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Vermentino tales

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.

Reply to
jcoulter
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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.

Reply to
uraniumcommittee

snipped-for-privacy@yahoo.com wrote in news:1104706833.995699.14520 @c13g2000cwb.googlegroups.com:

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.

Reply to
jcoulter

"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

Reply to
Luk

Hi Luca,

as you know I am partial to Corsican vermentino, notably the Patrimonio from Arena. These bottles should come with insrtuctions, some cuvees have a lot of CO2 and need to be vigorously decanted (meaning aerated), after which the effect is marvellous.

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

"Luk" wrote in news:9a6Cd.12659$H% snipped-for-privacy@twister1.libero.it:

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.

Reply to
jcoulter

"Luk" wrote in news:v9dCd.358977$ snipped-for-privacy@news3.tin.it:

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)

Reply to
jcoulter

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