Opened one of my favorite Barolos recently, the 2000 Rivetti Vigneto Campe Vursu Barolo. I first tasted this ruby gem several years ago. Made from a combination of the New World fruit foward approach withthe time tested Old World standard of terroir driven structure. Concentrated ripe red fruit and sour cherry on the nose framed by tar, licorice and new leather with underlying minerality. Full on the palate but not heavy and despite lingering tannins, almost a seamless flow over the palate with a long finish.
Tried an aged unpasteurized sake (purchased from SWAM) that blew my palate away. The Kamoizumi Red Maple sake was aged two years at sub zero temperatures so it had a rich floral nose of melons, honey and flowers with the delicacy of a Dai Ginjo or Ginjo sake but with a finish like the heartiest Junmai of sakes. Though I didn't pair it with this dish, I think it would be bonkers with beef tenderloin or strip steak crusted with Kula Alii lavender spice rub.
Had to make room in the storage unit so I uncorked the latest vintage of Kosta Browne; the 2007 Kosta Browne Sonoma Coast Pinot Noir. A slap across the face (or nose or palate) of Asian spice - five spice, nutmeg, a touch of cinnamon - with very concentrated ripe red fruit, luscious mouth feel and a long finish. Great as is or let it settle for a couple of years to be a little more food friendly.
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