Friday, August 7, 2009

Rosso di Montalcino, baseball and a calzone!

Watching the Yanks and Red Sox in a defensive duel to follow the slugfest mauling of last night, bottom of the 13th now, it's late enough in the season that baseball begins (for me) to become interesting. Outside, summer is slowly transitioning to fall - fireflies are losing ground to katydids, days are quietly but steadily getting shorter, the latter going on since June - it's a little depressing! We are now just past the apex of summer; really the best weather of all in the northeast when crowds at the beach thin, and after labor day are non-existent, dry warm days and cool eves begin, sultry and verdant vegetation reigns, the water's warm, swell is in, and there's an abundance of farm fresh ripe local produce, Jersey Corn and tomatoes. Yet just underneath is the looming sense, an edgy reality check, that this verdant, lush life has limits and that fall, and naturally winter apres, will inevitably follow.

What to do? Make the most of it - dine outside, fire up the grill, drink up the '08 Rose, and enjoy while it's summer and the livin' is easy - there are only a few precious weeks left! Beverage and cuisine of choice tonight? Cheating with a calzone from my fav local pizzeria and a Rosso di Montalcino 2007 from Pieri Agostina. This baby Brunello has classic earth tones, is elegant, supple, and approachable, with that blood tinged, iron like nerve and taught cherry fruit of Sangiovese, with depth and richness underneath - the best part of the story is that it is only $27 per bottle vs $60-$100+ for most Brunello, and you can drink it now as opposed to 10 years hence! A little overkill for my pizza - I would LOVE this with Griggstown Farm quail on the barbie, risotto con funghi and some type of bitter greens sauteed with olive oil, garlic, pepper and sea salt - but lazy is as lazy does and I'll suffer through.

To buy this wine, visit us online at 56 Degree Wine.

To learn more about what's happening in Montalcino, read a recent post on The Pour

For more on Agostinini visit Agostini

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