to quench the thirst of the farm workers in summer. ( By the way I sometimes still do this; a third wine two thirds water is a very refreshing drink).

However with the passing of time, wine making evolved, and in particular it evolved around the food of every region. Then just like the theory of evolution, only those wines, or wine making methods that better adapted themselves to the situation (food and taste buds) survived. In some cases it may not have been a conscious process, while in others it was, but it’s undeniable that it was taking place.
Aged cheeses a perfect match for Chianti
The evolution of wine has been going on in Europe for hundreds of years, and it’s not a coincidence that the wines from Bordeaux or Reoja are perfect matches for lamb dishes which are part of the cuisine of those areas. In the New World wine making is a relatively new experience and not related to the cuisine in any way. Though it would be perhaps true to state, that wine making was introduced to South America mainly by the Spaniards who also introduced their food. That said, wine hasn't evolved with the cuisine as in Europe.

So let’s talk about how to pair Chianti. Chianti is light, dry and acidic, and if consumed on its own not particularly pleasant (this is true of many Italian wines). It’s difficult to appreciate at a wine tasting too, but don’t see this as a lack of quality. Local winemakers know perfectly well how to make a big easy wine,  but they don’t. In fact there is some controversy among producers about making Chianti easier to drink, as this would also make it easier to sell. However most of the top wineries (I say thankfully), refuse to do this.

Bear in mind that in Italy, maybe more than anywhere else in the world, wine has always been synonymous to the dinner table, and deeply part of every dining experience, even the most simple. So it stands to reason that Italy’s wines have been crafted to this end. Italian cuisine varies greatly from region to region, however it’s generally savory (salty), with animal fats in the north and healthier olive oil in central Italy and the south.

So here’s the reason for the dry acidic wines: tannins are perceived as velvety in combination with fats, and acidity is perceived as sweet with salt. If you don’t believe me, try an orange with salt sprinkled on it.

So in a nutshell you have an answer on how to pair Chianti…salty fatty foods. So meats in general, bacon and sausages are ideal, cheese and rich cheese dishes, red sauces (if with olive oil or other fat), pizza. These foods may not necessarily be Italian, just remember the salt and fat rule and you’re unlikely to go wrong. Even a hamburger will go down just fine.

What to avoid with Chianti? Perhaps it’s easier to say what not to eat with Chianti. Well the first thing that comes to mind is anything sweet, Chianti will taste horrible with cakes and pastries. Be careful that your main course doesn't contain anything sweet either, for example tomato ketchup.

Fish rarely goes well with Chianti because of its iodine content. The combination will make the fish taste even fishier, and the wine becomes unpleasantly metallic.

Some foods have bitter back tastes which in turn will increase your perception of bitterness in Chianti too. This last aspect is very important, as we’re not always aware of bitterness in our food. If ever you drink Chianti with a meal and it tastes bitter, before you throw it down the sink, try it with something else.

As a regular Chianti drinker, I think it’s one of the world’s best wines with a meal. It never overpowers food, becoming smoother as the meal progresses, spicy or fruity depending on it's age.

Sergio Ceccherini