Sunday, October 4, 2015


A few brief notes on the pig roast:

While the 2005 Vieux Telegraph Chateauneuf du Pape discussed a couple of posts below was a very good wine it was a little overpowering for the roast pig.  The crowd favorite turned out to be a 2010 Fontodi Chianti Classico, at least from how quickly the bottle was drained.  And while there was barbecue sauce and other accompaniments for the pig that called for beer, the Chianti was near perfect with the pig dressed simply with a squeeze of lemon juice, a drizzle of olive oil and a pinch of sea salt and pepper.

It was such a typical Chianti.  There were earthy aromas mixed in with fresh fruit.  The wine was full of soft tannin and dry, red cherry flavors.  It was tart with acid and and finished with a great length bringing to mind thoughts of early autumn.  A beautiful combination.

2010 Fontodi Chianti Classico.  14% alcohol and $30.

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