Tuscany

The short answer is a wine coming from Tuscany which is not primarily based on the indigenous grapes of Italy required for the denominations of the zone, but rather what are now considered the international grapes - like Cabernet, Merlot, Syrah, Cabernet France and a few others, and not necessarily excluding varying percentages of Sangiovese.  But this is a wine with few 'rules' so interpretations vary extensively.

More importantly to note is that Super Tuscan doesn't sound very Italian.  And despite the fact that many love these wines, and they often sell for exorbitantly high prices, they often are seen in a negative light among other 'traditionalists' in the area.  You surely can imagine the dismay of some winemakers who had preserved traditions based on native grapes for hundreds, if not thousands, of years, only to see French grapes surface in their zone which naturally appealed to the cognitive bias of familiarity which the masses seek.

How did Super Tuscans originate?

In growing dissatisfaction with the rules of Chianti and Chianti Classico, some other took it upon themselves to experiment with other grapes which were becoming superstars on the global market, like Cabernet Franc, Merlot and others. One of the first to plant these grapes was Marchesi Mario Incisa della Rocchetta of Tenuta San Guido, who began his experiments with these Bordeaux grapes in the maritime climate of Bolgheri in the Maremma.  From 1948 to 1967, these wines would only be served at the family table, never reaching the market.

Giacamo Tachis, oenologist of Antinori, who had worked under Emile Peynaud in Bordeaux, along with Piero Antinori were the two other very important and decisive figures for the development and marketing of Supertuscans.  The first commercial release under Piero was the 1968 vintage of Sassicaia, which would be followed later in 1985 by Ornellaia, later Masseto and many others to follow.  Watch the story of Le Macchiole here.  1985 became one of the most sought after vintages, and if one can connect the dots with the influences of Robert Parker during this era, it's easy to understand why these full-bodied, opulent and familiar wines saw the success they did.

Please, let's not get stuck on the infamous unsalted bread, a tradition dating to the 16th century where salt was taxed and forced bakeries to rethink how bread was made, which remains even today.  The Tuscan cuisine is rusticity at its finest, boasts some of the greatest meats in Italy, and has mastered re-using leftovers in deliciously inventive ways.

Like in much of Italy, the cucina povera prevails for a couple famous and delicious dishes derived from leftover bread - ribollita, panzanella, and pappa al pomodoro. Ribollita, the rustic soup which takes 3 days to properly make, likely has its origins in the Medieval times and utilized leftover bread mixed with cabbage, vegetables and beans.  It's possible servants were using what remained to make their own meals.  Pappa al pomodoro is also made with leftover baked bread, EVOO, tomatoes, garlic, and basil, in a different yet similar flavor profile to panzanella.

In Florence you'll find the Fiorentina steak from the famous Chianina beef, the ideal pairing for your Brunello di Montalcino. Don't miss master butcher Dario Cecchini in Panzano as well for some of the best meat in the region.  And for the slightly more adventurous with food, you'll commonly find trippa or lampredotto, made from the cow's stomach. This famous lampredotto panino is best experienced at the Mercato Centrale at Nerbone. Even having been vegan and vegetarian, I secretly have to admit that the flavors of this sandwich are delectably off the charts. Let's also not mention the lardo di Colonnata which melts like butter on your palate. 

And for dessert you'll find the well known cantucci and vin santo - crunchy biscotti served beside a sweet dessert wine made from dried grapes. At Pacina, a natural winemaker with a beautiful picnic area, I'll also never forget the pairing of a vanilla gelato drizzled with a bit of vin santo over it - every bowl scarpetta'd down to the last molecule, waiting for another round.  

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