Terra di Lavoro 2001, Irpinia IGT, Galardi, Sessa Aurunca (CE).
Dinner at our house.
For once the menu appears in the flesh.
Red I said.
Red I tried in the cellar.
The choice was between Barolo's Chaplain, the Petra Vinu Foti, Bric du Luv Caviola, Bricco Appiani Roddolo and the Terra di Lavoro Galardi's.
The meat was a fillet of pork
.
then braised (Maillard effect and who is Hervé This?) Then baked at low temperature (ie, turn the gas to maintain a core temperature of about 55 ° C , a grind, damn This! ).
In the meantime, I decided, my daughter was too indecisive and distracted by the imminent arrival of her aunt.
even attracted the attention of labels Machi our Shepherd Shetland wandering infoiati by the presence of the flesh.
last take the Terra di Lavoro.
I wear it on a table (the sommelier course Gueridon call it) equipped at the table.
I've decided.
Corkscrew, acc ... practically welded to the cap extra long neck.
Tyre, curse quietly, the guests are already at the table.
When I now certain to have broken the cap, comes reluctantly.
head cap black coal.
Verso, smell, taste.
"Where I'm Piquette is" a diner asks casually.
jerk but do not 'see anything (I'm Piquette I bought it five years ago at € 50.00!).
Color deep, impenetrable, compact and alive.
nose so that leaves me a bit 'disappointed, cherry and toast and coffee and tobacco and a bit' ore.
"allayed a bit 'I'm little wine" (and I'm boilers with Piquette) says the same as before.
In fact, the tannin mouth bites a bit 'green with a touch of acidity lends a hand's still alive.
Good is good but I go by my first experience dazed and a bit disappointed.
remains for the entire evening with the same olfactory profile, does not evolve, does not involve, tracheggia some 'static and monotonous.
The mouth does not satisfy me a bit 'sour and tannic.
The feeling is that it is so over extracted and sovraconcentrato that still needs to digest all the material he has in the body.
What is able to digest all my doubts.
Some loved it, unless someone, to me, for what it's worth my opinion, so-so.
The pork tenderloin served with a green salad, apples, pine nuts, walnuts and orange peels on the other hand was superb.
Aridity from the cellar:
of the Terra di Lavoro Galardi Sessa Aurunca (CE) as well as two red Montefredane myth of the nouvelle vague bell nineties.
The Terra di Lavoro is a basis of 80% Aglianico and 20% Piedirosso products in an area highly suited to 400 m above sea level.
volcanic soil, limestone and shale rich in minerals and forests of chestnut trees.
Vineyards in cordon to 4,500 vines per hectare with a yield of 50 q.li / ha.
fermentation in steel.
Aged in new barriques for 12 months.
Bonne degustation.
louis
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