Big Macs & Burgundy: Wine Pairings for the Real World by Vanessa Price & Adam Laukhuf

Big Macs & Burgundy: Wine Pairings for the Real World by Vanessa Price & Adam Laukhuf

Author:Vanessa Price & Adam Laukhuf
Language: eng
Format: epub
Publisher: Abrams Image
Published: 2020-10-13T00:00:00+00:00


If you like Brunello di Montalcino, try

Rosso di Montalcino

& SEAFOOD GUMBO

Another way to find value is to look for the entry tier wines in a high-quality European region you already know and like. Rosso di Montalcino is made with the same Sangiovese grapes used to produce the Italian region’s much more famous Brunello di Montalcino—often from the exact same vineyards. Yet without the fancy oak and intense fruit selection that drives the ageability and price way up on Brunello, the Rosso can be had for far less. (When you’re looking for bargains, you don’t need ageability because you’ll be drinking them young.) Castiglion del Bosco, a winery in the remote, wooded northwest of Montalcino, has been producing wine since 1100 (yes, almost a millennium). Today, the organic estate-grown bottlings are among the best qualitative values in the region. These are spicy wines with bitter cherries and tannins as expressive as the local hand gestures. As it happens, their gnarly fruits and bold tannins travel remarkably well to Louisiana, where celery, onion, and bell pepper form the “Holy Trinity of vegetables” that make up gumbo. Sangiovese’s buoyant textures and jazz-worthy verve fit the Big Easy’s most celebrated dish like a beaded necklace. Whether your spices skew Creole or Cajun, it’s always Fat Tuesday whenever you introduce a glass of Rosso di Montalcino to the dark roux and savory shellfish of any New Orleans gumbo.



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