Montalcino

Nose, palate, and mind: “The Best Pairing for Aged Wine Is Already in Your Glass,” writes top wine writer Jameson Fink

“Can food overpower, or even eclipse the pleasures of a well-aged bottle of wine?” asks iconoclast wine writer (and one of our favorites) Jameson Fink in a recent post for top wine blog VinePair.

“The greatest aged wines are complex and contemplative,” he posits. “Perhaps it’s better to appreciate their subtleties without disparate, competing flavors spilling across your table.”

Jameson recently attended a vertical tasting and dinner in New York featuring wines from Fattoria dei Barbi stretching back to the 1970s.

He later reached out to Fattoria dei Barbi’s Raffaella Federzoni for notes on what to pair with aged Brunello.

“Raffaella Guidi Federzoni export manager for Fattoria dei Barbi,” he writes, “echoes these pleasures of enjoying an aged wine without food. Describing a decades-old Brunello from that estate, she says, ‘It is wonderful to sip it and focus on the various layers of sensation that keep coming to your nose, palate, and mind.'”

Click here for Jameson’s wonderful and wonderfully thoughtful piece for VinePair “The Best Pairing for Aged Wine Is Already in Your Glass.”

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