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The Tuscan Wine Revolution

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The Tuscan Wine Revolution

Evening Program

Evening Lecture/Seminar

Monday, December 14, 2020 - 5:00 p.m. to 6:15 p.m. ET
Code: 1H0540
This program is part of our
Smithsonian Associates Streaming series.
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  • This program is part of our Smithsonian Associates Streaming series.
  • Platform: Zoom
  • Online registration is required.
  • If you register multiple individuals, you will be asked to supply individual names and email addresses so they can receive a Zoom link email. Please note that if there is a change in program schedule or a cancellation, we will notify you via email, and it will be your responsibility to notify other registrants in your group.

Why has Italy, with its long history of winemaking, only produced fine premium wines since after World War II? The answer is the adoption of modern techniques that ushered in the Tuscan wine revolution. 

New wine styles are very rare, especially in Tuscany, where patterns of winemaking followed a traditional path. Wine production stretches back to ancient times, but blight and wars weakened the crops that yielded mediocre wines. But a few bold winemakers employing radical new techniques eventually reset the model for quality winemaking in the country, with wine professionals and connoisseurs thrilled with the results known as the Super Tuscans.

Join historian Peter Fischer as he explores the history of winemaking in Tuscany and the part Americans played in its revival. Raise a glass of one of the Tuscan wines he features (below) as you enjoy the presentation.


Sassicaia 2017 (Tenuta San Guido)
Tignanello 2017 (Antinori)
Le Pergole Torte (Montevertine)

(Best recent vintages are 2013, 2015, 2016)

Guidalberto–Bolgheri (Tenuta San Guido)
Guado al Tass–Bolgheri and Il Bruciato– Bolgheri (Antinori)
Montevertine–Radda in Chianti and Pian del Ciampolo–Radda in Chianti (Montevertine)

Patron Information

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