The first is the dominance of big, rich red wines, such as California cabernet sauvignon, with a lack of more subtle or lighter-bodied wines.
This is Italy after all, so one of the major attractions is simply exploring nearby towns and villages and experiencing the seafood rich fare and wines of Southern Italy at countless authentic trattorias.
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The two white grapes, Chenin Blanc and Pinot Gris, went well with almost everything the pork, the chicken, the pasta and the salmon all fit, and the wines were rich and viscous but also minerally and clean. (I tasted both domestic and imported examples of each grape.) The only sticking point was, unsurprisingly, the steak.
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The color, over time, had softened into a rich gold, and the wines showed their maturity with supple aromas such as apricot, lemon cream, brioche and toasted nuts complimented by peach and honey.
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The highlight is the multi-course tasting menu at its onsite restaurant, which serves a deliciously modern take on Slovenian cuisine, such as Adriatic sea bream laced with truffles in a spice-rich teran sauce, with local wines to match.
At the other end of the spectrum, the hyper-articulate, hypomanic Michel Chapoutier, who walks with a pronounced limp because he was too busy to get a broken leg set some years ago, makes big, rich, heavily oak-influenced wines that can outmuscle Guigal's.
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Wine geeks to a man or woman hate super-rich, clumsily tannic, high-alcohol wines--just ask them.
Their fruit-driven wines taste ripe, fresh, rich, concentrated.
Even though they are often deep and rich, they also have the liveliness of white wines, which means they could even complement -- this was another of our food notes -- any kind of white fish with capers, lemon and black olives.
The wines were said to be almost supernaturally dense, chewy and rich.
One of the most highly anticipated wines of the tasting, the 1982, wasn't quite as rich or complex as the '89 and '90, though it was still a great wine.
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