Dal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible.
Qvevri Pride In Post-Soviet Georgia
“During Soviet times, when qvevri wines were not resected or allowed, we lost much of our acquired wisdom about qvevri,” said historian and oenologist Giorgi Barisashvili explained. “Bad habits were formed because quantity mattered more than quality.” He
A Night Of Decoding The Terra-Cotta Myth
Last week, we gathered a crowd of patrons, wine geeks and sommeliers to experiment the kinky pleasure of orange wine and raw fish pairing at an omakase dinner. The night was intense - the pairing of 12 dishes for six wine (from three different countries)