2003 Rocca delle Macie Chianti Classico DOCG

[Deputy]

Okay, I tried this the other night with a garlic sirloin and was decidedly unimpressed. It might just be me. Some tasting notes I found online for this said this:

"Medium to deep ruby colour with aromas of sour cherry, cranberry, cedar, camphor and violets. Dry, crisp, balanced with a warm cranberry fruit tone coming on in the mid palate. Medium-bodied with a lingering, warm fruit with a crisp finish"

My own personal experience was this:

"Served with garlic and herb marinated sirloin and spinach salad. Light, but seemingly complex beyond my palate. Very dry, makes the roof of my mouth feel dry. Initial flavours were berry and pleasant when it first hit the tongue, but within moments of getting in my mouth, it felt like I was licking tree bark."

Does anyone know why I didn't like this much? I actually enjoy a "dry" wine, but this was unpalatable. I had to sprinkle sugar in it just to be able to down it. Is it too "oaky" a wine for me? I was really hoping I'd like this, considering I paid $20 for it.

[robr]

Sometimes it's just not any good, no matter how much you paid for it.

[Thomas]

I gave up trying to account for what others taste unless I can taste the wine too and make my evaluation, but I can say that in all my wine drinking days, I have never liked Chianti with beef, garlic or no garlic.



[This message has been edited by foodie (edited 01-30-2006).]

[Deputy]

Actually, foodie, I had a glass the next night to see if it had changed at all, but it even seemed worse without the meat. Tasted the same, I think the meat just softened it.

I guess it was just one I didn't like. I was just hoping someone here was familiar with it and could tell me what it was in there that I didn't like so I don't buy similar wines again.

[Thomas]

Deputy,

One of the descriptors used for Chianti is "leather." It's the tannins. I think that's what you objected to.

The odd thing about Chianti is that while you need tannin for beef, the kind of interplay in that wine between berry fruit, overall acidity, and tannin doesn't work for me with red meat. But it's good with other fatty foods, especially cheese.

But that is ok--I have reduced my red meat intake lately to almost none.

[Deputy]

I see, that helps a lot foodie, thanks!

[barnesy]

I serve a stuffed flank steak that I always serve with nice chianti. Of course it is a tuscan recipe.

Barnesy

[Thomas]

Of course, flank steak isn't steak either [img]http://www.wines.com/ubb2/smile.gif[/img]

Seriously Barnesy, what is the recipe?

[barnesy]

I will have to dig it out. Its a bit of work, but well worth it. I will post it in the coming days.

Barnesy