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David L. Kahn |
Wine Tasting Club |
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Wine Tasting Summary
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In the list below, winery names are linked to their respective Web sites.
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#14 |
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Pasta Dinner with Wine |
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Jan 11, 2003 |
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Year |
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Producer, Selection |
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From |
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Variety |
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Price * |
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Score + |
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1998 |
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Barone Ricasoli, Rocca Guicciarda, Chianti Classico DOCG |
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Italy |
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Sangiovese |
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$15.20 |
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90 |
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1998 |
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Vina Bajoz, Crianza |
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Spain |
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Tinta de Toro (~Tempranillo) |
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$12.00 |
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87 |
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2001 |
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Two Brothers, Big Tattoo Red |
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Chile |
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Cabernet Sauvignon (50%), Syrah (40%), Merlot (10%) |
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$7.20 |
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86 |
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2001 |
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R.H. Phillips, EXP, Dunnigan Hills (white) |
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California |
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Viognier |
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$12.00 |
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86 |
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2001 |
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Villa Rosa, Gavi di Gavi DOCG (white) |
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Italy |
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Cortese |
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$9.60 |
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80 |
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1999 |
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E. Guigal, Gigondas |
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France |
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Grenache (70%), Syrah (20%), Mourvedre (10%) |
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$14.40 |
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78 |
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This was the first time we paired wines with food other than bread, fruit and cheese. It is
clear that pairings effect our opinions of a wine, and that some wines 'improve' greatly with
the right pairing. We wanted to sample a variety of wines (including two whites) with pasta
and tomato sauce. We didn't want to make it overly complicated, so we made a traditional homemade
sauce with traditional Italian herbs. Our wines came from several countries (including two samples
from Italy).
Perhaps we shouldn't have been surprised that a Chianti took first place. During our previous
Chianti tasting (see Wine Tasting #6) we guessed that they'd
be even better with a meal. The Barone Ricasoli was a full-bodied red that complemented the
pasta and sauce wonderfully. The Vina Bajoz and Big Tattoo Red were also wonderful, and we were
pleased to note that the R.H.Phillips white held its own.
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* The Price reflects the club discount for non-sale wines purchased at
Kappy's Liquors
in Sudbury and Wine Cellars of Silene in Waltham. Any purchases at the club price
must be coordinated through me.
+ The Score represents the average rating of the group at this tasting, on
a scale from 50 to 100. We each assign a value of 0-4 for appearance, 0-6 for aroma, 0-6
for flavor and 0-4 for our overall impression resulting in a total score from 0-20. These
are averaged, the result is multiplied by 2.5 and then 50 is added. The resulting 50-100
scale is the same range used by Wine Spectator
though their process may be different.
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