1997 Lungarotti Rubesco, Rosso di Torgiano

[hotwine]

She wanted to go out last night, to our favorite Italian place, Ristorante Grissini in San Antonio. Normally, we would have fish there, because chef works such wonderful magic with amberjack and red snapper. However, last night we were talked into having beef - she, medallions of tenderloin with asparagus, and I, a grilled NY strip with a cognac and mushroom sauce. For the wine, we chose the Lungarotti Rubesco, a blend of 70% Sangiovese and 30% Canajolo. The Sangiovese definitely dominated the nose of damp earth and crushed ripe berries; but its edginess was tempered on the palate by the emergence of the Canajolo, producing a gracefully rounded complement to the exquisitely prepared beef.
The crisp veggies were cooked to perfection in olive oil, and we finished the meal with Italian flan with raspberry sauce.

Mama mia, we thought we had died and gone to heaven!