WTN: Matchings
Posted: Mon Oct 09, 2006 10:27 amSome things are simply supposed to go with each other. Recent examples of how matches are made in heaven, a Domaine Rotier, Gaillac (doux), 'Renaissance, 2001 was a bust with a traditional sweet wine pairing of blue cheese, but came alive with a goat camembert. The color of this was a deep brownish gold, looking advanced to my eyes, with spicy warm notes, butter toffee, warm, cooked yellow plums, banana puree and a spicy finish. With the cheese, this wine lifted it's soul.
I tried that mustard & breadcrumb recipie for some duck legs, and had a Paolo Bea, Montefalco Rosso Riserva, 2000 with it that really cut through the richness of dark meat and roasted duck skin as nicely as a ceramic knife. This was a deep vibrant ruby red. Mentholated red fruits and jasmine tea on the nose with brawny bright red fruits and a strapping, tannic finish. Great balance and purity here, as crystalline quartz, in spite of being a 'big' wine. [this is Paolo's 'Vigna Pipparello', the blend of 60% sangiovese, 25% montepulciano & 15% sagrantino]
I tried that mustard & breadcrumb recipie for some duck legs, and had a Paolo Bea, Montefalco Rosso Riserva, 2000 with it that really cut through the richness of dark meat and roasted duck skin as nicely as a ceramic knife. This was a deep vibrant ruby red. Mentholated red fruits and jasmine tea on the nose with brawny bright red fruits and a strapping, tannic finish. Great balance and purity here, as crystalline quartz, in spite of being a 'big' wine. [this is Paolo's 'Vigna Pipparello', the blend of 60% sangiovese, 25% montepulciano & 15% sagrantino]
