Its richness demands food. Big Cabs do too, Barolo, as well...
..but the modern style that is now in vogue makes them easier to drink alone.
I have 3 corkscrews:CorkscrewsExcuse me while I change the subject. Lettie Teague's wine column in today's online Wall Street Journal is about corkscrews. Since I've never been really happy with the one I've been using the last several years, I was interested.
This is the one she recommends in the moderate price category. Have any of you tried anything like it?was
Then, back to the regularly scheduled programming…
but the current style, especially in California, seems to be fruity and sweet for easy sipping. Suits my wife, but not me.
Works well, but slower than all 3 above, and the teflon wears off the screw rendering the thing inoperable.
That corkscrew, Jim, worked better than most but still faltered with composite corks that were really tight.
My wife gave me the corkscrew shown below ...
CorkscrewsExcuse me while I change the subject. Lettie Teague's wine column in today's online Wall Street Journal is about corkscrews. Since I've never been really happy with the one I've been using the last several years, I was interested.
This is the one she recommends in the moderate price category. Have any of you tried anything like it?
Then, back to the regularly scheduled programming...
Spot on!Rabbit opener . . . too heavy and bulky. . . ah-so opener which has been a lifesaver when faced with older, drier corks which might disintegrate with a traditional corkscrew.
Wow. I've never tried the Ah-so two pronged extractor on synthetic corks. My wine key works best on those. My Ah-so only comes out for older bottles with a standard cork. I'm sure it's save me on several occasions with corks over 20 years old on some pricey cabs.I used the type with two prongs for years until the time the composite cork was so hard and tight that inserting the prongs between it and the top of the bottle broke the bottle.
I just now received a shipment of Amarone that, though it was released at $45, I bought it for $25. Wine Spectator says it's really good. Even if it's not as great as a really wonderful Amarone, I really can't go wrong at that price. The company that sold it to me included the following in their write-up: "You'll want to decant for at least an hour, then buckle up."
I did taste some [Amarone] at a wine tasting last year, along with a Barolo, but I don't remember my impressions.
The first one [a Prosecco] and the two Amarones were the stars of the show today.
I liked the Nebbiolo. It was quite complex, but it was served in the same flight with the Zeni Amarone which outclassed it significantly