Community Tasting Note
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Swaggering Beaunie Likes this wine:
February 14, 2020 - This wine was delicious. We decanted it for 2 1/2 hours before drinking, but probably should have decanted it for 4 or 5 hours. Toward the end of the bottle, it really opened up, presenting first dense tannins, then redcurrant, blackcurrant, and mulberry, along with a distinct but hard-to define herbal character. These were followed by tobacco, chocolate, and oak spice toward the end of the swallow. The body was very full, and the finish moderately long. If memory serves, the 2010 was a blend of Sangiovese, Sagrantino, and Montepulciano.
We had this with our Valentine's Day meal of wine-braised beef shortribs, winter squash and brown-butter puree, and homemade polenta. This was our only bottle of this wine, which we purchased at Paolo Bea and shipped home in a mixed half-case. My wife wishes we had purchased a case of this wine!3 people found this helpful 2,144 views
1 Comment
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wayfarer commented:
2/15/20, 4:16 AM - Short ribs sound like a perfect match. I last enjoyed a Bea Rosso with Osso Bucco, kissing cousin to ribs! Was a tasty pairing. Btw long decant makes a lot of sense, I felt the 2009 would improve with cellar time. Love his whites, equally interesting, even if off the beaten track to some palates. The Aboreous we had was one of the most interesting and delicious wines ever.