(Glass; Riedel Sommeliers Bordeaux Grand Cru)
It’s been a while since I have tasted a sexy Italian IGT wine. Served with a mouth-watering olive risotto the wine was simply the perfect marriage. There are black fruits – blackberries and blackcurrant mixed with herbs, new saddle leather, cappuccino and after each pour a nice note of buttermilk and animal fur. The taste is filled with juicy fruit and lots of concentration, resulting in a velvet coating finish. To some point the wine is a bit easy going on the intellectual scale, and it doesn’t have the same strong personality of a Sangiovese based wine, however the nose holds lots of depth, and I guess at some point, wine should not always be compared, but just drunk with pleasure.
31/10-2008
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4 comments:
Here is my TN of 1997 Fontalloro which I will publish tomorrow:
After a bad bottle a few months ago, here we have the perfect Sangiovese or SuperTuscan. The 1997 Felsina “Fontalloro” is elegant&aristocratic and shows everything we could expect from an outstanding Sangiovese. The typical fruit of black cherries&sour cherry and plum compote, good acidity, warmth of Tuscany, spice by cinnamon and clove, a touch of tobacco and licorice and offers a lot of drinking pleasure. Of course, on such high level you won´t miss balance, length and complexity. Also the silky texture impressed me. This wine was such amazing and delicious, I didn´t want to put down the glass.......
Martin
www.berlinkitchen.com
Hi Martin,
Sounds great.
1997 Fontalloro was also present at our big '97-Tuscan tasting in Berlin, right?
Seems this bottle performed better.
BTW...your Pumpkin Ravioli looked extremely nice - what wine did you have with it?
Best from,
/Thomas
Yes Thomas, we had 97 "Fontalloro" also at our Tuscan-Tasting in Berlin.
Yes, there are a lot of bottle variations with Fontalloro, not only the vintage 1997.
A 2007 Scheurebe from Wittmann was a great match with Pumpkin Ravioli, as Scheurebe is a perfumed grape and together with the light sweetness of Pumpkin (Muskatkürbis or fairytale pumpkin) is lovely. I would say that a Muskatellter from Müller-Catoir would also be nice with this dish.
Best,
Martin
Hi Martin,
Super - I will try this.
Best,
/Thomas
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