http://zippysauce.blogspot.com/2008/06/saturday-night-surprise-request-and-old.html
The main course for our Saturday night dinner was Pasta Puttanesca and it was paired with a 2003 Salcheto Vino Nobile di Montepulcia.
"The Base Sauce"
"The Completed Sauce"
"Dinner is served!"LCBO Information – Salcheto Vino Nobile Di Montepulciano 2003
Vintages #685180
750 mL bottle
Price: $ 28.95
Wine, Red Wine,
13.5% Alcohol/Vol.
Sugar Content : XD
Made in: Tuscany, Italy
By: Salcheto
Release Date: May 24, 2008
Tasting Note - The estate's 2003 Vino Nobile di Montepulciano (100% Prugnolo Gentile) is generous and opulent on the palate where it offers plenty of spiced red fruit, licorice and smoke notes along with a generous, engaging personality. It shows terrific balance as well as finessed tannins for the vintage and should drink well now and over the next decade. Anticipated maturity: 2007-2018. Score - 90. (Antonio Galloni, www.erobertparker.com, June 2007)
Before I get back to the wine, let me first say that Mick did an incredible job on the Pasta Puttanesca. The pasta was cooked to perfection, the sauce had a wonderful flavor to it, and adding the sausage to it was a masterful stroke.
Before I get back to the wine, let me first say that Mick did an incredible job on the Pasta Puttanesca. The pasta was cooked to perfection, the sauce had a wonderful flavor to it, and adding the sausage to it was a masterful stroke.
"Right side label"
"Left side label"2003 Salcheto Vino Nobile Di Montepulciano
Nose – Green pepper, dark chocolate, dark berry and smoky.
Taste – Without food : Green vegetable, herb, leather, little fruit.
Taste – With food : It complimented the Pasta Puttanesca nicely, not a perfect pairing but still good. Thoughts on foods that it would pair well with – Oil based pasta sauce, Seafood or fish with a Pesto sauce, and I surprisingly enough actually think Cabbage rolls would make a good pairing for this wine.
Ratings – Mick – 88, Mark – 86, Kathy – 88, Amy 82, Overall – 86
If this wine was rated strictly on aroma it would be a 97-100. I loved the nose on this wine. Amy said after nosing the wine “This is how a wine should smell”. Maybe that got my expectations for the tasting too high as I found myself disappointed after taking my first sip. The wine was a little green as if the grapes were picked slightly too soon. The balance on the wine was terrific, I have found acidity on the limited number of Italian wines I’ve tried too high, that wasn’t an issue with this wine. The finish was good too. I’m glad I have two more bottles of this on the rack, as I’m really looking forward to trying this wine in a couple of years and seeing how it develops.
Part III next.
Nose – Green pepper, dark chocolate, dark berry and smoky.
Taste – Without food : Green vegetable, herb, leather, little fruit.
Taste – With food : It complimented the Pasta Puttanesca nicely, not a perfect pairing but still good. Thoughts on foods that it would pair well with – Oil based pasta sauce, Seafood or fish with a Pesto sauce, and I surprisingly enough actually think Cabbage rolls would make a good pairing for this wine.
Ratings – Mick – 88, Mark – 86, Kathy – 88, Amy 82, Overall – 86
If this wine was rated strictly on aroma it would be a 97-100. I loved the nose on this wine. Amy said after nosing the wine “This is how a wine should smell”. Maybe that got my expectations for the tasting too high as I found myself disappointed after taking my first sip. The wine was a little green as if the grapes were picked slightly too soon. The balance on the wine was terrific, I have found acidity on the limited number of Italian wines I’ve tried too high, that wasn’t an issue with this wine. The finish was good too. I’m glad I have two more bottles of this on the rack, as I’m really looking forward to trying this wine in a couple of years and seeing how it develops.
Part III next.
1 comment:
The Puttanesca was even better the next day Mark.
Funny think about the sausage was that it was low fat sausage. About half the fat of regular. Couldnt tell at all it was that good.
I think the difference with the sauce was that I used a small can of tomato sauce in it as well as a bunch of fresh roma tomatoes. Then simmered it for 30 - 40 minutes. That was what made the difference.
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