As you may know by now, I am often a fan of Italian wine. Often but not always. However, I havenít yet been successful in finding fine wines from the Latium region of central Italy, the region whose capital is Rome. Many producers are devoted to improve the image of Latium wine, and perhaps return to the classic era in which the local Falernum was the pick of the litter. That late harvest wine, aged for fifteen or twenty years in clay jars or amphorae, was celebrated in classical poetry and on the walls of Pompeii. Todayís wine comes from a cooperative dating back to 1959, uniting some 400 producers possessing about 1750 acres (700 hectares) of vineyards. The winery president is a lawyer, and vice president is a gynecological obstetrician. This wine is a blend of Cesanese, Sangiovese, Merlot, and Montepulciano red grapes grown on volcanic soil. Trivia corner : The companion wine is a Barbera díAlba DOC from the prestigious Piedmont wine region of northwestern Italy at about twice the price.
Letís start by quoting the marketing materials. ďTasting Note : Pale garnet almost rose color; light strawberry, and dried fruit aromas; light body, simple light fruit flavor, pleasant finish. Serving Suggestion : Serve with pasta with tomato sauce or pizza.Ē And now for my review.
At the first sips this wine was excessively sweet, presenting light tannins and fruity acidity. Japanese rice crackers made the plums come out, sweet plums. This mealís centerpiece was slow-cooked round steak. In response the libation was sweet, long, and tannin free. The accompanying potatoes increased the liquidís acidity. Steamed broccoli kept up the wineís sweetness and acidity, but took away its fruit. Dollops of Chinese chili sauce on the meat seemed to have no effect.
My next meal consisted of a cheeseless lasagna containing whole wheat pasta, ground beef, spicy salsa, and peas. The Castelli Romani was sweet and grapey. It offered low acidity and a tinge of oak. Fresh pineapple downgraded this drink to a shadow of its former self. In response to Swiss Dark Chocolate with Orange Flavor and Almonds our Italian friendís acidity rebounded.
My final meal centered on barbecued chicken whose skin brimmed with paprika. In response to the white meat this wine was long, thick, and metallic. The leg softened this drink a tad. Potato salad containing pickles tamed the acidity in my glass. Homemade tomato, cucumber, and red onion salad with fresh lemon rendered the liquid very quiet. And fresh watermelon soured the wine.
Final verdict. I will not buy this wine again. But Iíll still try Latium wines from time to time.Access the companion wine Revisiting A Barbera d'Alba.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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