Okay…July in southwest Michigan is all about fresh local produce. We’ve been experimenting for two years to clone one of our favorite summer pasta dishes…the tomato sauce is not cooked and reeking of garlic with only the warmth of the pasta driving the dish…oh and the base for the sauce is grated heirlooms and lots of fresh ricotta.
But the elixir is one of Hardy’s lab experiments of white and reds. Low ABV…pumping out aromas of blackberry, current, black cherry, bubble gum, and a hint of road tar. This chakra-shaking love jam just keeps coming at you…the tomato sauce is cold and commands all your attention. Then the wine demands you put your fork down and focus all your eyes on your glass…its not nirvana, but it’s obviously a way-station on the path. Hardy’s wines…all that I’ve tasted and collected, are table-wines…wines that demand good, fresh, thoughtfully prepared dishes of food. And they just keep getting better and better as they warm to room-temp. Lead on, Hardy…keep expanding my wine-window