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    March 2024 | Enthusiast Wine Club

    by Caileen Brison March 1, 2024
    Salvatore Molettieri 2022 Coda di Volpe

    If you’re looking for a salty and rocky white wine, look no further; this 100% Coda di Volpe from calcareous-clay soils in Montemarano is a dream for oceanic fare and cuisine. Immediately out of the glass you feel transported to a riverbed with aromas of fresh water, streams, and sea salt-soaked air. There’s a flint-like quality that juxtaposes white flowers and dandelion. The palate is lean and refreshing upfront and transitions to an oily mid palate with a tense finish. With time the wine transitions to a sake-like profile of cantaloupe, kiwi, lemon oil, pineapple, and sticky rice. For food pairings I would undeniably suggest white fish, oysters, and fare of the like. Drink now – 2030 and serve in all-purpose stemware at refrigeration temperature.

    Stéphane Rousset 2020 “Côte des Rivoires” Saint-Joseph

    Folks secretly love Syrah; maybe you don’t gravitate towards that section of a shelf, or maybe you’re steered towards the dominance of Cabernet (but you love Syrah). You love that inky, deep, plush texture that is lifted with a kiss of spice and a dash of oak. With that stated, the “Côte des Rivoires” Saint-Joseph from Rousset can carry that depth and still dance alongside food and textures. Off the pop the wine shows animal hide, graham cracker, quince, and plum skin in a manner that pulls you into the glass. Over time the expected tones of white pepper oil, blackberry, and wilting violets start to emerge and complement the jagged texture of phenolics and acid. Given time the wine ebbs and flows through peaks of intensity and valleys of velvet until the wine settles into a pronounced, undeniably confident dinner companion. For food pairings I would opt for dense, protein rich foods; anything grilled, marinated, or seared would be ideal. Open 1-2 hours before enjoying, serve in all-purpose stemware at cellar temperature, and drink now – 2034.

    Hobo Wines 2021 Rockpile Aglianico

    Aglianico is most associated with the boot of Italy; the variety makes deep, inky, and obnoxiously grippy wines from volcanic soils. Immediately out of the bottle the wine presents an iron-like profile nostalgic of squid ink with kicks of black peppercorn, graphite, flint, and dates. As time goes on the wine exudes more lively fruit with feelings of blueberry, marionberry, and red cherry. Given the elevated structure on this wine from all corners, it should come as no surprise that the wine was shining well into day two and was arguably more enjoyable. With that said, if you find yourself saddled with a plate of spicy BBQ I would not hesitate to crack this wine alongside such a meal. Drink now - 2034, serve in all-purpose stemware, and serve at cellar temperature.
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