I like crowdsourcing every once in a while. Going to open this up later this week. Toying with a short rib ragu, but it’s 90 degrees so not sure how I feel about that.
What other ideas do yall have for this? (Also allergic to seafood so none of that)
Risotto with mushrooms and some lamb or game meat in it?
If you want more summery matching, maybe duck, pheasant, quail, pigeon.
Remember to stand up the wine days in advance because of fine sediment.
Is it as fine as in Nebbiolo?
Nothing is as fine and nasty as nebbiolo sediment.
No but it’s still likely more/worse than most other red wines that age. At least I’m guessing.
I had this wine in 2013 and was surprised at how good it was, considering the juxtaposition between the modern reputation of the producer and my traditional palate.
I love Tagliatelle al Ragu with Sangiovese, summer be damned. If you’re really that concerned about the weather I’d rather postpone opening the wine until the fall than compromise on food. FWIW I’ve had recent success with a light chill on aged reds in the summer, and ideally waiting till after sunset to drink.
This is usually my take. Just wanted to cover my bases in case there was a better idea thrown out.
I’m sure it would make a passable tomato sauce.
I opened the '97 brunello recently and it was fine after having only stood up for 24 hours
@Chris_V summer be dammed. It was damn good.
Wine was great. Really came out after 4 hours in the decanter. Nice medley of sour fruit, mushroom, tomato leaf and a hint of chocolate.
Glad it worked out for you! Looks great!
