Sneakeater Posted March 16 Author Share Posted March 16 More Chitarrine alla Teramana con Pallottine. What a great dish. I have seen the meatball future, and it is nutmeg. Once again followed by the meat used in making the ragu (although not fresh out of the saucepan this time) with some roasted carrots. The power move would have been to drink the other major wine made from the Montepulciano grape, Le Marche's Rosso Conero, to compare it with the Abruzzan version. But that would have required the anterior power move of having some on hand. So instead, a modest version of Montepulciano's more famous cousin, Sangiovese. 2016 Fattoria Zerbina Sangiovese Superiore "Ceregio" This shows how food/wine synergy works. Cuz this seemed by far the best bottle of this Romagnan wine I've had. And it had to be because it was paired with the kind of food it just begs to be drunk with. The primo because there's a reason Chianti is a classic pairing for tomato sauce: the acid matches the tomatoes', while the ever so bitter fruit balances the tomatoes' sweetish flavor. The secondo cuz OF COURSE you drink Sangiovese with plain simple meats. The wine itself, it tastes like Sangiovese. Simplified, maybe. But what it is. Very pretty nose. Pretty taste, too. "Pretty", of course, is pretty faint praise. But it's praise nonetheless. At less than $15 a bottle, it's hard to imagine anyone's being unhappy having bought this. A really good Humpday bottle. Quote Link to post Share on other sites
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