Woodsy

• October 2009

  Worth every guilty ounce of truffle cream sauce Cutting the fat with ... simply prepared sauce.  The woodsy, smoky and slightly salty flavors of the prosciutto combined with the fresh, sweet vegetal flavors of the peas, which balanced by the creamy sauce, wafts intoxicating... Read more Worth every guilty ounce of truffle cream sauce Cutting the fat with ... simply prepared sauce.  The woodsy, smoky and slightly salty flavors of the prosciutto combined with the fresh, sweet vegetal flavors of the peas, which balanced by the creamy sauce, wafts intoxicating aromas of truffles into the air.  The best part about this recipe is that the majority of the work is in the preparation, meaning you can prep your ingredients before your guests arrive, entertain them with a bubbly, and then return to the kitchen to finish the dish in literally 10 to 15 minutes. So what would you pair with such a dish?  I used this opportunity to experiment with Riesling, more specifically dry (trocken) Riesling from Germany, and I’m sure glad I did.  My theory was that the same lively acidity Riesling is known for would cut through the rich creaminess and intense flavors of the sauce, which it did in spades.  Also, Riesling is known for aromas and flavors different from most white wines, all of which added new dimensions to the truffle cream sauce.  For a dish such as this you would want to find a dry Riesling for its brisk acidity and citrus, mineral qualities.  Riesling is also known for being a wine that truly reflects the place in which it is grown.  This fact was truly apparent in the two wines I selected, as one was a single vineyard selection and the other a blend.  2006 Weingut Paulinshof Kestener Paulinshofberg Riesling Auslese Trocken The single vineyard 2006 Weingut Paulinshof Kestener Paulinshofberg Riesling Auslese Trocken sliced through the truffle cream sauce like a hot knife and added new dimensions to the sauce with it’s flavors of sour apple, orange zest, and hazelnut, leading to a sweet mid-palate with tongue curling acidity.  On the nose, it showed lime and melon, which managed to hold its own against the cream sauce’s heady aromas of truffle.  As you dig deeper the fruit is backed by the smell of chestnut, slate stone, and almond skins, which provide wonderful details and complexities.  This was everyone’s favorite of the night but, while not necessarily expensive, cost almost twice as much as the other wine. 2007 Peter Stolleis Haardter Herzog Riesling Kabinett Trocken The 2007 Peter Stolleis Haardter Herzog Riesling Kabinett Trocken was a light yellow straw in color with fresh aromas of peach nectar, lemon, and a bit of butter cookie.  The palate showed lemon rind and sweet pear but was all focused on the first impression with very little mid-palate performance.  The acidity was fresh and focused which did its job against the truffle cream sauce and followed through to a sour citrus finish.  Not a wine to think on but made for a wonderful simple sipper that paired well with the dinner and could have scored much higher in everyone’s book if it wasn’t evaluated against such stiff competition as the other wine. In the end, both Rieslings held their own and complimented the dinner quite well.  However, if it was up to me to make this again I would go for the 2006 Weingut Paulinshof simply because of its multiple levels of flavor and rich textures which truly complimented the decadence of the truffle cream sauce.  So next time you find yourself craving the finer things in life without spending hours in the kitchen, I invite you to try this recipe and pair it with a dry Riesling.  I think you’ll find it’s worth every guilty ounce of truffle cream sauce.   Click here to download a printable PDF of this recipe. Fettuccine in Truffle Cream Sauce This recipe is all about planning and timing.  When working in fine dining, every plate is prepared separately in its own pan, no matter if the entire table orders the same thing.  However, at home, this would be nearly impossible, as you’d find yourself running out of burners very quickly.  I have adjusted my recipe, which was initially intended for a single plate for a party of four. When it comes to the truffles, look for white truffles.  If you have the funds to actually buy truffles for shaving over this dish then that’s great.  However, if you’d like to keep the cost of your meal outside of the stratospheric cost range, you can easily use truffle oil.  Be careful, though, when purchasing truffle oil by looking for a brand that has actual truffle in the oil, and stay away from anything that has ingredients that read “truffle flavoring.”  I use white truffle oil from Wild Forest Products. Lastly, a note on the prosciutto.  When you go to your butcher, ask for them to slice the prosciutto thick, about 1/8 of an inch.  At that size you will likely need about two slices for this recipe.  This will speed up your preparation.  Trim the fat and cut the prosciutto into a small dice. 1 lb bag of fettuccine (timing in recipe is for dry pasta) ¾ cup Prosciutto di Parma (small Dice) 1 cup peas (frozen is fine but go for a good quality brand) 1 shallot (fine dice) 3/4 cup white wine (if possible, use the same wine you are pairing) 1 cup vegetable stock 1 quart whipping cream (at room temperature) 1 cup Parmigiano Reggiano (grated) 4 tbls butter (cubed) truffle oil (see recipe instructions for use) salt and pepper (to taste) fresh parsley (minced) 1 tbls. canola oil. Preparation Start a pot of salted boiling water.  This is not for the pasta; it’s for the peas.  Also have a bowl half filled with ice water to create an ice bath.  Place the peas into the boiling water and let them par-cook for 4 - 5 minutes until they turn a vibrant green.  Immediately strain them and throw the peas into the ice bath.  Strain them again and set them aside, covered, in your refrigerator. Heat sauté pan over medium heat and add about a tablespoon of canola oil.  Carefully use a paper towel to coat the pan with the oil.  Add the small dice of Prosciutto di Parma to the pan and cook off.  You’re looking for a toasted appearance on each side.  While the prosciutto is cooking, cover a plate with a paper towel (think about how you cook off bacon for Sunday breakfast.)  Once the prosciutto is toasted on each side, take off the heat and move onto the plated paper towel.  Set the prosciutto aside. Have all of your ingredients ready and close to the oven.  Place your serving plates in an oven at the lowest temperature (this will keep the sauce from breaking when you plate the food.) Bring a pot of well-salted water to a boil for the pasta.     Place a large saucier or sauté pan over medium low heat.  Melt 2 tbls of the butter in the pan and add the shallots and season with salt.  Allow the shallots to sweat in the butter until they are translucent. Turn the heat up to medium and allow the pan’s temperature to come up, but be careful to not let the shallot take on any color.  Add the white wine and allow it to reduce.  As the white wine is reducing in the pan, add the pasta to the boiling pasta water and set your timer to 2 minutes short of the recommended cooking time. (You are now at the point of no return.) Add the stock and whipping cream to the saucepan and raise the heat to a medium high.  Stay close to the pan and continue to mix regularly to make sure that the cream is not burning on the bottom of the pan.  The idea is to reduce the cream by 1/3. After about four minutes, add the pre-cooked prosciutto to the pan and continue to reduce.  If reduction appears to be going too quickly then turn down the burner to medium low.   Taste and season lightly with salt. The timer for your pasta should go off about the same time as the cream has reduced to desired level. Pour the pasta into a colander and quickly rinse out the pot with hot water.  Place pan back on the stovetop over a low flame. Drizzle pasta with truffle oil and toss.  Then add the pasta back to the pot and pour the reduced cream sauce over the pasta along with the par-cooked peas and stir to combine. Turn off the burner and add half of the grated Parmigiano Reggiano and last two tbls of butter.  Stir to bring the sauce together and taste.  Season with salt and pepper if necessary. Remove the plates from the oven and portion the pasta out with tongs.  (Don’t worry about the sauce at this time because it will collect at the bottom of the pan.)  Once you have portioned out all of the pasta, use a ladle to sauce each plate from what is left at the bottom of the pot, making sure to distribute the peas and pieces of prosciutto evenly. Drizzle each plate with truffle oil.  (Be careful not to overdo it.  Truffle and truffle oil can go from good to overwhelming very quickly.) Then sprinkle with the remaining parmigiano and then with parsley. With a warm paper towel, clean the rim of the plates and serve. Learn more about German wine and Food Pairing: On Snooth Learn to Decipher German Wine Labels An easy guide to help you find Dry Riesling German wines, whose labels offer you all the detailed information you need to make a great selection, can be very intimidating. It’s time to make it a bit easier. In case you missed our recent article, it helps one learn how to tell dry wines from sweet and find a Riesling to match your needs. Fettuccine in Truffle Cream Sauce By: Eric Guido Autumn is truly a great season for food and wine lovers.  As the temperatures drop and the leaves begin to fall, we find ourselves craving the rich and hearty foods and wines that truly make life worth living. For me it’s the foods of Northern Italy that always fit the bill.    (hide)

  From the article Worth every guilty ounce of truffle cream sauce

  
  

• October 2009

    Pairing red wine with poultry?   It seems like every holiday season I see ... long finish, the lush, woodsy fruit of the Pinot becomes a backdrop to the chicken, which takes center stage.  On the side, I paired a simple sauté of Broccoli Rabe with garlic in olive oil, along... Read more  Pairing red wine with poultry?   It seems like every holiday season I see ... long finish, the lush, woodsy fruit of the Pinot becomes a backdrop to the chicken, which takes center stage.  On the side, I paired a simple sauté of Broccoli Rabe with garlic in olive oil, along with a braise of Crimini Mushrooms and cannellini beans in a Marsala butter sauce with roasted plum tomato.  These two sides play the perfect adversaries as the bitter bite of the Broccoli Rabe is tamed by the rich earthy flavors of the braise. A. P. Vin, 2007 Kranzler Vineyard Pinot Noir   The wine, having been opened for an hour before tasting, showed rich raspberry, dusty dried flowers and some smoky bacon on the nose, which intermingled beautifully with the woodsy rosemary aromas from the roast chicken. On the palate it showed sweet blackberry fruit, plum sauce and orange zest with hints of clove and allspice.  Not only was this a perfect wine for the dinner before us, but it would be a showstopper with a Thanksgiving turkey.  The last time I sampled this 2007 was immediately after its release, and the fruit was powerful and concentrated, but over the last six months the concentration has backed off a bit, making this a wonderful candidate for food pairing and leaving me with an impression of pure elegance. So I say, surprise your friends or family with a roast chicken in the near future and pair it with a Pinot Noir.  Not only will you incite your guests with nostalgic glee but I also think you’ll find a match made in heaven. My idea of a perfect Roast Chicken   This technique may take a lot of space on a page to spell out but once you’ve tried it you’ll realize how easy it really is. Firstly, invest in a digital instant read thermometer, which can be found in almost any home and kitchen store.  Once you own one you will always wonder how you ever lived without it.  The fact is that the thermometers roasts come with from the supermarket are completely unreliable, hence the reason we end up with a lot of overcooked poultry at holiday meals.  Imagine never having to guess if your roast is done and never making the fatal mistake of overcooking to dryness. My second suggestion is to not only season the skin of the roast but to also season under the skin.  It’s really not as hard as it sounds.  I’ve supplied a recipe below for a garlic and herb rub, which is applied under the skin.  While the roast is cooking, the garlic and herbs are shielded from the overwhelming heat of the oven, allowing them to cook perfectly as they are steamed by the juices of the bird.  The flavors intermingle during the cooking process, and the end result is a crispy skin over a perfectly seasoned and flavored piece of poultry.  You don’t need to worry about basting, and you won’t even need gravy for the finished product.  However, I’d never pass up the ability to turn the pan drippings and fond into a sauce. Click here for a printable pdf file of this recipe. To serve 4 to 6 people Roast 11 6-8 lbs Whole Chicken (remove neck, heart and liver from inner cavity.) ½ Lemon 2 sprigs Rosemary 2 Tbls Canola oil 4 carrots (peeled and cut into four pieces each) 6 cloves of garlic (crushed) 3 stalks celery (rough cut) 2 onions (rough cut) 1 c Chicken stock ½ c White Wine (Remember, if don’t like drinking it, don’t cook with it.) 2 Tbls butter Kosher Salt Pepper   Rub 5 - 6 cloves of garlic chopped fine 2 sprigs Rosemary (leaves removed and chopped fine) 1 tsp lemon juice 1 Tbls EV Olive Oil 1 tsp kosher salt ½ tsp Ground Black Pepper Technique 1. Preheat oven to 400 degrees.  2. Place ingredients for the rub in a Motor & Pestle and grind together until it forms a thick paste.  3. Use your hands to loosen the skin around the breast of the chicken.  You should be able to slide your fingers under the skin and across each breast, but be careful not to tear the skin.  Do the same around the thighs and into the legs.  4. Using your hands, take about a ¼ of the prepared rub and slide under the skin of one of the breasts.  Message the rub into the meat and distribute evenly under the skin.  Repeat this process with the other breast and the two thighs.  5. Place the half lemon and Rosemary sprigs in the inner cavity of the chick. 6. With a sharp knife, cut the wings from the chicken at the joint closest to the body.  If you don’t do this, they will overcook.  Wings serve a better purpose in the roasting pan where they will lend more flavor to the sauce. 7. Using butcher twine, tie the two drumsticks together so that they form a closure over the chicken’s inner cavity. 8. Rub the chicken down with canola oil and generously season the skin with salt and pepper. 9. Place the chicken on a roasting rack over some rough-cut vegetables (carrots, onions, celery, and garlic work great, and don’t forget those wings.) 10. If you have an instant read thermometer (which you really should), insert it into the thickest part of the breast, but be very careful not touch any bone with the thermometer. 11.  Place the bird in the oven and forget about it for at least an hour.  After an hour, check on it.  What you’re looking for is to make sure that the skin is not browning too deeply.  Once you feel that the skin is dark enough, cover the top of the bird (not the entire roasting pan) with a small sheet of aluminum foil and reduce the oven heat to 375. 12. When your instant read thermometer reads 155 degrees (it took about 2 ¼ hours for mine), pull the bird from the oven (leave the thermometer in the roast), take it out of the roasting pan and place it on a surface in your kitchen covered in aluminum foil.  Don’t worry; the roast will achieve 165 degrees while resting on the countertop. Note: this roast does not require a sauce.  If cooked to perfection it will be juicy enough and tasty enough that the sauce may dull the well defined flavors but it certainly can’t hurt to have, just in case.  Not to mention, it can always be used to dress a side dish, like mashed potatoes for a real family style meal. 11. To make a sauce, hold the roasting pan at an angle to allow any excess fat to collect at one side.  You do not need to remove all the fat, but remove any excess with a spoon.  Now place the roasting pan over the burners of your stovetop and set the burners to medium heat.  Pour the wine into the pan and use a spoon to scrape the bottom of the pan as the wine cooks down.  Next add the chicken stock and continue to cook until a sauce begins to form.  Season lightly and taste.  You’ll probably find the acidity to be a little high but the butter in the next step will help even that out. 12. Pour the contents of the roasting pan through a strainer and into a bowl to collect the vegetables and any solids.  The solids can be thrown away at this time.  Add the two tbls butter to the jus and stir to bring it together.  Taste and season again if necessary. 13. Slice your chicken onto warmed plates, dress it with the sauce if desired and serve    (hide)

  From the article Pairing red wine with poultry?

  
  

• September 2009

  Felton Road reaches new heights with their latest releases ... but the soil, mineral and woodsy tones keep this fresh and offer good complexity and length. Other Felton Road wines recently tasted and due in the... Read more Felton Road reaches new heights with their latest releases ... but the soil, mineral and woodsy tones keep this fresh and offer good complexity and length. Other Felton Road wines recently tasted and due in the market soon. Felton Road Central Otago Block 2 Chardonnay 2007 Tight on the nose with notes of seashells and dusty white flowers edged with smoky nuances of butterscotch and herb. Taut in the mouth as well with good volume yet very restrained, focused flavors of green fruits. The finish is huge and really shows the richness of the wine and the fine mineral notes that offer contrast to the slow to open core of orchard fruits. Give this another few months in the bottle. 92pts Felton Road Pinot Noir Central Otago 2008 Lightly smoky and earthy on the nose with watermelon and spicy cherry fruit that has a light candied cranberry tone. Fairly lightly bodied though juicy and transparent in the mouth with spicy mineral tones giving the wine an almost salty tinge that adds to the subtle stemmy and floral complexity of the wine. 92pts Felton Road Pinot Noir Cornish Point 2008 Smoky and autumnal on the nose with a touch of green spice and moist soil tones. Very richly fruited in the mouth with fine grained tannins and balanced acids framing the sweet, dark cherry fruit. Herbal and forest floor notes emerge with some air as well as hints of juniper and an earthy vein that leads to the crisp finish. Rather round in the mouth and decidedly fruity but transparent. 92pts Felton Road Pinot Noir Block 3 2008 This smells rich and dense and sacrifices some of the transparency of the other Felton Road Pinots for that extra bit of richness. There are hints of cola and juniper on the nose with a touch of licorice accenting the plummy, dark berry fruits. The texture is soft and voluptuous with a nice spicy accent on the backend leading to rich finish with good sweet/sour tension and an earthy finale. 91pts Each of these wines was bottled under screwcap in an effort to help preserve the freshness of the wines. Don't allow that to sway your view of these wines. They are world class wines and few producers are able to offer a range of wines that perform at this high level. I was impressed by the wines freshness, depth and balance and hope you will be as well. To read more about Felton Road click here.    (hide)

  From the article The view from Felton Road

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a ... tomato and added dark, woodsy nuances that you must taste to believe. The nose is almost smoky with plum, savory broth, mushrooms, and moist earth. On it’s own, the wine is full-bodied with... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a ... tomato and added dark, woodsy nuances that you must taste to believe. The nose is almost smoky with plum, savory broth, mushrooms, and moist earth. On it’s own, the wine is full-bodied with raspberry, fig, more mushroom, and a sweet mid-palate of red fruit that carries this wine’s brisk acidity to the end. The finish is long and fresh with cherry and cedar. You cannot go wrong with this combination. Third Course: Robiola Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed together they form complexities and a unity of flavors that excite and please the senses. One of the greatest cheeses coming out of Northwest Italy is Robiola: a soft rind cheese that coats the palate with a lush tangy and mildly sour flavor that ends with roasted nuts and earthy forest notes. When plated with any semi-sweet accompaniment, it really comes to life and accentuates the sweetness of that item, in this case, poached figs, Italian plums, and a Nebbiolo wine from a very ripe vintage. The Parmigiano-Reggiano is a complete opposite with a sharper, saltier fruit and nut flavor profile. It’s dressed with just a drizzle of 25-year-old acceto balsamico, which lends sweet wood and dark fruit notes. As the tasters work their way around this plate, their palates are constantly engaged by the drastic changes in sweet, salty and, sour. Wine Pairing: Aldo Conterno, Il Favot 2003 As for the wine, it showed a dark red color in the glass with aromas wafting up into the room after pouring into decanter. Everyone sat around waiting to take the official sniff. This bottle was open for three hours before serving and showed aromas of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve    (hide)

  From the article The Vegetarian Dilemma

  
  
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  August 2009

  Louis M. Martini Cabernet Sauvignon Sonoma County 2006

  Snoothrank: Starting at $14^.95

  Agree with the "black currants and licorice" description; very fruity overall ... nice; no chocolate/tobacco/woodsy flavors here. Would be a nice Cab for lighter or mixed fare instead of steak

  Wine review by Val13

  
  

• August 2009

  Thanks peeps. I think I only used the word farty because it just seemed.... ... on the head for me though. Woodsy and vegetal decompisition. dmcker, meh... they were ok. It's not a characteristic I enjoyed though. I think it was just surprising and unexpected, so that added to... Read moreThanks peeps. I think I only used the word farty because it just seemed.... ... on the head for me though. Woodsy and vegetal decompisition. dmcker, meh... they were ok. It's not a characteristic I enjoyed though. I think it was just surprising and unexpected, so that added to the displeasure. The Brooklyn one was definitely the worst    (hide)

  Forum post in the topic Is mushroom or fungi correct? by troyconquer

  
  

• August 2009

  Greg covered the farty part of the question. No additional comment needed. As ... tone while fungi is more woodsy smelling and can carry a touch of vegetal decomposition. It's frequently a scent associated with oxidation but can be naturally occuring with some wines. I think... Read moreGreg covered the farty part of the question. No additional comment needed. As ... tone while fungi is more woodsy smelling and can carry a touch of vegetal decomposition. It's frequently a scent associated with oxidation but can be naturally occuring with some wines. I think you're getting it!    (hide)

  Forum post in the topic Is mushroom or fungi correct? by Gregory Dal Piaz

  
  
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  August 2009

  Terra Rosa Malbec 2005

  Snoothrank:

  Woodsy

  Wine review by zacksinkler

  
  
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  August 2009

  Movia Lunar 2007

  Snoothrank:

  Waxy, leesy and woodsy on the nose, a bit monolithic and dull. Sweetly fruited in the mouth with a round soft feel and little follow through. 85pts

  Wine review by Gregory Dal Piaz

  
  
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  August 2009

  Monastero Suore Cistercensi Coenobium 2006

  Snoothrank:

  This smelled very sweet and savory with starchy notes and the sweet melted ... pigs feet with some spicy woodsy backing tones that reminded me a little of Lopex de Heredia's white wines. The acids were a little fizzy and the wine was a touch bitter but still maintained a lean focus... Read moreThis smelled very sweet and savory with starchy notes and the sweet melted ... pigs feet with some spicy woodsy backing tones that reminded me a little of Lopex de Heredia's white wines. The acids were a little fizzy and the wine was a touch bitter but still maintained a lean focus core of white cherry toned fruit. 87pt    (hide)

  Wine review by Gregory Dal Piaz

  
  

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