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Food Pairings for Bea Sagrantino di Montefalco
The 2003 Paolo Bea, Sagrantino di Montefalco showed a gorgeous deep red crimson color in the glass. As I poured, an aroma of candied cherry filled the air. With a little time in the glass, the rich fruit transformed into a Burgundian expression of red fruit with earth and clay. Dusty dried flowers filled out the bouquet and, as a few tasters noted, hints of sausage, which gave the nose a savory edge. The palate followed suit with flavors of raspberry, coffee, chocolate liquor and old cedar. The finish was long with staying dark chocolate and red fruit.
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