Structure: The Anatomy of Wine

This was originally posted in 2012.  However, this concept will never change.  Read and Enjoy! I often take wine to restaurants, and if its quality warrants it, I like to share it with one or more of the employees. Recently my wife and I went to our favorite Italian restaurant, and being in the mood for something special, I took a 1997  Flaccianello , an exceptional Italian wine that ranks high in that unofficial classification of “Super Tuscans.” Our food server gave the wine an ecstatic two thumbs up, but I was curious how the Chef—born and trained in Italy—might react to it. Smiling broadly and carefully examining the bottle between swirls and sips, he was also quite taken by it. Among his several positive assessments, and the one on which we both agreed, was the wine’s excellent  structure —a special quality that made it vibrant and delicious even after all these years. For people not into wine, the notion of structure may smack of pretense. For them, wine is si

by noreply@blogger.com (tom) · source ↗