Uncorked four hours ahead of dinner and left the wine in the bottle to breathe slowly. Asiago cheese was a perfect foil as I followed the progress of the Cannubi throughout the afternoon prior to the dinner. Interesting plum aroma when first uncorked that dissipated after around 10 minutes... mellow black fruit with gossamer tannins ... pale garnet translucent color ... the palate was quite subdued at first , then blossoming beautifully over the afternoon with classic mouth-watering acidity accompanied by delicate rose petal and tar notes. It was absolutely forthright and peaking around dinner time. Overall impression of the Cannubi for the evening was pure elegance revealed.
Provided valuable insight and a reference point for how great Barolo can be... Reminded me of my first experience with 1982 La Mission Haut-Brion, which is one of my all-time favorite wines...
Interesting side note about cheese pairings with older vintage wines ...in Richard Olney's classic book, "Romanée-Conti", he chronicles marvelous tasting luncheons and dinners at the Domaine. Often the pièce de résistance (usually older vintages of Romanée-Conti or La Tache) were showcased at the end of the meal during the cheese course.
Provided valuable insight and a reference point for how great Barolo can be... Reminded me of my first experience with 1982 La Mission Haut-Brion, which is one of my all-time favorite wines...
Interesting side note about cheese pairings with older vintage wines ...in Richard Olney's classic book, "Romanée-Conti", he chronicles marvelous tasting luncheons and dinners at the Domaine. Often the pièce de résistance (usually older vintages of Romanée-Conti or La Tache) were showcased at the end of the meal during the cheese course.
Main course for dinner was lamb chops grilled over cherry-wood coals, mushrooms oreganata and spinach sautéed with garlic...
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