Per the title, I’d welcome any tips about when to drink and what to drink this with (or any other thoughts). I saw reviews on various websites where people said that this vintage has the potential to age well. Saving this for a special occasion and want to try to get the most out of the bottle that I can.
Interesting-Tax3875
Jealous! Tell us how it is
freakingdingus
I aged mine in a wine fridge for a little less than 2 years, turned the bottle every 6ish months. Its worth every penny, so damn good. It tastes exactly like what I imagined frank cornelissen was trying to do with it, ie. like the volcanic earth it was grown in. Its not heavy at all, its just perfect.
[deleted]
It is fantastic. I wouldn’t age it for too long though, no longer than 5 years. For pairings, go super simple but awesome food, preferably Sicilian snacks…medium weight cheeses(not too soft), cured meats, the best crusty bread you can find, and definitely good olives and drizzle some kickass (Sicilian) olive oil over the whole plate. That’s really all you need. Anchovies if you’re into them.
4 Comments
Per the title, I’d welcome any tips about when to drink and what to drink this with (or any other thoughts). I saw reviews on various websites where people said that this vintage has the potential to age well. Saving this for a special occasion and want to try to get the most out of the bottle that I can.
Jealous! Tell us how it is
I aged mine in a wine fridge for a little less than 2 years, turned the bottle every 6ish months. Its worth every penny, so damn good. It tastes exactly like what I imagined frank cornelissen was trying to do with it, ie. like the volcanic earth it was grown in. Its not heavy at all, its just perfect.
It is fantastic. I wouldn’t age it for too long though, no longer than 5 years. For pairings, go super simple but awesome food, preferably Sicilian snacks…medium weight cheeses(not too soft), cured meats, the best crusty bread you can find, and definitely good olives and drizzle some kickass (Sicilian) olive oil over the whole plate. That’s really all you need. Anchovies if you’re into them.