Italian Light Wine, a woderful delight with acid

[mrdutton]

Tonight's dinner includes Stacotto di Manzo, roast garlic/cilantro flavored fingerling potatoes, and roast vegetables (carrots, zucchini, green & red peppers and baby bellas) along with a salad of spring greens with a home made honey mustard dressing.

The wine the meat is cooking in is a mixture of Marsala and Valpolicella with a bit of inexpensive Balsamico thrown in for good measure.

The wine for dinner is a 1999 Villa Raizzarad1 Valpolicella.

Nice wine, full of acid and earth tones along with some fruit at the tip of the tongue and on the nose. This light bodied wine will be a perfect match for tonites meal.

Fruit and light body like a beaujolais, but plenty of acid and some wonderful barnyard earthiness that just adds to the pleasure of dinking this stuff while preparing the meal. Can't wait for the second bottle when we eat.........