Story & photos by Dr. Michael Lim The Travelling Gourmet TM
All right reserved
The suave and inspiring Travelling Gourmet delves deeply into the wines of…
MASI from Italy. It was a very long walk along the Singapore River to get to Limoncello Ristorante where the VIP tasting of 5 Masi wines was being conducted by the Commercial Director, French-Canadian Luc Desroches. Invariably, at special wine tastings, there are always one or sometimes two really obnoxious, ignorant braggarts and BUFFOONS who know nothing about wines being loud, drunk and trying to show everyone else how asinine they are… I was very Lucky on this occasion! There were no hoity-toity arrogant wine buffoons and label drinkers!
We started with…
2008 Brolo di Campofiorin. A nice red IGT wine from Verona. Brolo is in Italian what clos is in French. It means a walled vineyard. This is a velvety wine with the Corvina indigenous grape expressing its characteristics. It is a dry wine with 4g/l of residual sugar. The wine is made in the Appassimento (drying process) way which means the grapes are dried to concentrate the flavour elements. Masi are masters since 1772 at this prolonged drying method of wine making.
Riserva di Costasera Masi was next. From vineyards on the hillside facing the sunset (a sera), the grapes also get the benefit of reflected sunlight. Costasera refers to this and means’Evening Coast’. Here the Appassimento takes 120 days and semi-dried Corvina grapes (70%) plus the ancient grape variety Oseleta give a long finish of nutmeg nuances. On the palate, chocolate, Espresso coffee and even a trace of Balsamico (balsamic vinegar).
Gargagnago di Valpolicella
To be continued…