Jane's Weekly Wines 
from the Atlanta Wine School

PRINT AND GO VERSION
September 21st, 2006
Taste of Italy
	
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Monteoliveto "Jort " 2005
Langhe (Piemonte)

Medium-bodied dry white wine; medium golden straw. Fresh, slightly floral, 
almond or citrus flower aromas; flavors capture bright, crisp, steely clean fruit, 
with a touch of bitter almond in the finish. Lively, brisk acidity. Classic Italian 
white wine character. Grapes: Chardonnay and Arneis, the latter a Piemontese 
grape contributing that hint of bitter almond. The Langhe are the hills north 
and south of Alba in the Italian Piedmont or Piemonte (northeast), meaning 
"foot of the mountain." Serve moderately chilled, about 55 degrees, in 
tulip-shaped white wine glasses. 

Terrific apéritif wine with herbed Boursin-stuffed tiny cocktail potatoes and 
similar cocktail fare. Also creamy pasta saldas; artichokes; white asparagus 
(with or without good mayonnaise); zucchini with olive oil, garlic and herbs; 
grilled scallops and shrimp (the latter especially), French-style tartar 
sauce; mild fish, such as fresh cod or tilapia; angel hair pasta with 
lemon-caper pesto (awesome!), white pizza; clams Casino; pasta with white 
clam sauce or butter/oil and fresh herbs; soft, mild cheeses such as Fontina 
Val d'Aosta.  Does not like earthy flavors.

Bacco Fine Wine
$12
91


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Brunner Tocai Friulano 2005
Collio

Medium-bodied dry white wine; pale greenish straw.  Aromas of almond and almond 
flower, with flavors that capture white fruits and almonds. Silky texture, with 
good acidity but not sharp on the palate. Long finish, with that distinctive 
almond character forming a defining thread throughout. Clean and well balanced. 
Toaci Friulano is the most widely planted grape of Collio, which lies in 
northeast Italy, formerly part of Austria. Moderately chilled, about 55 
degrees at its coolest, or even 60 degrees, in tulip-shaped glasses. 
Italy in agreement with Hungary must at some point give up the term 
"Tocai," but that hasn't happened yet.

White asparagus plain or with garlic or plain homemade mayonnaise; 
artichokes; pasta salads or warm pastas with creamy sauces; very mild 
fish, such as cod or flounder; grilled scallop or shrimp with not spicy 
Rémoulade; pasta with creamy shellfish sauces; chicken salad with tarragon; 
creamy mashed potato salad

Quality Wine & Spirits
$18
90

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Donna Fugata Sedŕra Nero d'Avola 2004
Sicilia, Italy

Medium/full-bodied dry red wine; deep ruby red.  Ripe plum aromas, with lively 
fresh dark plum and other dark fruit flavors, with a slight suggestion of dried 
dark fruits. Good acidity. Moderate tannins, from fruit (not oak or green stems 
and seeds). Tannins linger on the palate, but are not harsh. Plenty of grip. 
Poised and balanced. Grape: Nero d'Avola. Superior value. Serve cool, about 
60-65 degrees in large-bowled glasses.

Likes earthiness: Dishes with truffle oil; ripe earthy cheeses; rich black 
olives (pops the plummy character); pŕtés; rabbit or chicken cacciatore; 
salamis and other cured meats; grilled mild (not spicy hot) sausages; 
muffaletta; lasagna; dishes with tomato sauce; bracciola (stuffed braised steak)

Atlanta Wholesale Wine/NDC
$14
90

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Sella & Mosca Cannonau di Sardegna Riserva 2003
Sardegna

Light/medium-bodied dry red wine; medium garnet. Softly herbal  aromas, with a 
slight touch of spice and dark fruits; dark fruit flavors with an overlay of 
dried herb. Somewhat reminiscent of Fernet (an herb-based digestif). 
Grape: Cannonau is likely a clone of Grenache. Very fine value. 
Sardinia is an island 125 miles off the coast of Italy in the 
Mediterranean, and has been a part of Italy since 1726. 
Best serving temperature is about 60 degrees, in tall, large 
tulip-shaped glasses.

Dishes with truffle oil; muffaletta; cured dry salami, 
such as cacciatorini; prosciutto; black olives; pasta with 
herbs, garlic and olive oil; lasagna; vegetable dishes; grilled 
veggies, spicy sausage; earthy cheeses such Caccio di Roma, red 
beans and rice; barbecued chicken

Georgia Crown
$14
88 

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Avignonesi Vino Nobile di Montepulciano 2002
Montepulciano, Tuscany

Full-bodied dry red wine; deep, dark ruby red. Constantly evolving aromas offer 
alternate sensations of fresh plum, aromatic brown spices, chocolate, a touch of 
licorice,  with flavors that grow in complexity as the wine stays open (decanting 
highly recommended). Finish shows alcohol, typical of the genre, but tannins are 
fruit-rich and firm, but not aggressive. A hint of dried dark fruits polishes 
off the final flavors. Vino Nobile di Montipulciano (mon-tee-pull-chee-AH-noh) 
is one of Tuscany's four D.O.C.G. wines. In this case the word references not 
the grape grown in Abruzzo, but the town of central Tuscany. A lesser kisin' 
cousin of Brunello, this wine is more alcoholic than other Tuscan reds. 
A family originally from Avignon, France, Avignonesi is one of the type's 
best producers. Decant and serve cool, about 60-65 degrees, in large 
tulip-shaped glasses.

Black olives; pâtés and terrines, grilled steak, lamb, veal or pork 
seasoned with sea salt (important, actually); beef Stroganoff and 
other creamy braised or stewed beef dishes; roast duck, sea-salt seasoned 
prime rib, sausage lasagna; firm, aged cheeses, such as aged Gouda. 
Not bad with dark chocolate.

Quality Wine & Spirits
$25
90

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Lorenzo Inga Grappa di Moscato 
Italy

Full-bodied, aromatic dry (very high alcohol, 40%), distilled spirits; very pale white, 
like water. Aromatic with yellow stone fruit characters, and full fruit flavors with 
a touch of herb. Complex and fruity, with well-integrated alcohol. Mature grappa 
enthusiasts prefer a drier profile, but this one should please all palates. 
Serve chilled in very small tulip-shaped glasses.

Fresh fruit, especially red raspberries, strawberries, peaches or nectarines. 
Or by itself.  

Quality Wine & Spirits
$33 (275 ml.)
91