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This may be the last al fresco lunch of 2012, shared with friends visiting from Tennessee on a beautiful day in Napa Valley. A vegetarian delight, the menu consisted of three salads (recipes available on request): pesto/pasta, citrus-y raw spinach, and classic caprese. From our slowly winding down garden: Green Zebra and Jaune Flamme heirloom tomatoes, sweet basil, zucchini, more basil (in pesto), haricots verts, Meyer lemon juice, jalapenos. From Vallerga's Market in Napa: artisanal pasta, mozzarella di bufala, spinach, bread sticks, white corn, red pepper, olive oil and ginger cookies. From the cellar: Sauvignon Blanc and Sangiovese. There were some crumbs left, but we finished the wine. Cheers!
Calling all Sangiovese fans...
I need your suggestions for a market tasting of excellent quality "super Tuscans," i.e. blends that are majority Sangiovese with a minority of other reds like Cabernet, Merlot, etc. Most helpful are wines of Italian and/or California origin that are available in the U.S.
We're so excited! A great review in the September issue of Connoisseur's Guide to California wines, including an opening statement that "...as long as there are wineries such as Villa Ragazzi, Seghesio, Noceto and Benessere keeping the faith, fine Sangiovese will find its niche and afford its fans with genuinely satisfying efforts."
I am Villa Ragazzi's default blogger and wielder of the blue pencil.