Badia a Coltibuono Cetamura Chianti 2009
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
External Reviews for Badia a Coltibuono Cetamura Chianti
Like most '91 Chiantis, Badia's Cetamura is a bit softer and less structured than the 1990 version, with spicy berry fruit and a delicate cedar nuance. Polished and supple... and ready to drink!
The value-priced 2000 Chianti Cetamura is a heady, light to medium-bodied effort displaying notions of strawberry and cherry jam presented in a fruity, simple format. It requires consumption over the next 1-3 years.
Light, but elegant and flavorful, this spry 1999 shows creamy cherry and light toast aromas, tart dried-cherry and chalk notes on the palate. Bright acidity keeps the fruit lively, and mild tarragon notes add interest.
The 2007 Chianti Cetamura is soft and accessible in its red cherries, flowers, tobacco and earthiness. The aromas are already rather forward, and this value-priced wine is best enjoyed over the next year or two. Anticipated maturity: 2009-2011.
Strawberry and lemon on the nose lead to a light body, with tangy acidity and a clean finish. Drink now. 25,000 cases made. -JS
A blend of Sangiovese (90%) and Canaiolo (10%), this Chianti is smooth as silk and a great value. Enjoy with pasta, pizza or provolone.
Food Pairings for Badia a Coltibuono Cetamura Chianti
The wine is a bright, intense red color with the essence of cherries and ripe wild berries in the nose. A soft, balanced, full-flavored wine with good structure. Well-balanced acidity accompanied by a long clean finish.
270,000 bottles produced.
Spicy Salmon & Avocado Tower
Coconut Rice Sweet Potato Cheesecake
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