Guys, Nebbiolo is doing things to me recently. Makes me tingle.
Sforzato. Forcing of the grapes. Indeed. It’s called Chiavennasca in these parts, in Valtellina. Then the grapes are semi-dried to go big. Passito.
Passito. Passito. Suave-suave-cito.
Yet, dry to the bone, with a George Thorogood command.
Fancy writing aside, this is a wine worth your while.
A limited wine style, this bottle by Azienda Agricola Alfio Mozzi was not so cheap. But when you pay corkage, you go for it. You wouldn’t think it, but baby rings in at a whopping, I think, 16%. She’s rare and a quick search on the internets provides no immediate answer on official alcohol content. I remember being surprised by her girth, yet in disbelief that the alcohol was so high, as you did not feel it a bit in the eyes. Beautifully balanced. Plus: Priorities. There was a fluffy, soft pillow of foie gras upon a mattress of filet mignon, dreams of daunting acidity while sleeping deep. And the umami sauce to top it off… If you’re in Brooklyn and restaurants are open once again, GO TO AMBER!
Sweet (actually dry-to-the-bone) dreams <3
Love,
Purple Mouthed
P.S. I love how Kevin Day describes Sforzato di Valtellina: “…a DOCG-level wine that marries the aromatic gymnastics of Nebbiolo with the weightlifting brawn of Amarone della Valpolicella.”
Pull up a chair