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As travel enthusiasts, we’re always chasing that next adventure, that hidden gem waiting to be uncovered. And in the rolling hills of Tuscany, we found a slice of Italy that ignited our senses and left us craving more. Join us as we uncork the rustic charm of this iconic wine region and share our tips for savoring every last drop.
With so many winery tours on offer, deciding where to go can feel daunting. We opted for a half-day tour through the revered Chianti Classico region, and it proved to be the perfect introduction to Tuscany’s full-bodied reds. If you’re a fan of robust, structured wines, you’ll be in heaven here. But if you prefer lighter fare, you may find these intense Sangiovese-based blends a bit too potent.
Chianti Classico is the beating heart of Tuscan winemaking, with strict regulations ensuring these wines maintain their distinctive character. Crafted with a minimum of 80% Sangiovese and up to 20% of other approved varieties, these reds offer a consistent backbone of cherry, leather, and earthy notes. Yet, each producer imparts their unique fingerprint, resulting in delightful variations on a classic theme.
While the tour focused on the region’s traditional offerings, we also had the chance to sample some of Tuscany’s famed ‘Super Tuscans.’ These IGT wines grant winemakers far more creative freedom, resulting in bold, innovative blends that defy convention. It was a thrilling contrast to the restrained elegance of Chianti Classico and a reminder of Tuscany’s boundless vinous treasures.No Tuscan wine tour would be complete without indulging in the region’s celebrated cuisine. While our tour didn’t officially include a meal, the generous ‘snack’ we received at the second winery was a feast fit for a nonna. Platters brimming with cured meats, artisanal cheeses, crusty breads, olive oil, and balsamic vinegar kept appearing, each more mouthwatering than the last. It was a masterclass in Italian hospitality and a testament to the deep-rooted traditions of this remarkable land.
One of the highlights was witnessing how expertly Tuscan wines and foods harmonize. We were guided through a tasting that involved sipping the winery’s olive oil, then the wine, then the two together. The interplay of flavors was revelatory, showcasing how the right pairings can elevate both elements to sublime new heights.
While our time in Tuscany’s wine country was all too brief, it left us thirsting for more. The scenic vistas, the warm hospitality, the layers of history and tradition – it’s a multisensory experience that lingers long after the final glass is drained. So grab your tasting notes and your sense of adventure – Tuscany’s vinous charms await. To book your tour of Tuscan Wine Country, check out Viator!
Thanks for stopping by! Check out our Go See Do Explore Podcast, available wherever you listen to podcasts. To read more about our Italian Adventure, check out our La Dolce Vita Trip Report. To read about some of our previous trips, visit my Trips Page. If you like my photos be sure to “like” my Facebook Page and follow me on Instagram! For my list of gadgets to make your travels easier, click here. To see inside my camera bag, check out my Gear Page.
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The first stop on our tour was at Viera de Sousa, a 5th-generation family-owned and operated winery, growing grapes on 4 quintas in the Douro Valley. The current generation running the winery are women which is uncommon in Portugal. Here we learned a lot about the difference in Portuguese wines. Traditional Port is a sweet, fortified wine made of a blend of grapes (common Port Wine grapes include Touriga Nacional, Tinta Roriz (AKA Tempranillo), and at least 50 others). White port is typically more fruit-forward and less sweet than other port varieties. Tawny Port is aged at least 2 years in barrels before going into the bottle and typically has flavors of caramel and nut on top of the fruit flavors. Ruby Port is fruit-forward, sweet, and meant to be drunk young. After the wine ages in a barrel for two years, a sample can be sent off to the Institute of Douro and Porto Wine for an assessment, and if a wine is of high enough quality it can be declared for a Vintage where it will be aged in bottles for at least 15 more years. Therefore, Vintage Port is the most expensive and distinguished wine of the Douro Valley. At Viera de Sousa we sampled some of their still wines as well as a white port (which I had never had before), a Tawny, and a Ruby. Their wines were wonderful and their ports were very different than the mass-market port we have in the U.S.
And our final stop was possibly the best of the whole trip! While in a wine store in Corning, we found bottles from a vineyard called Dr. Frank. I thought that was a funny name for a vineyard so I looked them up when we got back to the car. It turns out, 
