2004 Coltibuono Sangiovese (blend) - Chianti Classico, (Tuscany) Italy
Tomatoes seem to poke their way into a lot of different foods. That’s why you need a wine with enough acidity to balance things. On another note, tomatoes can flatter astringent wines that would normally seem sour. Last tasted 2007 Drink now-2010
2003 Chianti Ruffina "Nippozole" Frescobaldi-Mondavi - lean, focused, with a cedar cherry-earth and high acidity. A nice dry finish that could hold up to some acidic tomatoes or even artichokes, pretty versatile. Last tasted 2007 Drink now-2011
2001 Casisano Columbaio Sangiovese - Brunello di Montalcino, Italy Sangiovese isn’t as light as a Pinot or as heavy as Cabernet. With saddle leather, black licorice, menthol and stewed tomato traits, the wine is a lot like food. It’s so good you can’t even taste the alcohol. In my experience, if people can drink without getting wasted, they drink more and… spend more. Last tasted 2007 Drink now-2010
1996 Badia Coltibuono, Chianti - This lean mean Tuscan clawed out the sides of my mouth and made me salivate for Rio Grill's Carpaccio. It was showing more like a left bank Bordeaux because of the cherry tobacco nuances it displayed. Real focused and held together. If I had picked up on the high acidity and stewed tomato nuances I would've pegged this wine. Oh well. Last tasted 2007 Drink now-2010
1988 Campaccio Super Tuscan - Real Bordeaux-like traits but way lean, focused and friendly. It got the black pepper nuances while I was having the carpaccio with greens peppercorns. Truly a perfect pairing. This was so lean and sleek like a blade but had such a friendly velvet material you just want to touch. Lots of dry earth with a youthful exuberance that surprised me for such an old wine. Cigar box but definitely some black olives. Last tasted 2007 Drink now-2009
1964 Monsanto Chianti - Real mushroom nuance with cherries and barnyard. The tannins were still present and the finish was surprisingly long. The fruit was barely present but the wine had enough acid to dry out your mouth. Last tasted 2007 Drink now
Sunday, May 15, 2011
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Wine and Waves
I'm lucky to be a 31-year-old surf punk that gets to sample rare wines like the 1922 Pol Roger, the 1959 Petrus and the 2001 D.R.C. Richebourg--that doesn't mean those wines are always good, or worth the price. Since I've worked as a sommelier (in Monterey, CA) for high-end restaurants like Casanova, the Sardine Factory, and Marinus, I've honed my palate and I can choose a good bottle that won't break the bank. When I have enough time and money, I like to travel with my girl Lindsay Jackson to places with great wine and waves. I'm a certified sommelier (Court of Master Sommeliers) and am available to drink wine. Call: 831-521-8606 or e-mail: pwetterau@gmail.com
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