DeAngelis Lacrima Christi del Vesuvio (2009)
“Wine makes a symphony of a good meal.” ….. Fernande Garvin, The Art of French Cooking
There are times when a meal is so enjoyable an experience that its memory may last your lifetime. All its components may be known to you – even familiar – but they are put together so skillfully that no one ingredient alerts your senses. And you enjoy a symphony of flavor that has become its own statement through a unique harmony and balance, a ménage of tastes that has become its own unidentifiable profile.
Try this enjoyable wine with the taste that is difficult to describe, and yet is most enjoyable. I paired it with veal scaloppini adapted from a recipe of Lidia Bastianich (all organic and with an addition of grilled artichoke hearts) and a simple pasta (DeCecco Acini di pepe #78) cooked in beef stock with a pinch of nutmeg and aged parmesan reggiano cheese, served alongside cooked spinach. If you try this Lacrima Christi, tell me how you would describe this wine? I’ll send you the recipe for veal scaloppini.
· Literally, “Christ’s Tears of Vesuvius”
** Literally, “foxtail”
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