Dinner was a thick, veal rib chop marinated in lemon juice, garlic, rosemary, red pepper flakes and olive oil. After about forty minutes it was grilled over charcoal along with some yellow squash and zucchini that was dabbed with some of the marinade. Delicious.
The wine was what I have come to expect from Felsina, a first class effort. Dry aromas of tart cherries and dirt, followed by those cherries, a healthy dose of tannin and a little spice in the taste and a firm, acidic and fruity finish.
When it comes down to it I have a preference order for Chianti and Felsina is in a close battle with Querciabella for second place. Both make me happy, but Fontiodi generally makes me a little happier.
No comments:
Post a Comment