Several months ago I participated in a blind tasting of Rosso and Brunello di Montalcino where all twelve tasters preferred most of the Rosso di Montalcinos to the Brunellos. What is the lesson to be gleaned from that exercise? Brunello di Montalcinos are more serious wines, but Rosso di Montalcinos provide delicious, up-front, richly fruity drinking where patience is not required. A great Brunello needs 7-10 years in the cellar, whereas a Rosso is meant to be drunk during its first 5-7 years of life. The 1991 Brunello di Montalcino is no 1990, but it is still an outstanding wine. It exhibits a deep ruby/garnet color, a fragrant, licorice, smoky, roasted meat and herb-scented nose, sweet, black-cherry, tobacco, cedar, and animal-like flavors, dense concentration, and a long, surprisingly soft, velvety-textured finish. I was surprised by how forward, delicious as well as complex this 1991 Brunello already is. It should drink well for at least 10-12 years.
粵公網(wǎng)安備 44030502006249號(hào)