Got this one as a gift from an friend. Actually, this wine could lay
down until 2010 but hey, could you resist it that long?
Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
looooooooooong finish. Accomplishes well with pasta with
eggplant-garlic-dried tomatoes sauce. Quite a rich experience!

Nice note. Who is producer on this?

DaleW wrote:
> Nice note. Who is producer on this?
>
Thank you!
The producer is Elio Grasso of Monforte.

T. Autischer > wrote:

> Got this one as a gift from an friend. Actually, this wine could lay
> down until 2010 but hey, could you resist it that long?
> Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
> fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
> looooooooooong finish. Accomplishes well with pasta with
> eggplant-garlic-dried tomatoes sauce. Quite a rich experience!

Is it too off-topic to ask for a recipe?

Dave

--
There's a fine line between stupid and clever.

Dave Devine wrote:
> T. Autischer > wrote:
>
>
>>Got this one as a gift from an friend. Actually, this wine could lay
>>down until 2010 but hey, could you resist it that long?
>>Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
>>fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
>>looooooooooong finish. Accomplishes well with pasta with
>>eggplant-garlic-dried tomatoes sauce. Quite a rich experience!
>
>
> Is it too off-topic to ask for a recipe?
>
> Dave
>
i hope not ;-)
cut eggplant into small cubes, salt and put on some paper towel
in the meantime, chop 3-4 garlic gloves, some dried tomatoes (cut into
long pieces) and fresh thyme
heat extra vergine olive oil, add tomatoes and garlic and stir constantly
after 2-3 minutes add egg-plant, stir for 2 more minutes, add 1dl red
wine (NOT THE BAROLO!! ;-), crush some peperoncino (small dried hot
italian peppers) and reduce heat
when eggplant becomes soft, add thyme, salt and pepper
cook some pasta (i use penne rigate, but rigatoni are just as good) AL
DENTE!!, add pasta into bowl with sauce, turn the heat to maximum and
stir all together for 30 seconds
serve with freshly grated grana padano cheese

everyone - sorry for off-topic!

T. Autischer > wrote:

> Dave Devine wrote:
> > T. Autischer > wrote:
> >
> >
> >>Got this one as a gift from an friend. Actually, this wine could lay
> >>down until 2010 but hey, could you resist it that long?
> >>Very spicy, leather and plum nose. Pretty ripe tanines. Complex ripe
> >>fruit aromas, spices (exotic wood?), maybe vanilla. Unbelieveably
> >>looooooooooong finish. Accomplishes well with pasta with
> >>eggplant-garlic-dried tomatoes sauce. Quite a rich experience!
> >
> >
> > Is it too off-topic to ask for a recipe?
> >
> > Dave
> >
> i hope not ;-)
> cut eggplant into small cubes, salt and put on some paper towel
> in the meantime, chop 3-4 garlic gloves, some dried tomatoes (cut into
> long pieces) and fresh thyme
> heat extra vergine olive oil, add tomatoes and garlic and stir constantly
> after 2-3 minutes add egg-plant, stir for 2 more minutes, add 1dl red
> wine (NOT THE BAROLO!! ;-), crush some peperoncino (small dried hot
> italian peppers) and reduce heat
> when eggplant becomes soft, add thyme, salt and pepper
> cook some pasta (i use penne rigate, but rigatoni are just as good) AL
> DENTE!!, add pasta into bowl with sauce, turn the heat to maximum and
> stir all together for 30 seconds
> serve with freshly grated grana padano cheese
>
> everyone - sorry for off-topic!

Thanks! Can't wait to try it.

Dave

--
There's a fine line between stupid and clever.