Oswaldo Costa
Oswaldo Costa
2008 La Biancara di Angelino Maule Sassaia 12.5%
85% Garganega, 15% Trebbiano, no sulfur. Honey and jasmine with a steely edge and faint oxidativeness. Delightfully thick and chewy, with tangy acidity, bright and minerally fruit, plus a slight aftertaste of yeasts (not enough to detract, though I could picture the little buggers streaming down my throat, like a joyride down Splash Mountain). Marcia loved it too, and wants more, so off I go to the internet. Refreshingly particular and vice-versa.
2006 Paolo Bea San Valentino 13.5%
Unspecified blend of Sangiovese and Montepulciano (no Sagrantino mentioned) from Montefalco. Brambly dark cherry with rosemary and tar. Before food, this hits you with a mouth-puckering double-whammy of acid and tannins, but the fruit is no wimp and holds its own, even then. With food, everything settles into peace, love, and understanding. A winsome blend of accessibility and seriousness.
2003 Radikon Ribolla Gialla 13.0%
After a seven hour decant, served at room temperature, paired with feijoada as a trial run for our January fantasy jeebus in So Paulo. Oxidative almonds, epoxy resin, and butterscotch in a metallic frame. Nice combo of tangy acidity (amplified by tannin) and ripe fruit. Nice, but nowhere near the bewitching 04 Jakot from two weeks ago. Most importantly, the conclusion of our little experiment: orange wine goes superbly with feijoada. The acidity of the wine cuts through the fat quite effectively; following some form of chromatic determinism, the role of sliced oranges (as an accessory to feijoada) is played with aplomb by orange wine.
85% Garganega, 15% Trebbiano, no sulfur. Honey and jasmine with a steely edge and faint oxidativeness. Delightfully thick and chewy, with tangy acidity, bright and minerally fruit, plus a slight aftertaste of yeasts (not enough to detract, though I could picture the little buggers streaming down my throat, like a joyride down Splash Mountain). Marcia loved it too, and wants more, so off I go to the internet. Refreshingly particular and vice-versa.
2006 Paolo Bea San Valentino 13.5%
Unspecified blend of Sangiovese and Montepulciano (no Sagrantino mentioned) from Montefalco. Brambly dark cherry with rosemary and tar. Before food, this hits you with a mouth-puckering double-whammy of acid and tannins, but the fruit is no wimp and holds its own, even then. With food, everything settles into peace, love, and understanding. A winsome blend of accessibility and seriousness.
2003 Radikon Ribolla Gialla 13.0%
After a seven hour decant, served at room temperature, paired with feijoada as a trial run for our January fantasy jeebus in So Paulo. Oxidative almonds, epoxy resin, and butterscotch in a metallic frame. Nice combo of tangy acidity (amplified by tannin) and ripe fruit. Nice, but nowhere near the bewitching 04 Jakot from two weeks ago. Most importantly, the conclusion of our little experiment: orange wine goes superbly with feijoada. The acidity of the wine cuts through the fat quite effectively; following some form of chromatic determinism, the role of sliced oranges (as an accessory to feijoada) is played with aplomb by orange wine.
