For omnivores, the scent is unmistakable and for many, just as irresistible. From the smoky scents of cooking bacon and charred meat to the salty, tangy notes of saucisson, few things make the mouth water more. Finding such savory notes in wine can be alarming to the unprepared, and many never get used to the cognitive dissonance of fermented grape juice that smells like fried porchetta. For others, however, these aromas often possessed by older red wines are treasures to be sought and hoarded, or as the case may be, plundered. Certainly when married to cool, stony fruit or welded to ethereal, woody spices and berries, meaty flavors can offer quite a feast for the senses.
Tormaresca "Torcicoda" Primitivo Salento, Puglia, Italy
Luis Alegre "Vendimia Seleccionada" Tempranillo, Rioja, Spain
Sorby Adams "The Thing" Shiraz, Eden Valley, The Barossa, South Australia
Maison Arnoux et Fils "Jean Marie Arnoux" Vacqueyras, Rhone Valley, France
Man O' War "Dreadnought" Syrah, Waiheke Island, New Zealand
Bien Nacido Vineyards Syrah, Santa Maria Valley, California, USA
A wine book like no other. Photographs, essays, and wine recommendations. Learn more.
Vinography Unboxed: Week of May 4, 2015 Vinography Images: A Shaggy Guardian Vinography Unboxed: Week of April 26, 2015 Vinography Images: Above the Coast 2015 Seven Percent Solution Tasting: May 6, San Francisco Imagining a Better Future for the Soils of Champagne A Brief Video Lesson in Champagne Disgorgement Vinography Images: The World of the Leaf Book Signing on May 9th, at Raymond Vineyards in Napa Doorman: Changing My Wine Delivery Life
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