Regular readers of this website will recall that I have a major “thing” for Italian Merlot. When well made, there hasn’t been one I’ve not loved and this 100% pure Merlot from the Roman Hills is no exception.
I last reported on the 2003 Montiano, and when the 2007 was released, I bought it for the cellar without hesitation. This is the first tasting. The 2007 Falesco Montiano is a brilliant, shimmering purple in the glass. Given the youth of the wine, the aromas are slightly restrained, but the ripe black fruits, sweet spice and tobacco notes are present. In the mouth the wine is already lovely. Full bodied fruit, silky and ripe glides across the palate and is complemented by slight mint, espresso and leather flavors. The balance is here, but the wine turns tannic on the finish. Overall, the best Montiano I’ve tasted in quite a few vintages. Not cheap, but considering this wine will cellar well for 10+ years, it’s worth grabbing a few. 94 points, about $38. Miraculously, I failed to snap a picture, but since the label is the same, this is the image from the 2003 I had a few months back.
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| Falesco Montiano – Color nearly identical to the 2007, which was darker |
In our quest to eat healthier, and thereby impress our neighborly guests®, we’ve been determined to eat fish once per week. It’s hard to find interesting ideas for a white fish fillet, regardless of the fish, but this quick recipe was really delicious. It’s got a few shortcuts, but went from pantry/fridge to table in under 30 minutes.
Flounder Livornese
2 pounds flounder fillets
1 16oz. jar imported Caponata (Cento)
1 large onion sliced
6 cloves garlic sliced
1 12oz can diced tomatoes
12 capers
Handful Italian parsley chopped
Italian Seasoned Panko Bread Crumbs
Lay flounder in oven proof baking dish or roasting pan. Season with salt and pepper. Spread Caponata, onion, garlic, tomatoes, parsley and capers over the fish. Here’s the raw dish:
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| Flounder Livornese assembled for the oven |
Bake in a 350 degree oven for 8 minutes. At the end of the 8 minutes, open the oven and sprinke generous amounts of the Panko over each fillet. Bake 3 minutes more. Serve immediately. The finish product, which was really delicious.
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| Flounder Livornese with side of braised cauliflower with garlic and bread crumbs |
July 13, 2012
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