Where to start? Clearly a complex and almost-salty wine (this is high acid with substantial but smooth tannin), but a year in barriques has smoothed it out to create some strawberry, lavender, anise-seed and floral flavors that integrate into a collective experience. Rich but subtle, I'll argue this is versatile enough for something with some spice (pollo alla diavola or even panang curry) to something fatty and rich (steak or burger night, I'm looking at you).
Where to start? Clearly a complex and almost-salty wine (this is high acid with substantial but smooth tannin), but a year in barriques has smoothed it out to create some strawberry, lavender, anise-seed and floral flavors that integrate into a collective experience. Rich but subtle, I'll argue this is versatile enough for something with some spice (pollo alla diavola or even panang curry) to something fatty and rich (steak or burger night, I'm looking at you).
Nov 21st, 2014This wine sure has ferocity! This mostly nielluccio=Sangiovese (wine geek moment: the French make Sangiovese?) is high acid and the tannin is quite present: it felt downright salty out of the bottle. Within the hour it opened up to reveal strawberries, herbs, raspberries, and after-fresh-rain minerals. And this has lightness and finesse, even for all my salty tannic talk. Still, I'd want to pair this with something fatty and rich (to stand up to the tannins) but somewhat mild (to not overwhelm the finessed flavors). Mushroom risotto or browned butter gnocchi or (and??) cast-iron chicken thighs, anyone?
This wine sure has ferocity! This mostly nielluccio=Sangiovese (wine geek moment: the French make Sangiovese?) is high acid and the tannin is quite present: it felt downright salty out of the bottle. Within the hour it opened up to reveal strawberries, herbs, raspberries, and after-fresh-rain minerals. And this has lightness and finesse, even for all my salty tannic talk. Still, I'd want to pair this with something fatty and rich (to stand up to the tannins) but somewhat mild (to not overwhelm the finessed flavors). Mushroom risotto or browned butter gnocchi or (and??) cast-iron chicken thighs, anyone?
Nov 21st, 2014
Patrimonio, Corsica, France
