By now, readers of this blog should be keenly aware of this Chianti Classico estate’s pedigree.
Equally evident is my love of Italian Merlot and today’s example from Tuscany, is particularly delicious.
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| ~ The Courtyard at Castello di Bassi – Berardenga, Chianti ~ |
To preach for just a moment……… This is what I love about Italian Merlot. It is the perfect “crossover” wine. Generally speaking, Tuscan Merlots develop wonderful ripeness without being overdone. They easily seduce those more accustomed to new world Merlot. And seduce is the perfect descriptor, as the wines are forward, lush, and tease you playfully to return for sip after sip. But the appeal doesn’t end there. Equally as impressive is the soul behind the wines. It’s not all about the fruit. I often find leather, mineral, stones, flowers, olives, brush and mint in the better examples and that’s tertiary complexity that you don’t typically find in fruit driven new world examples. It’s what Tuscany is about. Yes, it’s Merlot. But it’s Tuscan Merlot and to borrow a phrase from a hero of mine: “God help me, I love it so.” ~ GSP Merlot, you are one magnificent bastard!
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| ~ 2007 Girolamo: Served with Maile Milanese, Broccoli Rabe, and Pane Pomodoro ~ |
#FF
Ground control to major John Patton!
How did I say it? "Wished I could have been there! Nice! Very nice!"
Sir! Love the expression!
One of my heros Dennis. Courageous, passionate, a Patriot, and yet not without human flaws. Do you have time to read the bible? "Every God Damned day!"
John, I love the movie: five stars. G.C. Scott was immaculate!!!!
The book, The Unseen Hand" has some interesting things to say about Patton! One, was that he could have won the war 2 years sooner with Churchill's help if FDR hadn't stood in the way.
I'll have to look for that book. It's not surprising, but still intriguing.
John, Do you have a loose recipe for the Pane Pommodoro? I've looked but most incoporate the tomatoes and I like the idea of yours better.
Also love the CDB Girolamo. Haven't tried a bottle since about the time of this entry and will revisit soon!
Davey, unfortunately I do not. Bread and things like that are the one thing I don't make. This was store bought from an Italian bakery whose Nonna sometimes makes this as well as arancini. What I can tell you is that it's like a dense but light Sicilian pizza crust and the tomatoes are sliced crosswise and laid flat on top of the bread. They are seasoned with oil, dried oregano, fresh basil, S&P and a pinch or two of Reggiano. I suspect that the bread is baked first, and then the tomatoes go on for maybe the last 5 minutes or so just to finish. Good luck and let me know!
On Girolamo, it's not one I see too often. This was a lone bottle but when I do see it, I usually grab one or two. Cheers.