6/2/2018 - BobBeck wrote:

This is a dry, medium to full bodied red wine.
Deep notes of blueberries, black cherry and
violets dominate the nose. The mouthfeel is
full and plush with blueberry, chocolate, licorice
and cola on the palate.

The generous and silky texture of this wine
is balanced by its underpinnings of well-calibrated
acid and tannin structure. The finish
is long with ripe, soft tannins and a touch of
spice at the end.

With its strong element of wild blueberry that
is so characteristic of BC Malbec, this wine
drinks well right out of the gate, but could
also be cellared for three to six years. As the
bottle ages, expect leather and tobacco elements
to develop.

Malbec is a great match with leaner red meats,
(especially those finished with plum or other
dark fruit compote) pork or gamey fowl. Its
bright spine of acid, and fresh yet rich fruit profile
makes this Malbec a very versatile food wine.

6/2/2018 - BobBeck wrote:

https://www.matchingfoodandwine.com/news/pairings/the-best-food-pairings-for-barolo-and-barbaresco/

More significant is the age of the wine - older vintages with their ethereal flavours and silky texture need a little more respect so don’t overwhelm them with rich sauces.

* feathered game such as partridge, pheasant, wild duck and pigeon and other slightly gamey birds such as guineafowl and quail

* roast goose

* carne cruda - raw beef or veal prepared the Piedmontese way - or steak tartare. (Locals might well drink a Barbera or even a white such as Gavi or Favorita but Barolo and Barbaresco would be an equally good choice)

* grilled fillet steak

* braised beef in Barolo (brasato al Barolo) - better with younger wines

* delicately flavoured offal such as calves liver, kidneys and sweetbreads

* truffles. Although locally they tend to drink Barbera or Dolcetto with truffle dishes like fonduta and tajarin (egg noodles with butter and truffles), Barolo and Barbaresco work well with these dishes too - and any beef or veal dish with wild mushrooms or truffles

* risotto with porcini/ceps

* cheese. Not all cheeses - a powerful Castelmagno or Gorgonzola piccante would certainly knock the stuffing out of a delicate Barolo but milder cheeses such as robiolo, grana padano and ‘toma’-style cheeses are delicious. Wine-friendly goats’ and sheeps’ cheeses would also work well.

Note: You could also pair the same type of food with Langhe Nebbiolo which in the case of the best producers is similar to the quality of a Barolo or Barbaresco.

6/2/2018 - BobBeck wrote:

NOW OR HOLD

6/2/2018 - BobBeck wrote:

HOLD

6/2/2018 - BobBeck wrote:

TASTING NOTES:

Color:Ruby red with purplish reflexes.

Bouquet: Very intense, ample, complex and consistent. Fruity with persistent notes of cherry, strawberry and fruits of wood jam, spice notes in particular vanilla, pepper, toasted coffee, chocolate and liquorice, vegetable tobacco notes.

Food affinities: Roast of red meats, game, truffled foods and cheeses.

Palate: Full-bodied, pleasant and elegant, dry and persistent. Balanced, harmonic and soft. Endowed with refined tannins.

Note: The long and accurate search of the better grapevine and wine condition, the choice of the correct times and conditions of refinement has taken to the Don Paolo that exalts the potentialities of the autochthonous variety Aglianico Pompeiano with strength. Laronchi

5/6/2018 - BobBeck wrote:

TERRA D'ECLANO
IRPINIA AGLIANICO
DENOMINATION OF ORIGIN CONTROLLED



Terra d’Eclano is produced with grapes from five of our own separate vineyards entirely with Aglianico grapes. It is a seductive and elegant wine with complex aromas of berries, plums, licorice, and coffee. It has an enveloping structure with soft and silky tannins and a long finish with freshness and elegant mineral prevailing along with notes of balsamic and spices. The high complexity and the deep structure of Aglianico, grown directly in the vineyards, give terre d’eclano an extraordinary ability for long ageing in the bottle.