Citra Montepulciano d'Abruzzo 1998

[cpurvis]

From the cheap shelf..at $3.33 --

Was served this as the house wine at an Italian restaurant about three years ago. That vintage ('95?) was inky dark, full-bodied, smooth w/ nice fruit.

Not so the 1998. This could be used as an educational tool for the aroma & taste of tar.

Dark garnet w/ faint amber tones around the edge. Primarily tar aroma w/ hint of cranberry. Tasted before dinner, tar was the primary flavor. With food, some plum/red fruit came forward. Med. bodied, smooth tannins, balanced acidity. As with many M d'A wines, a very 'drinkable' style. Might be O.K. with Stilton or roast beef.

At the price (or lack thereof) it's always worth trying...I'll leave the rest of 'em on the shelf & wait for the '99s. cp

[Botafogo]

Wow, textbook Barolo for $3 a bottle! See the book "Tar and Roses: the wines of Barolo" for the intricacies of matching this WINE (as opposed to fruit juice) flavor with food. I will have to get a sample.....Roberto

[cpurvis]

Roberto, I take it that you've unmasked yet another area of my wine appreciation inexperience. If you have any hints on matching this one, then I'd like to know them. Thx. cp

P.S. The Citra held up overnight...almost unchanged the second day.

P.S.2 Found a site describing Barolo wines w/ the following that confirms your assessment & my experience with the color of this Citra:

"Sensory analysis: garnet red in color with orangish reflections; characteristic, intense, appealing and ethereal odor; dry, full, hardy and austere but velvety flavor"

[This message has been edited by cpurvis (edited 03-12-2001).]

[This message has been edited by cpurvis (edited 03-12-2001).]

[Botafogo]

Truffles, truffles and more truffles, charred meat, eggplant soaked in olive oil then turned damn near into potato chips on the grill, sausages with aniseseed, stinky cheese and some more truffles.......

[cpurvis]

agradeça-o!

[cpurvis]

One further note: didn't finish the bottle when opened, so corked it & stuck it in the 'fridge. That was a week & a half ago. Saw it in there last night & thought hmmm, wonder if it's dead. Tar flavors were gone, but the stuff was just getting the faintest hint of bitterness on the finish. Open for over a week & still a decent table red!