Bacovino Winery: Creating Beautiful and Bountiful Wines that are Truthful Expressions of Washington Terroir
If you’ve been drinking wine long enough, and tried a good handful of varieties, you get it – we all have certain wines that are not at the top of our favorites list. I’ve mentioned a time or two that I could care less about Pinot Grigio (ugh, even saying it gets me annoyed, ha ha). Well, the red wine equivalent of that for me has tended to be Sangiovese. When doing a red wine tasting, no matter where, the Sangiovese is often my least favorite wine. Yes, sometimes they’re OK, but I’m not usually compelled to purchase a bottle like I would a tried-and-true Cab or Syrah.
But that all changed at Bacovino Winery. My typical aversion to Sangiovese toppled when I tried this particularly wowing wine.
Bacovino Winery opened its tasting room in November 2021 in Tukwila, Washington, which is literally the first city bordering Seattle to the south. Owner and Winemaker Randy Brooks is an ardent fan of Washington grapes (me, too!) and is committed to honoring the character of each grape variety through the highest quality winemaking. You can read more about his winemaking philosophy and practices here.
I have been in the tasting room several times now and every time I have gone in I am treated extremely well by friendly, knowledgeable people, and I enjoy some truly special and delicious wines. The wines are outstanding examples of Washington terroir. My personal favorites are their Viognier, Merlot, and – whoddathunkit – Sangiovese (I will post on these other favorites in the future!). In fact, their Sangiovese might be my favorite of their wines, and it is definitively one of the best Sangioveses I have ever had.
So how does one of my lesser favorite red varieties hop to the top of my “MUST DRINK” list?
This is not a typical Italian/Old World Sangiovese with sky high acidity, brisk/coarse tannins, and even a touch of bitterness. This is Washington/New World fruit that has been made into a very pleasing and drinkable wine. It’s got the lightest amount of sweetness, round and present fruit and spice notes, and balanced acidity, alcohol, and tannins that make it exceedingly food-friendly. As a native Washingtonian it probably comes as no surprise this is my preferred style.
Here are my impressions and some details of the Bacovino 2018 Signature Sangiovese:
- Medium garnet color
- Medium body
- 15.05% ABV
- Aromas/Flavors: Cherry, Currant, Fig, Tomato Leaf, Brown Sugar, Vanilla, Licorice
- Moderate acidity: just right!
- Tannins pleasantly robust and blend perfectly with the rest of the wine
- Lovely finish
This wine is distinct and fabulous on its own, but I wanted to challenge myself so I decided to research a great food pairing for this wine, and I found one. Eating Well’s Cheesy Marinara Beans taste like something you’d order at your favorite Italian bistro but are quite easy and affordable to make (plus vegetarian and gluten-free, if you prefer such things) – all bonus virtues right now with inflation!
Here is the recipe. This dish went GREAT with the wine!
A great food and wine pairing tip to remember is that Sangiovese is an ideal mate for foods with tomato sauce.
Go do a tasting at Bacovino, get some of this Sangiovese, make this recipe, and you will be one very happy camper. Don’t be surprised if you discover some new favorites yourself! 🙂
Speaking of cheese, Bacovino offers a veritable plethora of community events and classes, from live music to paint nights to floral arranging workshops to CHEESE classes! Haven’t you always wondered how to make all the different types of cheese (while eating them, no less)? I personally have not taken a class yet but it is on my to-do list. 🙂 Definitely check out these wonderful classes for a fun activity.