| After several years and well over one hundred | | | | Larissa B. is a childhood friend of my daughter. |
| fifty wine reviews this is our first review of a | | | | She is a wine and food professional who works |
| nearly $100 wine. Before saying that you'll never | | | | for a local, upscale Italian restaurant. Larissa has |
| spend so much money on a single bottle of wine, | | | | taught numerous cooking classes and has catered |
| please note that $100 may get you four movie | | | | food events attracting several hundred |
| theater tickets, popcorn, soft drinks, and maybe | | | | participants. She recently visited Tuscany, focusing |
| an order or two of nachos. A $100 bottle of wine | | | | on its wine and food. Larissa says that she |
| may be quite a memorable experience. Or maybe | | | | prefers rustic wines that are full-bodied and not |
| it won't. | | | | sweet. For the purposes of this review my |
| We start this series with an Italian red introduced | | | | daughter asks that I call her Harriet. Harriet wrote: |
| in 1971 by Piero Antinori, the head of a famous | | | | "I like wine, but I will drink any reds, especially |
| Tuscany winemaking family. At that time all | | | | boxed-wines, so I'm the last person anyone |
| across Italy winemakers had to follow very strict, | | | | should go to for wine advice." She generally |
| detailed governmental winemaking regulations, or | | | | doesn't spend more than $15 on a bottle of wine. |
| their wine would be denied an official classification. | | | | The meal started with lentil soup made from |
| Many winemakers felt handcuffed by such | | | | green, yellow, and dark lentils with puffed wheat |
| regulations, and knew they could make better | | | | pasta and middle-eastern spices. The main dish |
| wines by following their own instincts. Tuscany | | | | was a rib-steak that had been marinated for |
| was a major center of dissident winemakers and | | | | about two days in a homemade mixture of |
| the reviewed wine was known as a Super | | | | ketchup, mustard with mustard grains, |
| Tuscan, one that carried no official government | | | | Worchester sauce, Japanese Mirin sauce, and |
| designation. In the ensuing winemaking revolution | | | | steak spices. The broiled steak was accompanied |
| many Super Tuscans and other such wines have | | | | by potatoes and a medley of vegetables. We |
| become very successful with a price tag to | | | | finished this great meal with homemade apple |
| match. And the winemaking regulations were | | | | cake. I decanted the wine about two and a half |
| updated. | | | | hours before serving it. |
| In the interest of historical accuracy, Tignanello | | | | Larissa wrote: "Fruity, full, ruby color. Slightly |
| was not the first Super Tuscan. This honor goes | | | | tannic, very smooth. Much more like a Chianti, |
| to Sassicaia first produced in 1948 by Antinori's | | | | lighter than most Super Tuscans that I have had." |
| cousins who used Bordeaux Cabernet Sauvignon | | | | Harriet wrote: "Smooth, earthy, it's good!, not |
| grapes said to have come from Chateau | | | | sweet. Woody taste? Tastes like really good |
| LaFite-Rothschild. Because Sassicaia starts at | | | | wine, not a heavy wine, kind of fruity, getting |
| about $175 we will just have to be satisfied trying | | | | more tangy the more I drink." |
| the Tignanello. | | | | And now for my review. At the first sips the |
| OUR WINE REVIEW POLICY All wines that we | | | | wine was very, very long. It had lots to it, and |
| taste and review are purchased at the full retail | | | | was chewy. With the soup, this Super Tuscan |
| price. | | | | was mouth filling. When paired with the marinated |
| Wine Reviewed | | | | steak and accompaniments the Tignatello showed |
| Tignatello 2006 13% alcohol about $95 | | | | fine acidity with low tannins and was very round. |
| Let's start with the marketing materials. | | | | Now for the big question: was it worth $95? |
| Description: Consistently one of the most | | | | Absolutely not. Honestly, I was quite disappointed. |
| sought-after and collectible wines, this is a must | | | | To my mind this was a $40 wine. I agree with |
| for any cellar. 'Tig' is considered one of Tuscany's | | | | Larissa, it seemed like a Chianti. To be fair |
| best wines, racking up numerous awards and | | | | perhaps this wine should have aged for several |
| accolades with each and every vintage. This rich | | | | more years. In any case it came in well below my |
| and spicy blend of Sangiovese, Cabernet | | | | expectations. I still remember drinking an Italian |
| Sauvignon and Cabernet Franc is loaded with | | | | Barolo a few years ago at half the price that |
| blackberry, coffee, tar and truffle aromas. It | | | | really outclassed this Super Tuscan. Of course I |
| should be cellared for 2-10 years, or decant it for | | | | remember other Barolos that weren't nearly as |
| at least two hours and match it with Beef | | | | good. So I guess I'll have to do some Barolo |
| Wellington or a roasted lamb with a wild | | | | reviews. And maybe someday I'll review a |
| mushroom risotto. And now let me introduce the | | | | Sassicaia. |
| review committee. | | | | |