New article covers Super Tuscans
When Dennis casually mentioned he was interested in “some of them there Eyetalian Tuscan blends," I dropped everything and started tasting them, so I could stay in his good graces. Jobs that pay you to drink wine are few and far between.
Before I review them, I wish to tip my hat to a fellow opinionator, the Rehoboth Foodie. You can catch him on Saturday afternoons on the radio at 105.9 FM.
He also writes for the Beach Paper and has an informative website with tons of great information. You can access it here: rehobothfoodie.com.
I had the pleasure of spending an hour talking to the Foodie on his radio program, recorded and broadcast just outside Milford. I really enjoyed the format. Kinda free form. He gave me a brief outline of the areas he wished to cover and let me rattle on, occasionally asking a pertinent question to keep me on track. During the breaks, he filled me in on his own stellar career. Great way to spend an afternoon. As I was about to leave, the Foodie told me Chip Hearn (America’s hot sauce impresario) was his next guest. I’ve known Chip and his dad Luther since 1980, so you know I stuck around to say hi. Chip filled me in on his new plans, and it looks like he will be busy again this year.
Rumor has it that the Rehoboth Foodie is somehow related to my fellow columnist Bob Yesbek here at the Cape Gazette. All I know is that they have never been seen together in the same room at the same time. And I'm leaving it at that.
Rather than trying to describe Super Tuscans, let me refer you to an article that does a great job and has some recommendations: www.snooth.com/articles/super-tuscan-wines.
Following are some of my recommendations in addition to those in the article.
Tommasi Poggio al Tufo Rompicollo Maremma Toscano 2012, a blend of 60 percent Sangiovese and Cabernet Sauvignon, invokes the nose of Amarone.
It pours dark crimson. The nose is herbs, ripe cherries and Asian spices, with a slight raisin-like overtone. On the palate it is fruit sweet, smooth and balanced nicely. The long, smooth finish is replete with rich, smooth tannins, 92 McD points at $13 or less.
This is a heck of a wine. I have seen it advertised in other states where there is less tax rip-off and more competition priced under $132/case. The Maremma DOC was first described by Dante Alighieri in The Inferno.
Over the years I’ve praised Poggio Castellare Brunello di Montalcino. This time it is all about their lovely Rosso di Montalcino 2012, 89 points when bought for less than $18. Ruby-colored with berry fruit and floral aromas that give way to more fruit and spices on the palate. The 2010 are 89 points, but I would avoid the 2011 and the new release. The 2007 Brunello is still around priced at $49 and was rated at 90-94 points. Jancis Robinson slammed it at 14.5/20, but I bought some after tasting it, and it is perfect now. If you find any priced under $50, buy all you can drink between now and Christmas.
Big-buck buyers go to this NYT article blogs.wsj.com/wine/2012/02/29/super-tuscan-seconds. I have only sampled the Ca’Marcanda Mageri Toscana 2009 from Angelo Gaja.
Everyone said 92 points. I bought it for $70 because Gaja may be the best Italian wine producer of his era. It was well made and did not disappoint. That said, one could find a much better QPR. In fact, the 2008 can be found for $60 by smart shoppers.
It is the heart of oyster season, and I just sampled a terrific Sancerre. Bring to the Oyster Eat at the Georgetown fire house tonight from 8 to 12 p.m. Just remember to keep your pinkie tucked. Domaine B. Millet Tentation Blanc Sancerre 2011 is 100 percent Sauvignon Blanc.
Produced sur lie with 7 to 10 weeks fermentation in temperature-controlled stainless then stirred three weeks on lees. The nose is Meyer lemon rind and smoke.
On the palate, citrus and mineral riding sharp, clean acidity. If you try this with oysters you will always “get” Sancerre. I recommend you allow the wine a bit of air to remove the cat urine blast the best-made SB always brings with it. Somehow herbaceous sounds Clintonian when used as a description.
