The wine is a bright ruby color in the glass with just a tinge of amber along the edges, just as you might expect from it's Italian cousins. The nose presents aromas of ripe cherry, strawberry overlaid with hints of anise and tobacco. The taste is a rush of ripe red fruit, cherry, currant and mulberry that transitions easily to some notes of dark chocolate and spice box midpalate. The tannins are soft which combined with a kick of acidty, provides for a vibrant and voluptuous dry finish.
Overall, I would rate this wine a solid 9, as it's one of the best Sangiovese wines I've tasted from Washington. This wine would pair well with a broad range of dishes, from classic Italian pasta with marinara, to Bisteca Fiorentina. Tonight I've taken a completely different route, as my local supermarket had lamb rack on sale, so I decided to look up how to make the classic Hell's Kitchen herb crusted rack of lamb recipe (hat tip to the helpful video from Chef Christina Wilson here) along with potato puree, ratatouille with bravas puree and of course the lamb sauce, of a red wine and olive reduction. And unlike my steaks, I prefer my lamb well done, so cheers!
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