Terre di Ricaldone Barbera d’Asti (2005)

We have had this Terre di Ricaldone Barbera D’Asti 2005 before but it was quite a long time ago. I retrieved this wine from our storage area in the basement — mainly, because I wanted an excuse to check on my son who isn’t feeling well and was watching TV downstairs. So, I was able to breeze through on my way to pick out a bottle of wine and also check on him and see how he was doing. (He is sick; maybe has the flu but he is relaxing and taking good care of himself.)

Although I noticed from my notes that I really enjoyed this wine the last time I had it, my experience is different tonight. Tonight I am finding that the nose is musty and I do not like a musty nose. The nose is a big part of the wine; so it is difficult for me to get past it; however, in spite of this, the taste of the wine is typical Italian and very good.

For dinner, I am roasting a fresh chicken that we bought at the local farmer’s market yesterday. I also tossed some fresh, diced potatoes into the cast-iron skillet with the chicken. I am baking an acorn squash and will make a salad. (I harvested the remaining lettuce from my garden today so I have some wonderful, baby-leaf lettuce for dinner tonight.) I am going to hand over the computer to Tom so he can write his tasting notes, too.

Tom: To my palate this is a pleasant Italian with a taste common to many Italian wines: an Old World, slightly vegetal quality. It has a light-to-medium body and is fairly dry. (This is the opposite of, say, a fruit-bomby Australian. Each has its place, depending on one’s mood and food.

Kalder Syrah (2005)

kalder-syrah-2005It is a Wednesday night in Michigan. The weather is mild and we had some rain today. Spring is going to come to Michigan; I just know it.

We chose this Kalder Syrah 2008 from California for tonight to accompany our dinner of pot roast. (I got home early today, so took advantage of the extra time by preparing a pot roast with potatoes, onions and carrots. I am also baking acorn squash and I mixed up a batch of biscuits, which I just put in the oven with the squash.)

This is a great wine for slow-cooked beef. This Syrah is gushing with ripe fruit — on the nose and the palate. The finish is different; definitely peppery, but also somewhat thin for a Syrah. I asked Tom for his opinion and he said it was an “odd finish — peppery, a tiny bit bitter with not a lot of fruit.”

Well, my oven timer is beeping; the biscuits are done baking. Cheers!