Extended aging on lees? I couldn't remember that in my cellar. What I knew was that I had a big dish of braised cardoons, my first ever attempt at cooking or eating them. What to pair with this pungent, artichoke scented veg... Something to offset its bitterness, with body, not a ton of tannin; maybe a Langhe rosso? Hrm, maybe a skin contact Vitovksa? Ooh, I have these old i Clivi wines. Hrm, Brazan is the oldest, let's give it a shot.
Cardoons: artichoke, bay leaf, floral (daisy family), reminds me of Chrysanthemum tea w DimSum many years ago in NYC.
Wine: deep golden, reverberant bass notes, resinous, shows a vanilla tinged, slightly volatile edge next to the cardoons.
About as excellent a pairing as I could hope for in Covid-Year 2. — 22 days ago
I am not a huge fan of white wines with a floral nose, but in this one it plays very well. The flowers are subtle, with an overriding minerality coming forward. That’s where I like my white wines to live. Aromas of tangerine and lemon zest are abetted by the smell of wet rocks and a trace of what smells to me like oregano. The palate is all about those minerals, with a subdued citrus flavor along for the ride. The acidity is great, perfect for something from the ocean. I paired the I Ferretti with a seafood risotto for dinner, and wished that it was on the table at lunch when I had polpo, a grilled octopus salad. — 20 days ago
Italian Sunday with the French part of my family.
Yes this is great stuff. This is a big buttery chardonnay and all about roundness and viscosity with plenty of acidic backbone. I also get a ginger note. Not very mineral but also not flabby. Will improve with further age when the acidic component will integrate further. 95+ — 2 days ago