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In Reply to: Excellent Wine posted by Teresa on February 16, 2001 at 15:46:53:
Teresa,
Sounds nice, I take it that the ravioli will be the main course, in a tomatoe, basil etc sauce and will be home-made. I find that this, dish is fairly heavy, spicey and fruity and will need a couple of good Italians to "wash it down with", (meant in the nicest possible way).
Something with enough weight to hold its own with the spices and pepper, yet able to be quaffed to wash the Gnocci.
You say that you are looking for an excellent red and white, how full and dry do you enjoy your wines?
It is no coincidence that something Italian would give a good balance of fruit, acid, depth and strength of wine, ideal with pasta/Gnocci etc.
Reds to try:
1. A full chianti "Classico". very fruity, dry, "Italian" red.
2. Barolo. Top, very full red and usually needs 5hours open in the room 1st. Full, deep, thoughts of plums, figs, herbs, blackberries.
3. Anything red with the chianti grape "Sangiovese" AND Cabernet Sauvignon. Will have body, smoothness, fruit and be dry.
4. Lambrusco gasporossa, the best easy, fizzy, medium red of Italy.Whites:
1. Frascati - St Matteo, the best one, light, fruity, dry, lemony.
2. Soave Classico, smooth, dry, balanced fruit with no one thing more pronounced.
3. Orvieto Classico, fuller, stronger tasting dry white.All the above should be readily available around the would and if you can find the "Classico" versions the quality and production is superior.
Do let us know what you think?
Mike.S.
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