Incredibly complex, floral nectar. Best white I’ve tasted in many moons. — 12 days ago
Nose is intense. Some peach. Some white truffle? Very good.
Palate is peach juice. Good balance. Some spice. Delicious. Good acidity.
— 20 days ago
Fruit-forward asian pear sauvignon vert. Paired with leftover Indonesian — 2 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
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
Kata Robata $64 Emmanuelle — 10 days ago