I remember my first bottle of Contesa Abruzzo Pecorino like it was yesterday. It was a hot and humid night in July of 2017 and it paired perfectly with Spaghetti al Limone. The cheesy, salty notes of the Pecorino were echoed in the Parmigiano Reggiano and the wine's fresh acidity cut perfectly through the butter, while the hints of citrus in the wine congregated nicely with the lemon in the pasta. Once I'd eaten all the spaghetti, there was still one glass of the Pecorino left. At this point, I just started cutting off chunks of the cheese to pair with the remaining glass; this alliance also proved to be a stone cold winner. I'm getting hungry again...
Finding great value in Chablis is always a pleasure. Finding great value in 1er Cru Chablis is even better. Finding great value in fully mature 1er Cru Chablis is kind of unheard of......unless you've heard of Roy-Prevostat...which I kinda just did......which is kinda weird, being being that the estate is literally 400 years old. But that's how it goes sometimes...
An Electrifying Pinot from Benedikt Baltes. This is a wine that I've been fascinated by for a while now.
