The Iron Chevsky Wine Blog

If you've never had white truffles, oh well... Splurge! Don't let the looks deceive you - it's one of those life's pleasures along with cod liver, duck fat, pork belly, foie gras, and sushi that must be experienced for the amazing umami that just makes you happy. Don't confuse white truffles with black truffles or chocolate truffles. White truffles are extremely rare and prized pretty much at the very top of the food chain, found in the woods of Piedmonte (Northern Italy) by specially trained dogs, and sold for thousands of $$ per kilo. They come each year around October/November, and they are devoured quickly, no matter the cost. The other day I talked about impressive but not inspiring . Last night the annual white truffle menu at Donato Enoteca delivered bliss in full inspiring glory at a fraction of what one'd pay some place else . I brought a bottle of 2003 Roagna Barbaresco Paje from a much maligned 2003 vintage, and it had plenty of acidity and wonderfu...

I read a book recently - Bordeaux vs Burgundy, Vintage Rivalry. It got me thinking about wine blends. Ding ding ding... Ladies and Gentlemen! In the red corner, we have Burgundy, Barolo, Hermitage, Vouvray, Mosel. And in the blue corner - we have Bordeaux, Southern Rhone, and an army of Super Tuscans. The wine world is divided. Mono-varietal and multi-varietals. Every self-respecting wine region aims to produce flagship wines of great complexity. Complexity is the key word. The more different and non-straightforward aromas, flavors, textures, sensations a wine brings, the more interesting and enjoyable it is. Not to everyone, of course. In my opinion, as with most things in life, as we get older and more experienced, we evolve from simple to complex, we appreciate things that have more facets to them, more than what initially meets the eye, more... Continue reading the rest of this article on corkd.com .