TN: Marotti Campi Rubico, 2002, Marche, Italy. Add/Read Comments
Related Posts:
Combinations - A Wine for Steak and Mushroom Pie
Combinations - A Wine for Baked Sea Bass
Scarbolo Le Fredis Pinot Grigio, 2005, Venezia Giulia, Italy
Prosecco and Food
A Wine For Paprika and Chorizo Baked Eggs
Combinations A Wine To Match A Lamb Stew
Related:
Snooth Wine Search:
Wine Tasting Note: Marotti Campi Rubico Lacrima di Morro d'Alba, 2002, Marche, Italy.Available from Oddbins for £7.99.
Lacrima is the grape variety one that is only grown on the hills north of Jesi in the Marche region of Italy. It produces a strangely scented wine - not unpleasant, just uniquely different and even more pronounced the following day. Notes of roses and blackberries with a unpinning of tar on both the nose and palate. The wine is dry, approachable with a good level of tannin making it more suitable for food than drinking on its own. Very distinctive.
Scribblings Rating - 92/100
The meat was supposed to have been guinea fowl and the wine was supposed to have been a Cannonau. Finding neither in Henley I had to plump for a Poussin and this Rubico.
The dish, taken from The Wine Lover Cooks Italian, by Brian St.Pierre, was 'Sarah's Guinea Hens alla Rusticana', or rather based-on, seeing as the main ingredient was different. Poussin alla Rusticana I guess. Cannonau by the way is a red from Sicily made from Cannonau, known elsewhere as Grenache.
The dish is simple to make, brown the meat, add a sauce made from chicken stock, garlic, anchovy fillets, tomato paste, wine, chopped olives, and a pinch of cayenne pepper and cook, covered, for around 45 minutes. When the meat is cooked, a big splash of Marsala dolce is added. With the Rubico it worked beautifully.
For our first experiment from St.Pierre's book this was a great success.
The dish, taken from The Wine Lover Cooks Italian, by Brian St.Pierre, was 'Sarah's Guinea Hens alla Rusticana', or rather based-on, seeing as the main ingredient was different. Poussin alla Rusticana I guess. Cannonau by the way is a red from Sicily made from Cannonau, known elsewhere as Grenache.
The dish is simple to make, brown the meat, add a sauce made from chicken stock, garlic, anchovy fillets, tomato paste, wine, chopped olives, and a pinch of cayenne pepper and cook, covered, for around 45 minutes. When the meat is cooked, a big splash of Marsala dolce is added. With the Rubico it worked beautifully.
For our first experiment from St.Pierre's book this was a great success.
ADD A COMMENT (0)Previous Post: TN: Trivento Otra Vida Viognier, 2004, Mendoza, Argentina. Next Post: Californian v South African Pinotage.
