Another Tempranillo and just as alluring as the last. The pasta was stuffed conchiglione, and the basis for the sauce was a mid tier brand. I added some of the tempranillo, some EVOO, some seasonings, red onions, fresh pressed garlic, mild Italian cheeses topped with Asiago.
The wines pours purplish/ruby with wide ruby rim. On the nose low intensity, young, spicy, dark fruit, cherry perhaps. On the palate mildly tart on the tongue, first notes are mildly jammy, fruity with a quick finish.
The idea of pairing wines with food has always been an interesting vocation, an idea that needs more food for thought. I’m concluding this wine would have been perfectly paired with a black cherry reduction sauce over pork loin and roasted root vegetables.
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