Donati Camillo Fortana dell'Emilia IGT 2007

S

Steven Spielmann

Steven Spielmann
"A rich, concentrated, heavily tannic red with sous bois, cassis, and tightly wound baked apple vinosity, this powerhouse Italian boasts a 94 second finish. Good now, but will reward 5+ years of cellar time."

Except, um, it's a biodynamic sparkler.

This is some damn weird wine. If it didn't taste good it would go down the sink, but the actual flavors are pretty pleasant. It's weird to get more drying tannins on the back end than you find in your average traditional Barolo from a 11 degree sparkling wine, though.

Glad to be drinking this actually. Anyone know what grapes are in there? It's got a crown cap so it actually could age 20 years if anyone wanted to try.
 
Wait for Levi....

I'm guessing it's the lambrusco? Love all the frizzante Donati's...and they do seem to march to a different drummer. That 94 second finish hype cracks me up tho....needs to be 94.043209.
 
I remember when I started beating experts at chess and sat down to some honest tournament games with masters. You get to this place where you're better than everyone you know, and then you meet the real players, and realize that the journey from the top x% to the top .x% requires a hundred times more commitment than the first part of the journey did.

First Trousseau/Bastardo and now this. I need to give myself a crash course in lesser-known grapes!
 
originally posted by Steven Spielmann:
I remember when I started beating experts at chess and sat down to some honest tournament games with masters. You get to this place where you're better than everyone you know, and then you meet the real players, and realize that the journey from the top x% to the top .x% requires a hundred times more commitment than the first part of the journey did.
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Do you still play?
 
originally posted by Joel Stewart:
If you haven't already, try the malvasia frizzante from Donati. Lovely, idiosynchratic, and morphs nicely with air time.
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Agreed. Although I prefer the Dolce.
 
originally posted by Jeff Grossman:

Do you still play?
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Not really. I may take it up again more seriously if my daughter gets into it. I mean, I push pieces around from time to time, but I decided that the discipline was better spent elsewhere.

I'll look out for some other Donati wines, and despite being highly nonstandard and somewhat difficult, this was also fundamentally tasty.
 
Does anyone know of any other Fortana producers. I know of Mirco Mariotti, with his wines in the dunes of emilia romagna, but they may be too salty for me (even with the piedo franco romance).

I'm new here and I think I already posted to this thread, but it got erased, or, maybe I took a swig and forgot to push the button.
 
Our bottle too had lambic and/or cideresque notes...I did say idiosynchratic, right? For us, it did become more "wine-like" with air.

The sauvignon frizzante on the other hand was more recognizably wine from the start...and was also good.
 
originally posted by Steven Spielmann:
I remember when I started beating experts at chess and sat down to some honest tournament games with masters. You get to this place where you're better than everyone you know, and then you meet the real players, and realize that the journey from the top x% to the top .x% requires a hundred times more commitment than the first part of the journey did.
Click to expand...

This is very well put - you can be a pretty decent player and still barely be in the foot-hills. I remember watching Alexander Ivanov losing game to a lower rated player back when he was 2600+ and the palpable pain he radiated.
 
True for lots of things. Golf, for me. Interestingly, with music I could see how close I was, and I had I not wasted so much time with jazz trumpet in high school I think I could have been right there, but I hated the whole business, everyone in it (except Eden), and never would have succeeded. But golf...the best round I've ever played was pathetic next to a club pro, who is pathetic next to a mini-tour pro, who is pathetic next to a Nationwide pro, who is pathetic next to a PGA Tour pro. Orders of magnitude beyond my abilities, and very humbling to realize.
 
Were there a standard, I'd worry about it. In a world where Brad Kane can be a professional wine guy, I'm not so concerned.
 
originally posted by Joel Stewart:
If you haven't already, try the malvasia frizzante from Donati. Lovely, idiosynchratic, and morphs nicely with air time.
Click to expand...
I did have the rare pleasure of horrifying Peter Liem with this last week.
 
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