Tonight’s supper was the left-overs from our lamb sausage - mushroom risotto of a while ago, augmented with a little over a half pound of baby portobellos - sautéed in blood orange olive oil with garlic, rosemary, and black pepper with dry Marsala added at the end; between a quarter and a third cup of lamb stock; and a half cup of freshly grated Pecorino Romano. The risotto was added to the mushrooms when the Marsala was heavily reduced. Then as that mixture was heating, the lamb stock was added, followed by the Pecorino Romano. The combination cooked slowly for 15 minutes or so.
The results were quite tasty with a 1999 Vino Noceto Sangiovese from California’s Shenandoah Valley (in Amador County) - fill just below the capsule; bright ruby in color, with a narrow light edge; rich bright, spicy, ripe red & black cherries in nose and flavors; ripe, spicy fruit with good acidity in the mid-palate; and a medium long, ripe fruit finish. An enjoyable light meal as the wind gusts got stronger and the weather was changing.
Then for dessert, while watching Dr. Who, NCIS, and Diners, Drive Ins & Dives (via TiVo), we had a 1998 Jos. Phelps Late-Harvest Riesling with a crisp Pink Lady Apple, Chaumes, Drunken Goat, St. Andre, Hudson Vallley Camembert, Affinois Goat Brie, Hazelnuts, Pistachios, and Marcona Almonds. The riesling was less dark in color than I anticipated, had good fruit and acidity, and was very good with the cheeses, apple, and nuts. It was a nice finish on a warm Spring evening.
I love pink lady apples more than I dislike Guy Fieri, so on balance, a nice dessert 
Guy can be a little hard to take, but a number of the places he goes to are very interesting.
I had an 04 Vino Noceto Sangio from 375 last june and found it to be a very enjoyable wine…a producer to look out for if you don’t already know
We went annually (from the mid-90s to around 2001) to Vino Noceto as part of Barrel Tasting Weekend in Amador county. The Gulletts (proprietors of Vino Noceto) are very nice people and they make very good sangiovese.
In tastings of Chiantis and Cal-Sangioveses, Noceto was closest to the good Chiantis and the best of the Californians.
Dick, did this bottling pre-date their multiple bottlings, i.e. Tutti Giorni, etc. If not, which one was this? I think they’re one of the few doing sangiovese in California worthy of sustained interest.
I don’t remember if this was the first year of the vineyard-designated sangioveses. It might have been 2000. In any case this bottle was one of the ‘regulars’