I have had good luck in the past with Vermintino from Sardinia, but the
last time out shopping could only come up with Littorale from Checchi a
Tuscan version. I had once read that mainland Vermentino was not desirable,
now I know why. The wine only hinted of the Vermentino nose and finish
(wish I knew how to describe the right nose and finish) this one came clsoe
to diesel on the palate. It looked good, felt right in the mouth, but taste
was another matter. I shall stick to the Sardinian.

I have had the Tuscan-produced Vermentio too (not a Checchi; it was
about $20), but the Sardinian is my favorite. Try Costamolino from
Argiolas. Santadi and Sella & Mosca also produce this wine.

wrote in news:1104706833.995699.14520
@c13g2000cwb.googlegroups.com:

I have had the Tuscan-produced Vermentio too (not a Checchi; it was
about $20), but the Sardinian is my favorite. Try Costamolino from
Argiolas. Santadi and Sella & Mosca also produce this wine.



Actually the latest one that I have been drinking and enjoying is the
current vintage Argiolas. It is a fine seafood wine but not as good as the
Vermintino di Gallura that started my obsession several years ago.

"jcoulter" ha scritto nel messaggio

Vermentino is a typical grape of the coasts of Liguria, Sardinia, Tuscany
and (of Course) Corsica. It is a versatile grape. The Sardinian Vermentino
wine is usually richer (for the warmer climate) and made in order to
preserve freshness and fruit/flowers flavours.

Along the coast of Tuscany and Liguria it is sometime made in a traditional
way that foresees a later vintages and fermentation on the skins (like the
red wines). This gives Vermentino different and typical scents like
hydrocarbons (petrol) and others that help a bit to age in a better way.
Some products are very agreeable. Maybe Mike could help about the Corsica
versions.

Luk

"Luk" wrote in
:


"jcoulter" ha scritto nel messaggio

Vermentino is a typical grape of the coasts of Liguria, Sardinia,
Tuscany and (of Course) Corsica. It is a versatile grape. The
Sardinian Vermentino wine is usually richer (for the warmer climate)
and made in order to preserve freshness and fruit/flowers flavours.

Along the coast of Tuscany and Liguria it is sometime made in a
traditional way that foresees a later vintages and fermentation on the
skins (like the red wines). This gives Vermentino different and
typical scents like hydrocarbons (petrol)

Thank you, I wanted to say diesel fuel but felt like that was adding too
much negativity even though it is exactly what I was tasting.

Ciò che ha detto
jcoulter )
è così interessante, che devo dire la mia:

"Luk" wrote in
:
Thank you, I wanted to say diesel fuel but felt like that was adding
too much negativity even though it is exactly what I was tasting.

What you tasted is definitely different than a Sardinian Vermentino. As Mike
said probably this kind of wine needs decantation and a right coupling with
a proper meal. But I confirm that some examples are very interesting. Maybe
you can find and taste some Vermentino from the "Colli di Luni" DOC. They
usually are in the middle between a Sardinian and a Continental Vementino.

Luk

"Luk" wrote in
:



What you tasted is definitely different than a Sardinian Vermentino.
As Mike said probably this kind of wine needs decantation and a right
coupling with a proper meal. But I confirm that some examples are very
interesting. Maybe you can find and taste some Vermentino from the
"Colli di Luni" DOC. They usually are in the middle between a
Sardinian and a Continental Vementino.

Luk





It certainly hadn't occurred to me that decanting would have been
necessary, but I can appreciate that some air would expel the diesel aromas
and let the flowers through.

I am still not sure that I am going to be won over to the continental
version, but I may give it a try.

We were having it with a risotto made with scallops, shrimp and clams (in
lieu of the mussels which I prefer, but that is another story)