June 1, 2010 at 4:44 pm (Age, Barolo, Black Fruit, Bordeaux, breathable glass, Brunello, Cabernet Franc, Cabernet Sauvignon, Cellaring, Collecting, Comparisions, Cooking, Earthiness, Food, Fruit, glasses, Italy, Red Fruit, Sauces, Soil, Storage, Super Tuscans, Tasting, Tiganello, Winemakers, wineries)
Tags: Acid, Black Fruit, Brunello, Cabernet Sauvignon, Cellaring, Cherry, Earthiness, France, Italy, Soil, Super Tuscan, Tasting, Tuscany
It is rare to have a chance to drink some high quality Italian wine. But I was afford the opportunity this weekend. And what wines they were.
I have always felt that Italian wine is perfect for any meal. Sunday, at our friend’s house, we had some roasted tri-tip, a salad and brie and basil ravioli. So we had tow bottles to enjoy with the meal.
The first was the 2003 Altessimo Brunello. Brunello, a clone of Sangiovese, comes from a small town in Tuscany. Made in limited quantities, Brunello is often considered the queen of Italian wine. (People thing Barolo is the King of Italian Wines) This bottle was no exception. Bright cherry, black cherry, nutmeg and toasty oak greeted the nose. The wine was ultra smooth./ The tannins were muted. It went down so well. We decanted the wine in breathable glass decanter. We could not wait a few hours for the wine to soften. I kept thinking about my brief visit to Tuscany and the smell of the wine and the soil was taking me back there.
This bottle was a highly rated wine and top wine from the very hot vintage of 2003.
But then we opened bottle number two. A 2000 Tiganello. This is one of the top super Tuscans made. A blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc. These wines are now becoming the most valuable wines of Italy. This was a deep red, thick rich wine that when I think about french Bordeaux, this wine is truly got more going for it. I like Bordeaux, but when drinking something like this, the intensity is almost overwhelming. This wine had just about everything right going for it.
Made by Antinori, Tiganello is one of the classic examples of the art of blending non-Italian varietals that are grown in Italy. There are a number of Super Tuscans to look for. And they seem to age very well with proper cellaring.
We were only sad that we had the one bottle. But the experience was worth it. And the Cannolis and pot du creme was a nice way to end the night.
The whole night was themed around watching Angels and Demons. It was fun to see parts of Rome and remember the plazas, statues and fountains. So plan a theme a night with some food and wine. fun will be had by all. That is how we uncork happiness.
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January 11, 2010 at 10:25 pm (Cooking, Pan Sauces, Sauces, Storage, Tasting)
Tags: California Taste Fine Wine, Cooking, Pan Sauces, Sauces, Taste
We had discussed left over wine and things to do with it. One of the best things is to make wine ice cubes. That is freeze left over wine in a ic e cube tray and then put those cubes in a sealable plastic bag for later use.
One of the best uses is for making pan sauces. those are those quick, delectable sauces that get napped onto something that just came out the hot sauce pan. These sauces are so easy to make as well. Saute shrimp for instance in some garlic, olive oil and a pinch of chili flakes. And do not forget to add some herbs, say Thyme. When almost done. deglaze the pan with a splash or cube of white wine. Not only do you get the benefit of those incredible tastes on the bottm of the pan, but you help clean the pan ahead of the wash.
Those bits at the bottom are called fond and they contain amazing flavors. The key to a pan sauce is to start scrapping the bottom of the pan once the liquid or ice cube hits the pan. Sauces like this take just a minute or two to make and always enhance a dish.
One other helpful hint is that adding just a small amount of butter to olive oil makes the olive oil taste like butter without adding extra fat and calories. And the flash or burn point is greater, meaning little or no burned butter. It works with just about anything.
Do not be afraid to add white wine to tomato sauces. It makes them lighter and not as dense as when you add red wine. When color is not important, by all means add red wine to the dish.
Finally, the rule of thumb applies that yo should never add wine to a dish that you would not like to drink on its own. A splash or two for the dish and a glass or two for the chef. That’s Uncorking Happiness.
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