Have you ever noticed how some of them, like the Italian Primitivos are the same deep purpley-red as blood? I think I am slowly replacing my plasma with must ( a winemaker’s word).
I opened a fairly decent one last night. Low budget. Very drinkable. It’s a La Pisara Salento Primitivo 2004 vintage. I am fond of Italian reds.
I discovered Amarones last fall and will drink them whenever my pocketbook is full enough to deserve one. They are amazingly rich and wonderful. Amarones are made differently than most red wines. The grapes are allowed time to slightly dry creating a richer, deeper fruit-forward flavor that pairs so well with fall foods like nuts and rich creamy cheeses. The first one I had was shared with D. as we picked at some French triple-cream ripe cheese with toasted walnuts and crackers. OMG, I thought I’d died and gone to heaven!
D. is teaching me about wines. He started his wine education a few years before we met. He lives near the Finger Lakes in NY so he takes me to the wineries up there and I am learning to appreciate the whites of New York State. Given some time I think New York will rival any place in the U.S. for decent wines. I have had some remarkable (and some not so remarkable ) wines from there.
As he says, “in order to understand and appreciate wines, you must drink lots of wines!” I agree and am doing my darndest to live by that philosophy.
I am constantly amazed, as I get older, by how much I don’t know. I am setting a course to change that. Any suggestions? Anyone?