tag:blogger.com,1999:blog-1632929314036232391.post562088941987480517..comments2022-11-05T09:13:54.132+00:00Comments on The Leon Stolarski Blog: Some good company and some fine Italian wines and food at Amarone in NottinghamLeon Stolarskihttp://www.blogger.com/profile/05277390017788435310noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1632929314036232391.post-70073775434739694652009-05-19T16:45:00.000+01:002009-05-19T16:45:00.000+01:00Agreed, Bernard - it is nice to have a break from ...Agreed, Bernard - it is nice to have a break from the blind tasting thing and take more time to assess and enjoy the wines for what (we know) they are.<br /><br />Having said that, I do love the fun of being a "wine detective", even if it can sometimes make one look more like Clouseau than Poirot!Leon Stolarskihttps://www.blogger.com/profile/05277390017788435310noreply@blogger.comtag:blogger.com,1999:blog-1632929314036232391.post-11893319420848650762009-05-19T08:31:00.000+01:002009-05-19T08:31:00.000+01:00Good notes Leon,Thanks.
it was good to have a "Non...Good notes Leon,Thanks.<br />it was good to have a "Non Blind" tasting for a change,I think it focuses the senses more on the wine itself rather than the urge to be the best wine detective at the table.<br />I'm not saying that blind tasting should be abandoned as it's great fun but this sort of event once in a while is really worthwhile.<br />looking forward tothe next one.<br /><br />BernardAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1632929314036232391.post-5250963739516578242009-05-17T22:31:00.000+01:002009-05-17T22:31:00.000+01:00Andy/David - Thanks for filling in the gaps for me...Andy/David - Thanks for filling in the gaps for me. That was one great evening and we really should do these sort of (smaller) events more often - though I must stock up on more wines from these sort of regions first!<br /><br />How about Provence next time? Or Burgundy? Or Iberia? Or explore a single grape variety?Leon Stolarskihttps://www.blogger.com/profile/05277390017788435310noreply@blogger.comtag:blogger.com,1999:blog-1632929314036232391.post-80702816090094658182009-05-17T22:05:00.000+01:002009-05-17T22:05:00.000+01:00Great notes Leon (as usual) and not much to discus...Great notes Leon (as usual) and not much to discuss more than Andy has said. The food was singing and a great tribute to the Chef.<br /><br />The Pinot Grigio was stunning. Quite the most moving wine i've had for ages. Incredibly enthralling and complex. Certainy weird when compare to "normal" wine, but then who wants normal wines everyday?<br /><br />The Castelfero was for me the red of the night - beautiful and elegant with great fruit structure without ever being cloying or pastille fruited.<br /><br />The Batar (50:50 Chard/Pinot blanc) with a decent lick of oak was superb. Worthy of the great estate and a tribute to fab winemaking. Having been to Querciabella I can vouch for the meticulous methods used to protect the fruit and the attention to detail in the barrel rooms. <br /><br />Te 3 I Sodi's were delightful with the older of the 3 being the most interesting. The 98 will be a cracker!David Bennettnoreply@blogger.comtag:blogger.com,1999:blog-1632929314036232391.post-37117186513129426412009-05-17T15:55:00.000+01:002009-05-17T15:55:00.000+01:00Thanks for the notes Leon - memories of a cracking...Thanks for the notes Leon - memories of a cracking night! <br /><br />I agree the restaurant looked-after us really well. <br /><br />I made some notes on the 1993 Fontalloro - Dark & brooding cashmere warmth and fruit cake on the nose with just a touch of perfume. Tannins still dominate the palate but there was also good sour cherry fruit. I didn't think it showed particularly well in the company it had, but in a few years it should be good. <br /><br />I took the 1998 I Sodi di San Niccolo home and retried it last night and today. By lunchtime today it was singing - all perfumed grilled meats and rich plummy fruit. I'm sure this will come round like the older vintages we had. <br /><br />The Vin Santo is made from Malvasia bianca (mostly) and Trebbiano toscano hung-up to dry in a ventilated shed and then slowly fermented in 20-30 year-old small barrels. It then undergoes some further post-fermentation time in barrel. The Castellare version, like all the good ones I've had, is quite fresh, but there is a very wide diversity of styles, some very oxidative. <br /><br />Thanks again for the notes.Andy Leslienoreply@blogger.com