W.O.W. Week #4 – La Gerla Brunello di Montalcino
It’s no secret I love Tuscany. The sun, the ancient cities, the food, and of course the wine! It’s not without challenge to learn all of the secrets and nuances the region has to offer, but I can sure tell you it’s worth the exploration! Sangiovese is king – king of red wine that is. Chianti = Sangiovese. Brunello di Montalcino = Sangiovese. See, you’ve got it now!
This week, I continue my wine and food pairing antics with a winemaker (Weston Eidson – Silver Ghost and Montague wines), a restauranteur (Richard King – Ellerbe Fine Foods), a chef (Chef Tim Prefontaine – Fort Worth Club) and a wine connoisseur (Walter Stucker). The purpose? To make the 2022 Wine for a Cause charity dinner the most magical ever! If you tuned in last week, you saw our dissection of a fabulous Willi Schaefer 2014 Riesling Kabinett. This week, we move south to Italy and have our wine tasting under the Tuscan sun.
When magic happens in Tuscany:
Wine: La Gerla Brunello di Montalcino
Varietal: Sangiovese
Alcohol: 14.5%ABV
Aromos: Red fruits from cherries, cranberries to lingonberries with undertones of herbs and chocolate.
Flavor: Cherry chutney, stewed cherries with savory herbal notes balanced with great acidity and moderate tannin.
Food Pairings: You’ll have to attend Wine for a Cause on April 2 to know what Chef Prefontaine finally chooses to pair this luscious wine with, but I can guess a rich braised veal or lamb may be well worth putting your money on for this pairing! Mushroom risotto. Demiglace of cherries. My mouth is already watering and I don’t even eat meat (yes, Chef will make a vegetarian or pescaterian meal for me and it is always spot on amazing!)
To learn more about food and wine pairings, stay tuned to my blogs via my newsletter and W.O.W. Wine of the Week episodes! Or dive even deeper with wine education for enthusiasts at DOMSOM.us!
#italianwine #sangiovese #brunellodimontalcino #italy #redwine #tuscany #wineevents #wineeducation #learnwine #ilovewine
PS: Thank you for your patience with the poor audio – it was hard to record 5 people around the table with my ancient methods – stay tuned, better audio to come on future episodes!
