Last night, my wife and I were the guests (along with about 15 others) to a superb dinner which included ten wines. The theme of the dinner was Rosso di Montalcinos. The wines were decanted and served non blind. It was a fun night with great food and conversation and about as ungeeky as this crew can get. Thanks to Scott and Jo for being such great hosts! The wines were not blockbusters or trophy wines. This dinner was a great example that wine dinners can be hugely entertaining and satisfying without those kinds of wines. Simple wines with great food and fine company is often just the ticket.
Some general comments on the reds. None of these showed a “traditional Sangiovese quality”. By that I mean they all had more purple color than I would expect. Many had a hefty amount of oak and many had other qualities I would not associate with Sangiovese. That said these were all good wines. They are clearly Italian and to me, that means they need food. The acidity and style is made for food. I don’t think they have much in common with their Brunello big brothers and give no real clue into house styles IMO. OTOH, I do think they demonstrate vintage characteristics quite well and it was nice to taste over a span of recent vintages. As for pricing, that may be one of their benefits vis-à-vis Brunello. Still, I think money is better spent on Chianti Classico (Riserva). At the same time, I think these probably represent better quality and value than a similar array of Vin Nobile di Montepulciano’s. JM2C.
With cheese cookies (I am sure there is another name for these but I don’t know it) and Cantaloupe wrapped in Prosciutto:
NV Jean Milan Brut
Served blind I was guessing Champagne and was correct. Not there are not some excellent Italian sparklers, but this didn’t seem like one. A nose of toast and bread, there is a good amount of smoke also. Medium intensity with a fair amount of small bubbles. On the palate, this is mineral driven with just enough fruit to make it seem fresh. Nice lingering finish. 50+3+12+16++7=88
With Mushroom Pasta, Eggplant in Red Pepper Sauce, Polenta, Spiced Greens, grape tomatoes with pesto and mozzarella, and some kind of chunk of Beef (I am a vegetarian and did not try this one):
The Reds:
2003 San Polo – Poggio Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. The nose has a good amount of oak. Also some cherry milkshake. The palate has red currants and craisins. Also some heat. 50+3+11+16+6=86
2004 Molino di Sant’ Antimo – Paolus Rosso di Montalcino
Purple/ruby in color, mostly clear and bright. A wine I was unfamiliar with. It was my WOTN, but I seemed to like it more than the group (at least a little bit). The nose had nice cherries and little oak showing. Some tea leaves. On the palate, this is smooth and lacking tannins. I would suspect this is peaking and would not cellar it much longer. Complex layering of cherries and forest floor. Nice finish. 50+3+12+17+6=88
2005 Altesino Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. The nose shows nice macerated cherries and hints of oak. Full bodied. Reasonably complex flavors of cherries and currants. Mild tannins. 50+3+12+16+6=87
2005 Principesco Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. This was the groups WOTN, and among a wide variety of palates. I was surprised. I found it rough and oak driven. Lots of raspberries and black cherries turning syrupy on the palate. The oak was predominant all the way thru. Not a bad wine, but no sense of place or style to me. As I said, my opinion was an outlier. 50+3+11+15+5=84
2005 L. Sassetti Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. Cherries and cassis with some tobacco. Full bodied. Complex and well made. Dale called it the “Brodeaux” and I could see that. It drinks like a Medoc wine. Very nice and well crafted though. Needs some time for the tannins to integrate. 50+3+12+17+6=88
2006 Collosorbo Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. The nose has a lot of fresh cut lumber and a cherry milk shake. The palate has lots of oak cherries and a bit of a green streak, which I did not mind. Needs some time to calm down perhaps. I don’t know this winery but it seems to lack much personality. 50+3+11+15+6=85
2006 Franceshi Il Poggione Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. Cherries and dark cherries and some vanilla. On the palate, this is tight but layered. Shows some ageing potential. Mild tannins. Another year or two should help. Still, this got better all night. 50+3+11+17+6=87
2006 Gorelli Le Potazzine Rosso di Montalcino
Purple/ruby in color, mostly opaque and bright. I did not know this producer but came away pleased. Cherry and dark cherries on the nose. The palate seemed open and smooth. Nice cherries and ready to go. Probably not for cellaring but a really easy to drink wine right now. 50+3+11+16+6=86
With Limoncello cheesecake and Pistachio & Saffron Shortbread
2001 Chateau Liot Sauternes (Barsac)
A new chateau for me. Pale golden in color. The nose showed a honeyed pineapple quality that made me think Sauvignon Blanc. Very little acidity and eventually I guessed a late harvest SB from California. Not as surprised to see it be a Barsac as I was to see it be a 2001. Nice enough all around but lacking any real excitement. Plenty of botryitis but not much structure. Still a nice wine. 50+3+12+16+6=87
The Scott “treated” us to some grappa.
Casale Triocco Grappa de Sagrantino
I have had (and have in the cellar) Sagrantino from this Umbrian producer. I consider them to be a second tier (after Bea and Caprai) producer of really well made wines. I admit to not liking Grappa and this was no exception. Strong, peppery and intense, but more paint thinner than beverage for my untrained palate.
Uva viva Poi Distilata d’uva
60% Moscato and 40% Malvasia, the label did not say Grappa on it, but it was clear and alcoholic (40%). This was tolerable. Sweet and mild. A citrusy note perhaps. The grappa fans seemed to prefer the other one. I really appreciated the gesture by Scott, but these are just not something I understand.